How to Preserve or Can Surplus Produce

The Growing Trend of Home Preserving

With increasing interest in sustainable living and reducing food waste, more people are turning to the age-old practice of preserving produce. Whether it's drying, canning, pickling, or making jams, the methods are straightforward, even if the recipes are endless. Here’s a beginner’s guide to get you started:

Essential Equipment

You don't need a state-of-the-art kitchen to start preserving. Here are the basics:

• Large Heavy Non-Corrosive Pan: Stainless steel is ideal.
• Glass Jars with Plastic-Coated Lids: Reuse old jam jars.
• Large Funnel: Makes filling jars easier but isn't essential.
• Wooden Spoons and Ladles: Handy for stirring and serving.

Once you get the hang of it, you might want to invest in specialized equipment like Kilner jars and jam thermometers, but these are not necessary for beginners.

Key Terms in Home Preserving

Understanding the terminology can make your first attempts less daunting. Here are the basics:

• Sweet Fruit Preserves: Fruit canned in sugar syrup, sometimes with alcohol.
• Fruit Butters and Cheeses: Slow-cooked fruit pulp and sugar, resulting in dry preserves. Examples include membrillo (quince cheese).
• Fruit Curds: Lightly cooked mixtures of citrus juice, sugar, butter, and eggs. They last 1-3 months and are great for citrus curd pies.
• Jams and Marmalades: Boiled fruit and sugar. Jellies are jams with the fruit pulp sieved out.
• Chutney: Fruit and/or vegetables cooked with sugar and vinegar, lasting 1-2 years. Ploughman's pickle is a famous example.
• Relishes: Quicker-cooked, fresher-tasting versions of chutney, but not as long-lasting.
• Pickles: Vegetables canned with brine or vinegar. Common varieties include dill pickles and pickled onions.

Methods of Canning and Preserving

Mastering these methods will allow you to provide year-round treats for your family:

1. Water Bath Canning: Ideal for high-acid foods like fruits, jams, and pickles.
2. Pressure Canning: Necessary for low-acid foods like vegetables and meats.
3. Freezing: A simple method for preserving a wide variety of produce.
4. Drying: Effective for fruits, vegetables, and herbs.

Interesting Stats

• Food Waste: According to the USDA, Americans waste about 30-40% of the food supply, which equates to approximately 133 billion pounds and $161 billion worth of food each year. USDA
• Home Canning Popularity: A survey by the National Center for Home Food Preservation found that 20% of U.S. households engage in home canning. NCHFP
• Economic Impact: Home canning can save a family of four up to $500 annually on grocery bills. Ball Canning

Additional Resources

For more detailed information and recipes, visit Ball Canning and the National Center for Home Food Preservation.

By mastering these basic techniques and understanding the terminology, you can enjoy the benefits of home-preserved produce all year round. Happy preserving!

For more tips on self-sufficiency, visit A Self Sufficient Life.