Energy Method Time Fuel Human Dollar Quality effort cost from satisfaction kitchen to table
Freezing Minimal High Low Very high Very high low Canning Moderate Moderate High Moderate Moderate to high Drying High Moderate Moderate Moderate High to high to high (specialty items) Low, if only method available Pickling High Low Moderate []Depends High upon type chosen Storage Low to Low Moderate Low Moderate to (Unprocessed) moderate (Checking/ high culling)
[A]Some (such as quick dill pickles) are quick to make, take little effort, and use inexpensive ingredients. Others require prolonged brining over several days’ time plus expensive sugar and other ingredients.
There is no one right answer to the question, “Does it pay to raise and preserve my own food?” It depends upon your personal goals. You may not save a significant number of dollars. You will work hard. And you probably will experience one of the most exciting activities possible—raising at least some of the food your family uses.
“We grew it” are heady words which bring people back to home food production and preservation year after year.
Canning is probably the most economical and practical method of preserving food at home. Among other things it is a way to save food that otherwise might be wasted.
Cost of home canning depends on the kinds and sources of food canned as well as the processing methods, containers, and equipment used. Other cost factors—labor, energy, water and added ingredients—make exact cost figures impossible to apply generally, but studies are reporting averages that show canning to be economical.
The wise homemaker will can only the amount to be used within a year. Food held longer will be safe to eat if it has a good seal and no signs of spoilage, but there may be nutrient or quality loss, especially if stored at temperatures above 70° F.
As a beginner canner you need to know something about micro-organisms, including yeasts, molds and bacteria, on the food, in water, air and soil, as causes of spoilage in foods. Knowing about these minute forms of life, which are so abundant everywhere, will help make the work safer as well as more interesting.
In addition to the action of these minute organisms, the spoiling of fruits and vegetables is hastened by natural changes in color, flavor and texture of the food. These changes result from the action of enzymes or micro-organisms found in nature which break down and decompose foodstuffs.