The shelf life of food can be extended by preservation. The essence of conservation is to create unfavorable conditions for the activity of enzymes and the development of microorganisms. Food preservation methods: physical, biochemical, chemical and physicochemical.

Physical way

The physical method includes canning with low and high temperatures.

Departure to nature, a suburban area, another place for rest or work is associated with the purchase of necessary food products, the main of which is bread. There are often cases when it begins to harden. There is only one answer: do not rush to search for fresh bread, since the situation can be corrected, and the store is often not nearby.

In order to cook tasty and healthy food, you need to spend more than one hour at the stove. To simplify the cooking process, a slow cooker comes to the rescue of the hostess. It is presented in the form of a modern saucepan, working on the principle of the "Russian oven". Thus, there is no frying or cooking of food, but its slow languishing. It is worth noting that it is the slow cooking of food that makes it more tasty and rich, while almost all vitamins remain.