Food Preservation Methods – 11 Ways to Preserve Food at Home

Knowing reliable food preservation methods is one of the most practical skills you can have. Here in northeast Wisconsin, our growing season is short. We use a variety of methods to preserve our harvest for year round use.

For most of human history, food preservation wasn’t optional. It was survival. Today, it’s about resilience, food security, reducing waste, and getting the most out of what you grow, raise, hunt, or buy in season.

Let’s walk through the major methods of preserving food, how they work, and how to choose the right option for your home.

Why Food Spoils (And How Food Preservation Works)

Before we talk techniques, it helps to understand why food goes bad.

Food spoilage is primarily caused by:

• Growth of microorganisms (bacteria, yeasts, molds)
• Enzymatic activity within the food itself
• Oxidation from exposure to air
• Moisture loss or gain
• Insect or rodent damage

When we preserve food, we are trying to slow or stop microbial growth.

I use a mix of food preservation methods. Each option gives a different flavor and texture. Some methods work better than other for specific foods.

Every preservation technique works by controlling one or more of these factors:

• Heat (destroying microorganisms)
• Cold (slowing growth)
• Removing moisture
• Increasing acidity
• Reducing oxygen
• Adding salt or sugar

Once you understand that, the different preservation methods start to make sense.

1. Root Cellaring & Room Temperature Storage

Cool storage and room temperature storage are the easiest home food preservation options. This includes cool, dry storage, such as an unheated pantry or porch, and root cellaring, i.e., cool, damp storage.

Root vegetables and apples are some of the most common crops for root cellaring. See “Root Cellars 101” and “Above Ground Root Cellars” for detailed information on storage options and specific crops. We store shell beans, dry corn, pumpkins and squash at cool room temps.

2. Drying/Dehydrating

Food drying is one of the oldest home food preservation methods. Drying food removes moisture, which microorganisms need to survive. Without water, microbial growth slows to a crawl.

Ways to dehydrate food include:

• Commercial dehydrators, such as the Excalibur or American Harvest Dehydrator
• Solar dehydrators
• Sun Ovens
• Baking sheets in the oven
• Air drying/hang drying

Dehydrated food is lightweight, compact, and shelf-stable when stored properly. Store dehydrated foods in a cool, dry location in an airtight container for longest shelf life.

Foods that dehydrate well include:

• Herbs
• Fruits
• Vegetables
• Fruit Leathers
• Jerky

Check out “Home Food Drying” for recommended equipment, plus drying guidelines and storage tips. See Vegetable Dehydrating 101 for a printable list of vegetable blanching and drying times.

3. Canning

Canning is the heat processing of food in glass jars for preservation. For many years, food was heat processed in commercial facilities in cans (thus the term “canning” as opposed to “jarring”).

Home canning uses heat to destroy harmful microorganisms and create a vacuum seal that prevents new contamination. Note: Those at higher elevations should adjust processing times. See “Altitude Adjustments for Canning“.

Water Bath Canning (for Acidic Foods)

Water bath canning preserves high acid foods (pH of 4.6 or lower), such as:

• Fruits
• Jam and Jelly (and other fruit spreads)
• Tomatoes (with added acid)
• Pickles and relishes
• Chutneys

High acidity prevents dangerous bacteria from growing, which makes this method safe when done properly.

Steam Canning

Recently re-approved for home use, steam canning uses a special canner that heat processes with steam, but not under pressure. It’s safe for use with high acid foods.

Pressure Canning (for Low Acid Foods)

Low-acid foods require pressure canning, which reaches higher temperatures than boiling water. Pressure canners process foods using high temperature, high pressure steam. A pressure canner is not the same as a pressure cooker, although some pressure canners double as pressure cookers.

PRESSURE CANNING MUST BE USED FOR LOW ACID FOODS, such as:

• Beans
• Carrots
• Corn
• Meat and fish
• Soups and broth
• Sauces

Unsafe canning practices can lead to botulism poisoning, but it’s easily avoided with trusted canning recipes. See “Botulism – Causes, Symptoms, Treatment, Tips for Safe Home Canning“. Pressure canning is a safe way to preserve meat, such as beef, chicken, or venison.

Always used recipes from trusted sources, such as The National Center for Home Food Preservation. Invest in a good food preservation book (or two).

Read “How to Can Food at Home ” for more information on water bath, steam and pressure canning.

4. Freezing

Freezing slows the growth of microorganisms dramatically by lowering the temperature below what bacteria need to reproduce.

It’s one of the simplest methods of food preservation, and ideal for:

• Fruits
• Vegetables
• Broth
• Baked goods
• Meat

However, freezing doesn’t kill all microorganisms — it pauses them. Once thawed, microbial growth resumes. Freezing foods doesn’t need much specialized equipment, so it’s easy for beginners.

Before freezing, most vegetables require blanching or cooking. This stops enzyme action and ensures good quality.

What is blanching? Blanching involves heat treating the veggies, then immersing them in cold water to stop the cooking process. Three minutes in boiling water is a common blanching time.

Freeze fruits “as is”, or with sugars or antioxidants to extend storage life and slow discoloration. I like to freeze foods on a cookie sheet before packing them for storage.

Good packaging materials matter here. I use vacuum seal bags to prevent ice crystal formation and extend the storage life of frozen foods. I rarely store anything in the freezer without vacuum sealing.

5. Freeze Drying

Freeze drying removes moisture at very low temperatures through sublimation. It creates extremely lightweight, long-lasting dehydrated food with excellent flavor retention.

