Imagine biting into a sun-ripened tomato in the heart of winter, the vibrant taste a stark contrast to the snow outside. The ability to savor the flavors of summer, long after the season has passed, is one of the many rewards of putting food by. But what exactly does “putting food by” mean? Simply put, it encompasses all the methods we use to preserve food for later consumption, ensuring that the bounty of our gardens and farms doesn’t go to waste.
For generations, food preservation has been a cornerstone of human survival. Before the advent of modern refrigeration and global supply chains, knowing how to preserve food was essential for ensuring a stable food supply throughout the lean winter months. While the necessity may have lessened in some parts of the world, the appeal of preserving food remains strong, fueled by a desire for self-sufficiency, healthier eating, and a connection to our culinary heritage.
Today, the art of “putting up food” is experiencing a resurgence in popularity. More and more people are embracing techniques like canning, freezing, drying, pickling, and fermenting, seeking to reduce food waste, control the ingredients in their food, and enjoy the unique flavors of homegrown or locally sourced produce all year long. Learning how to preserve your garden’s surplus is also a great way to reduce food costs and ensure your family is eating healthy.
The skills of food preservation are valuable for anyone interested in ensuring a consistent source of healthy and delicious meals throughout the year. The art of preserving food is not merely a way to save money; it’s a path towards a more sustainable, resilient, and flavorful lifestyle.
The preservation of food is a rewarding and practical skill that allows you to enjoy seasonal produce year-round, reduce food waste, and gain greater control over your food supply. Let’s dive into the different methods you can use to preserve your food.
Benefits of Food Preservation
Before we delve into the “how-to,” let’s consider the myriad benefits of mastering the art of food preservation.
- Cost Savings: Preserving your own food can significantly reduce your grocery bills. Imagine filling your pantry with jars of homemade tomato sauce, dilly beans, and fruit preserves, all made from ingredients you either grew yourself or purchased at peak season prices. The savings can be substantial over time, especially if you have a garden.
- Healthier Eating: When you preserve your own food, you have complete control over the ingredients. You can avoid artificial preservatives, excessive salt, and unhealthy additives that are often found in commercially processed foods. You’ll be able to enjoy truly organic meals sourced from your own backyard.
- Environmental Impact: Reducing food waste is a critical step towards a more sustainable future. By preserving surplus produce, you can prevent it from ending up in landfills, where it contributes to greenhouse gas emissions. Furthermore, preserving locally sourced food reduces the carbon footprint associated with long-distance transportation.
- Self-Sufficiency and Resilience: In an increasingly uncertain world, knowing how to provide for yourself and your family is a valuable asset. Food preservation skills offer a sense of security and self-reliance, allowing you to weather unexpected challenges with greater confidence. They also offer a rewarding connection with your garden and nature.
- Enjoying Seasonal Flavors Year-Round: Perhaps the most delightful benefit of food preservation is the ability to enjoy the flavors of summer, autumn, and spring, even in the depths of winter. Imagine the joy of opening a jar of homemade strawberry jam on a cold morning, or savoring a bowl of hearty chili made with homegrown tomatoes.
Exploring Different Food Preservation Methods
Many ways exist to transform a surplus of fresh produce into long-lasting staples. Let’s explore some of the most common and effective methods.
Canning
Canning involves using heat to create a vacuum seal in glass jars, preventing spoilage and preserving food for extended periods. This process is used to preserve food by heating it to a temperature that destroys microorganisms that cause spoilage.
Different canning methods exist, each with specific applications. Water bath canning is suitable for high-acid foods like fruits, jams, jellies, and pickles. These foods naturally inhibit the growth of harmful bacteria. Low-acid foods, such as vegetables and meats, require pressure canning. This method uses higher temperatures to destroy botulism spores, which can thrive in low-acid environments.
Equipment for canning includes canning jars with lids and rings, a water bath canner or pressure canner, and various tools like a jar lifter, funnel, and bubble remover.
The canning process typically involves preparing the food, packing it into jars, adding liquid, removing air bubbles, sealing the jars, and processing them in a canner for a specific time. It’s crucial to follow tested recipes and processing times to ensure safety.
Proper sealing is essential for preventing spoilage. After processing, listen for a “popping” sound as the jars cool, indicating that a vacuum seal has formed. Botulism prevention is paramount when canning low-acid foods. Always use a pressure canner and follow recommended processing times.
Freezing
Freezing is a simple and effective method of preserving food by slowing down the activity of spoilage-causing microorganisms. It’s one of the easiest techniques for preserving food and requires minimal preparation.
Freezing is suitable for a wide range of foods, including fruits, vegetables, meats, and cooked dishes. Some foods freeze better than others; for example, watery vegetables like lettuce may become limp and unappetizing after thawing.
Freezing techniques include blanching vegetables before freezing to preserve their color and texture, and using freezer-safe bags or containers to prevent freezer burn.
The essential equipment for freezing is a freezer and appropriate packaging materials.
For optimal results, freeze food quickly and maintain a consistent freezer temperature. Minimize freezer burn by wrapping food tightly and removing as much air as possible.
