"If God is for us, who is against us?"
Romans 8:31
|
How To Store Non-Perishable And Semiperishable Foods
By Jackson Sloat
It may seem unnecessary to give much attention to the storing of foods that do not
spoil easily, but there are good reasons why such foods require careful storage.
They should be properly cared for to prevent the loss of flavor by exposure to the
air, to prevent the absorption of moisture, which produces a favorable opportunity
for the growth of molds, and to prevent the attacks of insects and vermin.
The best way in which to care for such foods is to store them in tightly closed
vessels. Earthenware and glass jars, lard pails, coffee and cocoa cans, all carefully
cleaned and having lids to fit, prove to be very satisfactory receptacles for such purposes.
Unless coffee, tea, cocoa, spices, and prepared cereals are bought in cans or
moisture-proof containers, they should be emptied from the original packages and placed
in jars that can be tightly closed, so that they will not deteriorate by being exposed
to the air or moisture. For convenience and economy, these jars or cans should be
labeled. Sugar and salt absorb moisture and form lumps when exposed to the air, and they,
too, should be properly kept. A tin receptacle is the best kind for sugar, but for salt
an earthenware or glass vessel should be used. It is not advisable to put these foods
or any others into cupboards in paper bags, because foods kept in this way make disorderly
looking shelves and are easily accessible to vermin, which are always attracted to food
whenever it is not well protected.
Canned goods bought in tin cans do not need very careful storage. It is sufficient to
keep them in a place dry enough to prevent the cans from rusting. Foods canned in glass,
however, should be kept where they are not exposed to the light, as they will become more
or less discolored unless they are stored in dark places.
Flour, meals, and cereals stored in quantities develop mold unless they are kept very dry.
For the storing of these foods, therefore, wooden bins or metal-lined boxes kept in a
dry place are the most satisfactory.
STORING OF SEMIPERISHABLE FOODS
Practically all vegetables and fruits with skins may be regarded as semiperishable foods,
and while they do not spoil so easily as some foods, they require a certain amount of care.
Potatoes are easily kept from spoiling if they are placed in a cool, dry, dark place, such
as a cellar, or a bin. It is, of course, economical to buy potatoes in large quantities,
but if they must be kept under conditions that will permit them to sprout, shrivel, rot,
or freeze, it is better to buy only a small quantity at a time. Sweet potatoes may be bought
in considerable quantity and kept for some time if they are wrapped separately in pieces of
paper and packed so that they do not touch one another.
Carrots, turnips, beets, and parsnips can be kept through the winter in very much the same
manner as potatoes. They deteriorate less, however, if they are covered with earth or sand.
Sometimes, especially in country districts, such winter vegetables are buried in the ground
out of doors, being placed at a depth that renders them safe from the attacks of frost.
Cabbage will keep very well if placed in barrels or boxes, but for long keeping, the roots
should not be removed. Pumpkin and squash thoroughly matured do not spoil readily if they
are stored in a dry place.
Apples and pears may be stored in boxes or barrels, but very fine varieties of these
fruits should be wrapped separately in paper. All fruit should be looked over
occasionally, and those which show signs of spoiling should be removed.
Retrieved from ArticleBase.com
To read about cooking ribs and cooking spaghetti, visit Easy Home Cooking
|
