Food Preservation
Extend your harvest with time-tested preservation techniques. From water bath canning to fermentation, master the skills for year-round self-sufficiency.
Water Bath Canning
Canning BeginnerPreservation using boiling water to seal jars of high-acid foods
Equipment Needed
Large pot, canning rack, jars, lids, jar lifter, funnel
Best For
Fruits, jams, jellies, pickles, tomatoes, salsas
Not Recommended For
Low-acid vegetables, meats, dairy
Energy Requirements
Stovetop heat for processing
Safety Note
Only for high-acid foods (pH < 4.6), proper headspace essential
Pro Tip
Always use tested recipes, check jar seals after 24 hours
Pressure Canning
Canning IntermediatePreservation using pressure to achieve temperatures above boiling for low-acid foods
Equipment Needed
Pressure canner, jars, lids, jar lifter, tested recipes
Best For
Vegetables, meats, soups, beans, stocks
Not Recommended For
Dairy, eggs, pasta, rice, flour-thickened foods
Energy Requirements
Stovetop heat, extended processing time
Safety Note
Essential for low-acid foods, follow USDA guidelines exactly
Pro Tip
Have gauge tested annually, adjust for altitude
Freezing
Cold Storage BeginnerPreservation by lowering temperature below 0°F to halt bacterial growth
Equipment Needed
Freezer, freezer bags or containers, vacuum sealer optional
Best For
Berries, vegetables, meats, prepared meals, herbs
Not Recommended For
High-water vegetables (lettuce), eggs in shell
Energy Requirements
Continuous electricity for freezer
Safety Note
Blanch vegetables before freezing, label with dates
Pro Tip
Flash freeze berries on trays before bagging, remove air from packages
Dehydrating
Drying BeginnerPreservation by removing moisture to prevent bacterial growth
Equipment Needed
Food dehydrator or oven, airtight containers
Best For
Fruits, vegetables, herbs, jerky, fruit leather
Not Recommended For
High-fat foods, dairy, eggs
Energy Requirements
Electricity for dehydrator, low energy use
Safety Note
Ensure complete drying, proper storage crucial
Pro Tip
Slice uniformly for even drying, condition dried foods
Fermentation
Fermentation Beginner to IntermediatePreservation using beneficial bacteria to create acidic environment
Equipment Needed
Jars, salt, weights, fermentation lids optional
Best For
Cabbage, cucumbers, vegetables, hot sauce, kimchi
Not Recommended For
Most fruits (except some), cooked foods
Energy Requirements
None for fermentation, refrigeration for storage
Safety Note
Keep vegetables submerged, watch for mold
Pro Tip
Use proper salt ratio (2-3%), room temperature fermentation
Root Cellaring
Cold Storage BeginnerStorage in cool, humid conditions for root vegetables and fruits
Equipment Needed
Cold storage area (32-40°F), bins, sand or sawdust
Best For
Root vegetables, apples, pears, cabbage, winter squash
Not Recommended For
Soft fruits, tomatoes, peppers
Energy Requirements
None if using natural cooling
Safety Note
Check regularly for spoilage, maintain humidity
Pro Tip
Cure winter squash before storage, separate ethylene producers
Smoking
Smoking Intermediate to AdvancedPreservation using smoke to dry and add antimicrobial compounds
Equipment Needed
Smoker or smokehouse, wood chips, curing salt
Best For
Fish, meat, cheese, salt
Not Recommended For
Most vegetables, fruits (except some)
Energy Requirements
Heat source for smoke generation
Safety Note
Proper curing before smoking essential for meat safety
Pro Tip
Cold smoke for flavor, hot smoke for cooking and preservation
Salt Curing
Curing IntermediatePreservation using salt to draw out moisture and prevent bacterial growth
Equipment Needed
Salt, curing chamber or refrigerator, containers
Best For
Fish, meat (bacon, ham), olives, lemons
Not Recommended For
Most vegetables, fruits
Energy Requirements
Refrigeration for some methods
Safety Note
Use curing salt with nitrates for meat, proper ratios essential
Pro Tip
Weigh ingredients precisely, control temperature and humidity
Preservation Categories
Getting Started with Preservation
Start with Freezing
Freezing is the easiest preservation method. Perfect for beginners with minimal equipment needed.
Learn Water Bath Canning
Great for jams, pickles, and high-acid foods. A rewarding next step for your pantry.
Try Fermentation
Create probiotic-rich foods like sauerkraut and kimchi. Simple equipment, amazing results.
Safety First
Always follow tested recipes from reliable sources. Food safety is critical in preservation.
Preserve Your Harvest
Connect your preservation methods with your crops using our companion planting and economics tools.