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Our grandmothers and great-grandmothers knew that preserving their homegrown produce meant their families ate well
during the cold, long winter months. Although these old-fashioned ways to preserve food took time, energy, and effort,
their preserved food was free of harmful chemicals and preservatives. That’s probably why many of these food preservation
techniques are still used today.
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Food Waste
By now you probably have read that my mother was a high school home economics teacher for nearly 23 years. Early on,
she taught me how to perform basic things such as sewing, cooking, and gardening (https://blessedbeyondcrazy.com/make-
homemade-tomato-sauce/) .
She also taught me to live a frugal lifestyle (https://blessedbeyondcrazy.com/5-money-lessons-teach-young-children/) ,
which includes food preservation. Rather than throwing away leftovers, she taught me how to reuse them. It’s surprising
just how much money a person can save in the long run. All it takes is a little imagination, time, and effort.
In today’s post, let’s take a look at 5 Old-Fashioned Ways to Preserve Food.
Fresh, ripe produce should be canned as soon as possible since the combination of air, water, microorganisms-bacteria,
molds, yeasts, and enzymes can cause fresh produce to spoil rather quickly. To prevent spoilage, it’s important to sterilize
your canning jars and lids, have the proper heat temperature and obtain a tight seal between the jars and canning lids. The
vacuum formed within the jar will keep liquid in and harmful microorganisms and air out.
Generally, fruit is rinsed, dried, placed in a single layer on a baking sheet, and placed in the freezer. When frozen solid, it is
then placed in freezer baggies and kept frozen until needed.
Vegetables are another story because they require a crucial heating process called blanching
(https://en.wikipedia.org/wiki/Blanching_(cooking)) before they can be frozen. The blanching process cleanses the surface of
dirt, and organisms and stops the enzymatic degradation of the food resulting in loss of flavor, color, and textures. In
addition, blanching helps retard the loss of vitamins and softens the vegetables for easier packing. Blanching times vary
depending on the type and size of vegetables.
Storage
Preserving food can be highly rewarding, financially beneficial, and a great way to always have a pantry or freezer full of
yummy food supplies. In addition, home-canned and pickled goods, dried and salted foods along with frozen produce make
wonderful DIY gifts for family and friends. (Think homemade beef jerky, a jar of strawberry preserves, or pickled beets.)
Have fun preserving your food and saving money at the same time!
Linda