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The food preservation training led by Nutritionist Ms Ntefeleng Tsolo took place at Mapoteng Resource Center on Monday where Club members learned how to preserve green beans and beetroot for longer shelf life.
They were taught methods of storage, with emphasis on proper hygiene. “Containers should be clean and so should the working space to ensure that no germs contaminate the food and result in it being wasted before time,” Ms. Tsolo said.
Tips on packaging were also shared, Ms. Tsolo advised labeling each package with production date, expiry date and product name for easy identification and to ensure older products are consumed first.
Labeling also helps reuse containers for the same product, avoiding contamination from previous contents.
Preservation ensures food security, especially for products not available year-round.
“Food like green beans are available in abundance now, and can be stored to ensure food security,” Ms. Tsolo said. Club members can also monetize their skills by preserving and selling products to those without time.
Neatness in preservation is key to attracting buyers. Products should be appealing in neatness, color and packaging.
Ms Tsolo recommended using stainless steel cutlery for cooking due to ease of cleaning.
The training also covered juicing as a preservation method.
Club members preserved beetroot by juicing it.