Introduction
In a world of readily available grocery stores and instant meal options, the timeless practice of putting food by might seem like a relic of the past. However, this vital skill, which involves preserving food for later use, is more relevant than ever. Whether you’re motivated by a desire to reduce food waste, save money, improve your health, or simply savor the flavors of the seasons year-round, putting food by offers a multitude of benefits that resonate deeply in our modern lives.
But what exactly does putting food by mean? Simply put, it’s the process of extending the shelf life of fresh food through various preservation techniques. From the earliest days of human civilization, when survival depended on storing food for lean times, to the present, where concerns about sustainability and food security are growing, putting food by has remained a crucial skill. It’s an art that connects us to our food, our environment, and our heritage. By embracing this practice, we can take control of our food supply, reduce our environmental impact, and enjoy delicious, homegrown or locally sourced ingredients throughout the year. Putting food by isn’t just about preserving food; it’s about preserving our well-being.
Why You Should Embrace the Art of Food Preservation
There’s a compelling constellation of reasons to embrace putting food by. Beyond the nostalgic appeal, it’s a practical and empowering choice that benefits both individuals and the planet.
Combating Food Waste: A Sustainable Imperative
The amount of food wasted globally is staggering. Heaps of perfectly edible produce end up in landfills, contributing to environmental pollution and squandering valuable resources. Putting food by is a direct antidote to this problem. When you preserve surplus fruits and vegetables from your garden, local farmers market, or bulk purchases, you prevent them from spoiling and turning into waste. Imagine transforming a bumper crop of tomatoes into jars of flavorful sauce, or converting excess peaches into sweet preserves that can be enjoyed throughout the winter. It’s a proactive way to minimize your environmental footprint and maximize the value of the food you buy.
Saving Money: A Smart Financial Decision
Food costs are a significant expense for most households. Putting food by offers a strategic way to reduce those costs. By buying in bulk when prices are low, or by harvesting from your own garden, you can significantly lower your food bill. Preserving seasonal produce at its peak ripeness allows you to enjoy it long after the season has ended, eliminating the need to purchase expensive, out-of-season alternatives. Furthermore, putting food by reduces your reliance on processed foods, which often come with a hefty price tag and questionable ingredients. It’s a simple yet effective way to stretch your budget and invest in healthier, more sustainable eating habits.
Building Food Security: Empowerment and Resilience
In an increasingly unpredictable world, food security is a growing concern. Supply chain disruptions, economic downturns, and natural disasters can all impact access to affordable and nutritious food. Putting food by provides a buffer against these uncertainties. By having a supply of preserved food on hand, you can weather unexpected challenges with greater confidence. It’s an act of self-reliance that empowers you to take control of your food supply and reduce your dependence on external factors. Putting food by doesn’t just fill your pantry; it fills you with a sense of security and preparedness.
Savoring Seasonal Flavors All Year Long
One of the most delightful benefits of putting food by is the ability to enjoy the flavors of the seasons year-round. Imagine biting into a sun-ripened strawberry jam in the dead of winter, or adding homemade pesto to a pasta dish in the spring. Preserving fruits and vegetables at their peak ripeness captures their vibrant flavors and nutritional value, allowing you to savor them long after they’ve disappeared from the farmers market. It’s a way to connect with the rhythms of nature and bring a touch of seasonality to your meals, no matter the time of year.
Methods of Food Preservation: A Diverse Toolkit
The art of putting food by encompasses a diverse range of techniques, each with its own unique advantages and applications. From the time-honored tradition of canning to the modern convenience of freezing, there’s a method to suit every skill level and preference.
Canning: A Time-Tested Technique
Canning is a method of preserving food in airtight jars by applying heat to destroy spoilage-causing microorganisms. There are two main types of canning: water bath canning and pressure canning. Water bath canning is suitable for high-acid foods like fruits, jams, jellies, and pickles, while pressure canning is required for low-acid foods like vegetables, meats, and poultry. Safety is paramount when canning, as improper techniques can lead to the growth of botulism, a potentially fatal toxin. It’s crucial to follow tested recipes and guidelines from reputable sources like the National Center for Home Food Preservation to ensure safe and successful canning.
