Processing Food – Your Way
Many folks looking to make food choices are familiar with what’s at the store, but miss a large part of the year. If eating seasonal, local, buying direct from the farm, growing it yourself…any of the many options for fresh food…that works great while things are growing.
What about in December? If you don’t want processed food because of salt, sugar or other issues then you must do the processing. There are several ways to do this but for most in urban areas it will come down to three. Freezing, canning or drying.
Any of these can store food but some have more risk than others. For example, if you freeze produce, do you have a source of backup for your freezer in the event of power outages? Canning may be expensive with getting the jars, lids, equipment but much of that can be reused for years. Drying can be a risk of spoilage if not done thoroughly. Once done, drying and canning do not rely on electricity.
There are literally hundreds of books, videos and thousands of articles on food preservation. Rather than delve into it here and leave out important details, I’ll share a few books on each aspect and some general food storage books. They will be linked to Amazon for convenience in previewing. Some of these are later editions of books that have served well for decades.
These books provide but a start in the exploration of food preserving. You’ll know exactly where and how your food was grown, preserved and stored. This may not be cheaper, but does take control of your food supply!
And that adds to your food choice options!