Long-Term Preservation

Freezing, dehydrating, canning, or lacto-fermentation—there are as many recipes as there are foods, and don’t worry, these methods are simple, accessible, and require very little equipment.
Let’s get started!

FREEZING

Freezing is probably the most well-known and widely used method for long-term preservation. But do you really know how to freeze food properly to maintain its texture and flavor?
Check out our quick guide to test your knowledge! (voir Vini pour lien PDF)

DEHYDRATION

Did you know you can dehydrate food using a conventional oven, or even a microwave? You don’t necessarily need a dehydrator to enjoy the benefits of dehydration! Dehydrating food at low temperatures (below 170°F) helps retain much of its nutritional value.
Learn more about this age-old method here: (voir Vini pour lien PDF)

CANNING

Ah, the classic preservation method our grandparents used! It may seem intimidating, but don’t worry—although it involves more steps than other methods, it’s not more complicated. You just need to understand the basics, the difference between pasteurization and sterilization, and you’re good to go! (voir Vini pour lien PDF)
More details here:

LACTO-FERMENTATION

Lacto-what? Lacto-fermentation is the least known of the four methods, but certainly not the least effective. Vegetables preserved this way—simply in a brine of water and salt—can last for months, even years. The required equipment? Nothing more than a jar, water, and salt (and of course, a little patience!).
Detailed method explained here: (voir Vini pour lien PDF)

That’s not all! Check out the following articles to become a master in the art of food preservation!

1. Food storage
2. Canning 101: How to Make Jams and Preserves
3. 5 Fresh Picks to Enjoy All Year Long

A Food Fight article presented by Jour de la Terre