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The primary advantage of preserving any kind of food is that you can eat it or use it for cooking long after it is harvested - for instance for use in times of food scarcity or when a product is seasonal.
In modern times, we are very much used to having any kind of food available at any time, but even as close as a century ago this wasn't a given. Many foods could only grow in spring/summer (fruits) or winter (many cabbages and roots), or were only available during the times when animals had young (veal).
This heavily influenced the choice of diet and cooking for specific seasons, and the only way to extend the availability of such foods was to preserve it in some fashion.
There are quite a few ways of preserving vegetables, depending on the kind of vegetable. Root vegetables like potatoes and carrots, for instance, could easily be kept well for weeks or months by putting them under a layer of soil in a wooden box (as Jamie Oliver has been known to use) while softer fruits could be dried or picked (like raisins and pickles).
This created a new advantage: the process of preserving vegetables (as well as meat and fruit) gave them new flavors, which people learned to enjoy as well. Because of this, food like pickles, apple sauce, raisins and various salted meats and smoked fish have become a main way of eating food, rather than just a way of preserving it.
What else can I help you with?
What is the ideal salt brine ratio for preserving vegetables?
The ideal salt brine ratio for preserving vegetables is typically around 5 to 8 salt to water.
What is the ideal brine water to salt ratio for preserving vegetables?
The ideal brine water to salt ratio for preserving vegetables is generally around 5 salt to water.
Wahat are the advantages of preserving foods?
They keep longer!
What has the author Theo Thomas written?
Theo Thomas has written: 'Canning fruits and tomatoes' -- subject(s): Preservation, Canning and preserving, Fruit, Tomatoes 'Canning vegetables' -- subject(s): Vegetables, Canning and preserving, Preservation
What has the author E Wagner written?
E. Wagner has written: 'Recipes for the preserving of fruit, vegetables, and meat' -- subject(s): Canning and preserving 'Konserven.' -- subject(s): Canning and preserving, Food, Preservation
What has the author Ermentine Young written?
Ermentine Young has written: 'Canning and preserving fruits and vegetables and preparing fruit-pastes and syrups' -- subject(s): Canning and preserving
What has the author Carole W Costenbader written?
Carol W. Costenbader has written: 'Food Drying Techniques' 'The big book of preserving the harvest' -- subject(s): Canning and preserving 'Preserving fruits & vegetables' -- subject(s): Preservation, Vegetables, Fruit
What is the recommended pickling ratio for preserving vegetables, such as cucumbers, using a 3 parts vinegar to 2 parts water to 1 part sugar solution?
The recommended pickling ratio for preserving vegetables like cucumbers is 3 parts vinegar, 2 parts water, and 1 part sugar solution.
What are the advantages of commercial hyderponics?
Advantages of commercial hyderponics is that it allows you to grow vegetables year round. It allows you to produce more food. It will help you make more money and also have more vegetables for yourself.
What is advantage of food preservation?
There are quite a few advantages of preserving your food. Your food will last longer and be available when you need it.
What are the advantages of taking minutes in meetings?
By taking minutes at a meeting, you are preserving the historical record of the meeting for future reference.
What has the author Gerald F Smythe written?
Gerald F. Smythe has written: 'Canning fruits and vegetables' -- subject(s): Canning and preserving
