Canning vs. Fermenting Food - Which Is Better?

When canning vegetables, the emphasis is on sterilization. The ingredients are placed within the jar with the lids on, and then they are processed with high heat to cook the food and seal it in the jar.

In some recipes, jars are canned by submerging them in boiling water and allowing them to cook for a certain period of time. Other recipes require a pressure cooker, which combines the use of heat and pressure to cook and seal the jars.

These foods can be kept for several years, because there is little to no bacterial activity. When the ingredients are cooked at such high temperatures, any living organisms in the food are also killed.

While this makes the food safe to eat months in the future, it can be argued that the same process kills off beneficial organisms that the body can make use of. In other words, the nutritional value is diminished.

With fermentation, the ingredients are also placed within a jar, but instead of cooking the food, the jars sit at room temperature and the natural sugar in the vegetables is encouraged to start of process of ‘lacto fermentation’.

The vegetables are cut or sliced to release the water and natural sugars inside, then placed at the bottom of the jar. Salt and spices are added. Once everything is completely submerged in liquid, salt, and spices, the container is covered and kept away from sunlight.

The advantage to fermenting food is that the nutrient levels of the foods stay high. In fact, many times the nutrients are increased during the fermentation process. Additionally, the live cultures within the fermented foods are good for your health. They promote a healthy gut and strengthen the immune system.

Of course, there is more to learn about each process, but this is a quick primer on the two methods. Now that you know the difference between the two types of food preservation, you can make an informed decision.