Preserving Food on a Budget: Getting Started with What You Have

Ready to turn your garden’s bounty—or that farmer’s market haul—into something delicious and wholesome? There are plenty of ways to preserve food: canning, drying, freezing, and more. And few things are more satisfying than a pantry stocked with your own homemade goods. But if you’re just starting out, it can feel a little overwhelming. The good news? Getting started is easier than you think.

In fact, some of the easiest and cheapest ways to preserve food use stuff you probably already have in your kitchen. Think freezing leftover herbs or drying fruit slices in the oven. Preserving food on a budget is totally doable—and honestly, kind of fun.

Start Small

Canning jams

No need to go overboard with crates of produce or shelves of gear. Starting small keeps things from getting overwhelming.

Maybe it’s just a few jars of jam. Or drying some herbs from your windowsill garden. That’s how a lot of people begin. Just grab a stockpot, a couple of jars, and the urge to save a little something for later.

Use What You’ve Got

water bath canner

Most kitchens have more preserving tools than we realize. That big soup pot? It can stand in for a water bath canner. Mason jars work great for storing dried herbs. Ice cube trays are perfect for freezing small portions of broth or pesto.

You don’t need a whole new setup. You just need to look at what you already have with fresh eyes.

Freezing: The Easiest First Step

Freezing is probably the simplest way to preserve food, especially if you already have a freezer. A lot of people keep a little basket or bag inside just for odds and ends—extra berries, chopped peppers, cheese bits, bananas that are too brown to eat but perfect for banana bread.

Doing a little prep ahead makes cooking later way easier. You can chop onions or bell peppers, freeze them flat in bags, and just break off a chunk when you’re ready to cook.

Drying Food the Simple Way

dried herbs above sink

Drying food doesn’t need to be high-tech. You can use your oven, a sunny window, or even just hang herbs up to dry in your kitchen.

For herbs, a piece of string and a curtain rod work great. In a few days, they’ll be dry and ready to store—and your kitchen will smell amazing.

For fruits and veggies, a low oven works just fine. Apple slices, cherry tomatoes, mushrooms—just lay them on parchment and dry them slowly. It takes time, but not much effort.

Can It—One Batch at a Time

Canning is a great way to preserve food, but it’s best to ease into it. Water bath canning is a perfect starting point. It works well for things like jams, jellies, pickles, and tomato sauce.

If you end up enjoying it, then that might be the time to look into a pressure canner. That’ll let you can low-acid foods like veggies, beans, and meat. But there’s no rush. Water bath canning alone can go a long way.

(Just make sure to follow USDA recommendations when you’re canning—safety first!)

Preserve More Than Just Produce

Preserving food isn’t just for garden season. It’s a great way to stretch your grocery budget any time of year.

Turn a rotisserie chicken into broth. Freeze leftover rice in muffin tins. Chop and freeze a bulk bag of onions before they go soft. Even leftover tomato paste? Spoon it into little blobs and freeze it for later.

It’s all about thinking, “Can I save this for another meal?”

Handy Tools That Don’t Cost a Ton

knife with cutting board

A few simple tools can really help—and most of them are pretty affordable:

  • A good knife and a solid cutting board
  • Silicone mats for oven drying
  • Ice cube trays or muffin tins for freezing portions
  • Reusable freezer containers or bags
  • A marker to label everything (so you’re not guessing later)

Keep It Simple

Preserving food doesn’t have to be complicated. It doesn’t have to be pricey either. With a few basics and a willingness to try, anyone can build up a little stash of food—one project at a time.

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