The 11 Most Common Preservation Methods and Techniques

00:00 - Intro
00:42 - Pickling
03:13 - Drying
04:42 - Salting
06:03 - Fermentation
09:02 - Canning
10:22 - Smoking
13:01 - Sugar Preservation
15:17 - Freezing
16:49 - Alchohol Preservation
17:41 - Oil Preservation
18:33 - Root Cellaring

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Music Credits:

Video Credits
Creator, Host - Mike G
Editor- Hayden Hoyle
Assistant Editor - Cooper Makohon
Creative Producer - Joshua Greenfield
Motion Graphics - Raphael Oliveira

[thebandplayedon..]

Dang... can we all just take a moment t to appreciate the ridiculous amount of time and effort it would have taken him to research, plan, pick, pack, wait, test, film, edit and post this under twenty minute rundown on food preservation? Bc, wow, nicely done, bud, that was great info. Now we take that and go forth and investigate more recipes that strike our interest in all the different canaries. Awesome. Thanks for that.
👏 👏 👏

[deanawells]

My nanny (grandmother). Had a root cellar, canned, dehydrated, salt preserved absolutely everything. She really didn’t buy very much from any grocery stores. Her chickens where her most loved and her garden fed her chickens or they pecked the yard for additional food. ❤. She could have easily lived off the grid easily. She was a depression and 2 war survivor so she had to do anything and everything to survive. Summer was tomato season so making sauce for the entire year was happening.

[elizabeth]

Awesome job! Just a note; don't ever put jars on their side when water-bathing them (as with the strawberry jam). They have to remain upright during the boil and for at least 12-24 hrs after, otherwise the seal can be compromised!

[daotta]

Attention people from outside of the US. Your white vinegar may have almost double the acetic acid content so a 50/50 mixture will end up inedible - US vinegar 5%, Serbian vinegar 9%. In my country of Serbia, a 30% vinegar + 70% water combo will get you a similar acidity.

[maxinahunt]

Sugar crystallization of fruit is very popular in the Mediterranean. Citrus is the most obvious but they also do many other fruits which are very yummy.

[oxfd]

When I was about 8 years old, my mom, along with her sisters, picked a huge amount of beats, cucumbers and strawberries. She made a huge stock of jam, pickled beats, and beard & butter pickles. There must have been almost two hundreds jars total. And she did some more over the years but that is when it started. And my dad made a storage shelves under the basement staircase. And she labeled every jam. So for years she would tell my brother and I every once an awhile to go downstairs and bring up a jar. before 2002 they sold decided to downsized and sell the house. when we where packing up the basement, there was about 5-8 jars. I looked at the label and found a what was left were all dated 1975-76. End of a era.

[timothyh]

Couple of comments. It’s critically important to make sure that you have the proper headspace between the top of the jam and the rim of the jar. The Ball Blue Book or other canning books will tell you. Also, once you put the product in the jar, stir it to make sure there aren’t any air bubbles that will mess up your canning. Take a paper towel that is wet from a vinegar/water solution to wipe the rim of the jar to make sure that there aren’t any food particles that will interfere with a good seal. Finally, you need to have at least 2” of water over the top of the jar. The Ball Blue Book or other book will tell you how long to process the food. Headspace and processing time are different for every food. Once the food has processed, wait another 10 -15 minutes before you move it and then sit it on a cooling rack for 24 hours with room for air to circulate. You can test to see if you got a good seal by taking the outer ring off of the jar and try to lift the jar by the lid. If you have a good seal, the jar will lift. If not, reprocess the jar or put it in the refrigerator and use right away. Canning is a super fun and effective way to preserve food.

[lannebromwell]

Method #12 is water-glassing. Used to preserve whole eggs for up to a year at room temperature. I did this one year and had 100% success. Took me ten months to use all the eggs and every one was safe to cook with and eat.

[susanrose]

Oof, 1. Headspace matters when canning. 2. The jars shouldn't be on their sides, it can interfere with the seal. 3. There should be 1-2 inches of water above the jar when water bath canning. 4. Jars shouldn't be on the bottom of the pan, it can lead to breakage. If you don't have a rack, you can use a towel.

All of these things matter to food safety. I appreciate you explaining a variety of techniques, but people watching should check out the National Center for Home Food Preservation for safe canning methods. Remember, botulism doesn't make you sick, it makes you dead.

[thebiglimey]

One of the things I've started to do on my lacto fermented veg is using distilled water. The lack of chlorine that's often in tap water, makes a big difference in the speed of fermentation - as there's nothing to kill off the bacteria. And it even makes a difference in my pizza dough!

[kennyboy]

Hey, I really want to thank you. Seeing your garden play such a huge roll in your cooking/videos inspired me to build my own. I constructed a greenhouse in spring, and now I have fresh veggies and herbs all the time. I've become more creative with vegetable uses (like WOW, green beans are good in every stir fry!) and have a healthier diet. Not going to lie, I smoked a little last night, got the munchies, and instead of candy or chips, I went out to the greenhouse and CHOMPED DOWN on cherry tomatoes, kale leaves, peas, and strawberries like some sort of stoned animal. LOL! It started as envy... "Damn, I wish that I could go out back and pick MY OWN thyme and basil, instead of spending $5 for a few leaves." Now its, gratitude... "Thank you so much for showing me that I can." ❤👊😄

[JeanneKinland]

I love this topic because it is at the peak of harvest season. I'm bringing in potatoes, onions, garlic. A few tomatoes and peppers here and there. Celery. Tons of herbs. Currently fermenting cabbage on the counter. Making Sauerkraut.

[danielchappell]

I really enjoy your channel and have for eight years now. But I will be honest. I miss the early days so much. The cheap meals with Josh felt so much more accessible and "doable." They also just had this humorous "bro" "dude" friendship quality that was irreplaceable. And the recipes were so simple yet revolutionary. Man. No fault on you sir. Times change. Things move on. I was a 20 year old kid when I began watching those, staying afloat in junior college. Now I'm finishing up grad school. I guess I just miss the past.

[ifeomasmith]

Great video as usual! I believe there is one method that you missed; it is called liming. A lime solution is used to preserve things like eggs with its shell on. That could be another method for extra eggs you may have with your chickens, when you have shortages.

[Saritababy]

The water batch canning, do not follow his directions for that jam. It’s not safe canning

[justpassinthru]

Be sure to check acidity on vinegar now. You need 5% for safety in canning but folks have been finding it's 4% many times lately.

[liberpater]

When lacto-fermenting, I like to reserve some of the prior years' brine and use it as a kick starter for my current year counter top pickles. Just add generous splash to new brine.

[NotableNikki]

A lot of the homestead channels I watch have freeze dryers. I want one so much but I just have a small garden and it is a huge expense. Becky from Acre Homestead makes her own freeze dried garlic powder. She also says that freeze dried cilantro is a billion times better than dried cilantro.

[cletushatfield]

If you're ever overwhelmed with radish or other greens turn them into "saag". The process efficiently integrates the harvesting, washing, and sterilizing (for lack of a better word). It freezes well. Eat with makki roti.

[adamflores]

You mentioned beer making, but did you know that cheese making is lacto-fermentation of milk? Between the lactic acid and salt, we get the wonderful alchemy that is cheese