Food Preservation

At Grow Sustainab-LEE, one of our core goals is to help Lee County residents reconnect with time-tested skills that support self-sufficiency and reduce waste. One of the most empowering tools we can embrace is food preservation. Whether you grow your own produce, buy from local farmers, or simply want to stretch your grocery budget, learning to preserve food at home is both practical and rewarding.

Why Food Preservation Matters

In today’s world, food waste is a major issue. According to the USDA, the average American family wastes about 30% of the food they purchase. Preserving food not only helps reduce this waste, but also ensures that fresh, seasonal fruits and vegetables can be enjoyed year-round. It’s a simple way to make your food dollars go further while maintaining control over ingredients—free from unnecessary preservatives and additives.

Popular Methods of Food Preservation

  1. Canning: Home canning is perfect for preserving everything from tomatoes and green beans to jams and salsas. Water bath canning is great for high-acid foods, while pressure canning is essential for low-acid vegetables and meats. Safety is key—always follow tested recipes and use the proper equipment.

  2. Freezing: Freezing is the quickest way to preserve most fruits and vegetables. Blanching (quickly boiling then cooling) before freezing helps maintain flavor and texture. Don’t forget to label and date your freezer bags!

  3. Dehydrating: This method removes moisture from food, making it shelf-stable. Dehydrated fruits, herbs, and even vegetable chips make healthy snacks and pantry staples. You can use a dehydrator, oven, or even solar power on sunny days.

  4. Fermenting: Fermentation isn’t just for sauerkraut and pickles—it’s a traditional method of preserving food while also boosting gut health.

Building Resilience Through Tradition

Food preservation connects us to generations past and prepares us for the future. It’s not just about saving food—it’s about saving money, reducing dependence on commercial supply chains, and embracing a slower, more intentional lifestyle.

This season, try preserving a few items from your garden or local farmers’ market. Not only will you enjoy the fruits of your labor long after harvest, but you’ll also be joining a growing movement to live more sustainably—right here in Lee County.

Below is the recipe for Apple Preserves that was used for our Food Preservation class for Grow Sustainab-LEE.

Apple Preserves
(6 half pint jars)

6 c. Peeled, cored, and sliced apples
1 c. Water
1 Tbsp. Lemon Juice
1 package powdered Pectin
1/2 Lemon, thinly sliced (optional)
4 c. Sugar
2 tsp. Ground Nutmeg

Sterilize canning jars.  Combine apples, water, and lemon juice in a large saucepot. Simmer, covered for 10 minutes.  Stir in pectin and bring to a full rolling boil, stirring frequently.  Add lemon slices (optional) and sugar.  Return to a full rolling boil.  Boil hard 1 minute, stirring constantly.  Remove from heat; add nutmeg. Pour hot preserves into hot jars, leaving 1/4 inch headspace. Wipe jar rims and adjust lids.  Process 5 minutes in a boiling water bath.