Dehydration

What It Is: Removing moisture from food using controlled temperature and airflow, preventing microbial growth and enzyme activity. Process: Food is heated at low temperatures (95-165°F) while air circulates to remove moisture. Best For: Herbs, fruits, vegetables, mushrooms Equipment Needed:

  • Food dehydrator or low-temperature oven
  • Cutting boards and sharp knives
  • Storage containers or vacuum sealer Learn More: National Center for Home Food Preservation (nchfp.uga.edu)

Water Bath Canning

What It Is: Preserving high-acid foods by heating sealed jars to a boiling temperature (212°F at sea level). Process: Foods are packed in jars, sealed, and processed in boiling water to destroy microorganisms. Best For: Fruits, jams, pickles, tomatoes, salsas Equipment Needed:

  • Large pot with rack
  • Jar lifter and funnel
  • Mason jars and new lids Learn More: Ball Canning (freshpreserving.com)

Pressure Canning

What It Is: Preserving low-acid foods using high pressure to achieve temperatures above boiling. Process: Foods are sealed in jars and processed at 240-250°F under pressure. Best For: Vegetables, meats, beans, soups Equipment Needed:

  • Pressure canner
  • Canning jars and tools
  • Pressure gauge Learn More: Presto Pressure Canning (gopresto.com)

Fermentation

What It Is: Using beneficial bacteria to convert food sugars into acids, creating preservation. Process: Foods are submerged in brine, allowing beneficial bacteria to create preservative acids. Best For: Cabbage, cucumbers, root vegetables Equipment Needed:

  • Fermentation crocks or jars
  • Weights and airlocks
  • Salt and measuring tools Learn More: Wild Fermentation (wildfermentation.com)

Freezing

What It Is: Preserving food by lowering temperature below freezing to stop microbial growth. Process: Foods are prepared, packaged, and frozen quickly to maintain quality. Best For: Most fruits and vegetables, herbs, prepared dishes Equipment Needed:

  • Freezer bags or containers
  • Vacuum sealer (optional)
  • Blanching pot Learn More: USDA Freezing Guidelines (fsis.usda.gov)

Cold Storage

What It Is: Storing produce at cool temperatures without freezing. Process: Foods are kept in controlled temperature and humidity environments. Best For: Root vegetables, apples, winter squash Equipment Needed:

  • Root cellar or cool storage area
  • Storage containers
  • Temperature/humidity monitors Learn More: Mother Earth News (motherearthnews.com)

Salt Curing

What It Is: Using salt to draw moisture from food, preventing bacterial growth. Process: Foods are packed in salt or strong brine solutions. Best For: Vegetables, herbs, some fruits Equipment Needed:

  • Curing salt
  • Glass or ceramic containers
  • Weights Learn More: The Art of Preserving (artofpreserving.com)

Food Safety Considerations

Basic Guidelines

  • Always use tested recipes
  • Maintain proper pH levels
  • Follow processing times
  • Use appropriate equipment
  • Monitor storage conditions

Testing Services

  • Pressure gauge testing
  • pH testing for foods
  • Lab analysis services
  • Equipment calibration