Preserve Food at Home
You may not be able to grow it all, but what you do grow and what you get from other sources should be preserved for future eating. Knowing how to preserve food when it’s in season for use throughout the year is one of the most frugal and rewarding things you can do. While there are certain safety factors one needs to adhere to with home food preservation, it is an old-time tradition every home should learn and practice. There are many ways to preserve food at home from freezing, canning, dehydrating, fermenting, root cellar, and even in alcohol or oil.
Home canned food is frugal, especially when you grow it yourself, and makes cooking from scratch extremely easy because all you have to do is open a jar and heat on those nights you’re pressed for time or plain don’t feel like cooking.
Homemade pickles, jams, and jellies are easy intro recipes for canning. All you need is some lids, Mason jars, and bands with a large pot to begin water bath canning. You’ll need a rack in order to keep your jars up off the bottom of the pot, but in a pinch you can use extra canning lids or a rolled up dish towel.
Pickled food, jams, jellies, and fruit can be safely canned using the water bath method. Make sure to follow a trusted source for canning recipes.
Once you get started, you’ll quickly find yourself wanting to expand into vegetables, soups, and combination recipes which require a pressure canner. Any low acid food, such as vegetables and meats, will require a pressure canner.
One of the easiest foods to freeze are whole lemons and limes. Simply put them in the freezer whole and then take out to use later. You can still use the rind for zest and they will release their juice easier after being frozen. Homemade lemonade has never been easier!