Category Archives: How to Preserve Food
Although dried fruit is available absolutely everywhere it is better to dry your own as commercially available dried fruit is treated with sulphur dioxide prior to the drying process. By using sulphur dioxide the color of the fruit after it has been dried is enhanced. These dried fruits might look prettier than fruit dried without the use of sulphur dioxide, but the sulphur dioxide can trigger asthma symptoms in people suffering from the disorder.
Being what I call a garbage gardener I particularly enjoy preserving Pineapples. Although I do not care for the fruit my wife does and I in turn gain pleasure from planting the cut off top of the pineapple. Eventually this process creates a beautiful house plant. At this time I would like to explain how I go about preserving this valuable fruit.
Today, as with most days have resulted in a very eventful day in our small kitchen. Not only did we manage to dehydrate several trays of French Fried Potatoes but we also attacked some lemons which we had sitting around waiting to be used. One thing to remember about our household is that nothing ever goes to waste here. If it can not be eaten at the time, it becomes a candidate for canning, dehydrating or for freezing. If we happen to purchase a bit too much of a product when it is on sale we will preserve the remainder for those times when food might be scarce or hard to obtain.
It never seems to amaze me how I continually discover that there are virtually unlimited potential for canning a host of different foods. It is hard to imagine being able to can fruit juice and have it come out the same as that which you purchase in the grocery store. This is really a very economical means of obtaining very pure fruit juice when contrasting the prices charged in your local grocery store. If you grow your own fruit you are even saving more money but in the event you must buy all your ingredients the end product is worth the cost.
In April you can’t wait to taste the first tomato. By September you are sick of tomatoes and wondering if you can eat another one. Here are some ideas to use those summer leftovers from Dining On A Dime Cookbook.
During the summer and fall months, I enjoy going to our local orchard and farmers markets here in Pennsylvania and purchasing our fresh fruits. I will bring them home and freeze or can them for use during the winter months.
Blueberries are hot right now, garnering praise for health protective benefits that have been shown in a procession of health and nutritional studies.
Canning strawberries as whole and in-fact fruit is almost impossible as the fruit are very soft and have very high water content. The same is true when it comes to freezing them. The best method by far is to preserve them as jam and then can this. You can do this carefully and in such a way so as to keep the fruit as whole as possible.
Canning at home is a great way to preserve fruit (including tomatoes) in times of plenty. Their are several methods you can use to can fruit at home. The most common are cold water bath, the oven and hot water bath methods.
Keeping fruits fresh for an extended period is not difficult if correct preservation techniques are applied. So before we get started, certain things like pectin powder/ liquid, lemon juice, sugar, ascorbic acid, any artificial sweetener, glass/ plastic freezer containers are needed first.