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I am frequently asked what is the best preservation method for various foods, and the answer is almost always the same: It depends.
The best bet is to be ready and able to do a combination of canning, freezing, dehydrating and root cellaring in order to maximize your efficiency and to end up with the best possible end result for the least effort and cost.
There are pros and cons to each type of food preservation, and which one you choose depends upon the food you are preserving, your own particular needs, your facilities and equipment, and the time you are willing and able to put into it.
The general rule of thumb in food preservation is to shoot for the shortest distance between two points. That is to say, choose the easiest and cheapest way to get the job done in a satisfactory manner. However, there are often additional factors which must be considered.
Let us first look at a few basic facts about each preservation method.
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The upside of canned food is that it can be stored without the use of electricity, making it versatile for off-grid situations and worry-free for possible power outages. In addition, jars of food can be stored just about anywhere, making storage space less of an issue than with other options. The contents of canned foods are ready immediately without waiting for thawing or rehydrating. Also, many people prefer the taste and texture of canned foods, especially that of meats.
On the other hand, canning is generally the most labor-intensive method of food preservation. It also presents a certain level of risk that is less prevalent with other methods—although the likelihood of botulism in properly canned foods is miniscule. Many canned vegetables have a less desirable texture than their frozen counterparts, and some are even said to contain less nutrients when canned.
The best part about freezing foods is minimal preparation. Another great plus is the increased flavor, texture and color of many foods.
The downside of freezing is that it costs more. Purchasing a freezer is a big investment, and running it continuously year-round adds up. Using a freezer to preserve food is a real challenge without a steady reliable source of electricity. Freezer space can be a problem, too. It takes up floor space in your home, and when it’s full, it’s full. Unlike other methods, the space is finite—16 cubic feet of food is not going to fit into 15 cubic feet of freezer.
Not all foods can be dried safely and effectively, but those that can are able to be stored easily, using minimal space and no power, for a long period of time. Taste and texture can be an issue with dried foods, which somewhat restricts their usage. The cost of dehydrating equipment covers a wide range, from a simple homemade screen which is adequate in some climates to high-end electric models that do offer a certain appeal. There is a learning curve to dehydrating, as well, with it being arguably the most subjective of methods—unlike canning instructions that give specific processing times and freezing directions with blanch times. Dehydrating the same food can range from four to 12 hours.
Root cellaring is easy and no-fuss. One of the older preservation methods, it involves at its most rudimentary level simply finding a cool place to store a vegetable and placing it there. But like most skills, it requires a little judgement and experience to know what goes where, how long it can be expected to last, and what not to pair with it. It can be as inexpensive and no-frills as a shelf alongside the cellar stairs or under the guest room bed, or as elaborate as an intentional structure out of stone and mortar.
A word about smoking: Although recognized as an excellent option for food preservation, it probably involves more skills and equipment than everyday gardeners may have access to in their backyards and kitchens and pantries. For that reason, I have chosen to omit it from this discussion. But if it is your preservation method of choice, thumbs up to you!
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My personal food preservation plan looks something like this: I reserve freezer space for foods which do not generally can well—if at all—such as broccoli, cauliflower, cabbage, eggplant, green peppers, pureed squash and most berries. If there is space beyond that, I add in foods which I prefer frozen, such as green beans.
If I have an abundance of beans—which I almost always do—I will can some. I like to can a few batches of blueberries to eat with yogurt, in addition to many pounds I freeze for use in baking. I always can my jams and pickles because I prefer the texture and cannot afford the freezer space.
I dry some fruits and like to make fruit leather. I also dehydrate vegetables when they are so abundant that I still have some left over after other methods, for use in soups and casseroles.
My root cellaring depends upon the weather. If it gets cold early in fall without too much of an Indian summer, so that the temperature in my house cellar drops and stays down, it is a prime opportunity for storing a bounty of food. I set apples in screened crates on the stone steps of my exterior bulkhead, where it gets very cold and stays damp, and keeps my apples separate from other foods. I place carrots and rutabagas and leeks in bins of sand in the main part of the cellar, and stash winter squashes in the closet in my utility room.
If I have time, I prepare some convenience foods—those which I am glad to reach for when I need something instant, such as canned potatoes, canned stew and canned pork-and-beans.
