At this time of year, produce is plentiful.
What can not be eaten before it spoils can be canned, pickled, dried, vacuum sealed, frozen or given away. Each method of preserving requires time and energy. All produce must be cleaned and free of dirt and spoilage.
Refrigeration slows down decomposition by slowing down bacteria but it will not stop bacteria from multiplying.
Canning was once a very common way to ensure that there was enough food to last the winter. Children grew up helping prepare and can foods. By the time they left home they were capable of following the methods taught them to ensure that the food was safe to eat. Very few of the younger generations can or know how to do it safely.
It is important that both food and jars are heated to the correct temperature and properly sealed to ensure that moulds, botulism and viruses are killed. Food that is improperly canned and eaten will make people sick or kill them. A pressure canner is recommended for all produce that is not high in acid. This includes most of the vegetables and meat. Pickles, jams and jellies can also go through the high pressure canner but it is safe to eat ones that have spent time in boiling water.
Check with current cookbooks and food safety guides before starting.
Canned foods will still be viable for a number of years but it is recommended to eat canned goods within a year as the taste and nutrient value is compromised if stored for longer.
Pickling is a type of canning that immerses the food product in a solution that inhibits bacteria. In other words, food items are placed in the jar and a hot vinegar or salt solution is poured into the jar. The lid is placed on the jar and the container is placed in a canner. Pickled produce is usually crisp and has a much different taste than fresh produce.
Dehydrated foods retain most of its nutrients and none of the moisture. Once the moisture is removed the bacteria can not grow which ensures the produce will not spoil.
Large pieces of produce need to be cut into small pieces as moisture will evaporate quicker if there is a larger surface area. Waxy coatings that are on produce such as grapes must be broken down by steam to allow the moisture to escape. It takes between two to 18 hours to dry items depending on the size and moisture content.
Dried produce is often eaten as is because it retains its flavour. Soaking will rehydrate produce. Small vegetables and herbs will rehydrate in stews, soups or casseroles.
Food can be dried in an oven but a special food dehydrator works best as it produces even heat and has a fan that removes excess moisture.
Dried produce should be stored in airtight containers in a dry, dark cupboard. Freezing produce is one of the best and most common methods of preserving food. Texture and taste of frozen vegetables is often superior to those that have been canned or dehydrated. Once frozen, the produce will last for about a year.
Vacuum sealing removes all air from the package slowing down bacteria. Vacuum sealing will extend the shelf life of fresh, frozen or dehydrated produce.
There a number of different methods of preserving each fruit and vegetable.
The method used is often dependent on the desired outcome or how it is to be eaten. Scientists are always working on safer methods that produce superior products. Look into current research about the specific produce before starting.
Linda Tomlinson is a horticulturalist and educator living in Rocky Mountain House. You can contact her at your_garden@hotmail.com