3 of the Easiest Food Preservation Methods for Beginners (Start This Week)

Learn 3 easy food preservation methods for beginners—freezing, drying, and fermenting. Start preserving food at home this week with simple steps.

Whether you’re brand new to the kitchen or you’ve been at it a while, food preservation can seem like a whole new vault of skills to crack open. There’s so many different methods, it can feel complicated. And some just sound downright old-fashioned. But in reality, food preservation is a time-tested practice that still carries its value today.

You don’t need to jump right in to pressure canning to be able to preserve food, though. These three simple methods of food preservation – freezing, drying, and fermenting – will get you off to a great start. They are the easiest and most practical for beginners, plus they can be used on a wide range of foods.

Why Start Preserving Food?

Saves money. Buy in bulk or preserve your very own harvest – either way, it’s a great way to keep costs down.

Reduces waste. Extending the shelf life of foods gives you more opportunity to use them up, in turn minimizing waste.

Builds self-sufficiency. Food preservation is a skill that will help you be less reliant on grocery runs and more self-sufficient.

Helps you stock a simple pantry. Preserving food will help you keep goods on hand at all times.

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

1. Freezing (The Easiest Way to Preserve Food Fast)

Why It’s Great for Beginners

Freezing is one of the simplest ways to preserve food. It requires very little prep and keeps food fresh for months with minimal effort.

Best Foods to Freeze for Beginners:

• Berries
• Meat (raw or cooked)
• Bread (sourdough, quick breads and muffins, flatbread)
• Cooked meals or leftovers

How It Works

Freezing slows down bacteria growth by lowering the temperature, helping food stay safe and fresh for longer.

Quick Start Steps for Freezing:

1. Portion your food. Divide food into meal-sized portions. If you want to be precise, a kitchen scale is a must.
2. Package your portions. Place food in airtight bags, containers, or wrap with freezer paper.
3. Remove as much air as possible. This step is essential to prevent freezer burn.
4. Label and freeze. Don’t forget to label and date your packages.

How Long Does Food Last in the Freezer?

Most foods last anywhere from 3 to 12 months in the freezer when packaged well.

Freezing Tips for Beginners:

• Flatten freezer bags before storing – they stack better and save space.
• If you’re freezing meat, use a bag and then wrap in freezer paper. The paper helps prevent freezer burn.

2. Drying / Dehydrating (Low Effort, Long Shelf Life)

Why It’s Great for Beginners

Drying or dehydrating is a simple and forgiving preservation method. It’s also a great way to preserve small amounts at a time, like extra herbs or fruit that might otherwise go to waste.

Best Foods for Dehydrating at Home:

• Herbs (oregano, thyme, mint)
• Fruit Slices (apples, bananas, peaches)
• Jerky (like this savory Venison Jerky)

How It Works

Drying or dehydrating simply removes moisture from food to inhibit the growth of bacteria and other spoilage-causing microorganisms. Methods involve air-drying, low-temperature oven drying, or using a food dehydrator.

Quick Start Steps:

1. Prep your food. Wash and dry thoroughly. Slice fruits or vegetables into thin, even pieces for consistent drying.
2. Choose your method. Use a dehydrator, your oven on low heat, or air-dry (for herbs).
3. Dry the food. Spread pieces in a single layer and allow them to dry slowly until all moisture is removed.
4. Check for doneness. Food should feel dry and not sticky. Herbs should crumble easily; fruit should be leathery.
5. Store properly. Let cool completely, then store in airtight containers in a cool, dark place.

How Long Does Dried Food Last?

Shelf life varies based on the type of food, but in general, dried foods last 6 months to a year, some even longer.

Drying/Dehydrating Tips for Beginners:

• Start with herbs – they’re almost foolproof

3. Fermenting (The Simplest “Old-School” Method)

Why It’s Great for Beginners

Fermenting might sound intimidating at first, but it’s actually one of the simplest and most traditional ways to preserve food. At its core, it only requires a few basic ingredients – usually just vegetables, salt, and time. Sourdough is different, but also a form of fermentation. If you’ve been wanting to make your own sourdough starter, be sure to check out Easy Sourdough Starter Recipe for Beginners.

