Fig 4: The Processof Canning
When foods are canned, limited amounts of oxygen react with the food and therefore the food can last much longer than if it is constantly exposed to oxygen in the air. In order to can the foods, the Ardians will have to make sure that there is a very small amount of oxygen in the cans. Less than two percent oxygen is recommended. The above series of drawings is a good basic outline for the Ardians to use when canning. Obviously they will not be sending their cans out to stores, but with the help of the metal experts, the Ardians should not have a hard time canning their foods. (See fig 4)
In order to keep the smoke concentrated around the meat, the Ardians will need to create a wooden box with racks for the meat to rest on and holes to let some of the smoke out. The formaldehyde in the smoke from the wood inhibits the development of bacteria in the food; it also adds a distinctive taste that many people enjoy. The smoker in the picture below should be a good example for the Ardians to follow. (See fig 5 below)
Figure 5: An example of a meat smoker
It will not be easy for the Ardians to successfully preserve their food, but it is most definitely realistic. A fair amount of the process will be trial and error. They will have to figure out how much salt different meats need and how long foods need to be smoked.They will have to figure out the concentration of NaCl in the cans that makes the food last the longest. Also, the temperature at which the foods are stored greatly effects how long they last.
SOME HELPFUL TERMS TO KNOW
Antimicrobial- stops the molding of braeds, fruits and vegetables
Antioxidant- stop reaction of oxygen, used mainly for fats
BHA- butylated hydoxyanisole, an antioxidant
BHT- butylated hydroxytoluene, another antioxidant
Canning- a very common and effective way of preserving
Salting- a way to block oxygen from spoiling food
Smoking- done by use the use of a controlled fire, must be done carefully to work as an effective preserver