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Food Storage Solutions
(by Alexandra Heath - February 08, 2010)
Gardening is one of the most popular leisure activities that Americans enjoy, and interest is increasing every year. Although some people garden only for the beauty and peacefulness of their gardens, many more people enjoy the vegetables and fruits picked at the peak of freshness that only maintaining a home garden allows. If you are one of the latter, perhaps the most vexing part of gardening is what to do with all of that extra produce.
Storage solutions abound, with canning perhaps leading the pack, followed by freezing and then drying. Home canned goods are safe and can be held for long periods of time, provided that instructions are followed meticulously and cleanliness is practiced. The manufacturers of canning jars often provide free instructions and recipes on their websites or by mail, so it is easy to locate the necessary information in order to can successfully.
It should be noted, however, that foods canned with the use of a pressure cooker do lose some of their nutritional value due to “over-boiling”, but low-acid foods like corn, peas, beans, and so forth must be put up by the pressure-cooking method. High acid vegetables and fruits like tomatoes, peaches, plums, strawberries and so forth can be preserved using the “boiling water bath” method. Be sure to check your instructions before deciding which method to use.
Freezing excess produce is much simpler than canning, but you obviously need to have access to a freezer or frozen food locker, which can sometimes be rented. Vegetables need to be blanched before packaging into plastic bags or containers prior to freezing. Any good cookbook should have directions and blanching times for various vegetables. Again, meticulous adherence to instructions and cleanliness are essential for success.
Drying is a bit more complicated and takes a considerable amount of time, but you can make your own “fruit leathers” and “fruit roll-ups” relatively easily using this method. And making your own “sun-dried tomatoes” beats anything you can buy in the grocery store and the taste is heavenly! Booklets from canning jar manufacturers sometimes include instructions for drying fruits and vegetables, but cookbooks like “The Joy of Cooking” have extensive sections on food preservation. Copies can usually be found at thrift and second-hand stores for less than a dollar.
Perhaps the most challenging storage method for home use is successfully keeping grains and pulses (dry beans) for long periods of time. Even after they are harvested and dried, grains and dry beans can carry insect eggs and larvae that can hatch during storage and ruin the entire batch. To avoid such disappointment, a simple method of preparation can kill all stages of insect growth, from egg to hatchling and allow for multiple year storage of these products.
In my home I use those ubiquitous orange 5-gallon buckets that are available at Home Depot and other hardware stores. They have a tight fitting lid and are relatively rodent proof. Since I store these in the house, I don’t have to worry about field mice nibbling through the plastic in search of yummy wheat or oats or barley. If you have outdoor storage, like a garage or outbuilding, metal trashcans with tight-fitting lids are a better choice.
To preserve grains and dry beans, fill the bottom of the bucket with two to three inches of grain or beans. Then, take a piece of “dry ice” (frozen carbon dioxide) weighing about 3-4 ounces and set it on top of the grain in the bucket. CAUTION: Dry ice is COLD, minus 109 degrees, so wear heavy gloves when handling it. A chunk about one half the size of a tennis ball is about the weight you want. Fill the bucket nearly to the top with the remaining grain or beans. Put the lid on but leave one edge slightly open. DO NOT seal the lid until all of the dry ice has turned to gas, otherwise you may have an explosive situation on your hands. Usually, when the sides of the bucket no longer feel cold, you can tighten down the lid. Carbon dioxide will stop all insect growth and does not need to be repeated after the first application.
Even though spring planting is ahead of us, it’s not too early to make preparations for storing all those wonderful “goodies” that your garden will supply. You’ll even have jars of jams and jellies or brightly wrapped packages of fruit roll-ups ready for Christmas giving at the end of the year. Delicious and inexpensive! What’s not to like?
| Comments (1) |
On February 8, 2010 said:
Wow! I didn't know that about Dry Ice? Wish I knew years and years ago. (giggle) I love your column. Keep up the good work. |
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