By Kayla Colgrove, MS, RDN, ACSM-CPT, Extension Educator in Lancaster County
Is your garden producing more than you can use? Preserve the extra produce by canning, freezing or drying. This helps reduce waste and lets you enjoy your harvest long after the growing season. Each method has specific steps to keep your food safe, nutritious and delicious for months.
CANNING
Canning is an economical and safe way to preserve food if practiced properly. It involves placing foods in jars and heating them to a temperature that destroys harmful microorganisms.
The acidity of the food determines whether to use a boiling water canner or a pressure canner.
High acid foods like fruits, pickles, jams and jellies can be processed in a boiling water canner. Low-acid foods like vegetables, meats and soups require a pressure canner to eliminate botulism risks. Tomatoes need added acid, such as bottled lemon juice or citric acid, to ensure a safe product.
Always follow the latest research-based canning methods. Avoid using untested or old recipes. Tested recipes are available from the National Center for Home Food Preservation and state Extension offices like Nebraska Extension.
Elevation affects canning, since water boils at lower temperatures as the elevation increases. Canning directions for each food will give proper processing times or pressure for elevation adjustments. To find your elevation go to https://food.unl.edu/elevation-and-food-preservation (in Lancaster County, use elevation of 1227).
Pressure canner dial gauges should be tested annually for accuracy. Nebraska Extension in Lancaster County offers free testing. For more information, visit https://lancaster.unl.edu/food or call 402-441-7180.
To learn more about canning, visit https://nchfp.uga.edu/how/can.
FREEZING
Freezing foods is easy, quick and convenient. Freezing temperatures stop microorganism growth and slow down chemical reactions that degrade food quality.
Blanching is essential for most vegetables to slow or stop enzyme action that affects flavor, color and texture. Blanching times vary by vegetable and size, but onions, peppers and tomatoes do not need blanching.
Fruits can be prepared for freezing in three ways: dry pack, sugar pack or syrup pack. Peaches, apples, pears and apricots darken and lose flavor quickly when exposed to air, but using ascorbic acid, citric acid or lemon juice can reduce discoloration.
For best quality, use frozen fruits and vegetables within 8–12 months. While freezing keeps food safe indefinitely at 0°F or below, rotating foods to use older items first ensures you enjoy them at their best quality.
To learn more about freezing, visit https://nchfp.uga.edu/how/freeze.
DRYING
Drying is one of the oldest food preservation methods. It removes moisture to prevent the growth of bacteria, yeast and mold. Dried foods need little storage space. Some, like fruit leathers, are eaten as is; others are rehydrated for use.
Dehydrators produce the best quality dried foods. An oven can be used but takes 2–3 times longer. For even drying, slice or cut produce into similar-size pieces. Pretreat fruits and vegetables before drying. Dip fruit in ascorbic acid, citric acid or lemon juice, then drain and dry. Water blanch or use a citric acid solution for vegetables, then drain and dry. Condition dried fruit that has cooled by packing it loosely into an air-tight glass or plastic container for 7–10 days to distribute the remaining moisture evenly. Vegetables do not need conditioning like fruits. Package and store dried foods in tightly sealed containers and store in a cool, dry place.
To learn more about drying, visit https://nchfp.uga.edu/how/dry.
WHAT’S THE BEST METHOD FOR YOU?
The best food preservation method depends on your needs. If you have ample storage space and prefer convenience, freezing is great. For long-term storage without refrigeration, canning is ideal. If you want lightweight, portable snacks, drying is perfect. Consider your resources, the type of food and your preferences to decide.
Sources:
• USDA Complete Guide to Home Canning, http://nchfp.uga.edu/resources/category/usda-guide
• National Center for Home Food Preservation, https://nchfp.uga.edu
• Nebraska Extension Food Preservation, http://food.unl.edu/food-preservation
• University of Georgia Extension Preserving Food: Drying Fruits and Vegetables, http://nchfp.uga.edu/papers/UGA_Publications/uga_dry_fruit.pdf