Servicio de Asesoramiento y Orientación Personal (SAOP) ¿Qué son? Las técnicas de conservación han permitido que alimentos naturalmente estacionales pasen a ser de consumo permanente. En general, los alimentos son perecederos, por lo que necesitan ciertas condiciones de tratamiento, conservación y manipulación para ser consumidos en condiciones adecuadas. La principal causa de este deterioro se debe al ataque de diferentes tipos de microorganismos (bacterias, levaduras y mohos).
Conservar bien los alimentos implica preservar la calidad, las propiedades nutritivas y organolépticas (sabor, olor, color, textura) de los mismos. Los alimentos alterados pueden resultar muy perjudiciales para la salud del consumidor. Aparte de esto, existen otras sustancias producidas por el crecimiento de ciertos mohos son potentes agentes cancerígenos. En muchos alimentos existen de forma natural sustancias con actividad antimicrobiana: Conservación por frío La temperatura ideal de refrigeración va desde 0º a 5º C.
Lo más recomendable sería: Conservación con calor. Servicio de Asesoramiento y Orientación Personal (SAOP) Sin conservantes ni colorantes... ¿por qué no? Aunque desde que nos levantamos hasta que ponemos punto y final a nuestra jornada la Química se encuentra presente en todas y cada una de las actividades que desarrollamos, en los últimos tiempos el incremento de la Quimifobia, entendiendo esta como el miedo o rechazo a todo aquello que esté relacionado con las sustancias químicas, ha alcanzado cotas preocupantes. Lo más curioso, y a la vez denunciable de esta peligrosa moda, es que precisamente uno de los sectores que más utiliza la química en el desarrollo de sus productos, la poderosa Industria Alimentaria, está empleando la Quimifobia para ganar suculentos dividendos… y eso está muy feo.
Sin duda alguna el slogan que más estamos acostumbrados a ver en los productos alimenticios es el típico “Sin colorantes ni conservantes”, acompañado la mayoría de ocasiones por los no menos quimifóbicos “Sólo natural” o “100% natural”. Los resultados, aunque esperados, fueron preocupantes. Concluyo. Procesamiento a pequeña escala de frutas y hortalizas amazonicas nativas e introducidas - Indice. Indice GAETANO PALTRINIERI Oficial Regional Principal de Tecnología Alimentaria y Agroindustria FERNANDO FIGUEROLA Especialista en Ciencia y Tecnología Alimentaria y Agroindustria La elaboración y publicación de este documento contó con el apoyo técnico y financiero de: Coordinación General de esta publicación Manuel Picasso Botto Secretario Pro Tempore Adjunto Antonio García-Revilla Jefe de Coordinación Alfredo Rondón Coordinador CECTA Dirección Técnica Gaetano Paltrinieri Oficial Regional Principal de Tecnología Alimentaria y Agroindustria Fernando Figuerola Rivas Especialista en Ciencia y Tecnología Alimentaria y Agroindustria Roberto Samanez Mercado Asesor Técnico Principal GCP/RLA/128/NET Victor Palma Especialista en Desarrollo Regional GCP/RLA/128/NET Edición Fanny de la Torre Diagramación Patricia Monzón Carátula Yolanda Carlessi Impresión Ameritan Printers Reservados todos los derechos de autor y de propiedad intelectual.
Indice PresentaciónAgradecimientosIntroducciónParte I 1. 2. 3. Parte II. BoDDBo: CONSERVAS: SUSTANCIAS IMPRESCINDIBLES. A la hora de conservar alimentos, es necesario tener en cuenta diferentes aspectos que serán importantes a la hora de elaborar una conserva: saber cual es el pH de un determinado medio, cuanta pectina contiene el alimento que vamos a conservar, si tiene suficiente azúcar o hay que añadir mas, y cual debe ser el punto de cocción del almíbar para que el resultado sea el optimo.
La acidez: Dependiendo del pH de un determinado medio, en este caso un alimento, se puede saber si es ácido o alcalino. La presencia de determinados ácidos en un alimento determina su pH y es importante porque en un medio ácido no pueden proliferar los microbios, y la conservación es mas fácil. Ademas, la acidez evita que el azúcar de las preparaciones cristalice, manteniendo una consistencia adecuada. Para hacer la equivalencia en las recetas que empleen ácido cítrico, una cucharada de zumo de limón equivale a 1 gr. de ácido cítrico.
La pectina: Esto puede compensarse añadiendo cantidades extra. How to Make Homemade Ketchup from Fresh Tomatoes. Click here for a printable PDF version! We take ketchup (or catsup, if you prefer) for granted - it is everywhere and Americans use it in almost everything. Some even put it on scrambled eggs. So maybe you wondered if homemade ketchup taste any different or better? And if you have a mountain of homegrown tomatoes that are going to waste, here's your chance to make your own ketchup and customize to your own taste! Need a low-salt diet? Skip the salt! Want a low or no sugar ketch? Here's how to do it, in easy steps and completely illustrated. Note: I've modified this recipe to tone down the spice, so it gives it a more tomato-ey flavor. If you want an easier version of this recipe - almost identical ingredients, just different preparation, see this page for ketchup using your blender.
