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Saturday, 20 October 2012

Pickling

Pickling food in vinegar or other acids, makes it difficult for microorganisms to live.  Commonly pickled food include onions, parkias, soya beans and chillies.

Sugar can also be used in pickling fruits such as nutmegs, mangoes and cherries.  The concentrated sugar solution used draws water from the fruit, thus preventing the growth of microorganisms.








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