Food Storage

Types of Food Storage Canning Freezing Drying Cold Storage Refrigerators Root cellars Basements

Canning Pressure Canning: Low Acidic Foods Hot Water Bath Canner: High Acidic Foods There are two different ways to can foods for preservation. Canning is a great way to keep foods that easily perish for months and up to a year. Pressure canning is a process of canning that uses steam to cook the foods to a safe temperature. Steam can heat up to a much higher temperature than boiling water. One concern with pressure canning is that due to the lack of oxygen in the canner, botulinum bacteria can grow so ensure you follow recipe directions carefully and adhere to all cooking times. Low acidic foods include meats, soups, etc. A hot water bath canner is used when you are processing high acidic foods, meaning their pH level is altered enough by either sugar or viniger/lemon juice, that bacteria growth is inhibited.

Freezing Fast Holds colour and nutrients Suited to more foods than canning No additives required Blanching may be required to extend the life of the vegetables in the freezer. Some of the benefits of freezing foods such a vegetables or meats is that it is fast. You are not spending a ton of time drying out vegetables or preparing canning recipes. Freezing also holds the colour and nutrients of vegetables extremely well. Frozen vegetables are more versatile than canned ones. Also, you do not need to add anything to the products before freezing. Blanching is the process of boiling vegetables for a short period of time, then storing in the freezer. Blanching times vary for different vegetables. I have a hand out with an excelent blanching time list.

Drying Removes moisture Three things needed: warm temperatures, low humidity, and air currents. Can be dried: Sun Oven Food dehydrator Drying removes the moisture from the food so bacteria, yeast and mold cannot grow to spoil the food. Drying also slows down the action of enzymes, which cause over ripening of fruits. Warm temperatures cause the moisture to evaporate, low humidity allows mosture to move quickly away from the food and air currents speed up the process by moving the air arround the foods.

Sun (solar) Drying Fruits are safe to dry in the sun because they have a high sugar and acid content. Vegetables and meats not recommended for sun drying. Sun drying should be done on hot, dry, and breezy days. It takes several days outside, and due to unpredictable weather, this is risky. Fruits are placed on screen trays (safe for food contact) and place on a stand or posts. Drying removes the moisture from the food so bacteria, yeast and mold cannot grow to spoil the food. Drying also slows down the action of enzymes, which cause over ripening of fruits. Warm temperatures cause the moisture to evaporate, low humidity allows mosture to move quickly away from the food and air currents speed up the process by moving the air arround the foods.

Oven Drying An oven is ideal if you are only occasionally drying foods. The process is longer than in a dehydrator, since there is rarely adequate air flow. Your oven should be able to be at 140 degree Farenheit. If it does not go this low, you cannot use it to dehydrate. It will actually cook the food. NOT safe if you have children at home. Drying removes the moisture from the food so bacteria, yeast and mold cannot grow to spoil the food. Drying also slows down the action of enzymes, which cause over ripening of fruits. Warm temperatures cause the moisture to evaporate, low humidity allows mosture to move quickly away from the food and air currents speed up the process by moving the air arround the foods.

Dehydrator Costs vary from $40 to $300. This is dependant upon the size of the racks, etc. This is a small device designed to quickly dehydrate foods. Drying removes the moisture from the food so bacteria, yeast and mold cannot grow to spoil the food. Drying also slows down the action of enzymes, which cause over ripening of fruits. Warm temperatures cause the moisture to evaporate, low humidity allows mosture to move quickly away from the food and air currents speed up the process by moving the air arround the foods.

Cold Storage There are many different types. Take into consideration how much space you will need. You need high humidity, but you also want extra water to drain away. Ventilation is a must. Temperature: Needs to be low enough to preserve, but not too low as to freeze. Ideal humidity is 80-95%. By locating your cellar in an area that naturally gets good drainage, you eliminate having to put in artificial drainage later. Crushed stone around the floor may help as well. You must have air intake and exhaust vents. This allows cool air to enter, and ethelyne gasses to exit (produced by ripening produce). Vents allow temperature to be modified. Insulation allows the temperature to remain steady. The best way to maintain humidity is to have a dirt floor.

Cold Storage Here you can see they have incorporated an exhaust and intake pipe. They have built it so that dirt can be around it to regulate temperature.

Cold Storage Another more simple option is to burry them beneath the ground, and insulate it best you can. Especially with our extreme temperatures in the winter.