You may also be interested in How to make cucumber pickle relish! Ingredients Yield: 6 to 7 pints Equipment Recipe and Directions - How to Make Ketchup (or Catsup) from Fresh Tomatoes then.... Step 6. On. How to Make FROG Jam (Fig-Raspberry-Orange-Ginger Jam) - Easily! With Step-by-step Photos, Recipe, Directions, Ingredients and Costs.
How to Make FROG Jam (Fig-Raspberry-Orange-Ginger Jam) - Easily! With Step-by-step Photos, Recipe, Directions, Ingredients and Costs This month's notes: November 2015: Strawberries and blueberries each have a very brief season; don't miss them: See your state's crop availability calendar for more specific dates of upcoming crops. And see our guide to local fruit and vegetable festivals, such as strawberry festivals and blueberry festivals. Organic farms are identified in green! Also make your own ice cream - see How to make ice cream and ice cream making equipment and manuals. Have fun, eat healthier and better tasting, and save money by picking your own locally grown fruit and vegetables, and then using our easy canning and freezing directions Organic farms are identified in green!
Subscribe to our: Email alerts; Follow us on Twitter Add this page to your favorites! Yield: 5-6 half pints (8-ounce each) of jam PDF print version (coming) Ingredients Equipment Optional stuff: How much fruit? How to Make Homemade Canned Figs - Easily! With Step-by-step Photos, Recipe, Directions, Ingredients and Costs. How to Make Homemade Canned Figs - Easily! With Step-by-step Photos, Recipe, Directions, Ingredients and Costs This month's notes: November 2015: Strawberries and blueberries each have a very brief season; don't miss them: See your state's crop availability calendar for more specific dates of upcoming crops. And see our guide to local fruit and vegetable festivals, such as strawberry festivals and blueberry festivals. Organic farms are identified in green!
Also make your own ice cream - see How to make ice cream and ice cream making equipment and manuals. Have fun, eat healthier and better tasting, and save money by picking your own locally grown fruit and vegetables, and then using our easy canning and freezing directions Organic farms are identified in green! Subscribe to our: Email alerts; Follow us on Twitter Add this page to your favorites! PDF Print version Making and canning your own figs is also quite easy. For more information about figs, see Fig Picking Tips. Notes: How to Can, Freeze, Dry and Preserve Any Fruit or Vegetable at Home. How to Can, Freeze, Dry and Preserve Any Fruit or Vegetable at Home This month's notes: November 2015: Strawberries and blueberries each have a very brief season; don't miss them: See your state's crop availability calendar for more specific dates of upcoming crops.
And see our guide to local fruit and vegetable festivals, such as strawberry festivals and blueberry festivals. Organic farms are identified in green! Also make your own ice cream - see How to make ice cream and ice cream making equipment and manuals. Organic farms are identified in green! Subscribe to our: Email alerts; Follow us on Twitter Add this page to your favorites! Save money, eat healthier, with no additives or chemicals... and with much better taste! Recipes and directions NEW! General Canning know-how Picking tips Blake's Easy and Illustrated Canning, Preserves and Jam Directions Jams, Preserves, Marmalades, Conserves and Jellies: You can use a Water Bath Canner OR a Pressure Canner for all of these recipes: Trivia. Canning Beets: How to can your own homemade canned beets (complete directions with photos )
Canning Beets: How to can your own homemade canned beets (complete directions with photos ) This month's notes: November 2015: Strawberries and blueberries each have a very brief season; don't miss them: See your state's crop availability calendar for more specific dates of upcoming crops. And see our guide to local fruit and vegetable festivals, such as strawberry festivals and blueberry festivals.
Organic farms are identified in green! Also make your own ice cream - see How to make ice cream and ice cream making equipment and manuals. Organic farms are identified in green! Subscribe to our: Email alerts; Follow us on Twitter Add this page to your favorites! PDF print version You think making and canning your own beets is difficult or expensive? One other important note: you will need a pressure canner. See this FAQ for more details: Can I use a water-bath canner instead of a pressure canner for low acid foods? Directions for Making Canned Beets Ingredients Equipment Other Equipment:
How Do I? Can. This document was adapted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists. top ^ How do I? Home · Publications · Search · Seasonal Tips · Info Request · Multimedia · FAQs · Contact · Links. How to Can, Freeze, Dry and Preserve Any Fruit or Vegetable at Home. How to Can, Freeze, Dry and Preserve Any Fruit or Vegetable at Home This month's notes: November 2015: Strawberries and blueberries each have a very brief season; don't miss them: See your state's crop availability calendar for more specific dates of upcoming crops.
And see our guide to local fruit and vegetable festivals, such as strawberry festivals and blueberry festivals. Organic farms are identified in green! Also make your own ice cream - see How to make ice cream and ice cream making equipment and manuals. Have fun, eat healthier and better tasting, and save money by picking your own locally grown fruit and vegetables, and then using our easy canning and freezing directions Organic farms are identified in green! See our guide to local fruit and vegetable festivals!. Subscribe to our: Email alerts; Follow us on Twitter Add this page to your favorites! Save money, eat healthier, with no additives or chemicals... and with much better taste! Recipes and directions NEW! Picking tips. How to make home-canned pumpkin! In easy illustrated steps! Click here for a PDF print version You probably take canned pumpkin for granted. You're there, the can is there, there's a pumpkin on the label... open it and mix it up with spices to make a pie, right.
