4 minute read
Fresh Picked: Back to the Basics with Home Food Preservation
Back to the Basics with Home Food Preservation
Tips for canning, freezing and dehydrating your summer bounty.
By Leah Brooke
My first experience with food preservation is a core memory. My grandma had a large garden with an array of fruits and vegetables — and she always grew sweet corn. On a hot July day, the entire family would spend the day preparing corn for the freezer. We all had our assigned tasks and snuck bites when Grandma wasn’t looking! I sure do miss her corn and homemade applesauce.
Although I was exposed to various home food preservation methods early on, I didn’t dive into doing this myself until I started working as an education specialist in Food and Health for Iowa State University (ISU) Extension and Outreach. My job was to teach others about home food preservation, so I decided it was time to get my hands dirty and learn firsthand!
The main food safety concern with canning at home is botulism, a very serious foodborne illness. Following the most up-to-date research is the most important way to prevent this illness. Let’s get into the details about a few common food preservation methods: canning, freezing and dehydrating.
Two Types of Canning
There are two main types of canning: hot water bath canning and pressure canning. The acidity of the food depends on what method you use. Acidic foods, generally all fruits, tomatoes, figs, pears, sauerkraut and foods where you add large amounts of acids (pickles), will need to be canned using a hot water bath canner. Low-acid foods like vegetables, meats, poultry, seafood, soups, white flesh peaches and a mixture of acid and low-acid foods need to be canned in a pressure canner. Check your elevation before canning, as tested processing times are based on boiling water temperature at sea level. Even in Iowa, some counties are higher than sea level. Bread and butter pickles and fresh peach jam have become my favorites to make and share with family and friends.
Freezing is Easy
Now, let’s move on to freezing. This method is more well-known, convenient and relatively easy! The nutritional quality is preserved and is closest to fresh food than other food preservation methods. It’s important to know that freezing does not kill microorganisms but stops their growth. Enzymes must be destroyed for a good quality product, which can be done with blanching. Choose moisture- and vaporresistant, durable and leak-proof containers. Be sure to label your items so you don’t pull them out six months later and wonder what it is.
Have Fun with Dehydrating
Drying foods is simple, safe and fun! The best part of this method is that it’s easy to learn, and you just turn it on and walk away. This method’s main food safety concern is controlling temperature and air circulation to prevent the food from spoiling. You can use a dehydrator (thermostatically controlled, electric) or an oven to dehydrate your food safely. Fruits, vegetables and herbs, tomatoes and meats are great options. My favorite is a piña colada fruit leather with three simple ingredients: pineapple chunks, applesauce and shredded coconut.
It’s fun to experiment, but it’s crucial to use up-to-date, tested recipes from reliable sources. The National Center for Home Food Preservation and ISU Extension and Outreach are two great resources.
If you’ve been wanting to learn how to preserve your own food at home, now is the time to start. Be the one to start that family tradition like I had with my grandma and family. The satisfaction of growing your food, preserving it and opening that jar of fresh salsa in the middle of winter is beyond words.
