It is a healthier and cost-effective life choice to cook your meals at home instead of eating out. However, while cooking is peaceful and relaxing for most, it is also a time-consuming process which can take up the free time you have after a long day at work. The best way to make the most of your time and money is to prep for the meals in advance so that your meals are ready in minutes.
While veggies and meat can be cut and stored in the refrigerator or the freezer in airtight containers, it is always a concern to make a batch of gravy, curry, or pasta sauce in advance. To avoid the sauce or gravy from spoiling in the refrigerator, many people rely on store-bought sauce premixes which stay for a longer time. Most of these processed foods stay longer due to artificial preservatives. Although processed foods on the grocery shelves may look very tempting and easy to grab, the number of preservatives that go into them is not worth the various health hazards in the long run.
The simple solution is using natural preservatives to make your own pasta sauce or curry at home from scratch, so you don’t have to worry about not knowing what is in your food. There are several ingredients that are commonly found on your pantry shelf which help to phenomenally increase your food’s shelf life.
A pinch of salt goes a long way
Salt is the most traditional and effective natural preservative. Using just a pinch of salt, especially pink sea salt or Himalayan salt can help to preserve your food while drawing out flavour. It is also the most basic ingredient in all food from sauces to curry and dips to dressings. It works by drawing out moisture, which prevents the growth of bacteria and mould. However, too much salt can turn the food salty which is not healthy for the body. Salt is commonly used in a number of preservation methods such as curing meat or pickling vegetables as well as simply salting fish or cheese for making it last.
Dredge with sugar
Sugar works in a similar fashion to salt where it gets soaks up the water and prevents bacteria or mould from growing. It is used many times in conjunction with salt such as in pickling brines to balance the acidity. Too much sugar is also not healthy for the body and the key is in moderation. Sugar can be used to preserve fruits by making jams, jellies, preserves, and spreads at home by adding it to fruits while cooking. Candying is a quick method of preserving fruits and vegetables by simply coating them in thick sugar syrup.
Vinegar and Lemon Juice
The acetic acid in vinegar and the citric acid in lemon juice are exceptionally effective preservatives. Microorganisms cannot survive in acidic environments. While keeping your food safe, they also add a splash of flavour to it. Different types of vinegar, such as apple cider vinegar, red wine vinegar, and balsamic vinegar will add different flavours. Vinegar acts as a base for pickling brine along with salt and sugar to make delicious, preserved shallots, cucumbers, radishes, onions, or other vegetables while lemon juice is perfect for preserving fruits such as apples and berries. They can be used for making several different dressings, dips, or sauces. Vinegar and lemon juice can be used to marinate the prepped meat or fish to tenderize it and remove moisture. Lemon juice is also ideal for preserving seafood such as fish, shrimp, crab, or lobster.
A Drizzle of Olive Oil
Oil creates a barrier that prevents air or moisture from affecting the food. Olive oil is most effective in preserving while adding a mild flavour and retaining the texture of vegetables. When blended into a pesto, olive oil helps to keep the herbs fresh for a longer period. The best way to prevent mould on the surface of your pasta sauce or gravy in the fridge is to cover the top with a layer of oil before closing the lid of the jar.
A Clove of Garlic
Garlic has natural antimicrobial properties that help to inhibit any bacterial growth making it an excellent ingredient for preserving as well as enhancing the flavour of food. Tossing a clove of garlic or some minced garlic in your soup or sauce can enhance the flavour and help to keep it safe for a longer time. It can also be added to salsas or dips along with some vinegar. It is also one of the most ideal ingredients to use in dry rubs or marinades for meat and fish.
