Food Preservation Tips
7 methods for preserving your harvest at home
There are many methods for extending the lifespan of your food through home preservation. Some work better for certain crops than others. Choose the best one for your harvest.
Freezing
Probably the simplest way to keep your food is to pop it in the freezer. If you have a cube freezer with ample storage space, you can likely keep your food fresh or near fresh for many months.
While food stored below freezing will not technically go bad, its quality will degenerate and it will lose flavor as the months go on. One way to extend its lifespan is to vacuum seal your food before freezing. Biodegradable bags are now available to help cut down on the plastic waste from this preservation method.
Canning
The process we call ‘canning’ most often involves placing food in jars, submerging those jars in water, and then heating them to temperatures best suited for killing bacteria. Home canning usually involves a water bath canner (best for fruits and some vegetables) or a pressure canner (best for meats, fish, and many vegetables).
Freeze drying
Once the mainstay of preppers and survivalists, freeze dryers are becoming more mainstream as people learn the benefits of this fast and safe home preservation method. Freeze drying involves placing a frozen food item into a vacuum chamber. The vacuum removes the moisture, including the ice, without first turning it to water. Left behind is a solid item that will store in an airtight container for many months.
Dehydrating
Dehydrating your food eliminates the conditions bacteria need to grow and thrive and helps it last longer. The key is to reduce the moisture content in food to between 5 and 20%. This is easy with an electric dehydrator, available now in many sizes.
Fermenting
Kimchi, sauerkraut, kombucha, tempeh, kefir and miso: these are just a few of the popular fermented foods many of us eat regularly. Fermentation sees carbohydrates like starch or sugar transform into acid or alcohol thanks to a bit of salt and an oxygen-free environment. Most home fermentation creates lactic acid, which prevents harmful bacteria from growing and extends the lifespan of your food.
Pickling
This method involves pouring a brine over foods that are high in salt and acid, notably vinegar. At this low pH, bacteria doesn’t have a chance. Dilled cucumbers are the most well known of all the ‘pickles,’ but beans, carrots, beets and onions all work just as well.
Preserving with sugar
Jams and jellies are delicious as well as beautiful–and they also prolong the use (and taste) of fresh fruit. With a high sugar content, these tasty treats offer an environment harmful to bacteria but (relatively) benign to humans. Of course, too much sugar can harm humans as well.