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Making food keep longer

Also searched as: shelf life, preserving, storing food, keeping longer, storing leftovers

In short: Food keeps longer when germs get no free water, no warmth or no time.

Picture it

Like a house against burglars: lock up, lights on, guard dog. Each measure helps on its own, all together best.

Levers and techniques for “Making food keep longer”
LEVERSTECHNIQUESTemperatureAmount of saltAmount of sugarMoisturepH (acidic toalkaline)Freezing and thawingproperlyWet brining

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The levers

TemperatureAmount of saltAmount of sugarMoisturepH (acidic to alkaline)

Rules of thumb

  1. Cool leftovers quickly and put them in the fridge.
  2. Freeze flat and wrap airtight.
  3. Salt, sugar, acid and drying make food keep, but do not replace hygiene.
Related entries
Bacteria and temperature: the danger zoneShelf life: salt and sugar bind waterFreezing and thawing properlyCuring: salt and nitriteLactic acid fermentationJamWet briningMaking sauerkraut
Sources
  • Harold McGee: On Food and Cooking (2004)
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