You may be drawn to gardening by the idea of growing your own food. Once you have a few seasons under your belt, however, you might realize that there are times your garden is providing you with more than your family can realistically eat in one sitting.
To prevent your garden bounty from going to waste, you can try your hand at preserving it to enjoy later. Intimidated by the idea of preserving food? Don’t be! There are several methods to suit your level of comfort. Here are three, ranging from beginner to intermediate. The results are worthwhile and delicious.
Beginner
Refrigerator Pickles
Unlike some other preservation methods, making refrigerator pickles (also known as “quick pickles”) doesn’t require stove use, which makes it an easy and kid-friendly way to get started. They don’t last long, but they don’t take long to make, either, giving you near-instant gratification. Best of all, vegetables and fruits from all four seasons, including cucumbers, carrots, radishes, beets, asparagus, and even peaches, can be pickled using this method to extend their use.
To start, you’ll need to make a brine. An easy starter brine uses equal parts vinegar and water, with salt and sugar to taste, combined with varied spices and dried or fresh herbs. Pack vegetables in a jar, cover with brine, and let sit in the fridge for one to two days before tasting. Refrigerator pickles will last up to two weeks.
Beginner
Freezing
Freezing is a surprisingly underutilized method of food preservation that is quick and easy, as you likely already have all the necessary supplies. Nearly anything can be frozen, even whole tomatoes! The trick is knowing how to prepare the food beforehand.
Some vegetables require blanching before freezing in order to protect quality. Luckily, there are numerous charts online that outline which vegetables need which preparation. I prefer to use a vacuum sealer to extend the life of my frozen garden vegetables. (Plus, it’s just fun to use.)
According to the United States Department of Agriculture, freezing keeps food safe almost indefinitely. But for best quality, frozen garden vegetables and fruits should be consumed within three months to one year.
Intermediate
Canning
Canning is the most effective way to store your homegrown bounty for the long term, keeping items fresh and shelf-stable for up to one year. The key to canning confidently and safely is having the right supplies and resources on hand.
If you’d like to get started with canning, begin by purchasing and reading the Ball Blue Book Guide to Preserving. I’ve been teaching canning and canning my own harvests for many years, but I still keep this book on my kitchen counter. It outlines exactly what equipment you need and how to can safely in order to avoid the bacterial contamination that can cause botulism.
Mastering the art of canning will enable you to reap the rewards of gardening—like enjoying juicy homegrown heirloom tomatoes in the dead of winter—for many growing seasons to come.
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