These are the three methods of preserving food naturally without adding any preservatives and will prove most healthy for you.

1) Freezing – One of the most common forms of food preservation is freezing.  It works by reducing the temperature to a degree that it reduces the water activity to prevent microbial growth.  This form of food preservation is so common because it is so simple, only requiring a freezer, and works with a wide range of foods.  Generally by freezing food products you can increase their preservation up to several months.  You can freeze food products longer, however it requires extremely low temperatures of zero degrees Fahrenheit or less which most freezers cannot achieve.

2) Drying / Dehydrating – Dehydrating or drying is one of the oldest methods of food preservation that dates back many years to sun drying.  The concept behind food dehydrating is very simple, remove the moisture from the food and the growth of bacteria can be controlled.  However, it must be completely dried or bacteria will grow and your food will spoil.  This process is simple, requires very little space, and all you need is a food dehydrator.  Most people like the dehydration method because the drying process drains the excess fat from the foods making them rich in carbohydrates and fiber, and loosing very little nutritional value.

3) Canning – Canning is a popular yet more complicated method of preserving food.  It involves cooking your foods and sealing them in sterile cans or jars, and boiling the containers to kill any remaining bacteria. Their are many factors that if not performed correctly will result in an unsuccessful attempt.  Factors such as humidity, altitude, the region in which you are located, the nature and quality of the food, the air/space left in the jar, and even the shape of the jar all play a vital role in being successful at canning.  To successfully attempt canning you will need a canner, a canning kit, and quality canning jars.  Depending on which foods you are canning, you will need to do some research as to the best methods for them individually.

There you have it.  These are our three favorite methods of food preservation.  They are fairly simple and allow your food to retain most of the nutritional value.

It’s important to understand that not all fruits and vegetables can be stored in the same way. Some do best only on the counter, others should be stored only in the refrigerator and others should start out on your countertop and then be moved into the fridge. We tend to think that keeping things in the fridge will extend their life but this is only true for certain items. The cold temperature of a refrigerator can stunt the ripening process of many fruits and veggies which will seriously affect texture and taste. Below I’ll give a full breakdown of what goes where but let’s talk about the optimal setting within each storage area first.

Fruits and vegetables that can go in the fridge should be kept apart, optimally using one produce drawer for each. This is because the ethylene produced by fruits can have a detrimental effect on taste and how quickly produce goes bad. It’s a good idea to purchase a small ethylene inhibiting gadget like the E.G.G. (Ethylene Gas Guardian) which can significantly increase the life of refrigerated produce. Both fruits and veggies should be kept in either perforated plastic bags or in something specially designed for keeping produce fresh like green bags by Debbie Meyer Bags. Even in the most supreme conditions it’s important to try to use your produce within a few days because the longer you store it the more you lose freshness.

Produce that is best stored at room temperature should be kept out of direct sunlight. To prevent excess moisture loss, keep produce in a vented plastic bowl, in perforated plastic bags or in an Evert-Fresh Green Bag (now Debbie Meyer Bags). Don’t put anything in a sealed bag because the low oxygen and accumulation of carbon dioxide will slow ripening and increase off-odors and decay.

Below is a breakdown of what produce should be stored where.

Refrigerator: Apples (after 7 days), apricots, blackberries, blueberries, cherries, cut fruits, figs, grapes, nashi, raspberries, strawberries, artichokes, asparagus, green beans, lima beans, beets, Belgian endive, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celery, cut vegetables, green onions, herbs (not basil), leafy vegetables, leeks, lettuce, mushrooms, peas, radishes, spinach, sprouts, summer squash, sweet corn.

Ripen on the counter then store in the refrigerator: Avocados, kiwifruit, nectarines, peaches, pears, plums, plumcots.

Room Temperature Only: Apples (Fewer than 7 days), bananas, grapefruit, lemons, limes, Mandarins, mangoes, muskmelons, oranges, papayas, persimmons, pineapple, plantain, pomegranates, watermelons, basil (in water), cucumbers*, dry onions**, eggplant*, garlic**, ginger, jicama, peppers*, potatoes**, pumpkins, winter squashes, sweet potatoes**, tomatoes.

*Can be kept in the fridge for 1 to 3 days if they are used soon after removal

**Keep in a well ventilated area in the pantry. Protect potatoes from light and avoid greening.

Be Well,

Juicy Josh

877MyJuicer.com

These are the three methods of preserving food naturally without adding any preservatives and will prove most healthy for you.

1) Freezing - One of the most common forms of food preservation is freezing.  It works by reducing the temperature to a degree that it reduces the water activity to prevent microbial growth.  This form of food preservation is so common because it is so simple, only requiring a freezer, and works with a wide range of foods.  Generally by freezing food products you can increase their preservation up to several months.  You can freeze food products longer, however it requires extremely low temperatures of zero degrees Fahrenheit or less which most freezers cannot achieve.

2) Drying / Dehydrating – Dehydrating or drying is one of the oldest methods of food preservation that dates back many years to sun drying.  The concept behind food dehydrating is very simple, remove the moisture from the food and the growth of bacteria can be controlled.  However, it must be completely dried or bacteria will grow and your food will spoil.  This process is simple, requires very little space, and all you need is a food dehydrator.  Most people like the dehydration method because the drying process drains the excess fat from the foods making them rich in carbohydrates and fiber, and loosing very little nutritional value.

3) Canning – Canning is a popular yet more complicated method of preserving food.  It involves cooking your foods and sealing them in sterile cans or jars, and boiling the containers to kill any remaining bacteria. Their are many factors that if not performed correctly will result in an unsuccessful attempt.  Factors such as humidity, altitude, the region in which you are located, the nature and quality of the food, the air/space left in the jar, and even the shape of the jar all play a vital role in being successful at canning.  To successfully attempt canning you will need a canner, a canning kit, and quality canning jars.  Depending on which foods you are canning, you will need to do some research as to the best methods for them individually.

There you have it.  These are our three favorite methods of food preservation.  They are fairly simple and allow your food to retain most of the nutritional value.