Mastering Food Preservation:
Your Guide to Sustainable
Self-Sufficiency

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The free eBook covers the necessary steps to safely dehydrate fruit, vegetables, and (cooked) meats!

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Canning: A Comprehensive Guide

Introduction to Canning

What is canning? Canning is sealing food in jars and heating them to kill germs. This keeps the food safe and fresh for a long time.

Historical context and modern relevance: Canning started in the early 1800s to provide safe food for soldiers. Today, it's still popular for preserving seasonal produce and homemade meals.

Types of Canning

Water bath canning: Good for high-acid foods like fruits and pickles. It involves boiling jars in water.

Pressure canning: Needed for low-acid foods like vegetables and meats. It uses a pressure canner to reach higher temperatures.

Step-by-Step Process

Detailed instructions for both water bath and pressure canning:

Water Bath Canning:

• Sterilize jars and lids.
• Prepare the food and fill jars, leaving some space at the top.
• Remove air bubbles and wipe jar rims.
• Place lids and screw bands on jars.
• Submerge jars in boiling water, making sure they are covered by at least an inch of water.
• Boil for the recommended time.
• Remove jars and let them cool for 12-24 hours.

Pressure Canning: 

• Sterilize jars and lids.
• Prepare the food and fill jars, leaving some space at the top.
• Remove air bubbles and wipe jar rims.
• Place lids and screw bands on jars.
• Place jars in the pressure canner with the recommended amount of water.
• Lock the lid and heat the canner, letting steam escape for 10 minutes.
• Close the vent and bring the canner to the required pressure.
• Process for the recommended time.
• Let the canner cool and depressurize before opening.
• Remove jars and let them cool for 12-24 hours.

Safety tips and common mistakes to avoid:

• Always use tested recipes and follow instructions.
• Sterilize jars and lids to prevent contamination.
• Don't overfill jars to avoid spillage and bad seals.
• Check seals after cooling and refrigerate any unsealed jars.

Recommended Resources:

• USDA's Complete Guide to Home Canning
• National Center for Home Food Preservation

Freezing: Preserving Freshness

Introduction to Freezing

Benefits of freezing food: Freezing is easy and keeps food tasting fresh. It helps you store seasonal produce, bulk buys, and leftovers, reducing waste.

Types of foods suitable for freezing: Most foods can be frozen, like fruits, vegetables, meats, seafood, dairy, and prepared meals. Some foods, like lettuce, don't freeze well.

Having noted that seafood can be frozen, it's best not to do that IF you are thinking of dehydrating it later. Here's why in my third FAQ point. Go read it then come on back!

Freezing Techniques

Blanching vegetables before freezing: Blanching means boiling vegetables briefly and then cooling them in ice water. This keeps their color, texture, and nutrients.

Proper packaging and storage tips:

• Use airtight containers or freezer bags to prevent freezer burn.
• Label packages with the date and contents.
• Arrange items in a single layer to freeze quickly.
• Keep the freezer at 0°F or lower.

Use our Fahrenheit to Celsius converter here on our site!

Thawing and Using Frozen Foods

Safe thawing methods: Thaw frozen foods in the fridge, under cold water, or in the microwave. Don't thaw at room temperature to avoid bacteria.

Best practices for using frozen foods: Use frozen foods within their recommended times for best quality. Add them to recipes directly from the freezer or after thawing.

Drying: A Time-Tested Method

Introduction to Drying

Benefits of drying food: Drying is an old method that saves space and weight. It keeps most nutrients and can make flavors stronger.

Types of foods suitable for drying: Fruits, vegetables, herbs, and meats are great for drying. Popular dried foods include apples, tomatoes, herbs, and jerky.

Drying Techniques

Sun drying: Good for hot, dry climates. Spread food on trays and cover with mesh to protect from bugs. Turn food regularly.

Oven drying: Use a low oven temperature (140°F) and place food on racks. Keep the oven door slightly open to let moisture escape.

Using a food dehydrator: A dehydrator gives consistent heat and airflow. Follow the manufacturer's instructions.

Use our Fahrenheit to Celsius converter here on our site!

Storage and Rehydration

Proper storage methods for dried foods: Store dried foods in airtight containers in a cool, dark place. Use vacuum-sealer bags or Mason jars with oxygen absorbers for longer storage.

How to rehydrate dried foods for use: Soak dried foods in water or broth until they return to their original texture. Use them in soups, stews, and other recipes.

Nesco DEHYDRATORS at Amazon

Nesco FD-80A Food + Jerky Dehydrator

Nesco FD-80A Food + Jerky Dehydrator

This is a square-shaped food dehydrator, perfect for snacks, fruit, and beef jerky. White with a top black tray edge, with a white lid.

• 700 watts of drying power
• Expandable to 8 trays
• 15.25 x 10.25 x 15.63 inches (LxWxH)
• Temperature range: 95°F - 160°F
• Comes with: 1 Clean-A-Screen, 1 Recipe Instruction Book, 1 Jerky Seasoning & Cure Sample
  

Nesco FD-61WHC Snackmaster Encore

Nesco FD-61WHC Snackmaster Encore Food Dehydrator

This round Nesco Snackmaster comes with a jerky gun kit and 5 trays. It has a very light grey body with a darker grey lid.

