Home Food Preservation
Preserving the Season
Freezing, drying and canning are three main ways you can save food safely at home. Unfortunately, a high percentage of home food processors are using practices that put them at high risk for foodborne illness and/or economic losses due to food spoilage. One of the most serious illnesses is botulism. According to the Centers for Disease Control, the majority of cases of botulism from food are usually from home canned foods.
When you preserve your foods at home, it is important that you have access to the most reliable information available for safety and quality. The Cooperative Extension System (CES) and USDA have long been recognized as credible sources for science-based recommendations. As home food preservation has gained popularity in recent years, there are many sources of information online and in the popular press. Some can be very unsafe. University of Tennessee Extension through its 95 county offices can be your source of up-to-date information.
Home Food Preservation Methods
Whether you decide to freeze, dry or can depends on whether there are safe guidelines available for the food you are preserving and what method best suits your needs.
Freezing preserves food by reducing the temperature of the food so that microorganisms cannot grow and enzyme activity that can cause food to deteriorate is slowed down.
Drying preserves food by removing moisture so that microorganisms cannot grow and action of enzymes is slowed.
Canning involves filling jars or cans with food and heating them to a temperature that destroys microorganisms and inactivates enzymes. Pickling, fermentation and jams and jellies are forms of canning.
Questions?
If you have questions about freezing, drying or canning, you can contact your local Extension office and speak with a Family and Consumer Sciences agent.