processing food – Simply US Farm LLC

Why – Cost of Food is Increasing, Availability is Decreasing

https://www.bloomberg.com/news/articles/2021-12-10/price-shock-at-the-meat-counter-worsens-u-s-inflation-jitters – as an example beef is up 20% this year

I’ve seen numbers from 6 to 20% for other sectors of the food supply.

Lets do the math. Here is one analysis:

$1 product in 2020 became a $1.20 product in 2021 (using 20% inflation) – i.e. your overall grocery bill went up 20% from 2020
becomes a $1.44 product in 2022 (using 20% inflation) – i.e. your overall grocery bill went up 44% from 2020
becomes a $1.728 product in 2023 (using 20% inflation) – i.e. your overall grocery bill went up 73% from 2020
becomes a $2.07 product in 2024 (using 20% inflation) – – i.e. your overall grocery bill went up 100.1% from 2020 (doubled in 3 years)

Maybe groceries prices will stabilize and maybe the supply chain issues will resolve themselves. I doubt it, but I obviously can’t predict the future. I can learn from history. The American empire is in decline and we have a few long decades ahead.

Thinking About The 2022 Growing Season

Looking forward to growing season, you can break the challenges down into 2 broad areas:

1) raising a surplus of food (planting, maintaining, harvesting)
2) preserving the food

One of the challenges in dealing with fresh food is preserving it in a timely basis. When veggies are ripe they have to be picked, maintained in a cool environment and then preserved within a few days. This is common knowledge, but as we’ve gotten better at gardening and preserved food, it becomes clearer how difficult and how much work it is to make that work within the time constraints.

Lets take a look at the steps to preserve food:

1) prep the food – wash, clean and cut it up into what ever sizes are needed, blanche or cook (if needed). This part of the process is the most labor intensive and has to be done soon after the items are picked (time sensitive). After this is done, many items can be frozen until it is time to can or preserve them. This is also the step the requires the least amount of equipment (at least until we run out of freezer space).

2) preserve the food – water bath can, pressure can, dehydrate, freeze dry, freeze, etc.

3) post process – for dehydrating this would mean putting it in jars with oxygen absorbers and evacuating the jar, for canning you let the jars sit and cool before putting them up for storage (the easy part)

Items to Consider Buying for Preserving Food this Year

I realize each one of you has different space limitations and budgets, but here is a list of items that you will keep and use for decades, some for the rest of your life. I’m not trying to push you into doing anything, just giving you information and encouraging you to use your own judgement to do what ever it is that you need to do.

If grocery prices continue to rise, then there will be a rapid increase in people gardening (or trying to garden) and a subsequent rise in people trying to purchase these items below. There was a period last year were you just couldn’t get jars, and if you could find them online then the prices were really high, even for off brand jars.

Also look at being able to preserve your food as a way to save money, especially as food prices go up. If you have trouble paying the bills now, could you live with your food prices doubling? Now is your chance to do something about it. Buy food when it is less expensive and plentiful (i.e. during the harvest) and save it for later.

General Things Needed

Freezer – no matter how you preserve your food, a freezer is important. It allows you to prep food and freeze it until you can get it preserved. Freezing is also a great way to store food.

I’ll break down the overall things you’ll need for each method of food preservation.

Canning

1 quart wide mouth Mason jars (either Mason or Ball or Kerr [least prerred], avoiding off brand jars) – maybe 100-200 jars, they last forever as long as they aren’t damaged, just buy a few every week, get the regular mouth if you can’t get wide mouth

Lids and rings for the jars (brand name is preferred). You can also get resuable lids from Tattler (http://reusablecanninglids.com/)

Pressure canner (used for everything from squash to potatoes to meat – bigger is much better, measure your stove to make sure it fits – one that doesn’t require a seal is best). Some stoves won’t work with or support the weight of a canner. If this is the case at your home, you may have to can outdoors using a propane stove or cooker.

https://www.lehmans.com/product/41-12-qt-high-quality-pressure-canner/

Pot for water bath canning (high acidity things like tomatoes and pickles)

https://www.lehmans.com/product/black-enamelware-canner-215-qt/ – bigger is better, just measure your stove to make sure it fits

https://www.lehmans.com/product/enamelware-21-12-qt-canner-with-5-piece-tool-set/ – this one comes with jar grippers and funnels

Dehydrating

One quart wide mouth mason jars (either Mason or Ball, avoiding off brand jars) – maybe 100-200 jars, they last forever as long as they aren’t damaged, just buy a few every week, get the regular mouth if you can’t get wide mouth. Look for them in your grocery store and buy a dozen every week, along with lids and rings

Lids and rings for the jars (brand name is preferred). You can also get resuable lids from Tattler (http://reusablecanninglids.com/)

1 or 2 dehydrators – during peak harvest having more than one is a win

https://excaliburdehydrator.com/ – gets good reviews
https://www.nesco.com/product/fd-80-snackmaster-square-food-dehydrator/ – we have this one with 9 trays

Foodsaver – https://www.foodsaver.com/food-vacuum-sealers/countertop-vacuum-sealers/ – just make sure it has the jar sealer that fits normal and widemouth jars. This is an item i wouldn’t buy used unless you are very sure it hasn’t been used much and is fairly new. You’ll use this to seal jars after dehydrating the food.

