Preparing your own food for storage can save money plus give you peace of mind knowing what is in your food, no chemical preservatives.
There are many methods to prepare canning, dehydrating, freezing, or freeze drying.
Growing your own or hitting farmers markets or u pick it farms will save you a tremendous amount if you buy in season and in bulk.
We all know about freezing but if you experience an extended power outage you will be doing a lot of cooking, eating and throwing away food.
Canning has been around for a long time and it’s a craft that all should know. Shelf life is estimated to be one year after that time the nutritional value and appearance may start to degrade but most foods are still good up to three years.
There are precautions and safety concerns with canning as not having a good seal or not being able to tell if the food has spoiled could lead to botulism.
Dehydrating is an inexpensive method or preserving foods. You can just lay out to dry in the sun but then you have a bug problem. We have used the kitchen oven at low heat 125 degrees with frequent stirring. Shelf life can be up to four years.
Dehydrators make life a little easier and come in many sizes and prices. Dried corn has a 6 year shelf life.
Vacum sealing removes much of the oxygen it also makes the packages smaller for storage and increases shelf live of stored foods. If used for freezing the shelf life can be increased up to 2 years.
Oxygen causes foods to deteriorate, the use of oxygen asorbers will increase the shelf life and prevent insect infestation. You can also use a small chunk of dry ice to displace the oxygen.
The ultimate method is freeze drying. Although more expensive to startup a 25 year shelf life can’t be beat. Harvest Right has all you need to preserve complete meals including icecream.
Using this method eliminates all the problems associated with the previous methods. The cold temperatures prevents nutritional loss, smell or flavor.
View introduction to Freeze Drying