Best Foods to Ferment for Beginners

• Cabbage (sauerkraut)
• Cucumbers
• Carrots

How It Works

Fermentation preserves food by using lactic acid bacteria in a process that creates an acidic, oxygen-free environment that inhibits spoilage. The salt in the brine further inhibits harmful bacteria and helps maintain a crunchy texture.

Quick Start Steps:

1. Prep vegetables. Wash veggies and cut into spears (carrots and cucumbers) or finely chop (cabbage).
2. Prep brine. For cabbage, sprinkle salt over cabbage, let rest, then massage until liquid releases. For cucumbers and carrots, simply dissolve the salt in water.
3. Pack into a jar. Press tightly into a clean jar so the vegetables are submerged in their own liquid.
4. Keep everything submerged. Use a weight or press down daily to keep veggies below the liquid.
5. Let it ferment. Cover loosely and let sit at room temperature for a few days to a week.
6. Taste and store. Once it tastes how you like, move it to the fridge to slow fermentation.

Brine Percentages for Fermenting Vegetables

Different vegetables require slightly different salt-to-water ratios. For example, cabbage and carrots typically do well with a 2% brine, while cucumbers need a higher salinity of 3.5 to 5%. Here are some quick-reference ratios:

• Cabbage: 2% brine. For every 100 grams of cabbage, use 2 grams of salt. If you need to add extra brine to your jar, dissolve 2 grams of salt in 100 grams of water.
• Carrots: 2-3% brine, depending on taste preference. Dissolve 2-3 grams of salt per 100 grams of water.
• Cucumbers: 3-3.5% brine (due to their high water content, cucumbers need more salt). Dissolve 3-3.5 grams of salt for every 100 grams of water.

How Long Does Fermented Food Last?

When properly stored in the refrigerator, fermented vegetables usually last 4-6 months or longer, although quality declines after about 6 months.

Fermenting Tips for Beginners:

• Use chlorine-free water for fermentation. Chorine can kill beneficial bacteria.
• “Burp” the jar after a day or so to release any pressure
• Place jar on a plate during fermentation – it might leak some brine.

Which Food Preservation Method Should You Start With?

The method you choose to start with depends on what your main goals are. Want the easiest or fastest? Freezing is for you. Want shelf-stable pantry items? Try drying or dehydrating. Want to hone your traditional skills? Fermenting is the way to go.

Start with just one method to build your confidence, and go from there. Preserving food may sound intimidating, but these three methods make it accessible for anyone willing to try.

Simple Starter Plan (Try This Week)

If you’re new to food preservation, the easiest way to start is by keeping it simple. You don’t need to try everything at once – just pick one method and give it a try.

Here’s a realistic plan you can follow this week:

• Freeze something you already have
  Portion out a pack of meat, berries, or leftovers. Package, label and store in the freezer.
• Dry a small batch of herbs
  Hang a bundle of fresh herbs or use your oven on low to dry what you won’t use right away.
• Start a simple ferment
  Try a small jar of sauerkraut with just cabbage and salt – it’s one of the easiest ways to learn.

Focus on small wins. Even preserving just one food is a step toward building a more self-sufficient kitchen. Before you know it, these simple habits will start to feel like second nature – and your pantry will reflect it.

Start Simple and Build Your Food Preservation Skills

Learning how to preserve food doesn’t have to be complicated or overwhelming. Like most homesteading skills, it’s something you build over time – one small step at a time.

You don’t need to master every method or fill your pantry overnight. Start with what feels easiest, whether that’s freezing a few extra meals, drying a handful of herbs, or trying your first simple ferment.

These small efforts add up quickly. As you gain confidence, you’ll find yourself naturally expanding your skills and preserving more of what you have on hand.

The most important thing is to begin. Pick one method, try it this week, and let that be the start of something lasting in your kitchen and home.

Frequently Asked Questions About Food Preservation

What is the easiest food preservation method? There are several easy methods of food preservation, but freezing is the most straightforward, especially for beginners.

Do I need special equipment to preserve food? The short answer is no. A food dehydrator can come in handy when you want to dry larger batches, but the oven method works great as well.

How long does preserved food last? Depending on the method, preserved food lasts anywhere from a few months to a year, or more.