Food Preservation and Storage Methods
Summertime harvest is right around the corner, and there is nothing like eating fresh, home-grown food right out of your own garden! This month, as we look forward to abundant harvests, it’s a good time to consider ways to preserve our excess produce for later.
Freezing is a very simple and effective method of food preservation. You can freeze practically anything–fruits, berries, vegetables, grains & beans, pesto, soups, meat, even eggs! Most people own a freezer, making freezing a low- or no-cost option. If you plan to utilize your freezer for bulk food storage, a vacuum-sealer is a great investment; it helps keep food fresher and save space. Our family loves freezing peaches and berries for smoothies, blanched green beans from the garden, and homemade pesto for a quick pesto pasta dish.
Dehydration and freeze-drying are similar in that the food is dried for storage, but the methods are quite different. A dehydrator heats your food and dries it out, eliminating moisture so that the food can be stored without the risk of mold and spoilage. Freeze-drying uses a process called sublimation to remove the moisture from the food, instead of heat. Sublimation preserves the nutrients, color, and shape of the food better than dehydration, making freeze-drying an excellent option for food preservation. However the cost of a freeze-dryer can be prohibitive; dehydration is more accessible for most folks. After dehydrating or freeze-drying your food, you will need to store it in airtight containers. You can use silica gel packs in your containers to help keep things nice and dry.
Canning is another great option for preserving your harvest. Canned meat is a staple in our home–it is tender and delicious, and so handy for putting together a quick meal. We also love canning pie fillings, preserves, fruit butters, jams, pickles, and bone broth. Just about anything can be canned, but some things hold up to canning better than others. Meat, vegetables, and other low-acid foods like broth must be canned using a pressure canner, while fruits, jams, and high-acid foods can be canned in a water bath canner. It is very important to learn how to can properly, and to follow recipes and instructions exactly to avoid botulism and other forms of contamination. But when done properly, canning is a fantastic way to preserve your harvest.
If you would like to learn more about canning, we are holding a Water Bath Canning Basics class on June 21st at North Georgia Homestead Supply! You can find out more and sign up at northgeorgiahomestead.com. However you plan to preserve your homegrown food, we are here to help you out with supplies, classes, advice, and encouragement. - Bess Miller
