3 proven ways to properly preserve food

Whether it's to take advantage of the fresh fruits and veggies being sold in abundance at the market in summer and fall, or for making the most of your own personal harvest, here are three proven ways for preserving garden-fresh foods and locking in their flavours for a long time.

There are so many great reasons you'd want to make preserves, including:

Year-round flavour
The taste of sweet strawberries in January? Of a good apple sauce? Beautiful peaches? Or fresh tomatoes for your spaghetti sauce recipe? When the winter winds are howling and the snow is piled deep outside, you'll appreciate a flavourful reminder of summer in the kitchen.

Freshness is preserved
When properly preserved, fresh produce can easily maintain its freshness, retain nutritional benefits and (in recipes) make everything you eat more enjoyable.

You'll always have provisions
Having a stash of preserved fresh fruits and vegetables on hand means you'll never be short of your favourite foods.

You'll save money
Preserving foods allows you to take advantage of the fresh fruits and veggies being sold at the market in summer and fall at a good price. And if you're growing your own produce in the garden, you'll save even more.

The technique for making preserves requires time for preparation, cooking and sterilization. Also needed is equipment such as glass jars and cans. Despite being somewhat labour intensive, the delicious results make all the effort worthwhile!

Benefits of making preserves

• The preservation technique ensures excellent freshness and enjoyment of just-harvested fruits and vegetables.
• When done properly, heat used in the process helps to eliminate bacteria, yeasts and molds and stops enzyme activity – so produce doesn't go mushy or become overripe.
• The airtight seal on glass jars and cans prevents pathogenic microorganisms getting in. Foods preserved in airtight jars, if prepared according to the proper technique, can be safe to eat for a long time if unopened.

A traditional way of preserving foods, drying is slightly less labour-intensive.

Equipment
There are two simple ways to go about drying food:

• You can find electric fruit and vegetable dehydrators in the store. They usually provide detailed instructions on how to use them.
• You can also use the oven if it can cook between 40 and 50°C (100 to 120 °F).

Benefits of drying
Drying fruits and veggies, when done as recommended, helps to remove undesirable bacteria, yeast, enzymes and pathogenic fungi. What's more, properly dried food isn't as susceptible to spoiling when you remove the moisture.

Some foods that can be dried
The selection of foods you can dry is larger than you might think. It includes:

• Pineapple, eggplant, bananas, beets, mushrooms, cherries, strawberries, herbs, leeks, potatoes and tomatoes.

How to sun-dry tomatoes
Sun-dried tomatoes can be used in a variety of dishes. The process, too, is fairly straightforward.

• Make square frames with four strips of untreated wood, about one metre (40 inches) in length. Set a nylon net above it.
• Hollow out Roma tomatoes and cut them in half.
• Place a single layer of your tomatoes on the frame, gently lowering the nylon net on top to protect them from flying insects.
• Leave them in the sun all day.
• Gradually remove the tomatoes as they dry out and bring them all in for the night.
• Repeat this process for three or four days.

To remove any insect eggs (in case you're worried), place the dried tomato halves on a baking sheet at 100°C (212 °F)  for about 15 minutes.

How to oven-dry tomatoes
Although more reliable for drying tomatoes – because you can't always depend on having warm sunny weather – using the oven means you'll need to stick around while it's on and the tomatoes are "baking" inside. Nonetheless, the results are still excellent.

• Spread half of the Roma tomatoes cored and sliced side up on the oven racks.
• Sprinkle with salt, leave them for six to eight hours in the oven at a very low temperature (71°C/160°F) if possible.
• Turn them regularly until they are completely dry.

How to store dried tomatoes
Simply put your dried tomatoes in clean jars, cover them with olive oil and ensure the jar is airtight.

• Alternatively, place the dried tomatoes in a clean sealed jar, add olive oil and keep them in the refrigerator.
• If you want to keep them for a longer time, it's better to freeze your dried tomatoes.

The simplest method of all, you need only a freezer, some clean freezer bags and twist ties.

• Freezing slows the growth and activity of microorganisms and can help preserve the characteristics of food for almost a year.
• When closing freezer bags, ensure they are also airtight. Moisture escaping from foods in the freezer could seep out of a loosely closed bag. The result? Discoloured foods that, although usually safe to eat, will probably have a texture and flavour you won't like.

You should never take a chance with food you think might have gone bad or has become spoiled. That's why, if any of your preserves do any of the following, you should throw them out immediately!

• The content squirts when opened.
• The cover shows signs of mould.
• There was leakage during storage.
• The liquid content appears to foam or is discoloured.
• The foods appear slimy, spongy or withered.
• The content has an unpleasant odor.

Likewise with dried foods: look for signs of mould, unpleasant smells or discoloration to tell you that a dried food shouldn't be used or eaten. If you believe the food is "off," discard it and don't take a chance.

As a way to save money or to help you enjoy the fresh flavour of nature's bounty year-round, preserving foods is a time-tested technique that anyone can try – for results that are deliciously rewarding.

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