Ah, but a pumpkin pie, pumpkin soup, pumpkin bread made from a fresh pumpkin tastes so much better than the glop that was processed last year! Canning pumpkin at home is easy! Here's how to do it, complete instructions in easy steps and completely illustrated. And it is much easier than you think, using my "patented" tips and tricks! Directions for Home Canning Pumpkin from Scratch Ingredients a pie pumpkin (see step 1) Equipment A sharp, large serrated knife an ice cream scoop a large microwaveable bowl or large pot Pressure canner Canning jars with rings and new lids Recipe and Directions Step 1 - Get your pie pumpkin Just like selecting any squash, look for one that is firm, no bruises or soft spots, and a good orange color.
Yield: Pie pumpkins are small, usually only 6 inches in diameter. Homemade Baby Food: Making, Canning and Freezing Healthy Baby Foods at Home. Homemade Baby Food: Making, Canning and Freezing Healthy Baby Foods at Home You can make baby food at home which is more nutritious, contains no chemical additives and is more economical than commercially prepared baby foods. You make it, so you know the source and contents! This does not mean that you can simply cook, puree and can any food at all. There are limittations; home canning equipment does not reach the temperatures and pressures of commercial equipment, so some foods are simply unsafe to can at home for your child. This page will point out which are safe and the precise way to do it safely! Basic points about home canning baby foods Typically, babies 8 months and older who are on commercial baby foods can be shifted to home-prepared baby foods which typically have a thicker texture.
When preparing baby food at home, care must be taken to ensure that the food is: Recipes: Equipment: for Preparing Baby Food Common kitchen equipment is generally all that is needed for cooking food. More Home Canning Tips! More Canning Tips and Do's/Don'ts Do not use overripe fruit. Canning doesn't improve the quality of food, so if you start out with low quality, it will only get worse in storage. Plus Do not add more low-acid ingredients (onions, celery, peppers, garlic) than specified in the recipe. This may result in an unsafe product.
Don’t add substantially more seasonings or spices, these items are often high in bacteria and excess spices can make a canned item unsafe. I doubt whether increasing a spice from 1 teaspoon to 2 in a batch of 7 quarts will have any adverse effect, but use some common sense and don't go overboard. Do not add butter or fat to home-canned products unless stated in a tested recipe. To remove scale or hard water films on jars, soak several hours in a solution of 1 cup vinegar (5 percent) per gallon water. More tips for boiling water bath canning: Fill the canner at least halfway with water. Check the jar seals 12-24 hours after processing for leaks and broken seals. Grupo Alibaba. Untitled. Canning Supplies - Great prices, wide selection, fast delivery, reliable service on home food preservation and canning equipment Whether you are canning for your first time or in your 50th year of canning; all the supplies you need are here, and at the best prices you'll find anywhere! Scroll down this page for photos, descriptions, prices and ordering information.
Everything can be shipped by a variety of methods, including overnight, if you have a canning emergency! I've found reliable suppliers for the products here, and now at even lower prices - I'll bet you can't beat them anywhere! And I appreciate your business- buying the products here helps support the website! Canners Books and guides Books on canning, freezing, drying, preserving and jam making Equipment Accessories and aids Supplies Mixes and Pectin You can read a discussion about why foods should be processed in a canner on this page" "Why do I need a canner? " This page was updated on : 10/19/2015 Picking Tips. How to Make Home-Canned Carrots - Easily! With Step-by-step Photos, Recipe, Directions, Ingredients and Costs. Proyecto Fabrica de Procesamiento para obtener Harina de Yuca. ¿Que fabricar? y ¿Como Montar una Pequeña Fabrica? PRODUCTOS- NATURALES-LIMA-PERU MAYORISTA.
Saber comer. 64 reglas básicas para aprender a comer bien, Michael Pollan. 10 Delicious Homemade Spice Blends to Spice Up Your Christmas Gift Giving. Homemade Extracts. Canning and Preserving Recipes. 800+ Organized Canning Recipes for Winter Storage. Cursos y Programas de Extensión | Tecsup. MEP – MiEmpresaPropia Conservas de frutas, hortalizas y legumbres – Perú curso conservas de frutas, hortalizas y legumbres exportación Conservas de frutas, hortalizas y legumbres cursos negocios clases instituto academia clases taller universidad client.
Curso de Elaboración de Conservas. Curso de Diseño Racional y Optimización de Plantas Procesadoras de Alimentos. Curso_diseo_racional_optimizacion_plantas_procesadoras_alimentos.pdf. Manual para el curso sobre procesamiento de frutas ... - Materias primas, equipos, materiales y operaciones de procesamiento en la elaboracion de diversos productos a partir de frutas y hortalizas. Procesamiento de frutas y hortalizas mediante metodos artesanales y de pequeña escala - Infraestructura necesaria.