Freezing: A Simple and Versatile Approach
Freezing is one of the easiest and most versatile methods of putting food by. It involves lowering the temperature of food to inhibit the growth of microorganisms and slow down enzymatic reactions that cause spoilage. Many fruits, vegetables, meats, and baked goods can be successfully frozen. To preserve the quality of frozen foods, it’s important to blanch vegetables before freezing to deactivate enzymes that can cause off-flavors and discoloration. Proper packaging, such as freezer bags or containers, is also essential to prevent freezer burn.
Drying: Concentrating Flavors and Extending Shelf Life
Drying, also known as dehydrating, is a method of removing moisture from food to inhibit the growth of microorganisms. Dried foods are shelf-stable, lightweight, and easy to store, making them ideal for backpacking, camping, or simply keeping on hand for snacks and recipes. Drying can be done using a variety of methods, including sun drying, oven drying, and using a food dehydrator. Fruits, vegetables, herbs, and meats can all be successfully dried.
Fermenting: Harnessing the Power of Microbes
Fermentation is a process that uses beneficial microorganisms to transform food and extend its shelf life. Lacto-fermentation, in particular, involves the use of lactic acid bacteria to convert sugars into lactic acid, which acts as a natural preservative. Fermented foods like sauerkraut, kimchi, pickles, and yogurt are not only delicious but also offer numerous health benefits, including improved digestion and a boost to the immune system.
Pickling: Infusing Flavors and Preserving Freshness
Pickling involves preserving food in a vinegar or brine solution. Vinegar pickles are typically made with a mixture of vinegar, water, salt, sugar, and spices, while fermented pickles rely on the natural fermentation process to create a tangy and flavorful product. Pickling is a great way to preserve vegetables like cucumbers, peppers, onions, and beets.
Getting Started: A Step-by-Step Guide
Embarking on the journey of putting food by can seem daunting, but it’s easier than you might think. Here’s how to get started:
Start Small: One Step at a Time
Don’t try to do everything at once. Begin by focusing on one or two methods that appeal to you and that fit your lifestyle and resources. Choose foods that you already enjoy eating and that are readily available in your area.
Gather the Right Equipment: Essential Tools
Depending on the methods you choose, you’ll need some basic equipment. For canning, you’ll need canning jars, lids, a water bath canner or pressure canner, and canning tools like a jar lifter and funnel. For freezing, you’ll need freezer bags or containers. For drying, you might consider investing in a food dehydrator. For fermenting, you’ll need fermentation crocks or jars.
Find Reliable Recipes: Safe and Tested
It’s essential to follow safe and tested recipes from reputable sources. Look for cookbooks, websites, and organizations that specialize in food preservation. The National Center for Home Food Preservation is an excellent resource for canning information.
Prioritize Safety: A Must
Food safety is paramount when putting food by. Always follow proper techniques to prevent foodborne illness. Wash your hands thoroughly before handling food, use clean equipment, and follow recipe instructions carefully.
Label and Date Everything: Organization is Key
Label all of your preserved foods with the date and contents. This will help you keep track of your stock and ensure that you use the oldest items first.
Conclusion: Embrace the Art of Putting Food By
Putting food by is more than just a hobby; it’s a valuable skill that offers numerous benefits. From reducing food waste and saving money to improving food security and connecting with the seasons, the art of food preservation enriches our lives in countless ways. So, take the plunge, explore different methods, and discover the joy of preserving your own food. By embracing this time-honored tradition, you can take control of your food supply, reduce your environmental impact, and savor the flavors of the seasons all year long. Why not start by preserving some fresh berries into a jam or pickling some garden cucumbers?
