food preservation kit

now that you are building a food storage and gardening to grow your own food it is important to talk about the methods and the supplies you will need to have on hand to perserve the food you buy and/or grow. so here it is, my (unfinished for budget reasons =o] ) food preservation kit:

Food Preservation Kit

Living off of the food you can grow yourself depends upon your ability to store it. The National Center for Home Food Preservation has a wealth of information on their website: http://www.uga.edu/nchfp/index.html

Canning Equipment:

·         Canning jars in an assortment of sizes

·         Canning lids (metal lids with sealing compound and metal rings)

·         Canning utensils

o   Jar lifter, slim long rubber spatula, wide mouth funnels, ladles and stirring spoons, timer, hot pads/pot holders

·         Canning Equipment (pressure canner, water bath canner- large pot with a lid and wire              rack)

·         Canning booklet of instructions/a teacher, and lots of practice!

There are countless websites about how and what to can, but the trick is to find them, print off the instructions, and try it now so you have the skills you would need when the time comes. Since there are many methods and the instructions are lengthy and varied, we are not going to discuss them here. 

If you are starting from square one, canning is not going to be cost effective for a while. You need to get all the equipment and supplies, grow the produce you want to can, and then learn how to not ruin the food as you process it. Whether you want to learn to can for emergency situations, just as a hobby, or for health reasons, it will be worth it even if you aren't actually currently saving money.

Okay, lame as it is, I have yet to invest in all this equipment so I myself don't have any firsthand experience. It is on my wishlist. =o] 

Freezing Equipment:

·         Freezer

·         Freezer grade plastic storage bags or containers, aluminum foil, and a sharpie 

Freezing food is a great option for your three month storage because you already know what you will be making for dinner. You can save time by doing some prep-work beforehand and freezing it. Don't plan on using a freezer for your year supply items unless you also have a year supply of fuel or a generator that can keep your freezer operating in emergency events. Knowing the principles of freezing food has several advantages: it allows you to buy in bulk to save money, saves you time because you can prepare large quantities and save portions to use later, and provides a wider variety of options in your food storage diet.

Freeze food when it is fresh –right-after you make, harvest, or purchase it. Freeze the food as quickly as possible. Don't over pack your freezer or put hot foods in it. Keep the food at deep freezing temperatures by putting the freezer on its lowest setting and not opening the door often. Avoid freezer burn by not allowing food to be exposed to the dry air in the freezer. Wrap bags/containers tightly with tinfoil. Freezer-damaged food isn't harmful, but it makes the food unappealing in taste and texture. Label each package you freeze with the date and contents. 

making freezer jam =o]

 
Drying Equipment:

·         Wooden tray with a covering to keep away insects and birds

·         Bakery cooling racks

·         Plastic wrap

·         Brown paper bags and twine

·         Heavy twine or fishing line

·         Plastic storage bags or containers

·         Sunshine

o   You can also use a dehydrator or oven to speed up the process.

Solar drying is the oldest method of food preservation. Heating the food to the point moisture evaporates but not hot enough to cook it results in dehydrated food ready for storage. The quality of dried food depends on the speed, temperature, and ventilation conditions of the process. Try to dry the food in one sitting: if the process is interrupted, spoilage may occur. If it is too hot, the food may scorch or dry unevenly. If it is too cool, the food may grow mold or spoil. If it is too humid, or the drying tray isn't well ventilated, the food may not dry and spoil instead. Three to five consecutive days with the temperature around 95 degrees Fahrenheit and little to no humidity is ideal for solar drying.

Under the proper conditions you can dry fruit, vegetables, herbs, and meats to eat dehydrated or to store and reconstitute. Select foods that are fully ripe and fresh. Wash and prepare them by peeling, pitting, and cutting them as desired. Only dry one category of food at a time to avoid contamination and be sure to cut all the pieces uniformly to ensure they dry at the same rate. Some fruits and most vegetables need to be blanched before drying. Meat needs to be completely rid of fat before drying, and can be seasoned if you'd prefer. The length of time needed to dry each type of food varies from season to season and place to place, so unless you can find someone in your area who has done it before or find recommendations online, it is going to be a process of trial and error. Dry fruits and vegetables by arranging them on wire baking racks on a wooden tray in direct sunlight. If they do not dry in one day be sure to bring them in overnight. Dry herbs by hanging them upside-down in brown paper bags with ventilation holes punched in them for 1-2 weeks. Do not place them in direct sunlight as this destroys their aroma and potency. Dry meat by stringing strips outside in a hot, sunny place for several days. Bring them inside at night. Also be aware that the drying meat may attract unwanted pests and animals so cover them with a light cloth to avoid contamination.

Fruit leather is almost foolproof and is the closest thing to dessert you can make without chocolate or sugar. Cook the selected fresh fruit (over ripe is fine) of your choice for about 15 minutes or until tender. If you are using canned fruit (expired or discolored is fine) skip this step. Puree the fruit and then add about as much applesauce and mix it all together. Cover a wooden sided tray with plastic wrap. Pour the slurry into the tray and spread to a uniform depth of about 1/4 an inch. Set in direct sunlight and cover with wiring and netting so birds and bugs can't get to it. Bring it in at night. Once the leather is dry cut it into strips and store it wrapped in plastic.

There are many articles online covering drying methods but here is one that is especially informative: http://www.aces.uiuc.edu/vista/html_pubs/DRYING/dryfood.html

Good luck and have fun!!