Preserving Primer

Always follow food-safety guidelines

Canning

Preserve food using high temperatures to destroy microorganisms and enzymes that cause food to spoil.

Best: fruits, jams, marmalades, pickles, salsa, sauerkraut

Boiling water method (for highacidic foods):

• Fill clean, sterilized jars with prepared food, leaving ¼" to ½" space at the top.

• Clean the rims and put on lids.

• Submerge in boiling water (times vary widely, depending on recipe).

Tips:

3

The food has changed colour or texture. For example, if the colour was bright and is now brown or gray, toss it.

4

Bulging or dented lids.

How long do foods last?

Canned Up to a year

Dried Fruit: one year

Vegetables: six months

Fermented Several weeks or months, depending on the type of food

Frozen Eight to twelve months

• Remove jars and place on a towel or rack to cool.

• Listen for the ‘pop’ of the lid being pulled down to create an air-tight seal.

• Cool to room temperature, tighten rings.

• Label and store in a cool, dark place.

1 Follow recipe directions exactly to ensure food safety.

2 Use a funnel to fill the jars easily and with less mess.

3 Once jars are cool, check that all jars have sealed properly. Any jars that haven’t should be placed in the fridge and used first.

Freezing

An easy way to preserve flavour, colour and nutrition.

Best veggies: broccoli, corn, green beans

Best fruits: berries, grapes, melon, cherries, plums

• Fruit: Wash and cut into evenly sized pieces. Arrange on a single layer on a parchmentlined baking sheet.

• Vegetables: Blanch then plunge into an ice bath. Dry thoroughly on a rack or tea towel, then transfer to a baking sheet.

Tips:

• Freeze at least four hours, until solid.

• Store in a freezer-safe container or bag. Leave enough headspace for expansion and remove as much air as possible. Seal well and label, including the date.

1 Use less plastic. Glass jars work well in the freezer.

2 Use baskets, boxes or bags to store similar items together to make them easy to find.

3 Keep a dated list on the door as a quick reference.

Fermenting

A process in which gut-friendly microorganisms break down and preserve food.

Best: Cabbage, carrots, beets, beans, cauliflower

• Wash and cut food into even pieces.

• Pack food into a clean container, and add salt or brine solution, leaving 1" headspace.

• Submerge completely in liquid using a weight. This creates an anaerobic environment to prevent oxidation and mold. Cover the container.

Dehydrating

• Keep out of direct sunlight, at a consistent temperature (ideally 70°F/18°C). Fermentation takes anywhere from a few days to several weeks, depending on the food and the temperature.

• Start tasting after two days. When you like the flavour, remove the weight, cover tightly and keep in the fridge.

Preserve food by removing moisture so that mold, yeast and bacteria can’t grow.

Best: fruits, vegetables, herbs

• Sun: A minimum temperature of 86°F for several days. Place items on a raised mesh screen to allow air to circulate. Cover with a second screen to deter insects.

• Air: The same as sun drying except in the shade or indoors. Best for greens and herbs.

• Oven: Set temperature to no more than 130°F. Prop the door open to let the moisture escape.

• Dehydrator: With adjustable temperatures and drying times, this method makes dehydration easy.

Tips:

Easy steps:

• Choose ripe, bruise-free fruits and veggies.

• Wash, destem, core or pit, and cut to even size and thickness (¼" to ½").

• Blanch vegetables that take longer to cook—like broccoli or carrots—to speed the process.

• Place on racks, in a single layer, to maximize air circulation.

• Pack loosely in air-tight containers and store in a dark place.

1 Store in small, air-tight glass jars. Each time you open a jar, contents are exposed to air which affects quality over time. Small jars are better than large.

2 Strip leaves off herb stems and keep as whole as possible to retain the most flavour until they are crumbled into your cooking.

3 Dry one type of food at a time to avoid flavour transfer.

4 Flip the food regularly and turn the trays to encourage even drying.

SOURCES https://www.treehugger.com/how-to-dry-food-at-home-5207905 https://extension.umn.edu/preserving-and-preparing/drying-food https://www.masterclass.com/articles/what-is-canning-step-by-step-canning-forbeginners-plus-home-canning-methods