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The Art of Food Preserving: How to Save Seasons in a Jar.

Shelving filled with pickles and preserves

The beauty of food lies not just in its taste, but also in its ability to transport us back in time. Every bite can remind us of a specific season or memory, and with the art of food preserving, we can capture these fleeting moments forever. Imagine capturing the bliss of summer's first bite of a juicy peach or the crisp essence of autumn apples year-round. With the art of preserving food, this dream whirls into reality, allowing the vibrant flavours of seasonal fruits and vegetables to enchant your palate every season. Dive into this timeless craft and unveil the methods behind encapsulating nature’s purest flavours, one jar at a time.

Capturing Nature's Bounty

Nature offers a symphony of flavours with each changing season. The joy of biting into a fresh, sun-kissed strawberry is unmatched, yet it's ephemeral. However, with a little craft, this fleeting sensation can be immortalized. Crafting a jar of strawberry jam is not just about preserving some fruit; it's about bottling a summer memory. Similarly, the tangy zest of a tomato relish encapsulates the warmth of sun-soaked afternoons. By harnessing nature's bounty, we don't just store food; we create jars of sunshine, ready to brighten any dish on a cold winter's day or any day really.

The Rich History Behind Preservation

The art of preservation is a tapestry woven through time. From ancient civilizations to our grandparents' kitchens, the need to preserve has been a shared Endeavour across eras and continents. Long before refrigeration and modern technology, societies used salt, smoke, and fermentation to extend the shelf-life of their prized provisions. This rich history reveals a story of human ingenuity, a testament to our unwavering determination to not only survive but to savour and celebrate the flavours of each season, year after year. The act to preserve is, in essence, a salute to both heritage and future feasts.

Modern Techniques and Ancient Wisdom

In the realm of preservation, a harmonious dance unfolds between modern techniques and ancient wisdom. Today's state-of-the-art machinery draws inspiration from time-honoured traditions, offering a seamless meld of efficiency and authenticity. While cutting-edge methods like vacuum sealing and freeze-drying showcase technological prowess, they often tip their hats to ancient practices of salting, drying, and fermenting. This blend ensures the sustenance of yesteryears is not lost but uplifted, creating a culinary tapestry that sings both of innovation and reverence for our ancestors' ingenious endeavours.

jam funnel and canning tongs on a silver bench

Canning: Nature’s Time Capsule

Canning involves sealing food in airtight containers and heating them to kill harmful bacteria. This technique allows fruits and veggies to retain their colour, texture, and nutritional value. A method often likened to nature's time capsule, seals moments of seasonal bounty into gleaming jars of gastronomic delight. As each lid seals tight with a satisfying pop, it whispers a promise of spring's sweetness or autumn's zest, safeguarded for months, even years. This culinary alchemy, blending heat, sugar, or brine, suspends fruits and vegetables in their prime, Amid the rush of modern life, canning emerges as a meditative homage to patience and tradition, a tangible connection to nature's magnificent, cyclical rhythm.

Pickling: A Flavourful Voyage

Contrary to popular belief, pickling isn't just for cucumbers. From beets to pineapples, a plethora of produce can be pickled, resulting in a tangy delight that enhances the original taste. Pickling consists of covering a vegetable or fruit in a brine of salt, sugar and vinegar, the vinegar has such a high acid content that this safely preserves whatever is covered with the liquid.

A comic book style jar of sauerkraut

Fermenting: A Probiotic Powerhouse

Fermentation not only preserves food but also enhances its nutritional profile. Foods like sauerkraut and kimchi are teeming with beneficial probiotics that boost gut health. Using a precise amount of salt to act as the safety barrier against certain bad bacteria that would cause the food to spoil. It may be a slow process, days, weeks, months may pass but the end results is truly delightful. The difference between a fermented pickle and a vinegar pickle is quite unbelievable.

