| Canning |
Pickling |
Freezing |
| Introduction |
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With the gaining interest in local produce, farmers markets, organics and freshness; as well as a resurgence in "do it yourselfness" home preserving is very much back in vogue.
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| Description |
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Canning is the process of preserving foods by packing them into jars and then heating the jars to kill the organisms that would cause spoilage.
Home canning is usually done using mason jars. Unless the food to be preserved has a high acid content (for example, pickles), the filled jars are also processed under pressure, in a pressure canner to maintain the canning pressure needed to avoid botulism.
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Pickling is the process of preserving food by anaerobic fermentation in brine or vinegar. There are many types of pickles, from relishes to vegetables to meats; some are fermented in brine others are preserved in vinegar. Many pickles are pickled with antimicrobial herbs and spices, such as mustard, garlic, cinnamon and cloves.
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Freezing is an excellent way to store and preserve fruits and vegetables while they are in season, for use during the rest of the year. While not all produce is amicable to freezing, most fruits and vegetables are better frozen than their out of season siblings that have traveled a few thousand miles. Produce can be frozen after a quick cleaning or fully prepared so as to be ready to heat and serve. Fresh produce can often be frozen spread out on trays then bagged for long term storage, easing later portion control.
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| Examples |
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- Strawberry Jam
- Orange Marmelade
- Tomatoe Sauce
- Canned Beets
- Peaches in syrup
Public archive of canning recipes
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- Dill Pickles
- Umeboshi
- Sauerkraut
- Kimchi
- Pickled herring
Public archive of pickling recipes
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- Apple pie filling
- Farm fresh corn
- loose Strawberries
- Garden Peas
- Fish Filettes
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| Pros |
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- Does not require refrigeration during storage
- High in essential nutrients
- Ready to heat prepared foods
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- Does not (usually) require refrigeration during storage
- Crisp vegetables all year long
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- Portion Control
- Speed up prep time
- Easy - no special tools
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| Cons |
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- May have heightened sugar content
- Some foods require special processing (high heat)
- Spoilt food can be especially dangerous
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- May have heightened salt content
- Fair amount of processing time
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- Must be stored frozen.
- Many foods lose their texture
- only slows the deterioration of food
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| Conclusions |
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- Home canning isn't just about preserving produce. For many, it's a way to support local farmers and resist the corporatization of food.
- Its a way of storing some summer sun for winter
- A way to enjoy spring's vegetables, summer's berries and fall's harvest all year round
- For many it's a way of bringing a bit of country life to the city.
- When all is said and done: There is nothing quite as rewarding as making and serving your own homemade pickles, preserves, and relishes.
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| Books |
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| References |
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