The wonderful thing about gardening is your plants can produce an abundance of food for you and your loved ones. Sometimes, the harvest is too much to consume at once so you will need to preserve your vegetables to eat at a later time. Three ways to preserve your harvest include sauce, blanching, or pickling.
Methods of Preserving
Tomato sauce is a great way to preserve tomatoes and basil during the cold winter months to enjoy until the next growing season.
Blanching squash and spinach is an excellent way to keep the integrity of your vegetables when they are frozen.
Pickling cucumbers and radishes is a fun activity for everyone in the family to enjoy.
How to Sauce
- To blanch, prepare vegetables by peeling them properly. Next, boil one gallon of water for every pound of vegetables in a large pot. Once water is boiling, place vegetables in the water and cover with a lid. Begin counting the boiling time when the water begins to boil. Every vegetable has a different boiling time, so be sure to check how long your vegetable will need. After boiling for the correct time, immediately place the vegetables into an ice bath to stop cooking. Pat the vegetables dry, and store them in a container in the freezer for up to eight months.
Refrigerator pickling can be kept in the refrigerator for up to a month, but if you are looking for a long-term storage, pickling in a water bath can make produce last for 6 months to a year or longer