Preserving

When you are looking at preserving food there are two major options: blanching or canning. Blanching is a short-term pretreatment where food is briefly boiled or steamed and then plunged into ice water to halt enzyme activity, primarily before freezing or drying. Whereas, canning is a long-term preservation method that sterilizes food in sealed jars using high heat (water bath or pressure) to kill bacteria, allowing shelf storage for 1-5 years. You need some good resources -