Like me, you most likely enjoy having fresh, delicious food available without having to make frequent grocery shop visits or frequent cooking from scratch. Food preservation can be a game-changer when your garden produces an incredible crop. In addition to saving time and money, it helps lower food waste. Food preservation is becoming popular, even though it may sound a bit old-fashioned now that people are more interested in green living and do-it-yourself tasks. On a cold winter day, opening a jar of homemade jam or pulling out well-preserved berries can also be very satisfying.
That being said, there are so many ways to keep food fresh that it can be hard to know where to begin. The good news is you don’t have to be professional to make it work. Simple, efficient methods abound that can prolong the life of your food without resorting to overly sophisticated methods.
Why Preserve Food in the First Place?
It’s important to know the “why” before we get into the “how.” Why should you try to keep your food fresh? It saves money, for starters. You don’t have to throw away that last bunch of bananas or those tomatoes that are just a little too soft. There is a way to store them that will make them last months longer. This easy habit will help you waste less food and get more for your money at the store. Think about how good it will feel to use those bananas in banana bread months later or those soft tomatoes to make a tasty pasta sauce.
One more reason is that preserving food lets you eat different foods all through the year. When it snows outside, there’s something magical about biting into a pickle made from summer tomatoes. Or letting a bag of frozen berries from the summer thaw so that you can make a drink in the middle of winter. You can bring the best tastes of the season to your table whenever you want with techniques for preserving food.
Now that we’ve talked about why preserving food is a good idea, let’s look at some easy ways to make your food last longer.
Canning: Sealing in the Flavor
Since the early 1800s, canning has been one of the oldest and most effective ways to keep food fresh. It is still a popular choice among do-it-yourselfers and people who live on their own. Canning is a safe way to store food that will last for a year or more, whether you want to keep a bumper harvest or just fill up your pantry with home-baked goods. During the process, food is put in clean jars and then sealed to stop dangerous bacteria from growing.
There are two primary methods of canning: water bath canning and pressure canning. Each method is suited for different types of foods depending on their acidity levels.
1. Water Bath Canning
Water bath canning is ideal for high-acid foods such as jams, pickles, fruit preserves, and tomato-based sauces. Here’s a step-by-step guide to get started:
Step 1: Prepare your food (e.g., making jam, pickles, or sauce).
Step 2: Sterilize canning jars by boiling them in water for 10 minutes.
Step 3: Fill the jars with the prepared food, leaving about ½ inch of space at the top (called “headspace”).
Step 4: Wipe the rims of the jars clean, then place sterilized lids on top and screw on the rings until finger-tight.
Step 5: Submerge the jars in a large pot of boiling water, ensuring the water covers the tops by at least 1 inch.
Step 6: Boil for the recommended time (usually 10–30 minutes, depending on the recipe).
Step 7: Carefully remove jars using tongs, place them on a towel, and allow them to cool. As the jars cool, you’ll hear a “pop,” signaling the vacuum seal has formed.
2. Pressure Canning
Pressure canning is essential for low-acid foods like meats, beans, and most vegetables, which require higher temperatures to destroy bacteria like botulism.
Step 1: Prepare your food (e.g., cooking meats, beans, or vegetables).
Step 2: Sterilize jars and fill them with the food, leaving proper headspace.
Step 3: Add water to the pressure canner according to the manufacturer’s instructions and place the jars inside.
Step 4: Lock the canner lid in place and allow it to vent steam for 10 minutes.
Step 5: Close the vent and bring the canner to the required pressure (usually 10–15 pounds).
Step 6: Process for the specified time (20–90 minutes, depending on the food).
Step 7: Allow the canner to cool and depressurize before carefully removing the jars.
With both methods, the result is shelf-stable food that can last for up to a year. Canning provides not only convenience but also a way to enjoy your garden’s bounty of homemade creations all year long.
Freezing: A Simple and Quick Method
One of the best ways to keep food fresh until you’re ready to can it is to freeze it. It’s likely that most of us have frozen leftovers at some point. But did you know that you can freeze almost any kind of food? Busy people who want to save time and food often freeze everything from fruits and veggies and even whole meals.
When you freeze food, remember that not all of it freezes the same way. For example, strawberries and blueberries both hold up pretty well when they thaw, while strawberries get soft. To keep their color and texture, vegetables usually need to be washed before they are frozen. Blanching means to boil them for a few minutes and then put them in ice water right away to cool them down.
Also, make sure your frozen food has labels on it. It’s awful to look through the freezer and find a bag of “mystery stew” that isn’t labeled. You can keep track of what needs to be eaten first by writing the date and what’s inside each container.
Freezing is convenient, but the downside is that frozen food can only last for several months before it starts to lose its quality. That said, it’s still one of the simplest and most convenient preservation methods.
Drying: Let the Air Do the Work
Another really old-fashioned way that still works well today is drying. Plants, herbs, and fruits can be dried. Taking away the water from food stops mold, bacteria, and yeast from growing, so it can be stored for a long time without getting spoiled.
To dry food quickly and easily, an electric dehydrator is a great choice. With low heat and a fan moving air around, these handy tools dry food without cooking it. A low-temperature oven can also be used if you don’t have a dehydrator. It may take longer, though.
Sun-drying is an older way, but it needs the right weather, which is usually a lot of dry, sunny days. Sunlight makes it very easy to dry herbs. For a few days, you can hang them upside down in a dry place with small bundles tied around them.
It’s easy to carry dried foods with you on hikes, as they are small and light. You can also store them in your pantry for months at a time.
