Food Preservation



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Supporting Michigan Libraries - 09/04/2025

Food Preservation

picture of canned fruit in major jar

Over the course of the next few weeks, Michiganders will be harvesting apples, beets, cabbage, eggplant, pears, plums, squash and so much more from our local gardens and farming communities. Not only is there an abundance of recipes throughout the Michigan eLibrary [ [link removed] ] (MeL) eResources [ [link removed] ] to help you prepare these fruits and vegetables, but there are also countless articles to help guide you through the steps of correctly canning, dehydrating, fermenting, and freezing these foods for later consumption.

*Canning*

The Homestead Canning Cookbook [ [link removed] ] from the eBook Public Library Collection [ [link removed] ] highlights step-by-step instructions for both water bath and pressure canning. If you’re looking to dig a little deeper, however, there are sections specific to preparing apples, peaches, and plums. For a thorough guide to canning all things tomatoes—crushed, halved, sauce, whole—be sure and consult Appendix B Canning Tomatoes and Tomato Products [ [link removed] ] from the Complete Guide to Food Preservation.

*Dehydration*

If you are new to drying fruits to create healthy snacks, Fresh Food in a Jar: Pickling, Freezing, Drying, and Canning Made Easy [ [link removed] ] is an eBook worth exploring. Making Raisins [ [link removed] ] and Dried Apples [ [link removed] ] are two processes with easy-to-follow steps and tips for drying evenly. It is pointed out in Dry Idea [ [link removed] ], an article from "Hobby Farms" in MasterFILE Complete [ [link removed] ], that the most time efficient tool to use is the electric food dehydrator. Additionally, the article offers “Five to Try” ideas for dehydrating various produce, including mushrooms, jalapeños, and pears.  

*Fermentation*

With a thorough explanation of the chemical process and benefits of fermentation, Ferment: Slow Down, Make Food to Last [ [link removed] ] from Hobbies & Crafts Source [ [link removed] ] offers detailed instructions on fermenting foods. There are also sections on krauts & kimchis, condiments, drinks, and main courses. For even more unique recipes, Fermenting Made Simple: Delicious Recipes to Improve Your Gut Health [ [link removed] ] has sections dedicated to salt brine fermented beets & carrots as well as steps to make quick cultured ketchup and gingered applesauce.

If you’re not certain which option to choose, Food Preservation Q&A [ [link removed] ] from "Hobby Farms" is a resource for anyone exploring the health benefits of different preservation methods. Some techniques help to retain greater nutrients while others boast probiotic power which can support gut health and immunity. Whichever you choose, rest assured that preserving fruits and vegetables is a great way to head into a cold, Michigan winter.

*If you have any MeL eResources questions or issues, contact **[email protected]* <[email protected]>* for help.*



Brought to you by Ann Kaskinen from the MeL Team

Supporting Michigan Libraries by Putting You First. 

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MeL eResources are available to Michigan residents or for Michigan library or school access only. 

The MeL project was made possible in part by the Institute of Museum and Library Services through the Library of Michigan.

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