Busy homemakers once spent much of the harvest season drying, canning and storing the bounty from their gardens so they could use it for months to come. Today, thanks to modern shipping methods and well-stocked supermarkets, home food preservation is no longer the necessity it once was.
But learning how to freeze, dehydrate or can foods when they're at their peak is still a great way to prolong the enjoyment of your harvest. What's more, preserving food yourself can save you money whether you're buying farm-stand produce in season, when it's least expensive, or harvesting fruits and vegetables from your own garden.
"We're seeing more people than in the past wanting to learn about food preservation methods," says Elizabeth L. Andress, Ph.D., project director for the National Center for Home Food Preservation at the University of Georgia. "By preserving foods yourself, you can control what's in your food, and you can also take advantage of fresh produce." And there's no better reminder of the joys of the harvest than the delicious taste of the blueberries or tomatoes that you've put away yourself.
Here are three of the best ways to preserve and store summer's flavorful offerings.
Freezing
Freezing is the least expensive and easiest method of food preservation, and it works well for most fruits and many vegetables—with the exception of salad greens, cucumbers, potatoes and some varieties of squash.
Shorter-term freezing:
Wash and dry fruits thoroughly (discarding any damaged pieces) and then pack them in a freezer-safe
Ziploc® Brand Snap 'n Seal Container or a
Ziploc® Brand Freezer Bag Alternatively, fruits in sugar syrup can be frozen in a
Ziploc® Brand Twist ’n Loc® Container. Before freezing, vegetables should first be blanched (see sidebar).
Longer-term freezing:
Follow the washing and drying instructions above and then use the
Ziploc® Brand Vacuum Freezer System. The simple, easy-to-use Freezer System is great for longer-term freezing of foods, which makes buying in bulk a worry-free and cost-effective way to feed your family.
Freezer-burn protection:
You can help protect your frozen foods from freezer burn—and the change in color and taste that it causes—by placing them in
bags and containers with tight seals designed to help keep air out.
Dehydrating
"Economy, high nutrition and convenience are all available with food dehydration," says Barbara Densley, author of
The ABC's of Home Food Dehydration. Dried food has many of the nutrients of fresh and takes up less space than fresh, canned or frozen foods. Densley recommends investing in a home dehydrator that has safety features (like automatic shutoff if the unit overheats), an adjustable thermostat and a sturdy, easy-to-clean tray.
Nearly any food that has water in it is a candidate for dehydrating, but dehydrated food must be protected from heat, light, moisture and air. Some of Densley's favorites include slices of watermelon, persimmons, pears, apples and peaches. Densley recommends packing and storing dehydrated food to minimize contact with air and light. For instance, store it in a tightly sealed plastic bag like a
Ziploc® Brand Storage Bag before placing the bagged food in a metal, opaque glass or plastic container.
Canning
Although the equipment can be costly, and uses more electricity than dehydrating or freezing, many people love the old-fashioned sensibility of canning. The best candidates for canning include berries, fruits containing pits (like cherries, peaches and plums) as well as tomatoes and many varieties of vegetables. The
National Center for Home Food Preservation recommends using either a pressure canner or a boiling-water canner and threaded glass jars with self-sealing lids. Dr. Andress cautions that home canners should make sure they're following instructions from reputable sources because improperly canned food could harbor bacteria that can cause food poisoning. Store canned foods in a dark, dry and cool place, ideally kept between 50 and 70 degrees F.