Mind, Body, Balance
Canning is a fantastic way to preserve the taste of summer throughout the year. It might seem intimidating at first, but with the right preparation and a reliable recipe, you can be on your way to enjoying home-canned jams, pickles, and vegetables in no time.
The key to successful canning is following safe food handling practices and using a tested recipe. There are two main methods: water bath canning, suitable for high-acid foods like fruits, and pressure canning, required for low-acid foods like vegetables.
Start by gathering the necessary equipment, like canning jars, lids, and a canning pot. The National Center for Home Food Preservation (https://nchfp.uga.edu/) is a great resource for research-tested recipes and step-by-step canning instructions.
Preserving your favorite herbs allows you to savor their vibrant flavors throughout the year. Drying and freezing are two popular methods, each with its own advantages. Drying concentrates the herb’s essence, resulting in a potent flavor perfect for seasoning dishes. Freezing, on the other hand, better retains the herb’s fresh color and texture, making it ideal for garnishes or quick additions to sauces. With a little planning and these simple techniques, you can enjoy the taste of summer herbs any time of year.
Dehydrating food at home allows you to enjoy the benefits of fresh ingredients with extended shelf life and greater control over what you consume. It’s a great way to preserve the bounty of the season, reduce food waste, and enjoy healthy, flavorful snacks on the go.
When you dehydrate your own food, you control the ingredients and the process. This allows you to avoid preservatives, additives, and added sugars often found in commercially dehydrated products. You can also choose the fruits, vegetables, and herbs you enjoy most.
Dehydration removes water content but retains a high percentage of vitamins, minerals, and enzymes compared to other methods like boiling or frying. This allows you to enjoy a more concentrated source of nutrients in your dehydrated snacks or ingredients.
While dehydrating removes water content, freeze drying goes a step further. This process freezes food first, then removes water vapor through sublimation (going directly from solid to gas) under a vacuum. This preserves nearly all the original qualities of the food, including its shape, texture, flavor, and most importantly, nutrients. Freeze-dried food boasts an extended shelf life of up to 25 years without refrigeration, making it a superior option for long-term food storage or emergency preparedness. However, freeze dryers are significantly more expensive than dehydrators, making them a less common household appliance.
