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Originally posted by 281011
Does anybody have any information regarding storing home grown food? I recently bought and erected a greenhouse and have plenty of food growing inside - tomatoes, cucumbers, peppers, courgettes, squash, onions. I have also planted outside in my garden leeks, peas, beans and some other bits.
This is all well and good and I am confident that all of the food will grow nicely. The only problem is what to do with it once it has grown? Obviously I don't want to eat it all at once but if there were some ways to keep some of it edible once it has matured then that would be great.
Originally posted by 281011
re the root cellar makes me wonder why new houses don't have these built into kitchens or something - reduce energy & keep food fresh?
I'm going to look into a solar type dryer - might test it out with a few "bought" items before I potentially waste my own!
Thanks for the advice so far, I think it is a good idea to share these thoughts since so much time is often spent working out ways to grow/access food but not much with regards to storing it to prolong its freshness.
Zip bags and other forms of "freshness" storage can be good for keeping air out, but they trap air inside themselves as well. Only vacuum bags leave no room for air. When refrigerating meats, vacuum sealing prolongs their storage life up to five times that of other forms of preservation. Even freezing meat products can result in freezer burn or spoiling unless they are vacuum sealed. Before sealing meats, the products should be refrigerated. The cold air kills the organism that causes Botulism, a rare form of food poisoning that occurs even when the meat is sealed, if the vacuum isn't cold.