PAST KNOWLEDGE SESSIONS

FOOD PRESERVATION 101 with Laura Denning

During this session, we learned some critical basics about food preservation by local expert, Laura Denning, the owner of Broken Barn Farm and manager of the Lake Village Farmers’ Market. She has been raising, preserving, and selling food locally for three years. She got her start making and selling her grandmothers dill pickle recipe. After she found success in her specialty canned foods, she branched out into pasture raised eggs, organic produce boxes, and raw dairy. After going all in on the farm the last couple years, Laura is scaling back the business to spend more time with her two young boys. Broken Barn Farm now offers workshops on canning, fermentation, butchering and more! Laura teaches traditional skills that allow you to homestead at any scale and have sovereignty over your food. Please contact her at the links above for excellent products, personalized, hands-on classes and much more!

Here are some great take-aways from our meeting:

VIDEO LINK ON RUMBLE

Videographer: Sean Hausken 

PRESERVATION METHOD: FREEZING

Pros: Fastest method, most familiar method, better texture for vegetables.

Cons: Large upfront costs, food coming into contact with plastic, extra freezers cost $ to run, dependent on the grid, cannot travel in a “bug-out” situation, food needs additional cooking method.

Equipment: Extra freezers, Freezer bags or Vacuum sealer, Cooking Pot, Salad Spinner

PRESERVATION METHOD: WATER BATH CANNING

Pros: Cheapest equipment, ready to eat food, delicious & familiar foods.

Cons: Cannot safely preserve meat or low-acid vegetables, breakable during natural disasters, lends itself to condiment type foods and sides.

Equipment: Water bath canner, Canner jar rack, Mason Jars, 2-part canning lids.

PRESERVATION METHOD: PRESSURE CANNING

Pros: Ready to eat food, nutrient dense food, meal type foods.

Cons: Lengthy process start to finish, fragile equipment, expensive equipment.

Equipment: Pressure canner (recommended: All American Pressure Canners), Mason jars, 2-part canning lids

PRESERVATION METHOD: DEHYDRATING

Pros: Lightweight for transporting, more calories by weight

Cons: Very time consuming, easy to overeat.

Equipment: Dehydrator or Low-temp Oven, Storage bags or jars

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