13 Natural Ways to Make Food Last Longer Without Chemical Preservatives
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Have you ever felt disappointed after prepping your own healthy meals at home, only
to find they’ve gone bad, or taste a little “off” by the time you’re ready to eat them?
Luckily, there are ten ways to make food last longer, without chemical preservatives.
Not only will these natural ingredients prevent food from going to waste, but you’ll
also avoid the common chemical preservatives found in store-bought foods, such as
BHA, BHT, MSG, nitrates, refined vegetable oils, refined sugar, and potassium
The majority of chemical preservatives are linked to health problems (even in
minimal amounts) within the nervous and endocrine systems – which is another
great reason to avoid processed, packaged, and boxed foods, and get on board with
making your meals at home
So, let’s take a look at how you can make your home-cooked meals last even longer.
10 Natural Ways to Make Food Last Longer Without Preservatives
1. Lemon or Lime Juice
The ascorbic acid found in lemon flesh and juice acts as an antioxidant, while the
citric acid is a natural antibacterial, and helps preserve the flavour, color and taste of
your recipes. Lemon juice also prevents fresh fruit and vegetables from browning
(this works especially well on avocados and apples).
Thanks to its antibacterial properties, lemon juice can be used to preserve any plant-
based meal. Note: lemon juice isn’t a strong enough preservative for meat.
Fermentation is the ultimate way to extend the shelf life of your fruit and vegetables
by months. Sauerkraut, kimchi, beet kvass, pickles, onions and garlic are all
examples of lacto-fermented foods.
Lacto-fermentation uses water and salt, which prevents the growth of bad bacteria,
and allows the good bacteria to thrive. The good bacteria “break down” the sugar in
the fruit and veggies, which produce