Preservation Techniques: Freezing, Drying, and Canning Basics

Before refrigerators, preservation was a survival skill. Today, it's a money-saving superpower.

Freezing: The Easiest Method

Almost anything can be frozen if prepared correctly.

• Blanching: Boil vegetables for 1-2 minutes then plunge into ice water before freezing. This stops enzymes from degrading flavor and color.
• Flash Freezing: Spread berries or chopped fruit on a tray to freeze individually before putting them in a bag. This prevents clumping.

Drying (Dehydrating)

Removing moisture stops bacteria growth.

• Herbs: Tie bunches of herbs and hang them upside down in a warm, dry place.
• Fruit: Use an oven at the lowest setting (or a dehydrator) to make fruit chips.

Pickling and Fermenting

Using acid (vinegar) or salt to preserve food.

• Quick Pickles: Vegetables + Vinegar + Salt + Sugar. Ready in the fridge in 24 hours (lasts a few weeks).
• Fermentation: Sauerkraut or Kimchi. Uses salt to encourage good bacteria (Lactobacillus) to preserve the food.

Start simple. Freeze your excess herbs in ice cube trays with olive oil. It is a small step that saves flavor for later.