Food Preservation Techniques

Food Preservation Techniques

What is Food Preservation? How to Can Food, How to Dehydrate Food, How to Freeze Dry, and Pickling Food Preservation from Apples to Zucchini

Learn how to can food and do much more with techniques both new and old

Dear Friend,

Are you familiar with the six potentially deadly canning sins?

Do you know how to replace a gasket for an old but tried-and-true pressure canner?

Could you use some shortcuts to finish freezing food faster?

Would you like to know the canning advice that Kerr® and Ball® don’t tell you?

If you answered “yes” to any of those questions … if you’re a novice at food preservation … if you stopped preserving food years ago because it was all just too much work … if you’re an experienced canner and you’re pretty sure you’ve seen everything …

… you should read this FREE guide, What is Food Preservation? How to Can Food, How to Dehydrate Food, How to Freeze Dry, and Pickling Food Preservation from Apples to Zucchini.

Download it now!

What is food preservation? It’s more than just canning!

As your grocery bill keeps climbing and additives continue to affect your health and the taste of your food, one of the best things you can do for yourself and your family is to learn how to preserve food.

And even if you’ve been canning for years, there’s still a lot left to learn, if only because old methods have gotten out of date, and new methods can save you time and money.

You don’t even have to grow the food you want to preserve, because it’s still a huge savings to buy food in bulk and preserve it for later – though once you’ve read this FREE guide and found out how much fun it can be, you may find yourself starting or enlarging a garden, just to have more produce to preserve!

It’s true: The freshest, ripest, tastiest, most-nutritious food comes from your own garden or from local farmers. Of course, this delicious produce is only available fresh for a few weeks or months every year. What do you plan to eat the rest of the year? Will you be relying on a network of “fresh” foods shipped thousands of miles from all over the world?

You don’t have to! With modern food preservation methods – and some tried-and-true techniques, too – you can have that delicious produce, plus meat and more – all year long. And maybe you’ve thought about canning, but you’re not sure that the foods you want to preserve can be canned – so here’s your chance to learn about other methods, such as freeze drying, pickling and dehydrating.

Yes, it’s a lot to learn, but our FREE guide, What is Food Preservation? How to Can Food, How to Dehydrate Food, How to Freeze Dry, and Pickling Food Preservation from Apples to Zucchini, will get you started in no time!

And you’ll be glad to know that this guide is written in friendly, straightforward language and delivers all of the basics. We wrote the guide to help you …

Learn what to do and what not to do in all of the common food preservation techniques

  • Discover the delicious flavors and healthful properties of preserved fresh produce
  • Choose the best equipment for the foods you want to preserve
  • Save money and time with our expert advice and shortcuts
  • Overcome any fears or doubts about food preservation you might have

Enjoy the fruits – and vegetables – of your labors all year long!

Of course, we wouldn’t ask you to read this free guide if we weren’t absolutely positive about our own expertise, and that of many readers who also contribute their experience to our bank of knowledge. We are Countryside, publishers of Countryside & Small Stock Journal. Everyone on the Countryside team — from our editors to our advertising managers to our digital gurus — believes that tending our gardens, managing our homesteads, eating whole food and living sustainably are all worthy pursuits. And we’re committed to providing the information you seek quickly and easily — so you can spend more of your time doing what you love.

From “What is food preservation” to “When can I start?”

Reading this fun guide will only take you 30 minutes or so – and then you’ll be ready to get started! The guide includes everything from basic instructions to delicious recipes to equipment to buy to storing your pressure canner during the off-season. In its pages, you’ll get…

    • A guide to canning from the planning stages to setup to storage
    • Advice on the safe use of pressure canners
    • More than 10 recipes for everything from strawberry jam to sauerkraut
    • Guidance in freeze drying and dehydrating food
    • Tips for making your food preservation efforts easier, faster and safer

Updates on old methods and instructions for new ones

… to list just a few of the details.

Are you new to food preservation? We tell you how to start small, with fresh food from local farmers, and work your way up to larger quantities as you become more comfortable. You’ll learn which foods need to be canned in a pressure canner and which can be processed through the water bath method. And you’ll find out who to ask and which other resources have good information for beginners.

Or perhaps you’ve been preserving food for years. Did you know that the canning advice in the homesteading classic Stocking Up II is getting out of date? Or that relishes and mixed vegetables without a high acid content must be canned in small jars, even in a steam pressure cooker, because the old method of putting sliced cucumbers and spices in a jar, then pouring boiling vinegar, water and salt on them is no longer recommended?

Maybe you used to work hard to preserve food for your family, but got tired of all the hard work and the long hours. Good news: The guide includes lots of time- and effort-saving tips, such as preserving food by choosing the quickest method of putting that food up (freezing tomatoes is almost effortless and takes virtually no time, for instance); steam blanching rather than water blanching vegetables to avoid all that time spent waiting for water to reboil; and instead of dumping veggies directly into cold water, putting them in a colander inside the water sink so you won’t have to chase them around the sink.

What is food preservation, explained from A to Z

Yes, in this guide you’ll learn how to can, freeze-dry and dehydrate everything from apples to zucchini, even including meat. You’ll also find out how to be safe when preserving foods, from getting your pressure canner’s gauge tested annually to avoiding zinc caps, two-piece glass lids or lightning-type glass jars.

The thing is, there’s a lot of bad advice out there – and in the case of cooking foods at high temperatures or high pressure to preserve them, that means a lot of dangerous advice. So please, before you try your hand at preserving food, check out this free guide to learn our safety tips! For instance, you may have read about some trendy methods such as oven canning, putting an aspirin in each jar, or inverting freshly filled jars of hot preserves to kill the bacteria on the bottom of the lid. This last method breaks the seal you carefully made, and it isn’t hot enough to kill the bacteria – however, it is hot enough to burn your hand.

And be sure to take notice of our practical advice too, such as canning foods in jars that are too small rather than too large, so you don’t wind up having to throw out unused portions from jars you’ve opened. Hint: Meats are best processed in pint jars (they’re also safer to process), but soups and tomatoes do well in quarts because of the quantity you usually consume. If you cook your tomato juice down into sauce, process it in pints, not quarts.

As you can see, we’ve removed most of the obstacles you might perceive to preserving good food, just by writing this guide! We want you to enjoy food preservation, not just suffer through it.

So why not download the free guide right now, and start planning your next – or first – food preservation project immediately? Once you understand the simple dos and don’ts, plus basic safety measures, the world of food preservation – and cheaper, healthier, more flavorful food – is yours to enjoy.

Read the guide right now!

Yours for safe, productive food preservation,

Mike Campbell
for Countryside

PS: One more safety tip: When storing the results of your labors, whatever you do, don’t stack more than three jars high, or you’re inviting disaster!

PPS: Remember, this useful guide is absolutely FREE and instantly downloadable. There’s no need to wait to get this expert, hands-on advice from Countryside!