Canning and Preserving

Canning is probably one of the more common or recognizable methods of preserving foods. Another method is dehydrating. Meats can be often marinated in a salt brine and then smoked or dehydrated. Vegetables and fruits can often be put into a food dehydrator: beef jerky for example. Jerkies can be made from other meats such as venison.

Root cellars are used to store root type crops but are not limited to just potatoes. If tomatoes are picked before the last freeze while still green they can often be held over and ripened in a root cellar or even in a cool garage. I like to see temperatures under 60 degrees using this method.

Another method of preserving is blanching and freezing.

Even items such as bell peppers can be put up in the freezer once cut in half and the seeds are removed. They will never be good for a fresh salad or Greek salad but are still good for cooking. This also applies to cabbage freezes well but only good in a cooked dish once frozen.

Canning and certain preserving methods are perfect for organic gardeners. Home canning kits are a great way to get started. Smoking fish and other meats or making jerkies is one other method of preserving.

Preserving corn on the cob is very easy but I have a few good tips. The secret is freezing the corn within a few hours of it being picked. The problem with corn on the cob is once it is picked it starts to turn to starch. I worked in the agriculture industry for several years so I know you have a window of opportunity of about 3-6 hours.

The trick is once it is picked out of your garden or a place where you can get 10-15 ears for a buck is to get it cooled or frozen as soon as possible. If it is out of your garden no problem. If it is at a upick place then take a cooler with a block of ice with you and use the following method as soon as possible.

With the ears of corn in hand remove all of the husks except the last layer that can cover the ear of corn. Remove all of the corn silk or hair. Then with the last layer of husk pull that back over the cob and either using thread or preferably large rubber bands secure the husk on the ear of corn.

Place the ears in a plastic bag and remove as much air as possible. If you have a vacuum sealer this can work. Once a bag is full with ears of corn then place in freezer.

The great thing about this method is that the frozen corn on the cob tastes just like it was picked even 3 to 6 months later.

Now I am aware of a method of removing the silk and all the husk on the ear of corn and blanching then freezing but in my opinion this method is the best and has always worked well for me.