3 Ways to Preserve Foods from Your Summer Garden

As summer turns to fall, gardens and farmers markets are bursting with fresh produce. However, the summer harvest doesn't have to end when the season does! Preserving those vibrant flavors through canning, freezing, and drying will allow you to enjoy summer fruits and vegetables throughout the year. Here are some ideas to help you get started!

Canning

Good for: Tomatoes sauces and salsa; fruit jams and jellies; sliced or halved peaches; and pickled cucumbers, beets, or peppers.

Canning is a tried-and-true method of preserving the flavors of summer. It's not just about extending the shelf life of your produce; it's about capturing those colors and flavors in a jar. When you embark on a canning adventure, start by selecting high-quality produce. Seek out fruits and vegetables that are fresh, ripe, and blemish-free, ideally picked at the peak of their flavor.

Once you have your produce, the next step is to ensure the jars and lids are sterilized. Boil them in water to create a clean, bacteria-free environment for your preserves. While the jars are simmering away, wash your produce thoroughly to remove any dirt or residue.

Now comes the fun part—experimenting with flavors! Canning allows you to get creative with spices, herbs, and sweeteners to enhance the taste of your preserves. Whether you're making savory tomato sauces and salsas or sweet and fruity jams and jellies, the possibilities are endless.

Safety is important in canning, so make sure to follow the recommended processing times for your jars. This step ensures that your preserves are safe to eat and will prevent spoilage. Once your jars are sealed, you can proudly admire your pantry shelves filled with a rainbow of summer flavors. 

Freezing

Good for: Berries, spinach, and kale for smoothies, corn (whether you cut the kernels or freeze whole cobs), green beans, peas, broccoli and cauliflower florets, and sliced summer squash and zucchini for future soups or stir-fries.

Freezing is one of the simplest and most effective ways to preserve summer produce while retaining its nutritional value and texture. To freeze vegetables properly, blanch them briefly in boiling water and then immediately plunge them into ice water. This process preserves their vibrant color and crispness. When it comes to fruits like berries or sliced peaches, arrange them on a baking sheet to flash freeze before transferring them to freezer-safe containers.

To maximize the shelf life of your frozen produce and prevent freezer burn, invest in airtight containers or vacuum seal bags. This extra step will ensure your frozen goods taste just as delicious when you decide to use them as they did on the day you preserved them.

Drying

Good for: Fruit leather, banana chips, tomatoes, herbs.

Drying or dehydrating produce is an ancient technique that removes moisture from fruits and vegetables, allowing them to be stored for extended periods. One key to successful drying is uniform slicing. Make sure to cut your fruits and vegetables into consistent pieces for even drying, whether you're using a food dehydrator or an oven set to a low temperature.

Once your produce is dried to perfection, store it in airtight containers or vacuum-sealed bags to maintain its crispness. Dried fruits like apple slices can be turned into delicious fruit leather, while banana chips, mango, and dried tomatoes are perfect for various culinary creations. You can also dry herbs like basil, oregano, and thyme to have a supply of aromatic seasonings for your favorite dishes.