Fermentation: Good Bacteria to the Rescue
Fermenting food might sound like something fancy cooks or health nuts do, but it’s actually an old way to keep food fresh that you can do yourself. In addition, it makes tastes that are tasty and sour and is good for your gut health.
Sauerkraut and kimchi are possibly the most well-known fermented foods, but you can ferment any kind of vegetable (including honey and garlic). To do this, you put your vegetables in a saltwater brine and let natural bugs do their thing. Good bacteria called lactobacillus break down the sugars in food over time. This makes lactic acid, which keeps the food fresh and gives it its unique sour taste.
There is no special gear needed for fermentation, but some people like to use fermentation weights to keep the vegetables immersed. The best part? Adding herbs, spices, or even fruits to your fermented vegetables can help you try out different tastes.
The only bad thing about fermentation is that it usually takes weeks to finish. Fermented foods can stay good in the fridge for months after they’re made, though.
Pickling: Not Just for Cucumbers
Another old way to store food that has been making a big comeback lately is pickling. Pickling isn’t just for veggies, either. Carrots, green beans, onions, and even fruit rinds like watermelon can all be pickled.
Soaking food in a liquid is a part of both pickling and fermentation. In pickling, the liquid is usually vinegar-based brine instead of salt water. Because vinegar is acidic, it stops bad germs from growing, which keeps the food fresh for months.
A fun and simple way to start is with quick pickling. It’s easy: just heat up some vinegar and spices, pour them over the vegetables, and put them in the fridge. You can eat these quick pickles in a few hours, but they generally last for a few weeks.
After pickling your vegetables, you should use the water bath method to store them for longer. They can be kept on the shelf for a long time and can be enjoyed all year.
Remember to clean the rims of the jars using vinegar. Vinegar doesn’t allow mold to build up on top of the jar, so make sure to clean the rims using a cloth dipped in a little bit of vinegar.
Root Cellaring: Nature’s Fridge
If you’re fortunate enough to have extra space or a basement, root cellaring is one of the most natural and straightforward ways to preserve food. Unlike canning or freezing, it doesn’t require any cooking or processing. The idea is simple: store your harvested produce in a cool, dark, and humid environment to extend its shelf life by months.
Root cellars work by taking advantage of nature’s natural refrigeration. These spaces maintain a stable temperature, typically between 32°F and 40°F (0°C to 4°C), and high humidity, which prevents produce from drying out. This makes them perfect for storing root vegetables like carrots, potatoes, and beets, as well as apples, cabbage, and onions. Here’s a brief guide to setting up your own root cellar:
Step-by-Step Guide to Root Cellaring:
Choose Your Location:
If you already have a basement or a garage, you’re halfway there. The key is to find a cool, dark spot with natural insulation. Avoid areas that get direct sunlight. If you’re in a warmer climate or don’t have a basement, you can bury a container, such as a metal or plastic barrel, in the ground. Make sure the location stays above freezing but cool enough to prevent rotting.
Ventilation:
Proper airflow is essential to prevent mold and rot. If you’re using a basement, crack open a small window or install a simple ventilation pipe. For buried containers, drill a few small holes to let air circulate. This ensures your produce doesn’t get too stuffy.
Monitor Temperature and Humidity:
Aim for a temperature between 32°F and 40°F (0°C to 4°C) with 85-95% humidity. You can use a thermometer and a hygrometer to keep track. If the air is too dry, place pans of water or wet sand in the space to increase humidity. If it’s too cold, insulate the walls or cover your produce with straw.
Prepare and Store Produce:
Harvest your root vegetables and fruits at the peak of their ripeness. Don’t wash them before storage—simply brush off any excess dirt. Place them in baskets, crates, or even wooden shelves, ensuring good air circulation between items. Some produce, like apples, release ethylene gas that can cause other vegetables to spoil, so it’s best to store them separately.
Check Regularly:
Every few weeks, inspect your stored items. Remove any rotting produce to prevent it from affecting the rest of your stock.
By following these steps, you can set up a simple, efficient root cellar to preserve your harvest with minimal effort. This age-old technique requires little maintenance and helps keep your produce fresh for months without the need for electricity or chemicals.
Vacuum Sealing: Keep Air Out, Freshness In
More and more people are vacuum-sealing their food these days, especially those who want to keep their leftover food fresh for longer. Vacuum sealing stops oxidation, freezer burn, and the spread of bacteria by taking out all the air from a package.
To begin, you will need a vacuum sealer machine and bags that are made to be vacuum sealed. When food is packed, it can last a lot longer than if it were just put in a paper bag. You can use this method on cheeses, and even dried foods like pasta or grains.
Food that has been vacuum-sealed can be kept in the fridge, freezer, or pantry, based on what it is. Remember that vacuum packing your food makes it last longer, but not forever, so keep an eye on the dates that say it’s no longer good.
Conclusion: Start Small, Have Fun
It might seem like a lot of work to preserve food, but you don’t have to do it all at once. It’s important to start small and pick one way that you enjoy or that works for you. You could freeze some fresh berries this summer while they’re at their best, or you could try making quick pickles for lunch. These easy steps can help you get started in the satisfying world of preserving food without being too much.
Putting food away can become a fun and rewarding part of your cooking routine with some time and practice. By using all of the fruit and vegetables you buy, you will not only waste less food, but you will also be able to make meals that are healthy and taste better. You’ll also save money in the long run because the food will last longer. Putting food away not only makes you a better cook, but it also connects you more deeply to nature’s cycles and the joys of living in a way that doesn’t harm the environment. Now it’s time to get dirty, pick a way, and start the adventure of preserving food!