• 500 watts of drying power
• Expandable to 12 trays
• 13.5 x 13.5 x 9.25 inches (LxWxH)
• Temperature range: 95°F - 160°F
• Comes with: 1 Jerky Gun with 3 tip attachments, 2 Fruit Roll Sheets, 2 Clean-A-Screens, 5 Jerky Seasoning & Cure Samples, Recipe & Instruction book
  

Nesco FD-60 Snackmaster Express

Nesco FD-60 Snackmaster Express Food Dehydrator

This is the new version of mine as it has an updated lid. It's a light grey body with a darker grey lid.

• 500 watts of drying power
• Expandable to 12 trays
• 13.5 x 13.5 x 9.25 inches (LxWxH)
• Temperature range: 95°F - 155°F
• Comes with: 1 Fruit Roll Sheet, 2 Original-Flavor Jerky Spice & Cure Packets
  

As an Amazon Associate, I earn commission from qualifying purchases. The price you pay does not increase.  Read disclosure here.

Fermenting: Harnessing Natural Processes

Introduction to Fermentation

What is fermentation? Fermentation is when good bacteria turn sugars into acids, gases, or alcohol. This preserves food and adds nutrients and flavor.

Health benefits of fermented foods: Fermented foods are rich in probiotics, which help your gut and immune system. They also have vitamins, minerals, and enzymes.

Fermentation Techniques

Basic steps for fermenting vegetables:

1. Clean and chop vegetables.
2. Make a brine solution (water and salt - see ratios below).
3. Submerge vegetables in the brine.
4. Use a weight to keep vegetables under the brine.
5. Cover the container with a cloth to allow airflow.
6. Store in a cool, dark place and check regularly.

Making homemade yogurt and kefir:

• Yogurt: Heat milk to 180°F and cool to 110°F. Add a yogurt starter and keep at 110°F for 6-12 hours.
• Kefir: Add kefir grains to milk and let it ferment at room temperature for 24-48 hours. Strain the grains and enjoy.

Use our Fahrenheit to Celsius converter here on our site!

Easy Brine Water to Salt Ratio: One rule of thumb is to use 1-3 tablespoons salt per litre (4 cups) of water. The easiest way to calculate the exact amount of salt needed is this simple metric calculation: To create 3% brine in 1000 milliliters (1 liter) of water: 1000 x . 03 = 30.
Source: Google

Safety and Storage

Ensuring safe fermentation: Use clean equipment and good ingredients. Watch the process and throw out any batches with bad smells or mold.

Storing fermented foods: Store fermented foods in the fridge to slow down fermentation and keep them fresh. Use airtight containers.

Pickling: Adding Flavor and Preservation

Introduction to Pickling

What is pickling? Pickling means soaking food in vinegar or salty water. This keeps the food fresh and adds a tangy flavor.

Benefits of pickling: Pickling makes vegetables and fruits taste great and keeps their nutrients. It also provides probiotics.

Pickling Techniques

Quick pickling vs. traditional pickling:

• Quick pickling: Soaking food in vinegar for a short time, usually a few hours to a few days. Good for small batches.
• Traditional pickling: Fermenting food in brine for several weeks. This gives deeper flavors and longer storage.

Step-by-step guide to pickling vegetables:

1. Clean and chop vegetables.
2. Make a pickling solution (vinegar, water, salt, and spices - see ratios below).
3. Pack vegetables into sterilized jars.
4. Pour the pickling solution over the vegetables.
5. Seal jars and store in the fridge for quick pickles or in a cool, dark place for traditional pickles.

Quantities of ingredients needed for making a pickling solution:

• 1 cup water
• 1 1/3 cup white vinegar
• 1/3 cup granulated sugar
• 2 tablespoons kosher salt
  Source: Google

Storage and Usage

Proper storage methods for pickled foods: Store quick pickles in the fridge and eat within a few weeks. Traditional pickles can be stored for several months.

Creative ways to use pickled foods in recipes: Add pickled vegetables to salads, sandwiches, and charcuterie boards. Use pickled fruits in desserts or as a topping for yogurt and ice cream.

Smoking: Infusing Flavor and Extending Shelf Life

Introduction to Smoking

What is smoking? Smoking means exposing food to smoke from burning wood. This keeps the food fresh and adds a smoky flavor.

Benefits of smoking food: Smoking makes meats, fish, and vegetables taste great and last longer. It reduces moisture and stops bacteria.

Smoking Techniques

Cold smoking vs. hot smoking:

• Cold smoking: Smoking food at temperatures below 90°F. This adds flavor without cooking the food.
• Hot smoking: Smoking food at temperatures between 165°F and 250°F. This cooks the food while smoking it.

Use our Fahrenheit to Celsius converter here on our site!

Equipment needed for smoking: A smoker or grill, wood chips or chunks, and an easy to use thermometer.

Safety and Storage

Ensuring safe smoking practices: Use good wood and keep the right temperatures to stop bad bacteria. Don't use treated or painted wood.

Storing smoked foods: Store smoked foods in the fridge or freezer. Use airtight containers or vacuum-sealer bags.