Trainer Chef Tolgahan Kamiloğlu, from Department of Gastronomy and Culinary Arts, Izmir University of Economics (IUE),gave tips about canning, drying and curing, freezing, and making marmalades as we are about to enter winter. Kamiloğlu, who gave information about what to pay attention to when preparing the products, said, “Drying vegetables, fruits should not be done under direct sunlight. Moreover, you should make sure that cans are not exposed to air. Lids should be airtight. Otherwise, it might cause fermentation.”

Kamiloğlu stated that one of the most preferred methods for food preservation was freezing, especially for women who are working. Kamiloğlu said, “Vegetables such as okra, green beans, fresh black eyed peas, green beans, tomatoes are blanched and become ready for freezing. When you are freezing vegetables, it is important to keep in airtight freezer-safe containers. Otherwise, the ice might burn the vegetables. In the drying method, pepper, eggplant, zucchini or aromatic tastes such as mint leaves are usually preferred. This method involves hanging vegetables in a warm, arid place until either the outside layers or the entire vegetable are dry. Be sure your curing area has good airflow and is protected from direct sunlight and moist as it might result in molding.”

“Margarine can be melted and poured over”

Kamiloğlu indicated that many summer fruits and vegetables are preserved by canning. Kamiloğlu said, “Canning is a method of preserving food for army use found by Napoleon in the 1800’s. The most important thing about canning is that it must be airtight. If when you open the can, there is an acidic smell or foaming, you should not consume that product as it might cause serious health problems. After closing the lid tightly, it can be turned upside down, and vacuumed in hot water. Olive oil can be poured over the can or margarine can be malted in order to prevent air leakage. When it comes to preparing jams or marmalades, apricots, peaches, strawberries are preferred. During the making process, sun drying is very important. There should be no water left in the jam. In addition, less sugar might spoil it. After it is prepared, the jar should be wrapped in a cheesecloth and stored for two days.”