What Happens When Food Is Frozen Canned Dried or Zapped

In This Chapter

^ Freezing food safely ^ Creating canned food ^ Explaining the ancient art of drying food ^ Using radiation to protect food

Cold air, hot air, no air, and radioactive rays — all can be used to make food safer for longer periods of time by reducing or eliminating damage from exposure to air or organisms (microbes) that live on food.

The methods described in this chapter all have one important thing in common: Used correctly, each process can dramatically lengthen food's shelf life. The downside? Nothing's perfect, so you still have to monitor your food to make sure that the preservation treatment has, well, preserved it. The following pages tell you how.

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