Food Preservation Class

Tonight we had a Food Preservation Class at our home. It was well attended and fun. There were lots of good ideas shared and great questions that we all learned from. Below is a copy of the handout. If you would like a "word" copy please email me your request at

Food Preservation
Basic References:
BALL Complete Book of Home Preserving by Judi Kingry
Stocking Up: The Third Edition of America's Classic Preserving Guide by Carol Hupping
The Encyclopedia of Country Living by Carla Emery
National Center for Home Food Preservation
WA State Cooperative Extension
(See family and home section, food preservation)

Cold Storage:
For root vegetables, apples, pumpkins, squashes, etc.
Store in garage (off cement floor), or mulched in garden.
Root cellars don’t work in our area because of high water table.

Supplies: freezer plastic bags & plastic containersMost main dishes can be frozen.
Fruit: berries whole, sliced fruits, prepped for pies, smoothies, etc.
Vegetables: Most need to be blanched before freezing. See BALL book.
Herb: chopped and frozen, pureed in olive oil or water.

Dry it ~ You’ll Like it! by Gen Macmaniman
Supplies: Dehydrator, containers for storing dried foods, heavy plastic wrap for roll-ups.
Herbs: whole
Fruits & Vegetables: sliced
Roll-ups: pureed fruit, sweetened with stevia, honey or sugar, if desired.
Jerky: thinly slice meat, marinate & season, dry.

Supplies: canning jars, lids and rings, jar lifting tongs, magnetic lid lifter, jar funnel, canner
The kind of canner you use will depend on what you are canning.
Fruits, jams, pickles or other high acid foods – water bath canner or steamer canner.
Vegetables, soups, beans, meats – pressure canner, not pressure cooker.

Kristine Farley ~ ~ 253-359-7029
Herbal Momma's School of Domestic Arts Blog


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