Preservation

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Preservation of dumpstered food is important.

Dumpster diving sometimes results in large quantities of food being retrieved, so unless you're hosting freegan dinners or have many mouths to feed, learning some basic food preservation methods can save the dumpstered produce from getting old quickly (and keep your home smell-free as well).

• Surplus citrus fruits (e.g. oranges, lemons, mandarins, etc.) can be peeled and put in a freezer. They'll be ready for blending or juicing when you take them out and defrost.
• Bananas can also be peeled and put to freeze. If you blend them already frozen you can easily make delicious vegan ice-cream. Defrosted bananas are good for making smoothies with other fruits.
• Keeping bananas fresh? It's easy!
• Surplus fruit can also be dried: in winter, use oven; in summer, a variety of methods for drying fruits in the sun can be used.
• Eggs can be preserved by various methods, including freezing the pulp
• Bread can also be frozen to prevent mold.
• Carrots, cauliflowers, beetroots and so on can be preserved as pickles.
• Cabbage can be preserved by making sauerkraut. Sauerkraut is made by a process of pickling called lacto-fermentation that is analogous to how traditional (not heat-treated) pickled cucumbers are made. Fully-cured sauerkraut keeps for several months in an airtight container stored at or below 15°C (59°F). Neither refrigeration nor pasteurization is required, although these treatments may prolong storage life. Sour berries such as cranberry, or bits of finely chopped vegetables and fruit, such as carrots or apples, may be added prior to fermenting to enhance flavour. Beets also may be added to give the cabbage a red color.
• You can easily make jam or marmelade out of most fruits, especially good are berries. You need about 500g of sugar for 600g of fruits. Just blend the fruits and cook them with half of the sugar for a few minutes, add the rest of the sugar and cook until thick enough. Fill your jam immediatly in a clean glass jar and close it tightly.
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