Preserving food · members guide

Canning, drying and root cellars

by Joe Miller

Preserving turns a summer garden or a good sale into food for the winter. Follow tested recipes: botulism is rare but deadly.

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What's inside

Ways to preserve foodMethodBest forLastsNotesWater-bath canningHigh-acid: fruit, jams, pickles, tomatoes withadded acid1 to 2 years best qualityBoiling waterPressure canningLow-acid: vegetables, meat, beans, soups1 to 2 years best qualityThe ONLY safe home method fortheseDehydratingFruit, vegetables, jerky, herbsMonths to a yearStore airtightFreeze-dryingAlmost anythingUp to 25 yearsMachine costs $2,000+Root cellarPotatoes, carrots, apples, squashWeeks to monthsCold and humidSmoking and salt curingMeat and fishWeeks to monthsFollow tested methods
Use USDA or National Center for Home Food Preservation recipes.

Free for everyone: Prepping 101, Water, Food, Shelter, Power, Security, Bug-out bag and the Prepping basics test.