Popular Methods of Preserving
People have been finding ways to preserve food for thousands of years. The earliest forms of preserving was curing through drying (dehydrating and fermentation. Both being the most ancient forms of food preservation.
Food naturally spoils and, if not eaten in a timely manner, it can cause food borne illnesses. People have always been trying methods to preserve food properly without causing sickness. Having preserved food in stock allows people to do less work harvesting and to have food on hand for times when fresh food is scarce. Read more about food preservation in depth with my free guide - Food Preservation Guide
Food naturally spoils and, if not eaten in a timely manner, it can cause food borne illnesses. People have always been trying methods to preserve food properly without causing sickness. Having preserved food in stock allows people to do less work harvesting and to have food on hand for times when fresh food is scarce. Read more about food preservation in depth with my free guide - Food Preservation Guide
Freezing
- How it works: Slows enzyme activity and halts microbial growth by storing food at 0°F (-18°C) or lower.
- Best for: Fruits, vegetables, meats, fish, baked goods, herbs.
- Pros: Retains nutrients, flavor, and texture well.
- Cons: Requires consistent electricity; some foods may change texture when thawed.
Dehydrating
- How it works: Removes moisture to inhibit bacteria, yeast, and mold growth.
- Methods: Sun drying, oven drying, dehydrators, or freeze-drying.
- Best for: Fruits, vegetables, herbs, meats (jerky), and grains.
- Pros: Lightweight, long shelf life, minimal storage space.
- Cons: Initial equipment cost (dehydrator), may alter texture and flavor.
Fermentaion
- How it works: Uses beneficial bacteria or yeast to convert sugars into acids, gases, or alcohol, preserving the food.
- Best for: Sauerkraut, kimchi, yogurt, kefir, kombucha, sourdough bread, pickles.
- Pros: Boosts gut health, enhances flavor, doesn’t always require refrigeration.
- Cons: Requires monitoring; some methods have a strong odor.
Salting & Curing
- How it works: Salt draws out moisture through osmosis, preventing microbial growth. Curing often involves adding nitrates or nitrites for longer preservation.
- Best for: Meats (bacon, ham, fish), cheeses.
- Pros: Long shelf life; enhances flavor.
- Cons: High sodium content; improper curing can pose health risks.
Sugaring
- How it works: High sugar concentrations draw out moisture, preventing microbial growth.
- Best for: Jams, jellies, syrups, candied fruits.
- Pros: Enhances flavor; simple technique.
- Cons: High sugar content may not suit all diets.
Freeze Drying
- How it works: Freezes food and then removes moisture under a vacuum.
- Best for: Fruits, vegetables, dairy, meats, and complete meals.
- Pros: Lightweight, retains nutrients and flavor, shelf life up to 25 years.
- Cons: Expensive equipment; texture changes when rehydrated.
Why Preserve Food?
There are many reasons why preserving food is important and why preserving food at home is done. A few reasons include:
- To extend the garden harvest and minimize food waste from the garden.
- To preserve a large purchase of produce from the grocery store.
- To have quick food on hand to cook and eat.
- To preserve food for long-term or short-term storage - to minimize the need to visit the grocery store as often.
- Peace of mind in knowing how your food was handled and/or grown.
- To create a food stock in case of emergencies or disasters.
- Practicing the ability of a long-time skill of preserving food.