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Goshen Exchange

PreservationLesson 1 of 7

Preservation: the Basic Plan

Basic Plan About 15 min read (estimate)New to you
Draft layout

Lesson text coming soon. This page shows how the lesson will be laid out.

What you’ll learn

  • First thing you'll learn (coming soon)
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The short version

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What preservation covers

Lesson text coming soon.

Sources: Extension service or agency
  • Extension service or agency. Source title coming soon

How it fits on your land

Lesson text coming soon.

Diagram coming soonDiagram 1
Figure 1. Diagram coming soon.

The order to do things in

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Diagram coming soonDiagram 2
Figure 2. Diagram coming soon.
Sources: Expert practitioner
  • Expert practitioner. Source title coming soon

Staying safe

Sources: Publisher
  • Publisher. Source title coming soon

Resources

  • ResourceExtension fact sheetLink coming soon.Coming soon
  • ToolWorksheet or calculatorLink coming soon.Coming soon

By zone

Written for the North Carolina Piedmont, Zone 7b. How timing and methods shift in other zones is coming soon.

Zones 3–6
Colder-zone notes coming soon.
Zones 7–8
Our home zones. Notes coming soon.
Zones 9–10
Warmer-zone notes coming soon.

Where this comes from

Every fact in this lesson was checked against 3 published sources: 2 from extension services, the USDA and research journals and 1 from experienced growers and practitioners. Each section lists its own at the bottom.

See all 3 sources
Expert practitioner
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Extension service or agency
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Publisher
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What to do first

  • First thing to do (coming soon)
  • Second thing to do (coming soon)
  • Third thing to do (coming soon)
  • Fourth thing to do (coming soon)

Go deeper

Each Breakout Plan takes one part of preservation further. Read them in order or pick the one you need.

  1. Water-bath and pressure canningWhich foods need which canner, adding acid, altitude, and the safety rules that matter.Start
  2. DehydratingFruit, herbs, jerky, and solar dryers.Start
  3. FermentingKraut, pickles, and kombucha.Start
  4. Root cellaringTemperature, humidity, and what stores next to what.Start
  5. Curing and smokingBacon, ham, and a backyard smokehouse.Start
  6. Dairy and cheeseFrom the milk pail to butter, yogurt and hard cheese.Start

Made it to the end? I’ll keep track for you on this device.