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How to Preserve Food

No matter what the produce, we have tips on how to preserve your home-grown food.

| September/October 2014

  • Water bath canning is an easy way to preserve your own food.
    Photo by Romulo Yanes

Below is an apples-to-zucchini guide to show you the amazing array of possibilities when it comes to preserving summer food.

Apples keep very well in cold storage. They also make a great purée (applesauce) to can or dehydrate into leather. Dried apple rings are a tasty snack and useful baking ingredient. Apple juice can be enjoyed fresh or fermented into hard cider. Apple slices can also be canned via the water-bath method.

Beans (green, yellow and wax) can be pressure-canned or pickled and water-bath canned. They can also be dried, or blanched then frozen. Lima beans should be dried or blanched then frozen. All other beans are good dried. 

Berries are easy to freeze whole, with or without sugar. Berries can also be cooked into jams and jellies, canned via the water-bath method, and dried whole or as a spread for fruit leathers.



Broccoli and cauliflower freeze well if blanched first. Cauliflower makes a great pickle, too.

Brussels sprouts store well in cold conditions, especially if kept on the stalk. Brussels sprouts also star in the fermented condiment sauersprouts (similar to sauerkraut).



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