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Food Preservation Methods | Which One Is Right For You?

Learn different food preservation methods to keep your homestead stocked with fresh and nutritious food all year round.

10 Food Preservation Methods For Your Homestead

Getting fresh food is relatively easy in summer, however, the cold season is entirely a different situation. That is why food preservation is important, and I’m not talking about the ones used commercially. There are different food preservation methods that do not involve the usage of harmful preservatives. Knowing which one is convenient for you will definitely help in having fresh produce all year round.

1. Home Canning

Home Canning | Food Preservation Methods | Which One Is Right For You?
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Canning is probably the most popular method of food preservation. It is actually a staple here in my homestead. Canning is the perfect way to preserve the fresh flavors of the bountiful harvest. While canning is easy and safe, it is important to do it right, knowing how to use your canning supplies should be your basic foundation. Poorly canned food can cause health problems.

2. Freezing

Freezing | Food Preservation Methods | Which One Is Right For You?

Freezing | Food Preservation Methods | Which One Is Right For You?

You can freeze almost all fresh fruits and vegetables, fish and meats, bread and cakes, and casseroles and clear soup. This is a great food preservation if you want to eat your produce without having to change its state i.e. chopping and pureeing.

Properly packing food in freezer containers or freezer papers prevents degradation to its quality. Damage in frozen food happens only when your food comes in touch with the dry air of the freezer. Despite the fact that freezer-damaged sustenance won’t hurt you, it makes the food taste terrible. Freezing might be the easiest method of food preservation, given you can buy and properly operate such expensive appliance.

3. Drying or Dehydrating

Drying or Dehydrating | Food Preservation Methods | Which One Is Right For You?Drying or Dehydrating | Food Preservation Methods | Which One Is Right For You?
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Drying or dehydrating may be the oldest method for food preservation. It is a process of exposing food to a certain temperature enough to remove moisture but will not cook it. It can be done with most food, including vegetables, fruits, grains, legumes, seafood, meats, and nuts.

The most common homestead produce used for drying are herbs. And I’m practically doing it here in my homestead and I find it very easy to do.

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4. Pickling

Pickling | Food Preservation Methods | Which One Is Right For You?Pickling | Food Preservation Methods | Which One Is Right For You?
image via homesteading

Pickling is the method of saturating food into a solution comprising of salt, alcohol, or acid. It can be done with most food, like fruits, vegetables, legumes, eggs, meats, and seafood. Most methods don’t need a special equipment. However, pickled food can be unsafe if not prepared carefully or placed at a room temperature. Pickling is frequently combined with other food preservation methods, like freezing, fermenting, or canning. Here’s a simple recipe of refrigerator pickling to get you started.

5. Smoking

Smoking | Food Preservation Methods | Which One Is Right For You?

Smoking | Food Preservation Methods | Which One Is Right For You?

Smoking, as a method of food preservation, is most likely as old as cooking with fire. Heat and smoke mix an exquisite flavor into fish, meat, ham, and poultry. It can obstruct the growth of microorganisms that causes food spoilage. Smoking is a very efficient way of food preservation, however, proper care must be done to prevent contamination and food related illness.

If you think a smoke house is expensive and impractical to have, think again because you can actually build a 3’x3’ smoke house for less than $100.

6. Salting

Salting | Food Preservation Methods | Which One Is Right For You?Salting | Food Preservation Methods | Which One Is Right For You?
image via homesteading

Salting is a sub-classification of the drying technique. The fundamental distinction here is that salt is added to items, for the most part, meat, and fish, to draw out dampness. This brings down the microbes substance and makes food versatile for later use. Adding salt to animal protein transform it somewhat a little leathery. Most known food made in this technique are meat jerky and dry salted cod.

7. Root Cellaring

Root Cellaring | Food Preservation Methods | Which One Is Right For You?

Root Cellaring | Food Preservation Methods | Which One Is Right For You?

As the saying goes, everything old is new once more, and that unquestionably applies to the old method of root cellaring. In its most essential frame, a root cellar is a dark, cool, generally damp territory intended to support stockpiling conditions suited to root crops. Today, it can be as complex as a custom-built cold room, a detailed root basement with proper ventilation, a kind of storage room with an electronic cooling system, or basically an area with shelving.

8. Sealing

Sealing | Food Preservation Methods | Which One Is Right For You?Sealing | Food Preservation Methods | Which One Is Right For You?
image via homesteading

Sealing is a procedure of covering food to keep air out, which interrupts (but doesn’t stop) the action of bad micro-organisms. Sealing serves as a complementary procedure to different food preservation methods, like freezing or drying. Both vacuum sealing and fat sealing methods are somewhat easy. Vacuum sealing device is a moderately inexpensive small appliance.

9. Fermentation

Fermentation | Food Preservation Methods | Which One Is Right For You?Fermentation | Food Preservation Methods | Which One Is Right For You?
image via homesteading

With the intriguing art of fermentation, you can take control of food spoilage. Meaning, the process with fermenting will still get spoiled, “ripen” or “age,” but they’ll do as such with good­—even helpful—organisms instead of the bad ones.