Mylar bags – Maybe a bag similar to Impak CTN08MFS12L – https://www.impakcorporation.com/flexible_packaging/mylar-bag/medium-pouches/CTN08MFS12L

Oxygen absorbers – Impak SF300CS1500 – https://www.impakcorporation.com/oxygen_absorbers/packets/SF300CS1500

Freeze Drying

Freeze dryer – https://harvestright.com/

Foodsaver – https://www.foodsaver.com/food-vacuum-sealers/countertop-vacuum-sealers/ – just make sure it has the jar sealer that fits normal and widemouth jars. This is an item i wouldn’t buy used unless you are very sure it hasn’t been used much and is fairly new. You’ll use this to seal jars after dehydrating the food.

Mylar bags – Maybe a bag similar to Impak CTN08MFS12L – https://www.impakcorporation.com/flexible_packaging/mylar-bag/medium-pouches/CTN08MFS12L

Oxygen absorbers – Impak SF300CS1500 – https://www.impakcorporation.com/oxygen_absorbers/packets/SF300CS1500

One quart wide mouth mason jars (either Mason or Ball, avoiding off brand jars) – maybe 100-200 jars, they last forever as long as they aren’t damaged, just buy a few every week, get the regular mouth if you can’t get wide mouth. Look for them in your grocery store and buy a dozen every week, along with lids and rings

Lids and rings for the jars (brand name is preferred). You can also get resuable lids from Tattler (http://reusablecanninglids.com/)

NOTE: You maybe be able to find many of these things used, canners and jars. As long as jars aren’t chipped or broken they last forever. Often when someone stops canning they will give away their jars and pressure canners. If the pressure canner uses a gasket, you may be able to purchase a new one if the old one is unavailable or damaged.

Most grocery stores will have a limited supply of canning jars, just pick them up as they are available.

Use Your Judgment

Use your judgement and do what you can afford. I’m not suggesting in any way that you go in debt for these things. I am strongly suggesting that you buy jars / lids / rings and a dehydrator at a minimum. If you have the budget, then a freeze dryer would be an great investment. Freeze drying is the easiest process to do. Use your judgement. Hopefully that example inspires you to prosper in what could be a difficult few years.

audaces fortuna iuvat – fortune favors the bold

Parting thought – These links just products that I feel strongly enough to recommend. I have no relationship with any of these companies, other than being a customer.

My wife and I have this love / hate relationship dynamic with horseradish. We only eat a small amount of it, but we have several family members and friends that really like it. We mostly use it in Connie’s homemade cocktail sauce or on roast beef. Here is a chart showing the pros/cons with horseradish. This should help you decide if you want to grow it. My suggestion is to give it a try, just grow it in an area where you can mow around it to keep it contained where you want it. It will outgrow many garden plants, including asparagus – sorry Connie.

One strategy is to have enough plants that you can harvest about every 3 months. That way you can always have fresh horseradish on hand. The spring and summer harvests may not be as strong as the fall harvest but fresh still wins.

Pros	Cons
Easy to Grow	Can be mildly invasive, best to grow it somewhere that you can mow around (easiest way to contain it, in my opinion)
Roots did deep in the soil, which is good to breakup soil	It can be invasive, so you need to make sure it doesn’t spread into unwanted parts of the garden
Very hardy	If it spreads into an unwanted area that you can’t mow then you have to week that area to control it
Deep roots help breakup soils to a depth of 1-2 feet	Have to dig deeply to remove the roots for processing. Takes time to eliminate from an area because of the roots you miss when digging the plant up to process
Tastes great in cocktail sauce or on roast beef. Stores about 3 months (refrigerated). Very easy to grow and you can dig it up any time to make more horseradish sauce	Limited uses. No way to preserve long term after processing (if there is, please let me know)
Easy to process	Can be time consuming to peel smaller roots
Medicinal uses	None
Can be harvested any time in the season	Best if harvested late in the season for best flavor, but not a requirement. Look for yellow leaves, usually after first frost.
Limited storage life after processing	Easy to store in the refrigerator
Plant pulls minerals from deep soil	None
Leaves are mineral laden and make great compost, just leave them where they fall	None
Leaves are great supplement for chickens – https://tinyurl.com/2p85yuuz	None

Processing Horseradish

Step 1 – Wash roots and peel

I washed them outside first (they can be pretty dirty). Then wash them again in the sink. Make sure to remove any dark veins. Use safety glasses and good ventilation to protect your eyes.

Step 2 – Chop the roots up so they fit in the food processor

Step 3 – Pulse in food processor until finely chopped but not mushy

Wait at least 2 minutes before adding the vinegar. The longer you wait the hotter the horseradish will get.

Step 4 – Take one lb of horseradish and add 1/2 cup of white vinegar and 1 cup of cold water. Add approximately 1 teaspoon of kosher salt (adjust to your taste preference)

Step 5 – Pour into jars – we use smaller jars because most of the time the amount of horseradish used is fairly small. These are great Christmas presents.

Enjoy!

Note – we’ve had limited success vacuum sealing the jars. I suspect that we would need to do the vacuum sealing process fairly slowly to avoid making a mess.

Category: processing food

Shopping List – Main Items that you need to preserve food

Making Horseradish

Processing Horseradish