Food preservation doesn’t have to be confusing. I’ve written out the basics of canning, freezing and dehydration in a simple, easy-to-read format. Chapters are short, with the easy to read information you need to began preserving your own foods.
Less than 50 pages total, yet all the basics are there. Read your book, print out your charts and get started preserving your own foods today!
In the summer it’s easy to obtain naturally grown fruits and veggies. Some can go out their own back door to the garden, others may visit their local Farmer’s Markets. Using websites like Local Harvest, one can find organic and naturally grown seasonal produce as well.
Wintertime is a different story. Most, if not all of your produce, may have to come from the grocery store and if you are wanting natural or organically grown foods, you can be prepared to kiss your paycheck goodbye. Of course, if you are fortunate enough to live in the south, this may not be an issue.
Food preservation is a wonderful way to stock up on fruits and veggies while prices are at their lowest.
A Brief Look at the Start-up Costs to Preserving Foods:
Canning has the largest start-up costs, with canners, jars, etc. However, canning has the lowest ongoing cost. Primarily new lids and occasional jars and rings to replace old or broken ones.
Dehydration is probably the simplest to start-up, needing only a dehydrator and airtight containers. A vacuum sealer is highly recommended, but not necessary. Ongoing costs would only be containers, and if you have a vacuum sealer, mason jars work the best, leaving you with almost no ongoing cost.
Freezing is least expensive to start-up. Assuming you already have a freezer, you will only need containers. However it has the most expensive ongoing cost and contains a small amount of risk too. Ongoing cost is electricity, and if your electricity goes out you could lose your food.
Last year I wrote an article where I shared some basic figures on how gardening and canning saved us money. One example was of salsa. We grew our own tomatoes and peppers for the salsa, and have to buy just a few other things costing less than $20 in all.
Based on how much salsa we eat, and the cheapest salsa I could find in store, I figured that we saved a minimum of $100 a year by canning our own salsa.
In a nutshell, food preservation will cost more upfront, but it saves money in the long run.
If you have the space and time to grow your own fruits and vegetables, this is the best way to maximize your savings. –purchase to read more.
You will receive both pdf (for computer reading) and a .mobi file which can be read on your e-reader or kindle device.
While physical books tend to be a bit more costly, offering my book in a digital format makes it easily affordable. $3.95 gets you both e-reader and pdf files as well as the 4 free printable charts for easy reference while preserving foods.
“Learning how to preserve food can be a daunting experience the first time. I had to learn the hard way myself, making many, many mistakes along the way. I wish I had Kendra’s book when I started out. This book is full of easy to follow instructions that make you feel like she is right there beside you, holding your hand step by step. This is one resource that no homesteader should be without!”
Heather, ~Writer at The Homesteading Hippy
“This edition of ‘Food Preservation Made Simple’ presents a practical guide to home canning. It fills the gap in food preservation literature. An excellent addition to any organic food enthusiast! Focusing on the best practices, this book describes the principles and equipment necessary in food preservation.
It covers in detail post harvest care and handling of food. It includes high pressure processing, hot packing, freezing and food dehydration. Careful thought is given to safety and health in each of the processing methods.
This book is a must-have for anyone involved in home canning. I highly recommend ‘Food Preservation Made Simple’ as wonderful addition to your collection of tools in the kitchen!!”
Lisa S. ~Reader