I am an avid vegetable gardener. My family spends much of the early spring through fall in the gardens planting, picking, and tending the crops. We have about 2600 square feet of vegetable and berry gardens. This time of year we are picking a LOT of food! And once you pick you must find a way to use all of those veggies as soon as possible. If you find yourself with too much fresh produce these are some ways to preserve summers bounty.
Blanching and freezing You can blanch most veggies like peas, green beans, carrots, broccoli, zucchini, corn, cauliflower, and beets. Blanching is basically quick boiling the veggies before freezing in order to stop the action of enzymes which make the plants grow. The University of Minnesota has extensive information on blanching, gardening, and preserving at the website http://www.extension.umn.edu/distribution/nutrition/00053.html
I blanch my veggies, cool them quickly in a cold water bath, and drain them. I use vacuum pack my vegetables, but you can also put the veggies in a freezer bag, pressing out as much air as possible. I freeze berries for winter use by just cleaning them, coring if necessary and placing them on cookie sheets in the freezer. Once they are frozen I package them and freeze them for later. You can even freeze tomatoes whole! Just clean them and take off the stems, put them in freezer bags (even better, use a vacuum sealer) and freeze whole. When you need tomatoes for soup, chili or spaghetti sauce, just thaw your tomatoes and add. They will have the texture of a stewed tomato, how easy is that!
Canning If you have never canned vegetables before, I highly suggest either taking a class or finding someone who knows how and learning from them. Canning is a science and it requires proper equipment and meticulous habits. You must use a pressure canner for most vegetables which are low acid. The acidity in the food determines if fruits or vegetables are processed in a pressure canner or a boiling water bath canner to control botulism bacteria. Low-acid vegetables and meats contain too little acidity to prevent the growth of these bacteria and must be pressure canned. Acid foods such as fruits, jams and jellies, pickles, sauerkraut can be safely processed in a water bath canner. You can pickle vegetables using a water bath method, as adding vinegar brine creates the acidity needed for preservation. I always follow recipes carefully, and never add items or vary amounts in the recipe. I use the “Ball Blue Book of Canning” almost exclusively as there are TONS of great tried and true recipes in this book. For more information see http://www.extension.umn.edu/distribution/nutrition/DJ0516.html
Drying Another way of preserving veggies is drying. You can dry veggies in many ways. I inherited a dehydrator from my parents. Back in the 70’s it seems like everyone was making their own jerky and dried fruit. Dehydrators were all the rage. You can pick these up at rummage sales for a great price and they do work! I dry carrots, zucchini, peppers, herbs, onions, garlic, tomatoes (mine are even better than the expensive sun dried ones from the store) beans, potatoes, and apples. This is pretty simple. You slice or cube the veggies or fruit, set it on the trays, turn on the drier to the appropriate temperature and just check every so often. I then bag or place the food in glass jars and use in soups or eat out of the jar. You’d be surprised at how good dried carrots and zucchini are! My daughter loves snacking on dried carrots and apples. There is basic information on drying at http://www.pickyourown.org/dryingfoods.htm
Fermenting Do you like sauerkraut? Or old fashioned deli style garlic dill pickles? Ever tried Korean Kimchi? These are all fermented vegetables. Crock fermenting is becoming popular again as people are looking for ways to preserve foods without cooking. All you really need is a ceramic crock or a food grade plastic bucket. My first batch of sauerkraut was made in the crock from a crock pot, it worked just fine. This year I have stepped up to a polish pickling crock, and am currently fermenting 10 lbs of garlic dill pickles. Oh man, they are so good and were so easy to make! For more information on fermenting go to: http://www.wildfermentation.com/
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