Heather’s Gardening Service

Written by Heather Morren

Last month I shared some tips and tricks on how to keep your garden produce growing for as long as possible. It seems as though we have now reached the point where one must start to think about what they are going to do with all of the fruits and veggies they have harvested. 

Luckily, there are several ways that you can prepare your garden’s bounty so that you can enjoy nutrient rich produce all winter long.

Method of preservation: FREEZING

Best for	Vegetables likes peas, beans, broccoli, tomatoes, herbs and zucchini  Fruit like apples, peaches, pears, cherries, apricots, grapes, rhubarb and berries like raspberries, strawberries, haskap berries, saskatoons, and blueberries
Method	Blanch vegetables by briefly boiling them and then quickly cooling them in ice water to stop enzyme action and preserve color and flavor. Pack in airtight bags or containers to prevent freezer burn For fruit, blanching isn’t necessary. Some fruits like apples and peaches would benefit from a dip in lemon juice to prevent discoloration. Berries are best frozen flat on a tray and then transferred to airtight bags or containers to prevent them from sticking together.
How to Use Them	Frozen vegetables are excellent additions to soups, stews, chili, and casseroles. Frozen fruits are easy to use in desserts such as pies and crumbles or in smoothies.
Tips	Herbs can be blended and frozen in oil or butter and tomatoes can also be blended into a paste and frozen in ice cube trays for easy use later.

Method of Preservation: CANNING

Best for	Vegetables likes tomatoes, carrots, corn, beans.  Fruit like apples, peaches, pears, cherries, apricots, and various berries
Method	Pressure canning is suitable for low acidic vegetables like carrots, beans and corn to prevent food borne illnesses like botulism by raising the temperature above boiling. A pressure canner is required. Water bath canning is suitable for acidic foods like tomatoes and fruits. The basic steps include placing food in sterilized jars that are submerged in boiling water in order to kill bacteria, yeast and mold and also create a vacuum seal as the jars cool.
How to Use Them	Tomatoes are very versatile. You can can tomatoes fresh or stewed whole, in pieces or crushed. Tomatoes can be made into paste, salsa, pasta sauce, juice, chutney, bruschetta – the list goes on.  Many fruits can be canned as well. Pieces of fruits are often preserved in water, fruit juice, syrup or even sugar free options, depending on your preference. Fruits can also be made into an array of jams or jellies
Tips	Follow specific recipes to ensure safe canning practices and that your jars are sealed. Here are a few recipes you could try:How to Can Tomatoes the Right Way Pressure Canning Step By Step Water Bath Canning Basics

Method of Preservation: PICKLING

Best for	Vegetables likes cucumbers, carrots, garlic, jalapeno peppers, asparagus, beets and onions
Method	Make a brine using equal parts water and vinegar. Add salt (or sugar for sweet pickles, for example) and other spices including mustard, dill, peppercorns or bay leaves depending on your preference. For longer term storage, make sure to give your jars a water bat. For short term storage, pickled goods can be cooled and then stored in the fridge for up to 10 days.
How to Use Them	Cucumbers, better known as pickles, are the mostly widely known pickling staple but many other vegetables, such as the ones mentioned to the left, are delicious in their pickled form as well. They are great as sides for many meals or as a snack.
Tips	Follow specific recipes to ensure safe canning practices and that your jars are sealed. How to Make Pickled Carrots Quick and Easy Refrigerator Pickles

Method of Preservation: ON THE SHELF

Best for	Root vegetables like potatoes, carrots, beets, turnips, and sweet potatoes. Other vegetables like onions and garlic. Fruit like squash, pumpkin and apples
Method	Potatoes, carrots, sweet potatoes, beets, turnips, squash and pumpkins can be stored in a cool, dark place like a pantry or cellar for 2-4 months. Onions and garlic like good ventilation and can be stored in a mesh bag ina  cool dry place for 1-2 months. Apples can be stored in a cool, humid place like a cellar for 2-6 months. Wrapping them individually in paper will help prolong their shelf life.
How to Use Them	These fruits and vegetables can be consumed fresh or in a recipe of your choosing.
Tips	Make sure to store onions and garlic in a spot away from potatoes, as the gasses from potatoes can make garlic and onions spoil faster.

Method of Preservation: IN THE FRIDGE

Best for	Vegetables including cabbage, celery, and brussel sprouts. Fruit such as oranges, lemons, and pears.
Method	Cabbage can be stored for 1-2 months, especially if whole and uncut.  Celery wrapped tightly in foil can last as long as a month in the fridge.  Unwashed brussels sprouts kept in a ventilated plastic bag may last 3-4 weeks in the fridge. Pear can be stored for 2-3 months in the fridge while many citrus fruits like oranges, lemons, and grapefruits can be kept in the crisper drawer for 1-2 months.
How to Use Them	These fruits and vegetables can be consumed fresh or in a recipe of your choosing.
Tips	This method of preservation is obviously the least long lasting. Keep a close eye on your fresh produce to ensure you use them before they spoil.

There you have it. If you’ve got the time and inclination, there are many amazing ways that you can preserve your garden’s bounty for the winter months to come.

Photos in this article were designed by Freepik. Information was sourced from my personal experience and a wide variety of online resources. Please ask, should you wish to see a full list.