Most people preserve their food for creativity, satisfaction, or it is a family tradition. Preserving fresh, seasonal produce you purchase locally or grow at home is a rewarding experience. Whether you are just beginning or have years of experience with home food preservation, the University of Wyoming Extension (UWE) can help you learn or update your skills.
There are many different techniques for food preservation like pressure canning, boiling water canning, fermentation, freezing, and dehydration. If you are starting, find which food preservation technique is best for you and the outcome you want! Do you want shelf-stable food? Do you have freezer space? Is it a food that would last longer or better with moisture removed from it?
Canning is the process of placing foods in jars or cans and heating them properly to a specified temperature and is a great way to preserve many different foods. The high heat used when canning destroys microorganisms and inactivates enzymes to protect the safety and quality of the food.
The natural process in which microorganisms like yeast and bacteria convert carbs, like sugar and starch, into alcohol or acids is known as fermentation. The alcohol or acids act as a natural preservative and give fermented foods a distinct zest and tartness.
Freezing your food has many advantages. Freezing requires less time than canning or drying and retains the foods’ natural color, nutrition value, and flavor. The amount of food you freeze can also be adapted to suit a family or individual needs.
Drying foods, one of the oldest preservation methods, is safe, simple, and inexpensive. The storage space is minimal compared with that needed for canning jars and freezer containers.
Many food preservation myths and unsafe practices have been used in the past, but when done correctly, preserving is an excellent way to store food so it can be enjoyed all year round. There is a lot of science behind the art of preserving food.
My best advice is to get your resources, recipes, and directions from a trusted source. Any recipe used to preserve food must follow the latest research-based food preservation methods. Using old or new untested recipes (including making up your recipe) and random internet searches is not recommended. You must follow all recipes tested to ensure proper food safety steps were taken to eliminate all potential for toxin/bacteria growth. Failure to adequately preserve foods in the home can result in foodborne illness.
Significant changes in guidelines have been made that are critical to the safety of some processes. ALL canning must now be canned depending on the type of food. All high acid foods are preserved in a boiling water canner and high acid low acid foods are preserved in a pressure canner. Botulism is the most commonly associated foodborne illness with home canned foods.
The following resources provide the latest guidelines on food preservation and are recommended by UWE.
Books:
- Ball Blue Book Guide to Preserving, 37th edition, 2020.
- Ball Canning Back to Basics, 2017.
- The All New Ball Book of Canning and Preserving, 2016.
- Complete Guide to Home Canning, 2015 revision, USDA Bulletin No. 539. Download PDF at http://nchfp.uga.edu/index.html
- So Easy to Preserve, 6th Edition, 2020. University of Georgia Cooperative Extension.
- Preserving Food in Wyoming, 2018. The University of Wyoming Extension.
Websites:
In addition, the University of Wyoming Extension Nutrition & Food Safety Website at https://uwyoextension.org/uwnutrition/category/food-preservation has publications on Food Preservation with Reduced or No Salt or Sugar; Canning Problems & Preventions; Preserving Food in Wyoming; Preserving Food in Wyoming – Meats; and Jerky. You will also find several handouts for food preservation, including Boiling Water Canning, Pressure Canning, The Laws of Salsa, and Preserving Eggs.
The NFS website ‘Resources’ tab includes newsletters with several articles about food preservation. Explore our resources for step-by-step procedures, best practices, and even information to troubleshoot problems if your product does not turn out.
When canning foods, it is essential to know your local altitude. Your altitude determines the amount of pressure (pressure canner) or time (boiling water canner) your food needs to process. In Wyoming, the altitude ranges in elevation from 3,100 feet to 13,800 feet above sea level. The University of Wyoming Extension Nutrition & Food Safety website also has a convent Wyoming Altitude Chart.
Pressure canner dial gauges should be tested annually to ensure that the pressure indicated on the dial is accurate. Pressure gauge testing is done by appointment. There is no charge for this service.
At-home food preservation is one of the best ways to extend the taste of fresh foods throughout the entire year. Preserving can also increase the safe storage period of foods, increase the availability of out-of-season foods, and help your family eat a healthier diet. Learn from research-based recommendations on best practices and methods for home food preservation and safety tips.
If you have questions or want to stay up-to-date on the latest recommendations or to check if a process, recipe, or food is safe to preserve the way you want, call the Weston County Extension Office at (307) 746-3531 or email vhayman@uwyo.edu.
Written by Vicki Hayman, MS, University of Wyoming Extension Nutrition and Food Safety Educator
Sources:
- www.freshpreserving.com
- www.uga.edu/nchfp; uwyoextension.org/uwnutrition/category/food-preservation