Home freeze drying allows you to preserve many foods that do not store well using other methods. These include dairy products, full meals (hot dishes, cream based soups, etc.), and leftovers. You can also store vegetables, fruits, meats and seafood.

The equipment is expensive. For some families, it’s worth the investment. For others, traditional preservation methods are more practical.

See “Harvest Right Home Freeze Dryer Review” for more information. You can also read a comparison of freeze drying and dehydrating.

6. Fermentation

Fermentation changes low acid foods into high acid foods by encouraging beneficial bacteria. This gives food a longer shelf life. Fermentation helps create pantry staples like sauerkraut, kimchi, sourdough bread and vinegar.

Food ferments through the use of salt, whey or specific starter cultures. This makes it easier to digest and more nutritious. Fermented food is also known as “live culture food”. Because fermentation involves acidity and microbes “pre-digesting” the food, the flavor profile and texture changes.

For detailed instructions for live culture foods, grab this free fermenting formulas cheat sheet from The Traditional Cooking School.

7. Preserving in Salt and Sugar

Preserving foods in salt and sugar was more common before modern canning, freezing and dehydrating were available. Salt and sugar draw liquid out of the food. This interferes with microbe growth. Bacteria and molds need water to grow, just like us.

Because they dramatically change flavor and texture, salt and sugar preserving are useful for those with adventurous palates. For instance, salt cured eggs yolks create a unique egg eating experience.

Herb infused salts and sugars are a fun way to easily preserve your fresh herbs. Visit “Lavender – How to Grow It and Use It for Food, Medicine and More” to learn how to make a basic herbal sugar.

8. Immersion in alcohol

Like salt and sugar, alcohol draws water out of food, inhibiting microbe growth. You can submerge small amounts of food completely in the hard liquor of your choice, and they will store almost indefinitely. Don’t try to preserve too much food in too little alcohol. There’s a limit to how much water can be absorbed.

This food preservation method is best for making extracts, tinctures, and preserving high acid foods such as fruit.

See:

• Liquid Sweetener from Homegrown Stevia
• Homemade Extracts – Vanilla, Lemon and Almond
• How to Make Chocolate Mint Extract

9. Vinegar Pickling

Microbes can’t survive in a high acid environment, so vinegar can be used for food preservation without heating/canning. Think old-fashioned pickle barrel. I make at least one batch of vinegar pickles every season.

10. Smoking as a Food Preservation Method

Smoking is one of the oldest food preservation methods, traditionally used to preserve meat and fish before refrigeration existed.

When done properly, smoking helps preserve food in three ways:

• Drying the surface (reducing available moisture)
• Depositing natural antimicrobial compounds from wood smoke
• Adding flavor while slowing microbial growth

There are two main types of smoking:

Cold Smoking

Cold smoking is done at low temperatures (generally under 90°F). It adds smoke flavor and some preservation benefit but does not fully cook the food. Because it does not destroy harmful microorganisms through heat, cold smoking requires careful curing beforehand and proper storage afterward.

Hot Smoking

Hot smoking uses higher temperatures (typically 165°F or more), which both cooks the food and reduces microbial growth. This is the more common and safer option for home use.

Historically, smoking was often combined with other preservation methods of food — especially salting or curing. The salt reduced moisture and inhibited microbial growth, while smoke added another protective layer.

It’s important to note that smoking alone does not make food shelf-stable in most modern home settings. Today, smoked meat and fish are usually refrigerated or frozen after processing unless they are properly cured and dried.

Think of smoking as part of a layered approach — salt, smoke, proper temperature control, and safe storage working together.

Done correctly, smoking can be both practical and deeply satisfying. There’s something timeless about tending a smoker on a cool afternoon with the scent of hardwood drifting across the yard. Using one of humanity’s oldest methods of preserving food is grounding – and delicious.

11. Immersion in Olive Oil

This home food preservation method is very common in some parts of Europe. Food is immersed in oil, locking out the air, to preserve it. Low acid vegetables present a serious botulism risk. It’s best to store oil packed foods in the refrigerator.

For safe instructions on how to make herb infused oils, see “How to Infuse Herbs in Oil, Water, Vinegar, Alcohol or Honey”.

Which Food Preservation Method is the Best?

The best preservation method depends on:

• The type of food
• Its acidity level
• Available equipment
• Storage space
• Energy availability
• Your comfort level

For example:

• High-acid fruits → water bath canning or drying
• Low-acid vegetables → pressure canning or freezing
• Excess herbs → drying or freeze drying
• Extra meat → freezing or pressure canning
• Garden overflow → fermentation

There is no single “best” method. We mix and match methods to provide variety for the table.

Why Food Preservation Still Matters

Food preservation isn’t about fear. It’s about flexibility.

It helps you:

• Waste less
• Save money
• Reduce grocery trips
• Prepare for power outages
• Make use of seasonal abundance
• Build household resilience

Food connects us to the seasons — and preservation lets us carry those seasons forward. Learning different methods of food preservation doesn’t mean you have to do them all. Start small. Master one preservation technique at a time.

Whether it’s making jam and jelly, pressure canning food, or drying herbs, you’re building practical skills that last a lifetime. Knowing how to preserve food is more than a kitchen skill – it’s common sense.

What’s your favorite method of food preservation? Leave a comment below and share your thoughts.

This article is written by Laurie Neverman. Laurie grew up in the kitchen, learning baking and home cooking from her momma. At age 15, she and her mom and two sisters created Irene’s Custom Cakes & Catering. This was her summer job through most of high school and college.

Originally posted in 2012, last updated in 2026.