It’s no surprise to anyone that food costs are getting crazy. Over the past six months especially, I’ve heard many people talk about the scarcity of certain items or the costs being too high for their budget. Even the very basics, such as eggs, have become very expensive. I’ve watched the price of meat more than double in the past year alone.
Many families are looking at cutting their costs by planning to grow a garden. For some, this will be the first time. Others haven’t had a garden in many years. Now, it is becoming a necessity for a lot of families. The question is, what do you do with the harvest if you produce more than you can eat fresh?
I’ve spoken about the idea of preserving your harvest several times, both in the blog and in person. People are receptive to the idea, but they are uncertain about how to do it safely.
The National Center Food Preservation is a valuable website that teaches the basics. It is an USDA backed resource that shares all the latest information for all types of food perseveration methods. The basics are canning, freezing, and dehydration. On their website you will find all the information that you need to get started. In the canning section, for example, they talk extensively about the equipment, how to safely can various types of food, and shares recipes. I refer people to this website quite often. It teaches the difference between canning low and high acid foods. In other words, what items can be processed by using the water bath method and what requires a pressure canner. There are several subsections under the canning section that teach how to can meat, various vegetables, fruit, and beans.
In the section on freezing, you learn what needs to be blanched and what can be frozen straight from the harvest. One food that needs to be blanched is green beans. You need to put them in boiling water for a couple minutes, then into cold water before processing them. Blanching the vegetables prevents them from being tough and leathery when you defrost and cook them. The same is taught for items that will be dehydrated.
Another important lesson is learning which presentation method provides a better quality end product. One example is that zucchini gets mushy if pressure canner. They are better suited for freezing or dehydrating.
If you are looking into doing food preservation at home, check out the website. It may become a valuable resource to refer to as you take on this journey.