The 11 Most Common Preservation Methods and Techniques
00:00 – Intro
00:42 – Pickling
03:13 – Drying
04:42 – Salting
06:03 – Fermentation
09:02 – Canning
10:22 – Smoking
13:01 – Sugar Preservation
15:17 – Freezing
16:49 – Alchohol Preservation
17:41 – Oil Preservation
18:33 – Root Cellaring
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Video Credits
Creator, Host – Mike G
Editor- Hayden Hoyle
Assistant Editor – Cooper Makohon
Creative Producer – Joshua Greenfield
Motion Graphics – Raphael Oliveira
What brand is that dehydrator ?
I’ve never seen a machine like that 😮 it turned it into powder within seconds!!! Where can I get one?!
That smoked egg reminds me of onsen eggs – eggs cooked super slowly in the hot water of onsen
Hiya can you reuse those freezer vacuum bags you use ?
Can you freeze them??
I heard that it’s best to take the rings off the canning jars once they have cooled and sealed to store the jar of food. That way you know if the seal was not successful otherwise the ring is just holding the lid down making the jar of food potentially risky. Someone that is experienced with canning might be able to comment further.
hello I just want to ask if you try to preserve using matured coconut meat?
is white vinegar 5% acid?:O
You neglected to include lard preservation… What about that?
with sugar preservation theres also using honey to preserve
This is so attractive
I’ve preserved peeled garlic in raw honey. Amazing mellow taste!
I made a Burmese green-tea salad, but with a different pickling technique, which might have been included in your presentation. Salad ingredients: green tea (Dragon Well), cabbage, onions, garlic, ginger, lemon/line juice, and chili pepper—all fresh. To this I did not add salt water. I added salt only! Except for the green tea, I coarsely chopped all the ingredients in a food processor, tossing everything in a big bowl. (fyi: I steeped the tea 3x in boiling water, tossing the water each time). I added a good amount of salt to the bowl. The brine is created as liquid seeps out of the veggies after about 20 minute. Except for the lemon/lime juice, I added no liquid. Long story short: plenty of liquid is created! I placed glass puck weights at top of jars, same as you did. Then set the jars in a cool dark place for 3 days. Very gut friendly, the salad good for a month.
I’m still not clear – we put a loose lid on it when we first do it to allow air to escape but when do we put it in air tight jars?
The lacto fermentation was just salt water?
Doesn’t lacto fermentation involve milk? What is the difference with pickeling?
Man, you have the life I can only dream of
this guy is definitely not a vampire
This is an amazing video Thankyou God bless you
11 items in 19 minutes! You’re a terrific teacher that saves me time! ❤
Why cant you use a pressure cooker to properly can? Awesome video! just curious why you say this as my grandma has used a pressure cooking forever to can all kinds of stuff.
YOU ROCK🎉
Love for garlic….❤❤
This is how we grow up. And, yes no refrigerator on the country side. IDK how my grandma did it, but I know she put her jars in the basement and kept them forever!!
❤❤❤
wow, Mike, this is crazy good! Like a folk school
LOVE,LOVE,LOVE!
for drying, how is that achievable without a dehydrator? is it possible to do in an oven without just burning/cooking the vegetables
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Thanks for this. Now I’m thinking that I can do this. ❤
Amazing procedure ,pickling, Thanks again for sharing 😊
Yoh it’s really interesting
Say, do you have a video on yogurt making? i’m very interested to see you do this
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I love this channel ,thank you man! 😊
Solid video. Love the presentation. I love how you show yourself pulling the fruits and veggies out of the ground. I would never know what some of these look like in their raw form otherwise
Help my tle teacher showed this to us
Thankyou
since when is pickling has to be in the fridge or only a few months.. so wrong on that one! I have pickeled vegetables from 2 years ago that my family still eats.
Thank you for all your videos 😊🤍👍 so all fermentations doesn’t produce alcohol right? Only some?
Love this!!!
When you ferment food. How can you be certain than its the lacto bacteria that are proliferating as there would be many different types of bacteria on food from the soil, most of which would be anaerobic?
What is the name of the blender? Also, where can I get the oven and blender?
I loved this video! Just the kind of instruction I needed to get the point of it all !
I was blown away by the stunning visuals at [1:15]! 🌿 The way you showcased the farm setup at [3:45] was incredibly detailed and inspiring. The [specific farm activity] at [5:30] was especially fascinating—great job on explaining the process so clearly! 👍🌾
Great job,TY
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Appreciate the speedy delivery with no time-wasting.