5 Tried-and-Tested Techniques for Preserving Your Garden Harvest
One of the best things about gardening is the daily access to fresh, nutritious fruits, vegetables, and herbs. However, in the height of summer it is easy to become overwhelmed by a harvest that is more than you can consume, so it's important to learn how to preserve excess produce for later use.
There are many different methods of preserving fruits, vegetables, and herbs, but today we’ll be covering canning, freezing, dehydrating, pickling, and fermenting. These preservation methods allow you to enjoy your homegrown produce all year round and reduce food waste. Food waste is a problem for several reasons. Firstly, it contributes to environmental issues such as greenhouse gas emissions, as uneaten food in landfills decomposes and produces methane gas. Secondly, it wastes valuable resources such as water, energy, and labor used in producing, transporting, and preparing the food. Thirdly, it contributes to food insecurity, as there are many people who do not have access to enough food. Finally, it is a waste of money for individuals and businesses, as they are essentially throwing away the money they spent on the food. By reducing food waste, we can help address these issues and create a more sustainable food system.
Preserving excess produce not only helps reduce food waste, but it also allows you to save money by avoiding buying produce out of season. With a little planning, you’ll even be able to create heat and serve convenience foods for busy nights when cooking isn’t an option, giving you healthy options to choose from. Additionally, preserving produce allows you to enjoy the fruits of your labor long after the growing season has ended. It's also a great way to ensure that you always have healthy, homegrown ingredients on hand for your favorite recipes.
This post will give you a broad overview of the different ways to preserve foods, but if you’re interested in diving deeper into the specifics, let me know in the comments which method you’d like to learn more about.
Canning Homegrown Food
Canning is a popular method of preserving fruits, vegetables, and even meats. Canning is a great way to preserve high-acid fruits such as berries, peaches, and apples, as well as tomatoes and some types of pickles. Low-acid foods such as green beans, corn, and meat require pressure canning to prevent the growth of harmful bacteria.
The basic process involves heating the food in a jar to kill bacteria and create a vacuum seal. This prevents spoilage and allows the food to be stored for long periods of time. To get started with canning, you will need a few pieces of equipment, including a water bath canner or pressure canner, canning jars, and lids.
To prepare fruits and vegetables for canning, it's important to start with fresh, ripe produce. Wash and trim the produce, removing any stems, leaves, or bruises. Follow a trusted recipe for the type of food you are canning, as different foods require different processing times and methods. The best resource for this is The National Center for Home Food Preservation. Once the food is packed into the jars, process them in a water bath canner or pressure canner according to the recipe instructions.
To store canned foods, keep them in a cool, dry place away from direct sunlight. Check the seals on the jars regularly to ensure they are still airtight. Canned foods can last for up to one year, but it's important to use them within a reasonable timeframe to ensure optimal flavor and quality.
Click here for my full guide to learn how to water bath can food.
Freezing Your Garden Produce
Freezing is a convenient and easy method of preserving fruits, vegetables, and herbs. Freezing is an excellent method for preserving vegetables that you plan to cook later, as well as fruits such as berries, peaches, and mangoes. Most vegetables and fruits can be frozen, but some may require blanching (briefly boiling and then cooling in ice water) before freezing to prevent enzyme action and maintain color and flavor.
The basic process involves blanching the produce to stop enzyme activity, then freezing it in airtight containers or bags. Freezing can preserve the flavor and nutrients of the produce for up to six months or longer, if you vacuum seal your bags.
To get started with freezing, you will need a few pieces of equipment, including a large pot for blanching, a colander, airtight containers or bags, and a freezer. A vacuum sealer is optional.
To prepare fruits and vegetables for freezing, start with fresh, ripe produce. Wash and trim the produce, removing any stems, leaves, or bruises. Blanch the produce by dipping it in boiling water for a brief period, then transferring it to ice water to stop the cooking process. Drain the produce in a colander, then pack it into airtight containers or bags, removing as much air as possible.
