Preserve Food at Home
Preserving the harvest — by freezing, drying, or canning — turns a seasonal surplus into months of meals and reduces waste.
Key takeaways
- Freezing is the easiest entry point to preservation.
- Drying needs little equipment and stores compactly.
- Follow tested canning recipes for safety.
Step-by-step
- Freeze the easy wins. Blanch and freeze vegetables, and freeze berries on a tray before bagging them.
- Dry herbs and fruit. Use a dehydrator or low oven to dry herbs, apples, and tomatoes for compact storage.
- Can with tested recipes. Use water-bath canning for high-acid foods like jam and pickles; use a pressure canner for low-acid foods.
- Label everything. Date and label every jar and bag so you use the oldest first.
✅ Printable checklist
- Freezer space organized + labelled
- Dehydrator or oven method tested
- Tested canning recipes on hand
- Jars, lids, or freezer bags stocked
