This entry was posted on Wednesday, February 18th, 2009 at 10:20 pm and is filed under Food Storage. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
One of the big advantages of preserving your own foods, whether it be through canning, dehydrating or freezing, is that you have total control over what is being preserved. The same holds true for the meals made using those foods. If you don’t want certain additives, you don’t use them. If allergies exist to certain foods, you don’t include them.
It’s a health choice.
If we’re going to be so health conscious, however, we should extend that consciousness to the methods we use in preserving those foods.
To can certain foods, we should be using a pressure canner. Are we doing that? Are seals being checked on those canned goods? When handling foods to be dehydrated or frozen, have counter tops, equipment, and even hands been kept clean? Are dehydrator trays being properly cleaned after use? Are foods being properly rotated?
In other words, is that health consciousness being extended to all aspects of food preservation and use? It’s worth considering.