Preserving food has been a practice for centuries, allowing us to extend the shelf life of our favorite foods and enjoy them long after they are out of season. Canning, jarring, and dehydrating are popular methods of preserving food that help retain nutrients, flavor, and texture. Join us as we delve into the world of preservation and find the best way to savor that flavor.
Canning is the process of sealing food in jars or cans to prevent spoilage. Some foods that are perfect for canning include:
How to Can:
When properly sealed, canned foods will last up to 12 months in a cool, dry, and dark place like the back of your pantry. For a welcome to canning tutorial visit the Ball Canning company’s website here.
Jarring involves storing food in glass jars or containers for long-term preservation. Here are some foods that are ideal for jarring:
How to Jar:
Jarred foods can be stored for up to a year in a cool, dark place. Visit the National Center for Home Food Preservation for more information.
Dehydrating removes moisture from food items, making them lightweight and easy to store. Here are some foods ideal for dehydrating:
How to Dehydrate:
Depending on the environment where you store the food, dehydrated food can be stored between four and twelve months. For tips on how to store dehydrated food visit this Masterclass.
Preserving food through canning, jarring, and dehydrating allows you to enjoy seasonal produce year-round and reduces food waste, especially if you have your own garden. Along those lines, preserving food also reduces other waste such as plastic packaging and plastic bag use. Experiment with different recipes and techniques to find what works best for you and your family. Happy preserving!
