Dehydration is the least expensive food preservation method available--it is also the oldest. Drying removes moisture so pathogens and spoilage organisms cannot grow. Food can be dehydrated in the sun or an electric food dehydrator.
Cold temperatures slow the rate of food spoilage. Freezing extends the shelf life of food for up to a year and retains much of the flavor and nutritive value. Our first tip on refrigerators and freezers is to make sure they are keeping your products cold enough.
Meats and fish may be canned, dehydrated, hot smoked or frozen. Pressure canning is the only safe canning method for processing shelf stable low-acid food with a pH higher than 4.6.
