Catalog / Home & DIY: Food Preservation Cheatsheet
Home & DIY: Food Preservation Cheatsheet
A comprehensive guide to preserving food at home, covering canning, drying, freezing, and fermenting techniques. Maximize your harvest and minimize waste with these essential tips and tricks.
Canning Basics
Essential Equipment
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Canning pot |
Large pot with a rack to keep jars off the bottom. |
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Canning jars |
Make sure there’s no cracks or damage. |
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Lids and rings |
New lids each time, rings can be reused. |
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Jar lifter |
Essential for safely removing hot jars. |
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Funnel |
For neatly filling jars. |
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Bubble remover/measuring tool |
To release trapped air bubbles. |
Canning Methods
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Water Bath Canning |
For high-acid foods like fruits, jams, and pickles. Jars are fully submerged in boiling water. |
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Pressure Canning |
For low-acid foods like vegetables and meats. Requires a pressure canner to reach higher temperatures. |
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Open-kettle canning |
Not recommended due to safety concerns. |
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Steam Canning |
Acceptable for some high-acid foods under specific conditions. |
Safety First
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Always follow tested recipes from reputable sources like the USDA or Ball. Improper canning can lead to botulism. |
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Ensure proper headspace (the space between the food and the lid) as specified in your recipe. |
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Process jars for the correct time according to altitude and recipe. |
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After processing, let jars cool completely before testing the seal. |
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A properly sealed jar will have a lid that is concave and doesn’t flex when pressed. |
Drying and Dehydrating
Suitable Foods
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Fruits |
Apples, bananas, berries, grapes, mangoes, peaches, pears, plums. |
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Vegetables |
Carrots, celery, corn, green beans, mushrooms, onions, peppers, tomatoes. |
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Herbs |
Basil, chives, mint, oregano, parsley, rosemary, thyme. |
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Meats |
Beef, poultry, fish (for jerky or dried snacks). |
Dehydration Methods
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Electric Dehydrator |
Offers precise temperature control and even drying. |
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Oven Drying |
Use the lowest oven setting with the door slightly ajar. |
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Sun Drying |
Suitable for hot, dry climates. Protect food from insects and moisture. |
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Air Drying |
Best for herbs and some vegetables. Hang in a well-ventilated area. |
Preparation Tips
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Slice food into uniform pieces for even drying. |
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Pre-treat fruits like apples and bananas with lemon juice to prevent browning. |
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Blanch vegetables before drying to preserve color and nutrients. |
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Ensure food is thoroughly dried to prevent mold growth. It should be leathery or brittle. |
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Cool food completely before storing in airtight containers. |
Freezing Foods
Best Foods for Freezing
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Fruits |
Berries, peaches, mangoes (most fruits freeze well). |
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Vegetables |
Broccoli, carrots, peas, spinach (blanch first). |
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Meats |
Beef, chicken, pork, fish. |
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Baked Goods |
Bread, cookies, muffins. |
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Prepared Meals |
Soups, stews, casseroles. |
Freezing Methods
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Freezer Bags |
Remove as much air as possible to prevent freezer burn. |
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Airtight Containers |
Choose freezer-safe containers. |
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Flash Freezing |
Freeze individual items (like berries) on a tray before transferring to a bag. |
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Wrapping |
Wrap meats tightly in freezer paper or plastic wrap. |
Tips for Best Results
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Blanch vegetables before freezing to stop enzyme action and preserve quality. |
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Cool foods completely before freezing to prevent ice crystal formation. |
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Label and date all packages to keep track of what’s inside and when it was frozen. |
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Use frozen foods within recommended timeframes (e.g., 8-12 months for meats, 1 year for fruits and vegetables). |
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Thaw foods in the refrigerator, in cold water, or in the microwave (if cooking immediately). |
Fermenting Foods
Getting Started
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Basic Brine |
Salt + Water (e.g., 2-5% salt concentration). |
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Starter Culture (Optional) |
Whey, kefir grains, kombucha SCOBY, or powdered starter. |
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Fermentation Vessel |
Glass jars, crocks, or specialized fermenting containers. |
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Weight |
To keep food submerged in the brine (glass weights, ziplock bag filled with water). |
Popular Fermented Foods
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Sauerkraut |
Fermented cabbage. |
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Kimchi |
Fermented Korean vegetables (usually cabbage and radish). |
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Pickles |
Fermented cucumbers. |
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Kombucha |
Fermented sweet tea. |
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Kefir |
Fermented milk drink. |
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Sourdough Bread |
Bread made with a fermented starter. |
Safety and Troubleshooting
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Use clean equipment and ingredients to prevent unwanted bacteria growth. |
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Ensure food stays submerged in brine to prevent mold. |
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White scum or Kahm yeast on the surface is usually harmless. Scrape it off. |
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Trust your senses: if it smells or looks off, discard it. |
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Fermenting times vary depending on temperature and desired taste. |