Drying and Dehydrating
Drying, also known as dehydrating, removes moisture from food, inhibiting the growth of microorganisms and extending its shelf life. This method of putting food by is an old technique that can extend the life of fruits and vegetables significantly.
Drying is well-suited for fruits, vegetables, herbs, and meats (such as jerky).
Dehydrating can be done using various methods, including sun drying (in hot, dry climates), oven drying, or using a dedicated dehydrator.
A dehydrator is the most efficient and controllable drying method, but a conventional oven can also be used. You’ll also need trays or screens to hold the food during drying.
Properly dried food should be leathery or brittle, with no signs of moisture.
Pickling
Pickling preserves food in an acidic solution, typically vinegar or brine. The acidity inhibits the growth of spoilage-causing bacteria. This method of food preservation has been practiced for centuries, providing a tasty way to extend the shelf life of various foods.
Pickling is commonly used for cucumbers, vegetables, and fruits.
Two main types of pickles exist: fermented pickles, which rely on lactic acid fermentation, and quick pickles, which are made with vinegar.
Equipment for pickling includes jars, pickling spices, and a pot for heating the pickling solution.
The pickling process involves preparing the food, creating a brine or vinegar solution, adding spices, and packing the food into jars.
Fermenting
Fermenting uses beneficial bacteria to transform and preserve food. This ancient method not only extends shelf life but also enhances flavor and adds probiotics to your diet.
Fermenting is used to make a wide variety of foods, including vegetables (sauerkraut, kimchi), yogurt, and kombucha.
Fermentation requires jars, weights (to keep the food submerged), and sometimes airlocks (to allow gases to escape while preventing contamination).
The process involves creating a brine, adding the food to the brine, and allowing fermentation to occur at a specific temperature.
Fermented foods are rich in probiotics, which are beneficial for gut health.
Prioritizing Safety in Food Preservation
No matter the method you choose, safety should be your top priority. Improperly preserved food can harbor harmful bacteria, leading to illness.
It is important to follow recipes from reliable sources and to avoid altering ingredient proportions or processing times.
Understanding the acidity of food is crucial for safe canning. High-acid foods can be safely canned in a water bath canner, while low-acid foods require a pressure canner.
Properly prepare jars by sterilizing them and handling them carefully. Ensure that you leave the correct headspace in the jars, the air gap between the top of the food and the lid.
After processing, check the seals of the jars to ensure they are properly sealed. Store your preserved food in a cool, dark, and dry place.
Be able to recognize the signs of spoilage, such as bulging lids, unusual odors, or discoloration. Discard any food that shows signs of spoilage.
Consult resources such as the USDA Complete Guide to Home Canning and your local extension service for safe food preservation guidelines.
Embarking on Your Food Preservation Journey
If you’re new to the world of food preservation, don’t be intimidated. Start small, be patient, and focus on learning the basics.
Begin by choosing one or two simple methods, such as freezing or making refrigerator pickles.
Select high-quality produce that is fresh, ripe, and unblemished.
Invest in essential equipment gradually. You don’t need to buy everything at once.
Find reliable recipes from trusted sources, such as reputable cookbooks or university extension websites.
Consider attending workshops or classes to learn from experienced instructors.
Connect with other food preservers in your community for support and inspiration.
A Simple Recipe: Refrigerator Pickles
Refrigerator pickles are an excellent starting point for beginner food preservers. They don’t require canning and are ready to eat within a few days.
Ingredients:
- 1 pound cucumbers, sliced
- 1 small onion, sliced
- 1/2 cup white vinegar
- 1/4 cup sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1/2 teaspoon celery seeds
Instructions:
- Combine the cucumbers and onion in a bowl.
- In a saucepan, combine the vinegar, sugar, salt, mustard seeds, and celery seeds. Bring to a boil, stirring until the sugar and salt are dissolved.
- Pour the hot vinegar mixture over the cucumbers and onion.
- Let cool, then transfer to a jar or container.
- Refrigerate for at least 24 hours before serving.
Putting It All Together
The art of putting food by offers a wealth of benefits, from cost savings and healthier eating to environmental sustainability and increased self-sufficiency. By mastering various preservation techniques, you can enjoy the flavors of the seasons all year long, reduce food waste, and gain greater control over your food supply.
Don’t be afraid to start small and experiment with different methods. Prioritize safety, follow reliable recipes, and connect with other food preservers for support and inspiration.
As you embark on your food preservation journey, remember that you’re not just preserving food; you’re preserving traditions, flavors, and a connection to the natural world. Putting food by is a way to be mindful about what you are eating and to have control over the ingredients and flavor profiles you serve to your family.
“Putting food by” isn’t just about extending the shelf life of your harvest; it’s about cultivating a deeper connection to your food, your community, and the seasons. It’s a sustainable practice that benefits your wallet, your health, and the planet. Learn to preserve food to ensure a healthier future for you and your family. Now is the time to start preserving food.
Start today, and discover the rewards of putting food by!
