The most important aspect of our food preservation methods is choosing the right one for the job. There are many ways to preserve food, each with advantages and disadvantages. The best way to select an appropriate food preservation method is to consider what type of food you are preserving, how long you need it to last, and what equipment you have available.
PLEASE invest in a reputable canning book, Ball Canning Book, or USDA Canning Guidelines
Canning Items I Recommend:
- Ball Canning Book
- USDA Canning Guidelines
- Water Bath Canner
- Ball Electric Water Bath Canner
- Presto Pressure Canner
- All-American Pressure Canner (because of the weight of this pressure canner, please confirm your stovetop can handle the weight)
- Excalibur Dehydrator
- Apple Peeler/Corer/Slicer
- Funnel and Canning Items
What is Food Preservation?
Food, by nature, is perishable without intervention. Fortunately, humans have been using various methods of food preservation for thousands of years to prolong the life and safety of our food.
Food preservation is treating and handling food to stop or slow the spoiling (decaying or decomposing). Food spoilage is caused by the growth of bacteria, yeasts, and molds, which can cause illness if ingested.
5 Food Preservation Methods
There are many different food preservation methods, each with its advantages and disadvantages. Some food preservation methods are relatively new, while others date back to ancient times. Over the years, we have refined the process and better understand the mechanisms. Here are the most common food preservation methods:
Canning
Canning is sealing food in airtight containers (jars or cans) and boiling them to kill bacteria or other microorganisms that might cause spoilage. Canning is an effective way to preserve food because it prevents oxygen from reaching it. Like most organisms, bacteria need oxygen to grow.
Canning Process
Before you begin canning food, read the USDA’s Complete Guide to Home Canning and my Home Canning-Important Do’s and Don’ts!
- Choose the correct canning method.
There are two main canning methods: water bath and pressure canning. Water bath canning is best for high-acid foods like fruits and pickles, while pressure canning is necessary for low-acid foods like meat and vegetables.
- Choose the right canning equipment.
You’ll need a few essential pieces of equipment to get started, including a large pot, a canning rack, and jars with lids and bands.
- Prepare your food.
Canning recipes often call for prepping the food in a certain way, such as peeling or chopping vegetables. Make sure to follow the recipe carefully to ensure that your food is prepared correctly.
- Process the jars.
Once your jars are filled with prepared food, it’s time to process them. This involves placing them in the canning pot and boiling them for a set period. Consult your recipe for specific processing times since each food product is different.
Freezing
Freezing is the process of chilling food to very low temperatures (-18°C or 0°F) to keep bacteria from growing. Freezing is an effective way to preserve food because it prevents bacteria from multiplying.
How to Freeze Food
Freezing is an excellent choice to preserve leftovers or pre-made meals. It’s also great for fresh veggies from your garden.
1. Choose the correct container.
Freezer-safe containers are made from materials that won’t crack or shatter when exposed to extreme cold. Freezer bags and plastic wrap are also good options.
2. Label and date your containers.
This will help you track what you have in your freezer and ensure that you use it before it goes bad. Sometimes, it’s hard to tell what is in that bag or container once it freezes.
3. Fill your containers correctly.
Leave some space at the top of the container so the food can expand through freezing.
4. Don’t overfill your freezer.
Freezing food can take up a lot of space, so make sure you don’t overcrowd your freezer. This will help ensure that your food stays frozen and doesn’t spoil.
Pickling
Pickling preserves food in an acidic solution, such as vinegar or brine (saltwater). Pickling is an effective way to preserve food because the acid prevents bacteria from growing.
How to Pickle Foods
Pickling is a great way to extend the shelf life of your favorite fruits and vegetables. The pickling process involves immersing the food in a vinegar or brine solution, which preserves the food and gives it a unique flavor.
- Choose your fruits and vegetables.
First, choose the fruit or vegetable that you want to pickle. Asparagus, beets, bell peppers, blueberries, cauliflower, carrots, cherries, fennel, ginger, grapes, green beans, mushrooms, onions, parsnips, peaches, peppers, radishes, ramps, rhubarb, strawberries, squash, tomatoes, and turnips can all be pickled.
- Prepare your solution.
Next, prepare the pickling solution: vinegar, water, salt, and spices. The basic ratio for pickles is 1:1 vinegar to water and some combination of salt and/or sugar. Another standard ratio is 3:2:1. So three parts vinegar, two parts water, and one part sugar.
- Sterilize the jars.
