No matter what your reason for deciding to look into food preservation, whether it is to learn canning from your kitchen garden or serious long term storage of food against a future emergency, everyone can gain from learning the basic facts of food preservation.
There are plenty of myths about the best ways of food preservation such as using old Church cookbook recipes for canning (the guidelines have changed), that canning in boiling water will make all foods safe (botulism can survive 220 degree water) or that reusing plastic containers for freezers are fine (they are safe, but will allow freezer burn to mar the taste of your food).
The three main methods, canning, freezing and drying are each covered in their own sections. You can learn the details about them at those sections or you can get the basics here before you look into our special sections on each of these methods. Here we can introduce you to the basic concepts behind food preservation in A Quick Guide to Long Term Food Storage.
If you already know the basics when it comes to preserving foods you might want to check here for more information on the specifics. For those old hands at canning – take a look at some of these some specific recipes in our guide to that wonderful fruit that spices up so much of our food Storing And Preserving Peppers. we also have a great guide for a household basic, the Key To Making Flavored Vinegars that should give you some great ideas.
Let these booklets answer all your questions about food preservation such as:
- What are the best things to store long term?
- What are the best methods for storing fish long term?
- How can I store and preserve peppers for long term?