Fresh fruits and vegetables grown in our own garden or bought at the local farmers’ market are among the many treats of summer. As the season changes and we inch closer to autumn, fresh produce that is so abundant in summer starts to become a distant memory. But it doesn’t have to be so. We can continue to enjoy them in different forms and tastes all through the cold months by preserving them at the peak of their freshness.1

We can choose from a variety of preservation methods depending on the type of produce: storing as-is, drying, freezing, pickling, fermenting, and canning. Regardless of the method, there are a few tips to ensure success: make sure that the produce to be preserved is not over-ripe, is not diseased, doesn’t have blemishes, and is not showing signs of spoilage such as being off-color or emitting odors; practice good hygiene in handling cleaned produce; preserve foods in single-use portions; label and date the containers of preserved food and check them periodically for spoilage; plan meals around preserved foods; keep a list of preserved foods in the kitchen and check the list before food shopping.

• Storing as-is: this is the easiest way to preserve root vegetables such as garlic, onions, potatoes, and hard gourds (pumpkins, butternut and acorn squashes)2
• Drying: air-drying outdoors in sunshine or indoors using a dehydrator is one way to preserve fruits (apples, pears) and vegetables (tomatoes, peppers, herbs)3
• Freezing: most vegetables (leafy greens, chopped carrots, whole tomatoes, garlic cloves, herbs) and fruit berries can be directly frozen for long-term use4
• Pickling: preserving vegetables (whole cucumbers, sliced beets, cauliflower florets) in vinegar or other acidic solution with favorite spices is one way to enjoy their crunchiness beyond summer5
• Lacto-Fermenting: this is a very healthy way to preserve vegetables and fruits by taking advantage of the beneficial bacteria present on their surfaces which produce acids that preserve the foods. The salty brine in which the process takes place also acts as a preservative6
• Canning: Many fruits and vegetables can be canned but the process involves special equipment for sealing containers at high temperature and under high pressure7

With a little effort now, we can enjoy summer’s bounty well into the next growing season. Happy eating!

1. Harvest and Storage of Vegetables and Fruits - Factsheet -Utah State University
2. Storing root vegetables – Michigan State University
3. Drying Fruits & Vegetables – Oklahoma State University
4. Freezing - University of Alaska Fairbanks
5. Pickling - National Center for Home Food Preservation - University of Georgia
6. Fermentation: Preservation with Benefits - University of Connecticut; Fun with Fermentation- University of Illinois at Urbana Champaign
7. Wise Methods of Canning Vegetables - Alabama AandM University- Auburn University Cooperative Extension System