A
careful selection of the food that
is to be preserved is the most important part of the whole
process. The flavor of the finished product also depends a
great deal on the condition of the food.So, whenever possible, any food that is to
be preserved should be perfectly
fresh. The sooner it is preserved after it has been gathered, the more
satisfactory will be the results.
Keep in mind that a succesful preserving depends entirely on
destroying harmful micro-organisms that are present in the food and
preventing those present in the air from entering the food.
NOTE: For all curing
always use pickling salt and
not table salt, as the latter contains starch to keep it dry
and this starch may cause the meat to spoil.
Pickling SaltorDairy Salt is
fine-grained salt that has no additives and is generally used in brines
to pickle foods. Unlike table salt, the lack of additives will help
keep the pickling liquid from clouding.
If
you carefully
follow our preserving directions you will have delicious cured meat,
and well preserved fruits and vegetables.
