The Ultimate Guide to Food Preservation

Check out this guide to food preservation to learn all about canning, freezing, food dehydration and more.

| August 2012

From building a yurt and raising animals to food preservation and herbal remedies, The Ultimate Guide to Homesteading (Skyhorse Publishing, 2011) by Nicole Faires is all you need to live off the land. With diagrams, charts, photographs, original illustrations and comprehensive, detailed instructions that anyone can follow with relatively few supplies, this massive full-color book answers all of your self-sufficiency questions. Learn everything you need to know about food preservation in this excerpt from Chapter 7, “Food, Field, and Garden.” 

The Ultimate Guide to Freezing Food

What is blanching? 

Before freezing vegetables, you must blanch them. There are two ways to do this: boiling and steaming. Blanching slows or stops the enzymes that make vegetables lose their flavor and color. If you blanch too much then they will lose nutritional value, but blanching too little will speed up the enzymes.

How to blanch using the boiling method: 

1. Wash, drain, sort, trim, cut vegetables.

2. Put one gallon of water per pound of prepared vegetables, or two gallons per pound of leafy greens, into a pot and bring to a boil.

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