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Preserving food

(article, Culinate staff)

With the bounty of summer comes preserving: freezing, canning, and drying.

In May, Mark Bittman shared his good ideas for freezing foods. And a recent blog post on the Rachael Ray website offers some helpful tips as well. Both pros agree that most vegetables benefit from being blanched first. 

When it comes to canning foods, [/articles/firstperson/valentinesdaypie "Marisa McClellan" newpage=true] keeps an entire blog devoted to the topic; her canning resources offer further help. 

Finally, for information on drying foods, an article on Mother Earth News is a good place to start. The extension service at the University of Illinois at Urbana-Champaign also offers drying basics. 

(Have your own go-to sites for food preservation tips? Leave URLs in the comments.)