Your personal preservation plan might look different than mine. To sort it out, ask yourself the following questions:
- Do I realistically have time to can it?
- Can I afford the purchase price for a freezer, do I have room to store it, and do I have an adequate source of reliable electricity?
- Will I be satisfied with the end product of dehydrating foods?
- Do I have, or can I create, a place to store root crops as-is or in sand?
- Do I enjoy the taste and texture of my chosen method?
Certain foods ought not be canned, due to either quality or safety reasons. Brassicas, eggplants, summer squash, pureed vegetables and untested recipes are among these.
Other foods are able to be canned but often yield a disappointing result. Strawberries lose flavor and texture. Greens such as spinach and Swiss chard are a lot of work.
Conversely, tomatoes are generally better canned than frozen, but cherry types can be popped whole into freezer bags for use in soups and casseroles, and leftover batches that did not seal in the canner freeze fine, too.
Some foods have many options. Potatoes are great root cellared, canned, frozen or dehydrated. Most cuts of beef are, too, as well as many other meats and vegetables.
Sometimes, you can even use more than one method on the same food. For example, I hang my onions from cellar rafters, inside the legs of pantyhose with knots tied between them to keep them from touching, and they store well that way for months. But when they start to get soft—or when it gets cold enough for me to fire up my cellar stove—I peel them and freeze them in bags of slices or chunks. This two-phase method minimizes my processing efforts to only that which is absolutely necessary and still allows me to use onions at my convenience throughout the year.
There are many factors to consider when preserving food. Cost, space, effort and end result are all important considerations to be balanced. As long as you follow safety guidelines, there are plenty of options that can be tailored to a food preservation plan that works just right for you.
What advice would you add? Share it in the section below:
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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 Ultimate Energizer Review – Does It Really Work?
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The ultimate energizer review – is it worth it?
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Pros and Cons of The Ultimate Energizer
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It is non-polluting. It remains popular the ultimate energizer guide pros & cons because it is both a renewable and clean source of energy. Harnessing solar energy is more than a fine idea it’s currently a reality in thousands of homes in a lot of nations around the world.
On the review of the ultimate energizer guide, we will be looking into what exactly the program is all about, the details of the energy generator program, the benefits, pros & cons and our conclusion on the program.
Does The Ultimate Energizer really work?
The device is usable during emergencies. It works without fuels and therefore there are no expected fumes. It is weather proof. Cons of the ultimate energizer. You can only download the program from the official website.
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The ultimate energizer guide. The ultimate energizer is said to work for your home and cut electricity by 82%, guaranteed by tomorrow. The ultimate energizer reviews. It can boost any type of electricity by as much as 5 times.
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The program can benefit you in many ways. Below we are listing the advantages of using the ultimate energizer program for generating electricity:. This device will help you save up to 60%-70%, without investing money in solar panels which can cost you a lot of money.
There are additional the ultimate energizer guide program advantages too, including advantages at tax time, so do your homework on what you might have for being a solar power pioneer contributed back.
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The ultimate energizer is a complete guide and blueprint. With it, you get everything you need to know to build your own free energy generator. This generator can be completed for less than $50 if you have some tools already. But i remember reading another review of the ultimate energizer, and the guy said he took days. Maybe he was crafty. Then, you assemble it and get it to work.
You will be guided step by step, that anybody who can read can build it. You do not need prior building experience or massive strength; it is that easy. Building the ultimate energizer takes under 4 hours if you are slow and definitely a lot less when you have help.
The ultimate energizer has already changed the lives of over 30,000 families who chose to power their homes using this eco-friendly device. This is definitely a good investment that is worth your time and money and if you think it isn’t after trying it out, you can request for a refund.
Is The Ultimate Energizer a Scam?
The ultimate energizer guide really show you how to power your house and save tremendously, or is this just another overhyped scam? this system was created after its owner decided he wanted to have a home power generating system in case of any crises or disasters.
The ultimate energizer pdf. It does not need any conventional electric power. The ultimate energizer scam. In this program, you can also build more generator and sell for profit. This product can also be incorporated into the automobile to power an electric motor.
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Watch this video demonstration of the ultimate energizer guide put into action
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