6 ingredients that help in increasing the shelf life of food | The Times of India (2024)

Processed and packaged foods have a long shelf life, all because of the additives and preservatives added to them. But have you ever wondered why our homemade pickles, jams and even some snacks have a long shelf life without any chemical-loaded preservatives added to them? Read on to know about six common ingredients that can lengthen the shelf life of homemade food items. (all image credits-istock)

Salt is a natural food preservative that not only keeps pickles fresh for months together but also helps in preserving meat and cooked food for some days. The main job of salt is that it prevents the food from bacteria, yeast and molds. In a nutshell, salt protects the food from spoiling by dehydrating the microbes.

Ginger and garlic are often added to pickles, as they not only enhance the taste but also strengthen the shelf life of the product. Garlic has immense anti-viral properties that help in fighting bacteria. On the other hand, ginger has antimicrobial properties that keep bacteria at bay.

Fermented food is known for its long shelf life and the main ingredient responsible for fermentation in most foods is vinegar. The acetic acid present in vinegar helps in inhibiting the activity of microbes, which further prevents food spoilage. Vinegar is added to food items like Kimchi, Pickles and Sauces which extends their shelf life.

Rosemary extract contains certain antioxidants named carnosic acid and rosmarinic acid. These antioxidants act as natural preservatives and help in extending the shelf life of meat. Rosemary extract prevents the natural fat and oil of the meat from turning rancid.

Lemon juice is another natural preservative that is commonly used in our kitchens. Citrus juice contains vitamin C, also known as Ascorbic acid which prevents the oxidation and discolouration of various food items. Most of the foods are mainly spoiled by microbes, bacteria, yeast and molds. All these spoiling agents cannot thrive and reproduce in acidic environments and thus the food is protected.

Sugar too is a natural preservative and its functioning is similar to that of salt. Sugar also dehydrates the microbes, bacteria and yeast that can spoil the food. It is mostly used to preserve homemade Jams, Sauces and Marmalades.