Food Preservation in the Microwave

Microwave preservation has limitations and opportunities.

Some microwave manufacturers provide instructions for blanching vegetables.

A microwave oven cannot be used to safely process fresh vegetables for home canning.

Reasons canning cannot be done in the microwave.. Metal lids can't be used in the microwave oven.
Low-acid foods must be processed in a pressure canner to be heated to a temperature of 240° degrees Fahrenheit. This high temperature is needed to kill organisms that might cause serious illness or even death. The microwave oven will heat these low-acid foods to boiling which is only 212° degrees Fahrenheit
If you're preserving fresh vegetables by freezing, it is not a good idea to blanch vegetables in the microwave oven. Research has shown that some enzymes in the vegetable may not be deactivated. Some microwave manufacturers provide instructions for blanching vegetables.
If you do want to try microwave blanching, be sure to use small amounts of vegetables at a time.

Microwave blanching will not save time or energy.

You can use your microwave oven to:

• Cook jelly, jam, relish and pickles.
• You can also use the microwave oven to dry citrus peel and a few herbs, but it will not dry meats, fruits, or vegetables.

Why you cannot dry food in a microwave.

There is no way for the moisture to escape from the oven, so the food reabsorbs the moisture as quickly as it is taken from the food. The food is over cooked, not dehydrated.

For more information on microwave—food preservation, contact your local county Extension office.