All About Preserving
Preserving food is a valuable skill that offers numerous benefits—it reduces waste, saves money, and helps you stock your pantry for the months ahead. Moreover, it promotes long-term food security and sustainability. There are many effective preservation methods to explore, including canning, dehydrating, freeze drying, freezing, salt curing, and fermentation. Each technique comes with its own unique advantages and is best suited for specific types of food. By learning how to safely preserve your harvest or bulk purchases, you not only support a more self-sufficient lifestyle but also reconnect with traditional practices that have sustained families for generations. In addition, gaining these skills can foster a deeper appreciation for the food you eat and the effort involved in making it last.
Basics
Start by learning the basics of preserving food, and soon you’ll feel more confident in the kitchen. As you move step by step, you’ll gain the skills to create homemade, from-scratch pantry staples. In turn, this process will not only stock your shelves but also leave you feeling empowered, knowing that you can provide nourishing food for your family with your own hands.
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Canning
Canning truly is the ultimate form of made-from-scratch convenience food. When you take the time to learn the basics, you’ll not only be able to preserve your harvest, but you’ll also gain the satisfaction of enjoying the fruits of your labor long after the season has passed. Over the years, I’ve gradually learned how to safely create and modify canning recipes, building up a collection that is both reliable and delicious. As a result, our family enjoys them all year round. Among the many recipes we make, two of the most requested—and my personal favorites—are cranberry applesauce and ketchup for canning.
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Dehydration
Dehydration is one of the oldest and most reliable methods of food preservation. Gradually removing moisture from food effectively slows down bacterial growth and prevents spoilage. As a result, dehydrated foods become shelf-stable and can last anywhere from 5 to 10 years, making them a practical choice for long-term storage.
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Fermenting
Fermentation is a natural and time-tested way to preserve food, and the best part is that it requires no modern appliances. In fact, this method has been used for centuries to keep food safe and flavorful. To begin with, when you want to try lacto-fermentation of vegetables, you only need a few simple things. First, there must be microbes, which do the actual work of fermenting. Next, you’ll need fresh vegetables to serve as the base. Finally, salt is added, which not only enhances flavor but also creates the right environment for beneficial bacteria to thrive. With these three essentials working together, you can easily start your journey into fermentation.
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Freeze Drying
Freeze-drying is an effective method for preserving food for long-term storage. To begin, you’ll need a freeze dryer, since this process can’t be done with ordinary kitchen equipment. Once properly freeze-dried, food can remain fresh and suitable for up to 25 years. Even better, you can dry a wide variety of items—fruits, vegetables, meats, and more—to use in everyday meals or to enjoy as convenient snacks. With that in mind, the recipes below are simple, practical, and perfect for helping you get started. And, if you’re wondering where to begin, my personal favorite is freeze-dried cranberries.
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Freezing
Freezing is a simple and easy method of preserving food that maintains most of the nutrients.
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