Last week we explained how and why we’re storing less food than we thought we would. This week we share what we’ve learned about how to store food effectively and economically. We talk about canning, freezing, drying, and using the root cellar. Because we’ve committed to keeping our deep freeze powered up even if our utility service gets disrupted, we’ve learned that freezing works better for us than canning for most foods. It’s faster, it’s easier, and it doesn’t require generating loads of heat in the hot summertime the way canning often does.