Tag: Home preservation

According to the CDC, freezing does not kill the hardy spores of *Clostridium botulinum*, the bacteria responsible for botulism. This fact is critical for anyone who relies on freezing as a primary food preservation method, as it doesn't eliminate the risk, merely suspends the bacteria's activity.

For thousands of years, humans have used natural methods like salting and sugaring to preserve food. With growing interest in clean eating and 'clean label' products, many now question, "is there an organic preservative?" The answer is yes, with a range of natural and organic options available that leverage the power of nature to inhibit spoilage.

Dehydration is one of the oldest methods of food preservation, effectively extending the shelf life of produce by removing its moisture. This comprehensive guide shows you how to dehydrate vegetables for long term storage, covering everything from proper preparation to safe storage techniques.

According to food safety experts, home canning dairy products is dangerous because there are no approved or tested methods. The primary reasons why you should not can dairy include the high risk of botulism poisoning and the poor quality of the final product.