A community micro farm and fruit forest can offer a bounty of fresh produce as control of the global food supply chain continues. Even if there appears to be nothing we can do about the great and the greedy’s desire to financialise everything, we can supplant the overpriced ultra processed garbage they throw our way. Growing our own as communities will always mean produce excellence above profit motive, pushing up naturally rather than trickle down digital fantasy.
So how can we ensure that our harvest nourishes us throughout the year? This guide explores natural preservation methods, preserving both nutrients and flavours. Bit heavy on the text to start with but I have put it into at a glance charts at the end.
EcoLearn’s circular economy micro farm and fruit forest aim to grow and provide food all year round but even indoor growing will slow or stall during the UK winter season. In line with our circular composting methods and seeds for our super grower network this food preservation guide uses only natural methods.
Fruits
- Dehydration: Sun drying or using a dehydrator are excellent options for fruits like berries, apples, pears, and stone fruits (peaches, plums). Dried fruits are perfect for snacks, trail mix, or adding to baked goods.
- Bottling: Fruits with high acidity like berries, cherries, and peaches can be bottled (canned) as jams, preserves, or pie fillings. Be sure to follow safe canning practices.
- Freezing: Many fruits freeze well for later use in smoothies, desserts, or sauces. Consider freezing berries, sliced fruits (with a bit of lemon juice to prevent browning), or fruit purees.
Vegetables
- Dehydration: Dehydrate vegetables like tomatoes, peppers, onions, and leafy greens for use in soups, stews, or as snacks.
- Fermentation: Pickling (lacto-fermentation) is a great way to preserve vegetables like cucumbers, carrots, beets, and cabbage. This not only adds flavor but also creates beneficial probiotics.
- Root Cellaring: If you have a cool, dark space, consider storing root vegetables like potatoes, carrots, beets, and onions in a root cellar for winter use.
Herbs
- Dehydration: Hang herbs like rosemary, thyme, oregano, and sage in bundles to dry. Once dry, store in airtight containers.
- Freezing: Chop fresh herbs and freeze them in ice cube trays with a bit of water or olive oil for easy use in cooking later.
- Herbal Oils and Vinegars: Infuse oils and vinegars with fresh herbs like basil, rosemary, or thyme for flavorful additions to your culinary creations.
Some additional Tips
- Solar Dehydration: Utilize the sun’s power for dehydrating fruits and vegetables. You can build a simple solar dehydrator or use a mesh screen in a sunny location.
- Natural Pickling: Experiment with natural fermentation for pickling vegetables. It’s a simple process that requires only salt and water.
- Seasonal Eating: Focus on preserving foods when they are in season for the best flavor and nutritional value.
- Sharing the Harvest: Consider organizing community workshops or sharing your knowledge with others to promote sustainable food preservation practices.
The shelf life of preserved foods depends on several factors, including the preservation method, storage conditions, and the specific type of food. Here’s a general guideline for the methods we discussed:
Dehydrated Foods:
- Fruits: 6 months to 1 year in a cool, dark place.
- Vegetables: 6 months to 1 year in a cool, dark place.
- Herbs: 1 to 2 years in a cool, dark place.
Bottled Foods:
- Jams, Preserves: 1 to 2 years in a cool, dark place.
Pickled Foods:
- Fermented Vegetables: Several months to a year in the refrigerator.
Frozen Foods:
- Fruits: 8 to 12 months in the freezer.
- Vegetables: 8 to 12 months in the freezer.
- Herbs: Several months in the freezer.
Root Cellaring:
- Root Vegetables: Several months, depending on the vegetable and storage conditions.
Herbal Oils and Vinegars:
- Oils: A few weeks to a few months in a cool, dark place.
- Vinegars: Several months to a year in a cool, dark place.
Important Considerations:
- Storage Conditions: Store preserved foods in a cool, dark, and dry place.
- Proper Sealing: Ensure that jars, containers, and bags are properly sealed to prevent spoilage.
- Checking for Spoilage: Always check for signs of spoilage (mold, off odors, unusual discoloration) before consuming preserved foods.
To maximize the shelf life of your preserved foods and the vitamins and nutrients they provide it’s important to follow the specific instructions for each method and maintain proper storage conditions. Here is an at a glance guide
Thanks for reading folks, we can do this – Sow Study Sustain.