Salting, drying, and Smoking: Preserving with Pizzazz

Salting and drying both draw out moisture, inhibiting bacterial growth, while smoking infuses food with a deep, smoky flavour and is slightly antibacterial, Combined, they create delicacies like smoked salmon that are as savory as they are long-lasting or jerky that can last for months.

Freezing: Nature's Pause Button

While many preservation methods change the food's texture or flavour, freezing essentially puts it in stasis, allowing you to enjoy produce in its near-natural state months later. A modern-day miracle that we take for granted every day.

Vacuum Sealing: The Modern Marvel

A fairly new technique brought to popularity by Thomas Keller and his book under pressure, By removing air, vacuum sealing prevents oxidation and bacterial growth. It’s an incredible method for storing everything from berries to beef. Once sealed the food can last for weeks if stored in the fridge it can also be sous vide like in its vacuum bags thus prolonging its life.

a jar of dill pickles on a counter

Preserving Safety: The Non-negotiables

It's crucial to follow guidelines meticulously. Cleanliness, correct temperatures, and proper sealing are the trifecta of safe preservation. In the intricate dance of preservation, safety takes centre stage, setting the rhythm and boundaries for each culinary waltz. While the allure of encapsulating seasons may enchant, adherence to stringent protocols remains paramount. Whether it's the meticulous acid balance in pickling or the exacting temperatures in canning, each detail, however minuscule, plays a pivotal role in averting spoilage. Venturing into preservation without these non-negotiables is akin to sailing uncharted waters without a compass. For, in this craft, beauty lies not just in the flavour symphony but also in the undying commitment to safe, wholesome sustenance.

Tools of the Trade

Having the right equipment, from sterilized jars to reliable pressure canners, can make all the difference in the outcome and safety of preserved foods. My favourite tool of the trade is my jam funnel and canning tongs without these my job would be considerably messier, and my hands would be much more burnt.

Tantalizing Recipe Ideas

Once used as a way to survive and have food throughout the year, now more so to preserve the excess but also the flavour that preserving brings, is no doubt why it is still so popular today. Through preserving Unlock a world of culinary delights, from peach preserves and pickled radishes to fermented hot sauce or confit duck, the possibilities are endless.

Sustainability and Reduction of Waste

Preserving reduces food waste by storing excess produce. Plus, reusing jars and focusing on sustainable methods means a lighter carbon footprint. This is what the seasons are for growing vegetables and fruit in abundance and then preserving anything that we can’t eat, doing this also cuts down on pollution as we are not relying on imported foods from overseas.

Continuous Learning and Experimentation

The art of preserving is ever evolving. By staying curious and open to experimentation, you'll discover new flavours and techniques.

canning tongs being put to use with a batch of blood orange and ginger marmalade

Books to recommend.

These books created my curiosity and furthered my understanding of all things preserved from fermenting through to canning. Grab one have a read they’re more than just cookbooks!

· The art of fermentation – Sandor Katz

· Ferment for good – Sharon Flynn

· Cornersmith – Alex Elliot Howery & James Grant

· Not just Jam – Matthew Evans

· Charcuterie – Michael Ruhlman & Brian Polcyn

A Journey of Flavours

In every jar of preserved food lies a story—a story of the season, the land, and the hands that crafted it. By engaging in this art, you become a storyteller, sharing, and savouring the tales of nature's bounty.

In conclusion, the art of food preserving is a beautiful blend of history, science, and culinary expertise. It's about saving a piece of a season in a jar and revisiting it, bite after flavourful bite. Whether you're a novice or a seasoned pro, there's always something new to learn, taste, and share in this flavourful journey.

This is just a little look at what preserving is about, the tip of the iceberg some would say. this is how I started, and I still haven’t finished learning, it’s what I love so much about cooking and making people smile through food annnnd let’s be honest I do love food especially a good sandwich! You don’t need anything fancy to start and old jam jar with a lid some fresh produce, salt vinegar and sugar go on do it fall in love with this age-old craft!

PS. just be prepared to have cupboards and random nooks filled with last seasons produce, jars of bubbling cabbage or dill pickles on the counter.


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