Preservation Basics

Growing food is half the job. Keeping it is the other half.

The four methods, simplest first:

1. Freezing. Easiest. Blanch vegetables, bag them, freeze. No special skills, just freezer space.
2. Water-bath canning. For high-acid foods: tomatoes, pickles, jams, fruit. A big pot, jars, lids. That’s the whole equipment list.
3. Dehydrating. Herbs, fruit, jerky. A cheap dehydrator or even your oven on low.
4. Pressure canning. For low-acid foods: green beans, corn, meat. This one demands respect, follow tested recipes exactly. Botulism doesn’t negotiate.

The rule: preserve the harvest at its peak, not when it’s going soft on the counter. Preservation day is harvest day.

Start with freezing and one batch of water-bath tomatoes. You’ll be shocked how much of winter that covers.