Preservation Batch Log
Record the details of each preservation batch — what you preserved, how much, which method, and the key process parameters. Over time, this log becomes your personal reference for what works in your kitchen and climate. It connects every jar, bag, and bottle back to your garden through Libre Grow's provenance tracking.
Version History
Version 1.0 Current
Effective: 2026-03-31Initial version
Procedure Details
Always use tested recipes from USDA, NCHFP, or university Extension sources when canning. Never modify canning recipes (acid levels, processing times, or ingredient ratios). Follow food safety protocols throughout.
You will need:
- Your preservation equipment (appropriate to method)
- A tested recipe from a reliable source
- Kitchen scales and measuring tools
- pH strips or meter (for fermentation/canning)
- Labels and permanent marker
- Your Libre Grow app or journal
Procedure Steps (Version 1.0)
Record the crop and variety being preserved. Note the source — your garden, a neighbour, a market.
Weigh and record the quantity of raw produce going into this batch in kilograms.
Select and record the preservation method — freezing, drying, fermenting, water bath canning, pressure canning, smoking, or salting.
Note the recipe or source you are following. For canning, this must be a tested recipe from USDA, NCHFP, or university Extension.
Record the key process parameters: temperature, time, pH (if measured), salt percentage (if applicable).
Check all equipment before starting — clean jars, functioning seals, calibrated gauge, sharp knives, clean surfaces.
Process the batch according to your recipe. Note any deviations or observations during processing.
Label every container with: contents, date, method, and any special notes (e.g., "hot pack" or "2% salt brine").
After processing, assess the result quality — seal integrity, colour, texture, aroma.
Record lessons learned — what worked well, what you would change next time, yield vs input.