Preserving Your Produce Just Got Easier

By theadmin

Our pioneer predecessors needed to preserve any last bits of fresh fruit, vegetables, and herbs from their gardens to make the most of their resources. Whether it was drying, pickling, or canning fresh foods, their efforts ensured they would have food to last the winter. Here, we explore various techniques to extend the shelf life of your fresh produce at home.

Drying

Drying garlic, onion, and various herbs meant pioneers could add flavor to wintertime dishes. People on the frontier would braid bulbs of garlic, onion, and herbs and hang them near a fire or out in the sun to dry them out — both funcational and decorative! Today, many dry these food items at home in a similar fashion. Here’s how:

1. Bundle garlic, onion, or herbs; secure with twine; hang from a hook in a dark, warm, well-ventilated space.
2. Once completely dry (two to three weeks), store in a dry, dark, cool, well- ventilated space for three to five months.
3. Do not store dried garlic and onion in sealead containers; dried herbs should be stored in airtight containers to retain flavor.

Dehydrating

Pioneers had to wait several days for fruit to dry out under the sun, but you can achieve the same result in just a few hours! Eating dehydrated produce gave pioneers the necessary vitamins to make it through winter in good health. Nowadays, this dehydration method will preserve perishables and generate nutrient-dense foods without the added bulk for on-the-go snacking. Cooking produce under low heat will evaporate enough moisture to inhibit the growth of bacteria, yeast, and mold.

1. Wash and slice produce.
2. Place slices in a single layer on a wire rack in a preheated oven at 135 F for fruit or 125 F for vegetables.
3. Dehydration will take anywhere from six to 12-plus hours; check periodically to prevent burning.
4. Store in airtight containers in a cool, dark, dry, and well-ventilated spot.

Pickling

Originating around 2400 B.C., pickling is an elite preservation method that has tastefully withstood the test of time. Pioneers pickled almost anything they could get their hands on, from peppers, cucumbers, and tomatoes to melons, cherries, and nuts. So, if your home garden is producing more than you can eat, try this pickling technique.

1. Wash and slice produce.
2. Divide produce into pint-size canning jars. They should be full but not overstuffed.
3. Add dry and fresh flavorings to each jar (celery seed, dill seed, mustard seed, fresh jalapeño pepper, sliced garlic, and horseradish for vegetables; cinnamon, star anise, rosemary, vanilla bean, ginger, and lemongrass for fruit).
4. Fill jars with brine (sour for vegetables & sweet for fruit) within 1/2 inch of the rim, fully submerging produce.
5. Secure the lid and refrigerate at least 24 hours before serving. Pickled produce can last in the refrigerator for up to one month.

Canning

Canning began during the reign of French Emperor Napoleon Bonaparte, who rewarded anyone who could create a method to preserve food for his army. People have been canning produce, jams, salsas, chutneys, and more ever since. While it may seem daunting, the process is easy!

1. Sterilize canning jars in a preheated oven at 225 F for 20 minutes. Meanwhile, simmer lids and rings in hot water for 10 minutes.
2. Prepare ingredients according to chosen recipe.
3. Fill jars with ingredients, leaving a 1/4- to 1/2-inch headspace.
4. After adding lids and bands, carefully lower into pot to boil; timing will depend on recipe.
5. Once cooking time is reached, carefully remove and let cool on counter. Ensure jars are sealed, and store in a cool, dark cabinet for up to one year. Jars that didn’t seal can be refrigerated and used first.

Discover canning recipes here.

Did you know? You can easily preserve edible flowers to top cakes, treats, and fun drinks.