Preserving fruits for longer

@alcholink_food_blog
Jun 5, 2020
2 min read

Updated: Jun 21, 2020

Mosoons have approached so has fruits in abundance, its time for preserving them. Make some candies, pickles, sweet spreads, jams, licquories, sweet and sour delights, dry them and so many things to lock 'em in your storage for an entire year!!

Until next monsoons come. This is the season for mangoes in big boxes, jamuns, amla, lemon and lot of citrus fruits whose name I may skip. There are huge jackfruits, ripe mangoes, papayas, litchis and bael just to name a few. Every native land has a lot more coming this monsoon season.

Here I have mentioned the most important elements for preservation. Get ready to put on your hands for storing them in your glass jars and antique barnis. For an year of preserved and tasty supplies!!

1. Salt

Salt helps in removing moisture content from the fruits and vegetables. A dehydrated food lasts longer in shelves. Make pickles, dry them up, papads, candies, chutneys and a whole lot of stuffs with salting.

2. Sugar

Another dehydrating agent that kills water out of the eatables. Extends shelf life, kills microorganisms and voilla! You can have them for long. Make jams, licquories, toffees, candies by perfect sugar coating on all.

3. Oil

Blocks moisture away from the preserved eatables and they last fresh for a long time. Think about pickles where they aren't caramalised or coated in sugar and salt but oil. Oil is the best way to ensure the freshness once you dry up citrus fruits. You can store olives, make pickles of jackfruit, mangoes, amla, lemon etc.