Fermented food preservation is made through allowing one kind of micro-organism to interact on the food essence so it can transform some of its elements into acids or alcohols. Yeasts are used to ferment alcohol, while the lactic acid bacteria are commonly used to most foods. This family of preserved foods comprises some of the world’s most amazing culinary treasures, like bread, pickles, cheese, sauerkraut, coffee, beer, chocolate, wine, and a mass of cured meat, to name some examples.

10. Jellying Or Jamming

 Jellying Or Jamming | Food Preservation Methods | Which One Is Right For You? Jellying Or Jamming | Food Preservation Methods | Which One Is Right For You?
image via diy projects

Jellying or jamming is the process of preserving food through cooking it in sugar until it thickens into a gel form consistency. Fruits are generally preserved as jam or jelly, fruit preserves or marmalade.

Want to know why there are the need and benefits of food preservation? Check out this video from Iken Edu:

That’s all I have for now my fellow homesteaders! Food preservation ensures, edibility, quality, and the nutritive factor of food. However, these methods still need careful planning and our keen attention to cleanliness and it’s always best to start with the basics. Choose the best food preservation method that will work for you, master the basics before moving forward to a more complex one. Happy Homesteading!

Which food preservation method will you try in your homestead? We’re excited to know! Let us know how it went in the comments below!

Check out how to make herbal infusion! It is a great skill to have for your homestead as it will allow you to fully make use of herbs healing properties.


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Self Sufficiency

NYC Adds Nearly 4,000 People Who Never Tested Positive To Coronavirus Death Tolls

New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll Tuesday, bringing coronavirus-related deaths in the city to around 10,000 people.

The city decided to add 3,700 people to its death tolls, who they “presumed” to have died from the virus, according to a report from The New York Times. The additions increased the death toll in the U.S. by 17%, according to the Times report, and included people who were suffering from symptoms of the virus, such as intense coughing and a fever.

The report stated that Democratic New York City Mayor Bill de Blasio decided over the weekend to change the way the city is counting deaths.

“In the heat of battle, our primary focus has been on saving lives,” de Blasio press secretary Freddi Goldstein told the Times.“As soon as the issue was raised, the mayor immediately moved to release the data.”

The post New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll appeared first on Daily Caller

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Self Sufficiency

How To Make Lacto-Fermented Sauerkraut In A Mason Jar

The thing about homesteading is you get to create your own ingredient right from scratch! Cheese, yogurt, butter and now sauerkraut, a delightfully sour and crunchy ingredient you can use on your meals — or consume by itself — while on a homestead, or while facing this health crisis!

This homemade sauerkraut is a great meal because it has a long shelf life. You can either make plain sauerkraut or mix it with herbs and spices. In this tutorial let us make Lacto-fermented sauerkraut that preserves all the good probiotics in a jar, good for your guts.

So how to make sauerkraut in a mason jar?

RELATED: How To Make Buttermilk On Your Homestead

Delicious Sauerkraut Recipe Every Homesteader Should Know

Why Make Sauerkraut?


Not only does sauerkraut spoil a long time, but it is also a meal in itself, and it is also easy to make! You don’t need to be an expert cook, all you need to do is follow these simple steps.

So let us get started. Here are the steps in making sauerkraut in a mason jar.


  • 1 head of cabbage or 2 1/2 lbs cabbage
  • 1 tablespoon of salt

Tools Needed:

  • knife
  • bowl
  • mason jar
  • smaller jar
  • rubber band

Step 1: Wash & Clean the Tools & Ingredients

Wash all the equipment and utensils you need. Wash your hands too.

You don’t want to mix your sauerkraut with bad bacteria, anything that is going to make you sick.

Next, remove the faded leaves from your cabbage. Cut off the roots and the parts that don’t seem fresh.

Step 2: Cut the Cabbage Into Quarters & Slice Into Strips

Cut your cabbage into quarters and remove the core. Then, slice it into strips.

Step 3: Place in a Bowl & Sprinkle With Salt

Put the stripped cabbage into a bowl. Sprinkle the cabbage with 1 tablespoon of salt.

TIP: Use canning salt or sea salt. Iodized salt will make it taste different and may not ferment the cabbage.

RELATED: Homemade Yogurt Recipe

Step 4: Massage the Cabbage

Massage the cabbage for five minutes or more to get the juice out.

TIP: You’ll know it’s ready when you see a bit of juice at the bottom of the bowl and will look similar to coleslaw.

Step 5: Press Cabbage Into the Mason Jar

Add the cabbage to the mason jar gradually. Press it in hard to allow the juice to come out. Do this every time you add about a handful of cabbage.

IMPORTANT: Food should be covered by the liquid to promote fermentation. Add any excess liquid from the bowl to the jar.

Step 6: Press a Smaller Jar Into the Mason Jar

You want to squeeze every ounce of that juice from the cabbage. To do this place the mason jar in a bowl and get a smaller jar.

