5 Ways to Preserve Food Without Canning or Freezing

Can you believe there are several ways to preserve food without canning or freezing it? These methods from Midwest Pessimist on YouTube will surely blow your mind. I never really considered preserving food as I find canning tedious. But I might try it now, thanks to these beginner-friendly methods. 

RELATED: How to Keep Tomatoes Fresh for 2 Years

So, if you’re like me, who doesn’t have the slightest idea about preserving food, let alone storing it for months, you’ll surely find this tutorial from Midwest Pessimist super helpful. Check out the video below and share it with your friends and family!

#1 Lacto-Fermentation

• 1 medium cabbage
• 1 1/2 tbsp kosher salt
• 1 tbsp caraway seeds (optional)

Wash the cabbage thoroughly, then cut it into quarters, removing the cores (make sure to remove any wilted parts). Next, slice each quarter down its length, then slice each piece crosswise into shreds. After this, transfer the cabbage to a mixing bowl and begin to massage the salt into the cabbage for five to ten minutes. Once done, transfer the cabbage to a jar, tamping it down with your fist, then pour any excess liquid. Cover the jar loosely with a cloth and rubber band, then for the next 24 hours, press the cabbage down from time to time. Ferment it for three to ten days in a cool room-temperature place.

#2 Brining

• tomatoes
• a bunch of dill
• 2 black currant (optional)
• 5 cloves of garlic
• 10 peppercorns
• 2 cloves
• 2 whole allspice berries
• 2 – 3 stems parsley
• 1 bay leaf

Brine:

• 3 tsp pure salt
• 1 tsp sugar
• 2 cups of boiling water

To start, wash your tomatoes thoroughly, then stab each piece through the stem to let the brine permeate. Next, add a bunch of dill, two black currants, five cloves of garlic, two whole allspice berries, one bay leaf, two cloves, and ten peppercorns to a mason jar, then place the tomatoes over (make sure to fill up the jar.) After this, combine 2 cups of boiling water, 3 tsp pure salt, and 1 tsp sugar in a bowl. Mix to dissolve, then pour it into the jar of tomatoes. Cover the jar loosely with a cheesecloth and store it on the countertop for three to five days. After this, place the jar’s lid and store it in the fridge.

[social_warfare]

#3 Stuff it with Sugar

• 3 lb seedless green grapes
• 3 cups of granulated sugar
• juice from two lemons
• 1 tbsp vanilla extract
• 1 tbsp cloves
• 1 1/2 cups of water

To start, wash the grapes thoroughly. Next, layer the grapes on a large saucepan, covering the bottom, then add a layer of sugar. Continue these steps until you add all the grapes and sugar to the pan. Once done, pour the lemon juice and let them rest for 12 hours. After this, add water to the pan, bring it to a boil, and simmer for ten minutes. Let it rest again for another 24 hours. The next day, bring everything to a boil, then add 1 tbsp vanilla extract and 1 tbsp cloves. Lower the heat and simmer for 30 minutes. Finally, transfer the mixture to a mason jar and store it in the fridge.

#4 Ferment in Honey

• 1 cup of whole garlic cloves, peeled and slightly crushed
• 1 cup of raw honey

As honey never expires, you can use it to ferment garlic or ginger. Just place the garlic in a mason jar and add 1 cup of raw honey (or more to cover until they’re covered.) Place the lid on loosely and store in a cool place. Tighten the lid every time you check it, then gently shake it. Loosen the lid again once you’re done.

#5 Pickling

• 1 medium red onion, thinly sliced
• 1/2 cup of water
• 1/4 cup of distilled white vinegar
• 1/4 cup apple cider vinegar
• 1 1/2 tbsp honey
• 1 1/2 tsp sea salt
• 1/4 tsp red pepper flakes (optional)

Place the sliced onion in a mason jar and set aside. In a saucepan over medium heat, add 1/2 cup of water, 1/4 cup of distilled white vinegar, 1/4 cup apple cider vinegar, 1 1/2 tbsp honey, 1 1/2 tsp sea salt, and 1/4 tsp red pepper flakes. Bring the mixture to a simmer, then slowly pour it into the jar. Press the onions down to remove air bubbles, then let it cool to room temperature. Once done, cover the jar with its lid and store it in the fridge.

5 Ways to Preserve Food Without Canning or Freezing