Food Preservation & Canning

Home food preservation lets you enjoy your garden's bounty year-round. From summer tomatoes in January to pickles from your cucumber patch, mastering preservation techniques is a key homesteading skill.

Preservation Methods Overview

• Water bath canning: High-acid foods (tomatoes, fruits, pickles)
• Pressure canning: Low-acid foods (vegetables, meats, beans)
• Freezing: Quick, easy, retains texture
• Dehydrating: Compact storage, no electricity needed
• Fermentation: Creates probiotics, unique flavors

Water Bath Canning

What You Can Process

• Fruits and fruit preserves
• Jams, jellies, and marmalades
• Tomatoes (with added acid)
• Pickles and relishes
• Salsas (approved recipes only)

Basic Equipment

• Large pot with rack (at least 3" above jars)
• Mason jars with two-piece lids
• Jar lifter
• Bubble remover/headspace tool
• Lid wand or tongs

Basic Process

1. Prepare jars, lids, and recipe
2. Fill jars leaving proper headspace
3. Remove air bubbles
4. Wipe rims clean
5. Apply lids and bands (fingertip tight)
6. Process in boiling water for specified time
7. Cool 12-24 hours, check seals

Pressure Canning

When Required

Low-acid foods MUST be pressure canned:

• Vegetables (green beans, corn, carrots)
• Meats and poultry
• Seafood
• Soups and stocks
• Beans and legumes

Equipment

• Dial or weighted gauge pressure canner
• Must reach 240°F to kill botulism spores
• Have dial gauges tested annually

Freezing

Best for Freezing

• Berries (flash freeze, then bag)
• Blanched vegetables
• Tomatoes (raw for cooking)
• Herbs in oil or water
• Prepared meals

Freezer Tips

• Use freezer-specific bags/containers
• Remove as much air as possible
• Label with date and contents
• Maintain 0°F for best quality
• Use within 8-12 months

Dehydrating

Great Candidates

• Fruits (apple slices, fruit leather)
• Vegetables (tomatoes, peppers)
• Herbs
• Jerky

Methods

• Electric dehydrator: Consistent, easy
• Oven: Works but uses more energy
• Solar: Free but weather-dependent

Fermentation

Benefits

• Creates beneficial probiotics
• Preserves without energy
• Enhances nutrition
• Unique flavors

Easy Projects

• Sauerkraut: Just cabbage and salt
• Pickles: Lacto-fermented cukes
• Kimchi: Korean spicy vegetables
• Hot sauce: Fermented peppers

Storage

• Store canned goods in cool, dark place
• Use within 1-2 years for best quality
• Check seals before using
• Never eat from bulging or leaking jars