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Use vinegar with sufficient acidity (usually 5% or higher), process jars in a boiling water canner, and use pickling salt to prevent cloudiness.

Use proper salt concentration to inhibit unwanted bacteria, keep foods submerged in brine, and store in a cool place to slow down fermentation.

Freeze food promptly for best quality, avoid freezer burn by using proper containers or wraps, maintain a consistent freezer temperature at 0°F (-18°C) or below.

Ensure proper sealing to prevent botulism, sterilize jars and lids, use correct canning methods (water bath or pressure canning) for different foods.

Use appropriate amounts of salt and curing agents, avoid cross-contamination, and cure foods at the recommended temperature and humidity levels.

Use clean and dry equipment, ensure thorough drying to prevent mold, store in airtight containers in a cool and dark place.

Use food-grade chemicals, follow the recommended concentrations and applications, and ensure thorough mixing for even distribution.

Boil sugar solutions to the proper temperatures to prevent microbial growth, seal preserves while still hot, and store in a cool, dark place.

Heat foods to the specified temperature for the correct duration to kill pathogens, cool rapidly after pasteurization, and seal containers properly.

Use for liquid or semi-solid foods, ensure correct field strength and treatment time, and maintain food under refrigeration after treatment.

Maintain proper gas concentrations (O2, CO2), monitor for gas leaks, and regulate temperature and humidity within the storage area.

Select the right gas mix for the type of food, ensure integrity of the package seal, and store under recommended conditions.

Inspect the seal for leaks, refrigerate or freeze foods after vacuum sealing, and reheat vacuum-sealed foods to the proper temperature before consuming.

Only use on foods approved for irradiation treatment, process under controlled environments to prevent overexposure, and store appropriately after treatment.

Maintain sterile conditions during processing, quickly cool the product after heating, and use sterile packaging materials.

Store foods at or below 40°F (4°C), separate raw and cooked foods to prevent cross-contamination, and cover foods properly to prevent drying out and absorbing odors.

Sterilize bottles and caps, fill while contents are hot to create a vacuum seal, and store in a cool, dark place after sealing.

Ensure that UV exposure is sufficient to inactivate pathogens, protect eyes and skin from UV light during treatment, and use on foods that can tolerate UV light without quality degradation.

Ensure even distribution of microwaves to prevent cold spots, use microwave-safe containers, and allow for stand time before consuming to ensure heat distribution.

Ensure a uniformly applied pressure to kill pathogens, maintain refrigeration after processing, and use HPP on foods that can withstand high pressure without quality loss.

Smoke foods at the recommended temperatures, use hardwoods to avoid harmful chemicals, and do not over-smoke to prevent carcinogen buildup.

Cook at precise temperatures to ensure pathogen destruction, rapidly chill after cooking if not consuming immediately, and maintain vacuum-packed bags to prevent contamination.

Use high-acid fruits, sterilize all containers and utensils, and seal while the jam or jelly is hot to ensure a vacuum seal.

Use this technology for surface decontamination, monitor treatment time to prevent food damage, and treat in a controlled environment to ensure safety.