4 Ways to Preserve Food Without Special Equipment

The Key Factor of Preserving Without Special Equipment

I wanna hit on the safety of this first because some methods like freeze drying strawberries do require special equipment for safety purposes. Even simpler methods like making home-canned jams & jellies require some tools. 

But preserving food doesn’t have to mean investing in specialized tools. You can safely preserve many foods with basic equipment you probably already have, girl, so let’s start where it’s easy right? Like you can start preserving right away using just your refrigerator, freezer, or oven. You just need to know how to do it properly. And if you didn’t think that was a thing, ahahaha it is.

1. Refrigeration and Cold Storage

One of the easiest ways to keep food fresh is by storing it correctly in the refrigerator. This might seem basic, but the right storage techniques can prevent spoiling & help your foods last longer (especially produce).

First, you’ll need to start with fresh food. Don’t think that the refrigerator is going to be the savior here when you toss in some already-turned-south food. But if it hasn’t, you can toss most things into your crisper drawer.

If you’ve got something like greens, store them in containers with some paper towels so they don’t wilt.

Herbs? Stick them in glasses of water to keep them fresh & submerge things like carrots, celery & citrus (limes, lemons) in water.

Next, you can use the fridge to cool down small portions (like leftovers) quickly. This will keep bacteria from being able to reproduce so quickly because most don’t like cool temps. 

Lastly, you should check the temperature to make sure it’s set to between 32°F & 40°F. Same reasoning as above, cooler temperatures prevent most bacterial growth from multiplying.

2. Freezing Basics Without Special Tools

Freezing is another excellent method for preserving food without much equipment. It works best for fruits, vegetables & even leftover meals. In fact, I love freezing these into individual portions for a super easy fall back some random day when I’m not feeling cooking anything from beginning to end. Silicone trays like Souper Cubes makes it easy too. And you don’t have to vacuum seal the food for the freezer (highly rec, btw), but that would make it last longer.

Regardless, freezing is by far my favorite preservation method despite the drawback of depending on electricity/power. Here’s how you do it:

1. Prep for the freezer: Blanch vegetables quickly in boiling water, then cool them in ice water. This step helps preserve color, texture & flavor – all of which you want for as long as naturally possible.
2. Packaging tips: Use freezer-safe bags or containers. If you’re preserving without specialized equipment, manually press out as much air as possible. Or use a straw to pull out as much air as possible. Remember to always label things at least with the date it was made so you know how old it is. Stored properly, most meals last at least 3 months or more while most produce can last 6 months or more. Meats hold up well for about a year or so (when stored airtight).
3. Efficient organization: Arrange items flat or stack them for easy access, helping you manage space & prevent freezer burn. Plus, flat freezing also means quick defrosting!

3. Simple Drying & Dehydration

Your herbs, fruits, or vegetables by be preserved without specialized equipment via drying them :

You can air-dry herbs really easily by bundling them & hanging them in a well-ventilated area away from direct sunlight. I used to hang bunches of herbs from our thermostat in our last apartment. Within a few days, the dried herbs are ready for storage. Or oil/vinegar immersion (my favorite of which is making an oregano oil which is like the TRUTH for colds & illnesses).

I simply cover the dried herbs in high quality olive oil (though you can use others too like maybe grapeseed or almond, avocado, etc.). This filled jar (whatever size, though if do use smaller jars if I don’t have a ton of dried herbs) sits in the back of my darkest cabinet for about 3-6 mo before we begin using it.

Oven-drying is another way to go except that it takes infinitely longer than you think. Slice fruits or veggies as thin as you can get them before putting them on a baking sheet in the oven at the lowest your temperature will go. You’re shooting for ~170°F though preferably less. So keep the door slightly open to allow moisture to escape. Then check every couple of hours for doneness. (If you can spring for an electrical dehydrator, I found my Nesco FD-50 at a thrift store!)

4. Basic Pickling with Minimal Tools

Refrigerator pickling is a low-cost, minimal-equipment way to preserve fresh produce with just jars, vinegar & salt. And if you’re into pickles (which I’m definitely not), this is a great way to slide into preserving food without special equipment.

Quick pickle basics: The gist of it is that you’ll place cut vegetables (like cucumbers, carrots, or onions) in a jar with vinegar, salt & any spices you like. While I’m not a fan of traditional pickles, I do enjoy pickled onions. Pickled eggs might be something worth looking into too. The brine (the liquid solution of vinegar/spices/salt) is what gives this lil method variety. The 24-48 hours in the fridge is what makes this quick. Use the time as a scale to adjust for the strength you want.

Short-term storage: Now remember, these are a quick preservation method without long-term canning & that means they will not be shelf-stable. However, they will last a few weeks in the fridge!

Safety Tips for Preserving with Minimal Tools

These methods require less equipment but they aren’t short on food safety. And all you really need to keep in mind is to preserve fresh produce ASAP. Wash it thoroughly & let it drain/dry completely before storage. This extends the shelf life too. Store food at the right temperature. Keep your refrigerator & freezer at the recommended temperatures so they actually do the job they’re meant to do – keep food fresh for longer. 

Watch for spoiling. If you see mold, discoloration, or find any off smells…if it’s fuzzy…if it jiggles or moves in any unnatural way…🤨 discard it. Compost or trash accordingly. (Meats are best disposed of in the trash, IMO as they can attract animals before they fully decompose in a compost bin. Especially an open compost bin.)

Use clean storage containers, surfaces & utensils which might seem obvious, but remember, your intention is for semi-long term storage or preservation. This isn’t just a layover til you get around to actually doing the thing.  

Key Take-Aways

Preserving food without specialized equipment doesn’t haven’t to be a barrier to entry anymore. In fact, it makes preserving your own food really simple & builds a level of confidence that encourages further growth.

Start right where you are by making use of your refrigerator for quick pickles (like cucumbers, carrots, eggs or onions). Start storing food or even whole meals in your freezer as airtight as you can get it (a straw can work wonders). Use your oven on the lowest setting to dehydrate fruits, veg & herbs for all sorts of delicious snacks & recipes.

And once you’re ready for the next stage, you know where to find me.
Related Blog Post: How to Make a Plan for Preserving Food at Home

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