Farmer’s markets are closing up for the year, and if you ended up with too much produce, here are some surprisingly simple home food preservation methods to get the most out of what local fresh produce is still available.
1. Fermentation
Food that is preserved using fermentation actually does spoil, but the chemical processes produce friendly, rather than harmful, bacteria. Alcohol is the result of fermentation by yeasts, but pickles and cheese are also preserved this way. Sauerkraut is a simple recipe and a good introduction to this home preservation method.
2. Acidification
Preserving food in a vinegar bath is known as acidification. Cucumbers, beets, kale, green beans, and even many fruits taste great this way. Balsamic and apple cider vinegar also provide many opportunities to experiment.
3. Dehydration
Dried food is preserved since many harmful bacteria strains that can cause food-borne illnesses are hydrophilic and need water to survive. There’s no need for fancy equipment, since vegetables and fruit can be dried in a normal oven on a low setting.
4. Root Cellaring
You don’t need an actual cellar to take advantage of this home preservation method. Many foods will stay good if they are stored in a cool, dry place. Some foods also need to be coated in oil or immersed in sand, so it’s best to research each food individually.
5. Freezing
A freezer, if you have access to one, is the quickest and easiest way to store food. Some vegetables, like kale, spinach or other greens, need to be blanched before they can be stored. All you need is a pot of boiling water. Immerse the vegetables in the boiling water for a couple seconds, pat dry with a towel and freeze. The containers should also protect the vegetables from freezer burn.
Image (c) Getty Images
