Basic Food Preservation
Stretch your harvest with freezing, drying, and simple water-bath canning.
Materials / Tools
- Freezer bags, dehydrator or oven, canning jars, lids, water-bath canner
## Overview Preservation lets you eat from your garden year-round and lock in peak nutrition. Start with the safest, lowest-cost methods first.
## Methods 1. **Blanch and freeze:** dip vegetables in boiling water for 1-3 minutes, ice-shock, dry, and freeze in airtight bags. 2. **Dehydrate:** slice thin, dry at 125-145F until brittle, store in glass jars. 3. **Water-bath canning:** for high-acid foods like tomatoes and pickles only. Use tested recipes, clean jars, and process for the full recommended time.
## Safety notes - Never water-bath can low-acid foods like meats or most vegetables without a pressure canner. - Check seals before storing; refrigerate and use any unsealed jar first. - Label every jar with contents and date.