Canning Preserving And Dehydrating Food Off The Grid
Do you have limited (or no) freezer space? If you're looking for alternative ways to store your meats, fruits, or favorite fall vegetables, canning preserving, and dehydrating food are great solutions.
These types of preservation have been used for hundreds of years, and are still widely used today to safely store produce from your kitchen garden over those cold winter months.
HOT WATER BATH CANNING
Hot water bath canning is the simplest canning technique to learn and you'll find many easy recipes to get started canning. You need a stockpot, canning rack, canning jars (I like Ball mason jars), lids and bands. Don’t borrow or reuse old bands. You need to use new ones every time to ensure a proper seal.
The hot water bath canning technique is perfect for a beginner to get started with an easy project, like learning how to make applesauce. Or preserving some tomatoes whole or as a sauce.
The temperature in a pressure canner gets up as high as 240 degrees Fahrenheit. This kills the potential risk of dangerous bacteria like botulism that can develop in low-acid foods and meats.
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Most pressure canners require extremely consistent heat to build pressure and maintain a high temperature throughout the process.
DEHYDRATING FOOD TO PRESERVE IT
Dehydrating not only preserves food but also shrinks it down. This helps when you don't have a ton of room, for example when you're trying to store your harvest without a root cellar.
The netting is designed to allow maximum airflow across your produce. So be sure to hang it in an area with lots of direct sunlight and a slight breeze.
There are so many options for preserving your harvest every autumn. These methods have been around for centuries. They're easy to learn and start right away.
CANNING PRESERVING AND DEHYDRATING FOOD TAKES PRACTICE AND PATIENCE