In an uncertain world, having a well-stocked pantry can provide peace of mind and security for you and your family. While most people give us the side eye today when we talk about preserving or laying away food for lean times, just a generation or two ago, it was totally normal and expected. In fact, if you didn’t have a larder full of preserved foods to see you through in an emergency or over the winter, you were looked down upon and considered slovenly and ill-prepared.
Food preservation is a crucial skill for any prepper or homesteader, allowing you to extend the shelf life of your food supplies and reduce waste. Because we grow a lot of our own food, we’re fortunate enough to regularly have gluts of produce that would go to waste if I didn’t use it, so I preserve it. I can, freeze, dehydrate, make preserves, and freeze dry mostly, and of course make good use of my root cellar.
Pressure Canning
Pressure canning is a safe method for preserving low-acid foods like meats, vegetables, and soups. Using a specialized pressure canner, you can heat foods to 240°F (116°C), which kills harmful bacteria and creates a vacuum seal. This method can preserve foods for up to 5 years when stored properly.
Water Bath Canning
Water bath canning is perfect for high-acid foods like fruits, jams, and pickles. This method involves submerging filled jars in boiling water for a specified time. The heat creates a vacuum seal, preserving the food for up to 18 months. It’s a great way to save your garden’s bounty or take advantage of seasonal produce sales.
Dehydrating
Dehydrating removes moisture from foods, preventing bacterial growth and extending shelf life. You can use an electric dehydrator or even your oven to dry fruits, vegetables, and meats. Properly dehydrated foods can last for 6 months to a year and are lightweight, making them ideal for emergency kits. I adore my dehydrator. I make everything from fruit lollies to dog treats.
Vacuum Sealing
Vacuum sealing removes air from packaging, slowing down the oxidation process that leads to food spoilage. This method can extend the shelf life of dry goods, meats, and even some fruits and vegetables. Vacuum-sealed foods can last 3-5 times longer than those stored in conventional methods.
Fermentation
Fermentation is an ancient preservation technique that not only extends shelf life but also increases the nutritional value of foods. Vegetables like cabbage, cucumbers, and carrots can be fermented to create probiotic-rich foods that last for months. Properly fermented foods can be stored for 4-18 months, depending on the recipe.
Freeze Drying
Freeze drying is a high-tech preservation method that removes 98-99% of moisture from foods while maintaining their nutritional value and flavor. While freeze-drying machines are expensive, they can preserve foods for up to 25 years. This makes them an excellent long-term storage option for preppers.
Salt Curing
Salt curing is an age-old technique for preserving meats and fish. By covering food in salt or a salt solution, you draw out moisture and create an environment inhospitable to bacteria. Salt-cured meats can last for several months to a year when stored properly.
Smoking
Smoking is another traditional preservation method that adds flavor while extending shelf life. Cold smoking at temperatures below 85°F (29°C) is used for flavor, while hot smoking at 126-176°F (52-80°C) actually cooks and preserves the food. Smoked meats can last for several weeks to months, depending on the method used.
Oil Packing
Oil packing is a method of preserving foods by submerging them in oil, which creates an anaerobic environment that inhibits bacterial growth. This method works well for herbs, cheeses, and some vegetables. Oil-packed foods can last for several months when stored in a cool, dark place.
Sugar Preserving
Sugar preserving, also known as candying, uses sugar to draw out moisture from fruits and create an environment that prevents bacterial growth. This method works well for fruits like cherries, citrus peels, and ginger. Sugar-preserved fruits can last for several months to a year.
Pickling
Pickling preserves food in an acidic solution, typically vinegar or brine. This method works well for vegetables, eggs, and some meats. The acidic environment prevents the growth of harmful bacteria. Properly pickled foods can last for several months to a year when stored in a cool, dark place.
Root Cellaring
Root cellaring is a traditional method of storing root vegetables and some fruits in a cool, dark, and humid environment. This method doesn’t require any special equipment and can keep foods fresh for several months. Ideal conditions are 32-40°F (0-4°C) with 85-95% humidity.
Waxing
Waxing is a method of preserving certain fruits and vegetables by coating them in a thin layer of food-grade wax. This creates a barrier that slows down moisture loss and oxidation. Waxed fruits and vegetables can last for several weeks to months longer than their unwaxed counterparts.
Dry Salting
Dry salting is a preservation method that involves packing foods in salt to draw out moisture. This technique works well for vegetables like cabbage and cucumbers. The resulting preserved foods can last for several months and are often used in cooking or as condiments.
Freeze Storage
While not a preservation method in itself, proper freezer storage is crucial for long-term food storage. Using airtight containers or freezer bags, you can store many foods for months to years. Meats can last 4-12 months, fruits and vegetables 8-12 months, and bread 2-3 months when properly frozen.