To store frozen foods, keep them in a freezer at 0°F or below. To thaw frozen foods, move them to the refrigerator to thaw slowly. Avoid thawing at room temperature or in the microwave, as this can lead to uneven thawing and loss of texture.
Click here for my full guide to learn how to ferment food.
Dehydrating Herbs and More
Dehydrating is a method of removing moisture from fruits, vegetables, and herbs to create shelf-stable, dried foods. Dehydrating is a great way to preserve fruits such as apples, bananas, and mangoes, as well as vegetables such as tomatoes, peppers, and zucchini. Herbs and spices can also be easily dried and stored.
The basic process involves slicing the produce, arranging it on a dehydrator tray, and allowing it to dry at a low temperature for several hours. You can also dehydrate at a low temperature in your oven, but this will take longer and use more energy.
To get started with dehydrating, you will need a dehydrator and a knife or mandoline for slicing the produce.
To prepare fruits, vegetables, and herbs for dehydrating, start with fresh, ripe produce. Wash and trim the produce, removing any stems, leaves, or bruises. Slice the produce into even pieces, then arrange it on a dehydrator tray. Follow the instructions for your specific dehydrator model, as drying times and temperatures may vary.
To store dehydrated foods, keep them in airtight containers or bags in a cool, dry place away from direct sunlight. Dehydrated foods can last for up to a year or longer, but it's important to use them within a reasonable timeframe to ensure optimal flavor and quality.
Click here for my full guide to learn how to dehydrate food.
Pickling Garden Picks
Pickling is a method of preserving fruits and vegetables in a brine made from vinegar, salt, and spices. The acidity of the vinegar helps to prevent spoilage and enhance flavor. Pickling is a great way to preserve cucumbers, beets, carrots, green beans, and other vegetables. Fruits such as peaches and pears can also be pickled.
To get started with pickling, you will need a few pieces of equipment, including a large pot for boiling the brine, canning jars, and lids.
To prepare fruits and vegetables for pickling, start with fresh produce. Wash and trim the produce, removing any stems, leaves, or bruises. Follow a trusted recipe for the type of food you are pickling, as different foods require different brine ratios and processing times. Once the food is packed into the jars, pour the hot brine over the top, leaving a small amount of headspace.
To store pickled foods, keep them in a cool, dry place away from direct sunlight. Pickled foods can last for several months, but it's important to use them within a reasonable timeframe to ensure optimal flavor and quality.
Fermenting for Health
Fermenting is a method of preserving fruits, vegetables, and even dairy products by allowing beneficial bacteria to grow and multiply. The bacteria convert sugars and starches into lactic acid, which gives fermented foods their tangy flavor and helps to prevent spoilage. Fermenting is a great way to preserve vegetables such as cabbage, carrots, and cucumbers, as well as fruits such as lemons and limes. Fermented foods such as sauerkraut, kimchi, and pickles are also great sources of beneficial probiotics.
To get started with fermenting, you will need a few pieces of equipment, including a fermentation crock or jar, weights, and an airlock.
To prepare fruits, vegetables, and herbs for fermenting, start with fresh produce. Wash and trim the produce, removing any stems, leaves, or bruises. Follow a trusted recipe for the type of food you are fermenting, as different foods require different salt ratios and processing times. Pack the food into a fermentation crock or jar, adding salt and any desired spices or seasonings. Place weights on top to keep the food submerged in the brine, then attach an airlock to allow gas to escape during fermentation.
To store fermented foods, keep them in a cool, dark place, such as a basement or refrigerator. Fermented foods can last for several months or longer, but it's important to use them within a reasonable timeframe to ensure optimal flavor and quality.
Growing and preserving your own food can feel overwhelming as you are getting started, and it can be difficult to know which preservation method is best for you. Each method has its own set of benefits and considerations, and the best method for you will depend on the type of food you are preserving, your energy levels and your personal preferences. Because of my chronic pain, I tend to avoid intensive projects like canning. My favorite method of preserving food is to freeze in vacuum sealed bags or jars in our chest freezer.
