Preservation station

DIY canning and preserving food

Once a staple in Oklahoma kitchens for economy and health, food preservation techniques are enjoying resurgence in the DIY economy.

Yet, there is more than nutrition and finances that drives this growing food trend—it’s fun, crafty, and means you can have the local seasonal foods you love (read: Porter peaches, strawberries from your garden, etc.) year-round. 

“There is a deep desire to connect with food and to experience the sense of accomplishment gained conserving foods with and for loved ones,” said Tchinina Rayburn, farm manager for Three Fruits and a Veggie Organic Farm in Osage, OK.

On their organic farm, Rayburn conducts canning classes through her participation in the Oklahoma Agri-Tourism program’s Jam and Jelly Trail. May through August, visitors can experience 47 different farms, ranches and orchards to pick food or create food products, such as Tchinina’s Blackberry Jam.

Canning, or preserving, uses either a hot water bath or a pressure cooker to eliminate deadly micro-organisms through a vacuum method. 

Although canning can preserve any food, Rayburn suggests trying a jam recipe first as jellies, preserves, butters and marmalades can be more intensive and challenging. 

“Jam uses fruit or vegetable juice so the preparation time is less intensive,” Rayburn said. Jams are formed through the use of pectin, a natural gelling agent found in most grocery stores. 

Learning food preservation techniques can be intimidating, especially to new cooks. Enter Judy Allen and Valarie Carter, co-creators of “The Can Do Kitchen.” 

“We believe the best meal is the one you cook yourself,” Carter said. “Creating delicious foods for those you love can be achieved efficiently, economically and without the need for a culinary degree.”

Allen and Carter recommend freezing because this approach does not require any special or bulky equipment, as canning does, and freezing allows food to retain its original, fresh qualities. 

“Buying produce such as tomatoes, peaches, blueberries and other produce in bulk during peak season is economical,” Carter continued. “With the abundance of local farmer’s markets, freezing is the best way to extend the benefits of Oklahoma’s relatively short growing season.”

To freeze produce, you’ll want a large pot of boiling water for par-boiling, a process where foods are immersed into boiling water, cooking the food slightly. Then, the food is removed and plunged into ice water to halt the cooking process. This allows produce such as corn, squash and greens to retain their beautiful colors. Next, slice and place food in freezer bags, mark with date and food type, and freeze.

(For certain produce such as blueberries, cherries and peaches, you can skip the par-boiling and go straight to freezing.)

Recently, Allen and Carter preserved slightly over-ripened tomatoes, which they reduced through oven-roasting. Roasting alters food color; in this case, the tomatoes turned an autumnal golden-brown. “We then pureed the tomatoes and placed them in freezer bags,” Carter said. 

With so many options available and the rich supply of resources locally, preserving your dinner has never been easier or more delicious.

Roasted Winter Squash Purree

​By Judy Allen and Valarie Carter

Heat oven to 400 degrees. Cut one large butternut squash or pie pumpkin in half and remove any seeds using a spoon. Smear the cut sides with olive oil, season with kosher salt and freshly ground black pepper (omit salt and pepper if using for sweet recipes). Using a rimmed baking sheet, place squash cut side down. Cook about on hour. Remove from oven and slightly cool. Scoop the flesh from squash into a bowl then mash to desired consistency. Use immediately in your favorite recipe or cool completely. Store in refrigerator for up to four days or freeze in plastic containers for up to three months.