Salt and Acidity of Pickle Brine

Pickling dates back to 2000 BC to Mesopotamia, where cucumbers from India were pickled in the Tigris Valley. Pickling is a means of preserving food in a brine solution, typically comprised of vinegar, salt, seasonings. These acidic, salty liquids are resistant to microbial growth, which preserves the flavour and quality of fresh foods immersed in…

Measuring Brix (Sugar Content) of Jam

Before refrigeration was widely available, canning, drying, pickling, fermentation, and salting foods were common methods of food preservation. Different food preservation methods were used based on the environment and type of food being preserved. People in warmer climates tended to use fermentation, while those in cooler climates could utilise the cold winter weather to freeze-dry…

Sodium in Canned Soup

Sodium chloride, also known as table salt, was once worth more than gold. This seems like a strange thing to hear in today’s world, where the population is told to “watch their salt intake” and to try “low sodium diets.” Processed products seem to scream from the shelves with their advertisements of new and improved…