Food preservation opportunities abound! Most of us are willing to undergo the challenges of Montana's most frigid, snowy winter months just so that we may experience the pure joy of a productive tomato-laden, late summer and early fall.
Since the beginning of time, climate, resources and availability have dictated our survival. The invention of various food preservation techniques, helped to guarantee the procreation of the species. Those who lived in frozen climates, dug into the ice to preserve any large meat sources they were able to procure while those in more temperate climates harnessed the sun's powerful rays to dry the meat instead.
Fermentation and pickling are perhaps the oldest known food preservation techniques. In roughly 10,000 B.C., barley was first grown to make beer. Honey, also known as an ancient preservative, was discovered in ceramic jugs estimated to be more than 5,500 years old.
Canning, is the most modern form of food preservation. According to "The National Center for Home Food Preservation-Historical Origins of Food Preservation," Nicolas Appert discovered that the application of heat to food in sealed glass bottles preserved the food from deterioration. It was thought that the exclusion of air was responsible for the preservation. It was not until 1864 when Louis Pasteur discovered the relationship between microorganisms and food spoilage and illness.
Just a few years before, in 1851, the pressure retort canner was patented which would allow canning at temperatures higher than 212 degrees.
Commercial canning provides the bulk of our food supplies these days, and as a result, home canning has become less of a necessity. However, those choosing to invest a little time, energy, and money in home canning, feel they are rewarded and reminded of the tender loving care they provided from seed to jar, with each delicious bite. A great sense of pride and accomplishment has been known to result from being an integral part of growing, harvesting and preserving your own food.
According to recent studies, growing and preserving your own food increases your consumption of fresh fruits and vegetables. Gardening allows you to have more control over the use of fertilizers, herbicides and pesticides. Additional outcomes are improved mental well-being, relief from acute stress and the increased connection to community and other like-minded individuals. If you are unable to garden in your living space, community gardens and cost shares are a great option.
Home canning has changed over the years. Today's emphasis on food safety may discourage the use of great gramma's canning recipes. The knowledge of when to use a hot water bath canner and when to use a pressure gauge canner, is more important than ever before!
Hot water bath canning is recommended for high acid foods (fruit, juices, jams, salsas, pickles, relishes, chutneys and condiments-some may need additional acid such as lemon/lime juice). They can be processed at a lower temperature (212 degrees) for the required recipe time in order to kill harmful bacteria.
Pressure gauge/weighted gauge canning is required for low acid foods (vegetables, meats, poultry, fish and combination foods such as soups) for the required recipe processing time at 240 degrees which will kill the often deadly, Clostridium botulinum bacteria.
Using the recommended equipment, research based recipes such as those found on Extension sites, the National Center for Home Food Preservation, the USDA Canning Guide, and the Ball Book of Home Preserving, will help guarantee a successful home canning experience for the novice and the experienced alike.
Advice for those who experience the down side of over-abundance (usually a zucchini or green bean incident), other preservation methods are available (drying, freezing, fermenting and vacuum packaging).
Your local Extension Office- http://www.missoulaeduplace.org or kmoore@montana.edu and Montana State University Extension - http://www.msuextension.org have excellent food preservation resources and classes.
Gifting, is perhaps the most satisfying method of friend and family preservation. A safely processed jar of pickles, jam or vegetable soup can feed the soul as well as the stomach.
Happy preserving everyone!
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