Preserving the Harvest: Food Preservation Basics for Beginner Homesteaders

Lets talk about food preservation basics, One of the few things I have a love/hate relationship with here on the homestead. It’s one of those skills that really ties everything together and is truly necessary on the homesteading world.

You know that feeling when you’re standing in your garden, surrounded by a bumper crop of tomatoes or zucchini? It’s amazing, right? But then comes the question – what on earth are you going to do with all this goodness? That’s where food preservation comes in, and let me tell you, it’s a game-changer.

Food preservation isn’t just about dealing with excess produce (though it’s great for that). It’s about extending your harvest, eating healthier year-round, saving money, and even preparing for those “just in case” moments. Plus, there’s something incredibly satisfying about opening a jar of home-canned peaches in the middle of winter.

Now, I know the idea of preserving your own food might seem a bit daunting at first. But trust me, with a bit of know-how and practice, you’ll be amazed at what you can do. Whether it’s canning, dehydrating, freezing, or fermenting, there’s a preservation method out there that’ll fit your style and your harvest.

Why Bother with Food Preservation?

1. Save money: Preserve your own produce instead of buying out-of-season veggies.
2. Reduce waste: Don’t let a single tomato go to waste when you can save it for later.
3. Eat healthier: Control what goes into your preserved foods – no nasty preservatives here!
4. Prepare for emergencies: A well-stocked pantry is peace of mind when unexpected situations arise.

Let’s break down some basic preservation methods:

Canning: The OG of Food Preservation

• Water Bath Canning: Perfect for high-acid foods like tomatoes, pickles, and jams.
• Pressure Canning: For low-acid foods like green beans and meats.
• Pro tip: Always follow tested recipes and processing times.

Dehydrating: Great for hot summers!

Do your summers get hot? Dehydrating can be your new best friend. It’s energy-efficient and perfect for:

• Fruits: Think apple chips, dried apricots, and cherry tomatoes.
• Vegetables: Dried beans, zucchini chips, and dehydrated peppers.
• Herbs: Preserve those herbs to use all year long!

You can use a dehydrator or even harness the power of our intense sun for solar drying.

Freezing: Quick and Easy Preservation

While not as energy-efficient, freezing is still a great option for:

• Berries: Flash freeze on a tray, then bag them up.
• Vegetables: Most need to be blanched first for best results.
• Herbs: Freeze in ice cube trays with a bit of water or oil.

Remember, proper packaging is key to prevent freezer burn!

Fermentation: The Gut-Friendly Preservation Method

From sauerkraut to kimchi, fermentation is a fantastic way to preserve veggies while boosting their nutritional value. Plus, it’s a great way to use up those extra cucumbers when your plants decide to produce all at once!

You can learn more about preparing food from your garden HERE!

As you embark on your food preservation journey, remember – start small, follow trusted recipes, and don’t be afraid to experiment. Before you know it, you’ll have a pantry full of home-preserved goodies to enjoy all year round.

Next in the homesteading 101 series we look into DIY projects to kickstart your homesteading adventure.

Deanna