Fill it with water or marble to make it heavy. Press it into the bigger mason jar. Allow any juices to rise to the surface.

Step 7: Cover the Jars With Cloth & Tie With Rubber Band

Leave the small jar on. To keep your jars clean from annoying insects and irritating debris, cover your jars with a clean cloth. Then, use a rubber band to tie the cloth and the jars together, putting them in place.

Step 8: Set Aside & Check Daily

Set it aside in a cool dry place, away from direct sunlight. Check the water level daily. It should always be above the cabbage.

Step 9: Taste Your Sauerkraut & Keep at Cool Temperatures

Homemade Sauerkraut Cumin Juniper | How To Make Lacto-Fermented Sauerkraut In A Mason Jar

After about five days, you can taste your sauerkraut. If the taste is to your liking, tightly cover it with the lid and store in the fridge or cellar.

NOTE: If after five days it’s still not your desired taste, leave it for a few more days. This will allow the fermentation process to continue.

You can now enjoy your sauerkraut in a mason jar. Enjoy its goodness! You can use it as a side dish or mix it with your favorite sandwich.

Things to Remember in Making Sauerkraut

  • Store away from direct sunlight and drafts.
  • Colder weather will make the process longer. Spring is the best time to make them since the warmth helps activate the fermentation.
  • Always make sure that the cabbage is below the water level during the entire fermentation process.
  • If the water level decreases during the fermentation process, you can make a brine and add it.

Let us watch this video from Kristina Seleshanko on how to make delicious Lacto-fermented sauerkraut in a mason jar!

So there you have it! Making Lacto-fermented sauerkraut in a mason jar is as easy as slicing the cabbage into strips. Remember that as long it remains unopened, your sauerkraut can last for months. Best of all, you can partner this sauerkraut in many recipes.

What do you think of this homemade recipe? Share your best sauerkraut recipe in the comments section below!

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Self Sufficiency


Having plants in the house will bring peace to people. Having a little garden with vegetables is even better! You can grow these vegetables in your backyard garden easily as well!

RELATED: Microgreens Growing Guide

In this article:

  1. Tomato
  2. Eggplant
  3. Beet
  4. Spinach
  5. Pea
  6. Carrot
  7. Radish
  8. Cauliflower
  9. Asparagus

Growing veggies in your garden will give you an opportunity to understand what you eat and value it more. Early spring is when most vegetables are being planted. Keep reading to learn about 9 spring vegetables that anyone can grow in their garden!


Tomato is the most popular garden vegetable in the States! There are different varieties to choose from. Tomatoes need to be planted in early spring because they won’t survive a frost.

Because tomatoes are consumed daily, try adding them to your garden! They’re not difficult to grow either.


Eggplants are known to have low-calorie, vitamins, minerals, and nutrients. Plus, they are delicious! So why not plant them in your garden?

Eggplants shouldn’t be planted too early because they won’t be able to survive a frost. So you could consult an expert in your area before you plant your eggplants.


Beets are known to be a superfood for its various health benefits. They’re easier to grow in the garden, usually around late March or early April.

If the weather is always cool, beets will keep getting bigger and bigger. Once the weather starts to warm up, you’ll need to harvest them, or they’ll go to waste.


Spinach is a delicious early spring veggie, and it’s also very beneficial for health. And it’s not difficult to grow spinach in your garden!

Spinach needs cold weather to grow. Getting spinach to grow is easy, but keeping it growing will require some extra care.


Peas are usually planted in late April. Peas will die in freezing temperatures, but they also won’t survive the heat either. So make sure you plant your peas in early spring.

Peas are widely used in many different ways, and there are different types of peas. The soil you’ll be planting your peas should be suitable for them, so make sure you ask while buying seeds.


There are different types of carrots, but regardless of their size and color, it’s a fact that carrots are both delicious and rich in vitamins.

They’re root vegetables, so with proper sun and watering, they can be picked up as baby carrots as well.


A radish is an excellent option for beginners because it doesn’t require too much care. Radish is easy to harvest.

Radish grows fast, so it’s better to keep an eye on it after a few weeks. Radish usually is grown pest-free, but there’s always the chance of unwanted guests, so watch out for worms. Radish can be eaten raw or can be added to garnish recipes.


Cauliflower isn’t the easiest vegetable to grow at home, but it is very popular.

Cauliflower grows better in colder weather, so before you plant it, consider the climate of your garden. Cauliflower can be eaten raw or cooked, and it is known to be very beneficial for health.


Freshly picked, tender asparagus is very delicious!

Asparagus plants get more productive with each harvest, and mature asparagus harvest can last for months! Make sure you plant them at the correct time, or else they might go to waste.

All the vegetables listed above are great for your healthy diet, and it’s fun to watch them grow. So don’t miss out on the opportunity to grow your own veggies and eat healthy this spring!

So tell us which veggies will you be growing this spring? Tell us in the comments section!




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