As you go about preserving your excess summer produce , have you ever thought about
gate posts should be sturdy , be set vertically into the ground and be well anchored . ❑ All the other posts , standards and droppers should stand erect and maintain the same height above ground level . In this way , the undulations of the ground are followed . ❑ Straining posts should not be too far apart – the closer they are and the closer the standards are together , the more sturdy the fence . ❑ Irrespective of the number and type of wire strands used , each should be at a what actually happens during the different processes that we use to preserve food ? The basic idea behind all
specific height above ground level , be parallel to the other and be well secured to each standard in such a manner that it cannot be shifted vertically . The more wire strands in a fence of a particular height , the more difficult it is for man or stock to creep through them . ❑ Droppers must be so spaced that the distances between the standards are equally divided ; they must stand erect and the wire strands must be securely tied to them at the same spacing as on the standard . A good fence can never be
IN THE KITCHEN
The science behind food preservation
From page 43 forms of food preservation ~ one of the oldest kitchen practices known to humankind ~ is either to slow down
FENCING erected with inferior material . Heavy galvanized wires are an investment for years to come . Remember to keep grass short near fences to prevent veld fire damage to the zinc coating ( even a small lick of flame destroys the galvanizing in seconds ). the activity of disease-causing bacteria or to kill the bacteria altogether . In certain cases , a preservation technique may also destroy enzymes naturally found in a food that cause it to spoil or discolour quickly . An enzyme is a special protein that acts as a catalyst for a chemical reaction , and enzymes are fairly fragile . By increasing the temperature of o
food to about 66 C , enzymes
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