4 ways to preserve fruits and vegetables

In this brief guide, we are going to answer the question “4 ways to preserve fruits and vegetables” and discuss 4 ways to preserve fruits and vegetables along with the advantages and disadvantages of each method.

4 ways to preserve fruits and vegetables

4 commonly used methods to preserve fruits and vegetables are:

  1. Freezing
  2. Dehydrating
  3. Pickling
  4. Canning

The method of preservation depends on the fruits or vegetables to be preserved. 

Methods such as dehydrating and pickling have been done for ages while freezing and canning are modern preservation methods.

All fruits and vegetables can be preserved for up to some extent using one or more of the above methods.

Preserving fruits and vegetables by freezing

Freezing is the most widely used method to preserve fruits and vegetables since it can be done easily at home by anyone. 

Freezing food reduces the enzyme activity in food that causes spoilage. Freezing also crystallizes the water in the food so microorganisms cannot use it for growth.

Freezing itself does not significantly reduce the nutrient content of food. However blanching before freezing and defrosting will cause the loss of some nutrients, mainly water-soluble nutrients such as vitamin C.

Most fruits and vegetables can be frozen either raw or after being blanched.

Fruits and vegetables that must not be frozen include:

  • Raw potatoes
  • Onions
  • Garlic
  • Cucumbers
  • Celery
  • Pepper

Preserving fruits and vegetables by dehydrating

Dehydrating is one of the oldest methods of food preservation. Dehydrating works by removing the water from food, thereby reducing the growth of microbes that cause spoilage. Dehydrated food has a long shelf-life and can be stored for up to 5 years under the proper conditions.

For dehydration, the moisture can be removed by several methods such as sun-drying, heating at a low temperature setting in an oven or using a food dehydrator.

Some commonly dehydrated fruits and vegetables include:

  • Bananas
  • Apples
  • Sweet potatoes
  • Zucchini
  • Mangoes

Preserving fruits and vegetables by pickling

Pickling is a method of preserving food by immersing in a solution of acidic brine or vinegar. Pickling adds a distinct flavor to food and pickles are used as side dishes and garnish in many cuisines.

Properly produced pickles can be stored for about a year. However, they must be refrigerated after being opened.

Some commonly pickled fruits and vegetables include:

  • Limes
  • Cucumbers
  • Kamias
  • Mangoes
  • Radishes

Preserving fruits and vegetables by canning

Canning preserves food by killing the microorganisms that cause spoilage. Canning can be done at home using the correct equipment and proper sterilization of jars but it is time-consuming and needs practice.

Canned foods are shelf-stable for years and do not need refrigeration until they are opened. However, the heating process during canning reduces the nutrient content of food.

Some commonly canned fruits and vegetables include:

  • Beans
  • Tomatoes
  • Pineapple
  • Mushroom
  • Corn

Advantages and disadvantages of preservation methods

  1. Freezing 


  • Freezing is the fastest preservation method and mostly requires no preparation time except when the food has to be blanched or cooked before freezing. 
  • Freezing also does not require added preservatives.


  • Freezing changes the texture and flavor of certain fruits and vegetables.
  1. Dehydrating 


  • Dehydration requires little to no preparation time.
  • Dehydrating food retains the nutrients and there are no added preservatives.  
  • Most dehydrated food can be easily eaten as a snack without further preparation.


  • Time: The main disadvantage of dehydration is the long time taken for the dehydration process. The process of dehydrating may take from a few hours up to a day depending on the method used. The fastest and most reliable method is to use a food dehydrator. 
  • Change in texture and appearance of food: dehydrating fruits will significantly alter their texture and flavor. 
  • Pickling:


  • Imparting a new flavor: most pickled fruits and vegetables have a distinct flavor that is more appealing.
  • Pickled fruits and vegetables are a good source of nutrients.


  • Since the flavor of the fruits and vegetables permanently changes, they cannot be substituted for fresh ones in a recipe.
  • The high content of salt may increase blood pressure, so pickles must be eaten in moderate amounts.
  • Canning:


  • Long preservation time.
  • Fruits and vegetables that cannot be preserved by other methods can be canned.


  • Loss of taste: fresh fruits and vegetables always taste better than their canned counterparts.
  • Loss of nutrients: canning also reduces the vitamin and mineral content of fruits and vegetables by 65%
  • Technical difficulties: canning is a time-consuming process and the right knowledge and equipment are needed for the best results.


In this brief guide, we answered the question “4 ways to preserve fruits and vegetables”. We discussed 4 ways to preserve fruits and vegetables and looked at the advantages and disadvantages of each method.

If you have any questions or comments, please let us know.



Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.