12 Best Foods for Canning and Dehydration That Save Time and Money

Preserving your own food through canning and dehydration lets you enjoy garden-fresh flavors all year while saving money and reducing food waste. Whether you’re a seasoned homesteader or just getting started with food preservation there’s a wide variety of fruits vegetables and herbs that work beautifully for both canning and dehydrating.

You’ll want to focus on produce that maintains its flavor texture and nutritional value through the preservation process – think tomatoes berries apples green beans and mushrooms. These tried-and-true options have stood the test of time in home preservation and provide excellent results whether you’re water bath canning pressure canning or using a food dehydrator.

Understanding the Basics of Food Preservation Methods

Preserving food through canning and dehydration requires specific techniques and tools to ensure safety and quality. Let’s explore the essential equipment and safety guidelines needed for successful food preservation.

Essential Equipment for Canning and Dehydrating

Canning Equipment:

• Water bath canner or pressure canner
• Mason jars with new lids and rings
• Jar lifter and canning funnel
• Bubble remover and headspace tool

Dehydrating Equipment:

• Food dehydrator or oven with low temperature settings
• Sharp knife and cutting board
• Food processor or mandoline slicer
• Airtight storage containers

Safety Guidelines and Best Practices

Canning Safety:

• Test jar seals before storing
• Process foods at correct temperatures based on acidity
• Use fresh lids for each batch
• Follow tested recipes from reliable sources

• Cut foods uniformly for even drying
• Heat foods to 140°F/60°C minimum
• Test for complete dryness before storage
• Store in moisture-proof containers

• Clean all equipment thoroughly
• Wash hands frequently
• Discard damaged produce
• Label containers with date and contents
• Store preserved foods in cool dark places

Best Fruits for Home Canning

Fruits make excellent candidates for home canning due to their natural acidity and pectin content which help ensure safe preservation.

Stone Fruits and Berries

• Peaches pack incredible flavor when canned in light syrup or juice. Choose freestone varieties for easier processing.
• Sweet cherries maintain their shape beautifully and make versatile pie fillings or toppings.
• Blackberries and raspberries preserve their antioxidant properties and create delicious jams or preserves.
• Plums develop a rich concentrated sweetness perfect for spreads sauces or canned halves.
• Strawberries work best in jams preserves or fruit syrups rather than whole-fruit canning.

• Apples excel in sauce butter or pie filling forms. Choose firm varieties like Granny Smith or Rome.
• Pears retain their texture when canned in halves or quarters. Bartlett and Bosc varieties work best.
• Oranges and grapefruits preserve well as marmalades or sections in light syrup.
• Quince develops a beautiful rose color and rich flavor when processed into preserves.
• Apricots maintain their bright flavor and are perfect for canning in halves or as preserves.

Top Vegetables for Water Bath Canning

Tomatoes and Tomato Products

Tomatoes are the most versatile vegetable for water bath canning due to their natural acidity and wide range of uses. You’ll get excellent results with paste varieties like Roma San Marzano which have meaty flesh perfect for sauces diced tomatoes and juice. Add citric acid or lemon juice (1/2 teaspoon per quart) to ensure safe acidity levels for long-term storage. Process whole peeled tomatoes stewed tomatoes salsa or marinara sauce using tested recipes that maintain proper pH balance.

Pickled Vegetables and Relishes

Pickling transforms ordinary vegetables into tangy preserved treats through vinegar’s natural acidity. You can safely water bath can cucumbers carrots peppers onions green beans and cauliflower when properly pickled. Create classic dill pickles bread-and-butter chips mixed vegetable relishes or spicy pickled jalapeños. Use 5% acidity vinegar and follow tested brine ratios to ensure food safety. Quick pickles work best with fresh crisp vegetables harvested at peak ripeness.

Ideal Foods for Pressure Canning

Pressure canning allows you to safely preserve low-acid foods at high temperatures ensuring long-term storage stability.

Root Vegetables and Tubers

Root vegetables excel in pressure canning due to their dense structure and ability to maintain texture. Carrots potatoes sweet potatoes parsnips and beets are perfect candidates that retain their nutritional value and flavor. Cut these vegetables into uniform 1-inch chunks for even heat distribution. For best results process potatoes and carrots at 10 pounds pressure for 35 minutes while beets require 45 minutes at the same pressure (adjusting for altitude).

Legumes and Beans

Dried beans peas lentils and other legumes are ideal for pressure canning offering protein-rich pantry staples. Prep by soaking dried beans overnight then partially cooking them before canning. Black beans pinto beans navy beans and chickpeas maintain their shape texture during processing. Process quart jars at 10 pounds pressure for 90 minutes ensuring safe preservation of these protein-packed foods.

Meats and Poultry

Raw pack or hot pack methods work well for preserving various meats including beef pork chicken and turkey. Cut meats into uniform cubes removing excess fat before processing. Add 1 teaspoon salt per quart for enhanced flavor. Process at 10 pounds pressure (adjusted for altitude) – 75 minutes for pints and 90 minutes for quarts. Wild game venison and rabbit also preserve excellently using these guidelines.

