Food Preservation Tips

Food is a necessary facet of life and ways to prolong the usability of food has been practiced for millennia. The San Luis Valley is not only an actual desert; it is also a food desert. Without transportation, food prices can skyrocket. Knowing preservation techniques can help keep families sustained and prolong the shelf life of food. In this regard, we approached Ashley Roberts and asked her to write an article on food preservation. She is a current AmeriCorps member working at our Alamosa Food Bank which is the headquarters for the Food Bank Network of the San Luis Valley. Read below for her article:

Intro

Food is a sacred part of our world, as well as the source of all life. With rising food prices across the nation, many individuals and families have difficulty keeping food consistently stocked at home. To combat the effects of food insecurity, there are several methods of preserving food that goes beyond refrigeration. Freezing is the most common method of storing food long-term, but canning and dehydration are also underrated ways to keep food for longer. With enough research and practice, all three methods of preserving food can be done at home.

Freezing

As stated, freezing food is the most common preservation method. Frozen food purchased in a store is made using a process called flash freezing. When food is flash-frozen, it is rapidly cooled and frozen to maintain its texture, moisture, and flavor. A special freezer is used for this process, hence the food’s retention of quality. At home, however, food can still be frozen and preserved with a domestic freezer. The most common foods that can be frozen are fruits, vegetables, and bread. There are certain foods that should not be frozen, as that can affect the quality once they’re thawed. These foods include but are not limited to dairy, eggs, pasta, fried foods, and ground coffee. When freezing foods, research the proper way to freeze food and exercise caution.

Canning

Canning foods is another great way to preserve foods. Most fruits and vegetables can be purchased in canned form, but canning can be done at home without the use of metal (i.e. mason jars with sealable lids). Canning is a process that involves destroying bacteria and food-borne illnesses by creating a vacuum seal between the product and the container. There are two methods of canning at home: water bath canning and pressure canning. Water bath canning is ideal for high-acid foods and is done by setting the cans in a pot of boiling water. The temperature of the boiling water helps destroy mold, enzymes, and yeast that can cause spoilage. Pressure canning is the second method of canning. Ideal for low-acid foods, it is typically done in a pressure cooker. Pressure canning destroys bacteria by reaching a temperature high enough to safely seal most foods. When canning at home, it is imperative to know which foods are high-acid and which foods are low-acid in order to safely disinfect and seal them. If sealed properly, canned goods can last years if kept in good condition!

Dehydration

Dehydration is the final method of preserving foods. It is the process of removing all moisture from foods, making it impossible to promote mold growth. Dehydrated food purchased in a store is made with a commercial dehydrator. The dehydration process uses a steady, low heat that draws out moisture from the food, causing it to be stiff and crunchy. Food can be dehydrated without a commercial or domestic hydrator. Any low-temperature oven will work just as well, so long as it can stay between 120-160 degrees. It takes several hours for food to dehydrate in the oven, but the end result is worth it. Food can also be dehydrated without an oven; many foods like raisins and tomatoes can be dried in direct sunlight over the course of several days. It requires a lot more attention compared to using an oven, but it’s still possible.

Conclusion

Food preservation is a critical part of combating food insecurity. By utilizing these tips, families can prolong the safe period in which to use food and can decrease their dependence upon store-bought food items. This increases autonomy and is a step towards sustainability.