That’s what your grandmother used to call it: “put up food”. This end-of-the season rush to get all the goodness from your garden preserved and put away to use all winter long.
Hopefully you have good harvest from your (or your friend’s) garden this year. Even though our tomato and bean harvest has been disappointing, this has been a record-setting year for us for apples, plums and blackberries. We are drowning in fresh fruits and vegetables and it’s a wonderful feeling.
The only thing better than a successful gardenharvest is putting it all up, preserving it so that you can eat it all year long. In the past, the September goal here at PHC has been to finish canning. But canning is only one of several ways to put food by for future use.
This chart will help you find the best way to preserve your garden harvest:
There are some foods that are better preserved by freezing, still others do better if they are stored in a root cellar or dehydrated. Some of it is a matter of personal taste (my husband loves canned peas, I prefer frozen), your resources (if you don’t have a cold room to store root crops, you’ll have to can them.) and what equipment you have (dried herbs are the best, but if you don’t have a dehydrator, freezing is a good alternative.)
So choose the method of preserving your food that you like best and that works best with the food you have access to this harvest season.