Preserving food helps save money, extend shelf life, reduce waste, retain nutritional value, and ensure food availability during off-seasons or emergencies. The various processes are a great hobby for many folks and communities. Preservation also allows for convenient storage and easy access to a variety of foods year-round.
Common Methods to Preserve Food
• Can – Sealing food in jars and heating to kill bacteria and enzymes. Common foods to can include tomatoes, fruits (like peaches and berries), vegetables (such as green beans, corn, and carrots), jams and jellies, pickles, and sauces (like spaghetti or barbecue sauce). These preserve well and are great for long-term storage.
• Freeze – Storing food at low temperatures to slow down microbial growth. Foods that freeze well include vegetables (like peas, corn, and spinach), fruits (such as berries, peaches, and bananas), meats (chicken, beef, and pork), bread, and prepared meals (soups, stews, and casseroles).
• Dry – Removing moisture to prevent bacterial and mold growth. Foods that dry well include fruits (like apples, peaches, and grapes), vegetables (such as tomatoes, mushrooms, and peppers), herbs (like basil and oregano), and meats (jerky).
• Pickle – Preserving food in vinegar or brine to inhibit microbial growth. Foods that are great for pickling include cucumbers, carrots, onions, beets, peppers, cauliflower, and garlic.
• Salt – Using salt to draw out moisture and prevent spoilage. Foods that can be salted for storage include meats (like pork, beef, and fish), vegetables (such as cabbage for sauerkraut), and some cheeses (like feta).
• Ferment – Using beneficial bacteria to preserve food and enhance flavor. Foods that are commonly fermented include cabbage (for sauerkraut), cucumbers (for pickles), carrots, radishes, dairy (like yogurt and kefir), and soy products (such as miso and tempeh).
• Vacuum Seal – Removing air to limit the growth of bacteria and mold. Foods that should be vacuum sealed include meats, cheese, fruits, vegetables, nuts, and dried foods. It helps extend shelf life by removing air and preventing spoilage.
• Smoke – Drying and flavoring food with smoke, which also acts as a preservative. Foods that are commonly smoked include meats (like beef, pork, and chicken), fish (such as salmon and trout), cheese, and vegetables (like peppers and tomatoes). Please also see "Summer is Smoking!"
Ideal Foods to Preserve
The best foods to preserve are those that either have a short shelf life or are abundant during certain seasons. Here are some great options for preserving:
• Fruits – Berries (strawberries, blueberries), peaches, apples, pears, and cherries are ideal for canning, freezing, drying or making jams.
• Vegetables – Tomatoes, cucumbers (for pickling), corn, green beans, carrots, and peas freeze well and are great for long-term storage. Many can be dried for long storage.
• Herbs & Spices – Basil, parsley, rosemary, thyme, and mint can be dried or frozen to retain their flavor. Aromatic herbs are fresh, leafy parts of plants while spices are dried parts of plants including roots, seeds and bark.
• Meats – Bacon, beef, chicken, and fish can be preserved through freezing, smoking, or canning.
• Legumes – Beans and lentils can be dried or canned for long-term storage.
• Bread and baked goods – Bread, muffins, and pastries can be frozen to maintain freshness.
• Dairy – Cheese, butter, and milk can be frozen or turned into cheese spreads and sauces.
These foods preserve well and provide a convenient way to enjoy seasonal or surplus ingredients year-round.
I’ve Got Your Six!
Mark M. Hancock, GRI, MRP, AHWD
REALTOR, New Build certified
KW North Country
214-862-7212 (call or text)
DFWmark@KW.com
DFWmark.com
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