Perfect Produce for Dehydration

Dehydrating food removes moisture while preserving nutrients and flavors making it an excellent preservation method for various fruits vegetables and herbs.

Fruits for Natural Snacking

Create healthy shelf-stable snacks by dehydrating apples bananas strawberries grapes and pineapples. Slice fruits uniformly at ¼-inch thickness for even drying. Apples and bananas benefit from a quick lemon juice dip to prevent browning. Berries should be halved while larger fruits need consistent thin slicing. These dehydrated fruits maintain their natural sweetness and provide concentrated nutrients perfect for trail mix hiking snacks or quick energy boosts.

Vegetables for Long-term Storage

Focus on vegetables with low moisture content like mushrooms corn peas carrots and celery. Cut vegetables into uniform ⅛ to ¼-inch pieces for consistent drying. Blanch most vegetables briefly before dehydrating to preserve color and nutrients. Store dried vegetables in airtight containers for up to a year. These make excellent additions to soups stews and camping meals when rehydrated.

Herbs and Seasonings

Harvest herbs like basil oregano thyme rosemary and sage just before flowering for optimal flavor. Remove stems and dry leaves whole on dehydrator trays at low temperature (95°F). Herbs are ready when they crumble easily. Create your own dried herb blends or standalone seasonings stored in small glass jars. Dried herbs maintain potency for 6-12 months when stored properly in dark cool locations.

Creating Dehydrated Meal Components

Combine dehydrated ingredients to create versatile meal bases that save time and space while maintaining nutritional value.

Protein Options

• Dehydrate cooked ground beef or turkey in small crumbles for quick-cooking meal starters
• Create jerky from lean cuts of beef sirloin or chicken breast seasoned with low-sodium spices
• Process precooked beans or lentils until completely dry for protein-rich soup bases
• Prepare textured vegetable protein (TVP) pieces as meat alternatives
• Store dried eggs in powder form for baking and breakfast dishes

Vegetable Combinations

• Mix dehydrated onions peppers celery for an instant soup starter or casserole base
• Combine dried carrots peas corn for a quick vegetable medley
• Create potato-based dishes with dehydrated hash browns mixed with dried vegetables
• Prepare mushroom-based blends for rich umami flavor in sauces
• Package dried tomatoes zucchini eggplant for Italian-style meal starters

• Roll applesauce mixed with pureed berries into portable fruit leather strips
• Create tropical combinations with mango pineapple banana leather
• Mix dried fruits with nuts for ready-to-eat trail mix portions
• Prepare cinnamon-spiced apple rings for healthy snacking
• Make mixed berry leather with strawberries blueberries raspberries for natural sweetness

Storage Requirements and Shelf Life

Proper storage is crucial for maximizing the shelf life of your preserved foods while maintaining their quality and safety.

Proper Storage Conditions

Store all preserved foods in cool dark spaces between 50-70°F (10-21°C) with 50-60% humidity. Keep canned goods off concrete floors in single-stacked rows on sturdy shelves. For dehydrated foods use airtight containers with oxygen absorbers stored away from direct light. Monitor storage areas for temperature fluctuations pest activity or water damage. Label everything with contents and processing date using waterproof markers.

Check preserved foods regularly for signs of spoilage like bulging lids discoloration mold or off-odors. Remove rust-spotted dented or damaged containers immediately. Rotate stock using “first in first out” method to ensure optimal freshness.

Common Preservation Mistakes to Avoid

Proper food preservation requires attention to detail and adherence to tested methods for optimal safety and quality.

Canning Safety Errors

Never skip testing jar seals or reuse disposable lids during canning. Avoid adjusting processing times or temperatures from tested recipes as this compromises food safety. Don’t use overripe produce or damaged jars which can lead to seal failures. Processing low-acid foods in a water bath instead of a pressure canner creates dangerous botulism risks. Always measure headspace accurately and remove air bubbles before sealing jars to prevent false seals and spoilage.

Dehydration Process Problems

Cutting food pieces in inconsistent sizes leads to uneven drying and potential spoilage. Don’t skip pre-treatments like blanching vegetables or anti-browning solutions for fruits. Avoid overloading dehydrator trays which blocks proper airflow and extends drying time. Check food regularly during drying – over-dried items become brittle while under-dried foods can mold. Store dehydrated foods immediately in airtight containers to prevent moisture reabsorption that causes spoilage.

Conclusion: Making the Most of Your Preservation Efforts

Food preservation through canning and dehydration opens up endless possibilities for enjoying your favorite fruits vegetables and proteins throughout the year. By choosing the right foods and following proper techniques you’ll create a sustainable pantry filled with nutritious options.

Remember that success in food preservation comes from selecting quality produce using the right equipment and following tested safety guidelines. Whether you’re making jam preserving vegetables or creating dehydrated meal components your efforts will reward you with delicious homemade foods and significant cost savings.

Start small experiment with different foods and techniques and soon you’ll develop confidence in your preservation skills. Your well-stocked pantry will become a source of pride and practical sustenance for you and your family.