Once the pickling solution is ready, sterilize your jars and lids by boiling them in water for 10 minutes.
- Fill the jars.
Then, carefully place the fruit or vegetable in the jars and pack them tightly.
- Cover with the correct solution.
Finally, pour the pickling solution over the fruit or vegetable until completely covered, then seal the jar with a lid. PICKLING IS FOR REFRIGERATION ONLY. Please do not put these jars on your pantry shelf. If you decide to process these jars, follow the BALL Canning or USDA Canning Guidelines.
Drying/Dehydrating
Drying is a process of removing moisture from food, which makes it difficult for bacteria to grow. Drying is an effective way to preserve food because the lack of moisture prevents bacteria from multiplying. Dehydrating foods is a great way to create shelf-stable foods lasting for months or even years. I use mine within one year and start the process again with new fruits and vegetables.
How to Dehydrate Food
Fruits and vegetables are most commonly dehydrated. I’ve dehydrated apples, bananas, kale, watermelon, and Basil, to name a few.
- Choose fresh, ripe fruit or vegetables.
Please make sure they are free of blemishes or bruised spots. If you’re using frozen fruits or vegetables, thaw them completely before dehydrating.
- Cut the produce into uniform pieces.
You want pieces that are no more than 1/2 inch thick. If the pieces are too thick, they’ll take too long to dehydrate; if they’re too thin, they may dehydrate unevenly.
- Put on dehydrator racks.
Place your fruit or vegetables on the dehydrator racks, ensuring they don’t touch each other. Use multiple racks to ensure good airflow around all the pieces if necessary.
- Turn on the dehydrator.
Set the dehydrator to the recommended temperature for the type of fruit or vegetable you’re drying. This temperature is between 135 and 145 degrees Fahrenheit for most fruits and vegetables. Please refer to your dehydrator brand book.
- Check on the produce.
After the recommended drying time has passed, check the produce. If necessary, flip the pieces over and continue dehydrating until they’re finished according to your brand of dehydrator book.
- Store properly.
Store the dried fruit or vegetables in an airtight container. For best results, use them within 6-12 months. Please remember that they don’t have preservatives.
Fermenting
Fermenting is the process of using bacteria to preserve food. The bacteria convert the sugars in the food into lactic acid, which prevents other bacteria from growing. Fermenting is an effective way to preserve food because the lactic acid inhibits the growth of different bacteria.
How to Ferment Food
Almost any vegetable can be fermented, but if you want to ferment anything else, make sure to do your research.
- Choose your fermenting vessel.
A mason jar or crock container works well.
- Pick your fermenting food.
Cabbage makes great sauerkraut, but you can also ferment carrots, beets, or other vegetables.
- Shred and chop the food.
Shred or chop your food to be fermented and add it to the vessel.
- Add Salt.
Add some salt. Salt helps preserve fermented food and is a necessary step.
- Fill with water.
Fill the vessel with water, leaving about an inch of headspace at the top.
- Cover the vessel.
Cover the fermenting food with a cloth and secure it with a rubber band.
- Ferment the food.
Ferment the food for about 2 weeks (leave it in the vessel), checking on it occasionally to ensure everything is going well.
- Store properly.
After 2 weeks, transfer the fermented food to a new container and store it in the fridge. Fermented foods will be good in the refrigerator for several months!
In case you missed this post, Why You Should Stock Sauerkraut
Advantages and Disadvantages of Common Food Preservation Methods:
Each food preservation method has its advantages and disadvantages.
- Canning- This is an effective way to preserve food but requires specialized equipment and can be time-consuming.
- Freezing- Freezing is easy and convenient, but it can cause freezer burn if not done correctly.
- Pickling- is a great way to add flavor to food, but it can make food too salty for some people.
- Drying or dehydrating -is a simple and effective way to preserve food, but it can take a long time, depending on the moisture content of the food product and the temperature setting of your unit.
- Fermenting- is a great way to preserve food and add flavor, but it requires special care to prevent contamination. (Refrigeration only)
Final Word
There are many different ways to preserve food. The best method for you will depend on your needs and preferences. Be sure to do your research before you start preserving food so that you can choose the best method for your situation! Always use a recipe to preserve your food correctly; that’s why I always have my preservation instruction books handy! May God Bless this world, Linda
The post 5 Incredible Food Preservation Methods appeared first on Food Storage Moms.
from Food Storage Moms
No comments:
Post a Comment