It’s the time of year, when gardeners are harvesting more than they can consume. One solution is to take those big zucchinis to work and place them in unlocked cars in the parking lot. Another solution, is to sell the over-abundance at a vegetable stand. Or, growers can be smart squirrels and store their harvest to enjoy in winter. With a small amount of work, gardeners can preserve their garden treasures for later.
Whether to can, freeze or dry the produce, depends on what vegetable and how much effort and time a person wants to devote. Freezing vegetables is the fastest. Canning takes longer, but is better for maintaining vegetable texture. Canning is definitely best for salsa and pickles. Drying might be the easiest, but it has limited use, such as for herbs, mushrooms and fruit.
It’s easy to freeze vegetables and fruits. Some don't require cooking or blanching. For celery and rhubarb, just wash, chop, bag in serving sizes and freeze. To freeze zucchini for making bread: shred or grate and freeze without blanching. For peppers, just cut out the seeds, wash and let dry, then freeze in bags.The quality and texture is reduced after freezing, but they still have that garden fresh taste when used in cooking.
Blueberries can be put in the freezer with very little preparation. Remove stems and bad berries, wash in cold water, drain, pack in freezer bags. Label and freeze.
For apples wash, peel and core apples. Slice, cut into chunks or quarter. As you prepare apples, dip the cut pieces in a solution of 1 tablespoon each salt and vineqar to 2 quarts of water, to prevent darkening. Drain well, rinse and drain again. Then you can either pack plain, with sugar or with syrup. Leave a ½ inch headspace for pint containers and 1 inch for quarts. When using liquid, place a piece of crumpled paper or plastic wrap on top to keep fruit under the liquid. For syrup, mix 1/14 cup sugar and 5-1/2 cup water top yield cups. Thaw fruit in refrigerator or bowl of cool water. If cooking, thaw only enough to separate.
Most other vegetables and fruits require blanching, which is pretty easy. To blanch vegetables, you need a large porcelain or stainless steel pan with basket strainer and lid, 2/3 full of water, a large bowl in the sink filled with ice water and a colander. Also need bags or plastic containers and a permanent marker.
Bring the water in the saucepan to boiling. Meanwhile, wash and trim the veggies. Place the veggies in boiling water, close lid and time. See chart below. Then remove from the pan and drain quickly. Next, place in ice water for the same amount of time as boiled. When the time is up, remove and drain well in a colander. To remove more moisture, place clean towels on the counter and lay the veggies out for a few minutes before bagging in labeled freezer bags and placing in the freezer. Here are blanching and cooling times for vegetables:
Vegetable blanching times - equal time in boiling water, then ice water, (Except for corn on the cob, most vegetables should be blanced 2 to 3 minutes).
Asparagus, 2 to 3 minutes
Broccoli, 3 minutes
Cabbage, 3 minutes (cut into wedges)
Corn on the cob, 6 to 10 minutes
Green beans, 3 minutes
Peas, 1 to 2 minutes
Swiss chard and other tender greens, 1-1/2 to 2 minutes (avoid matting leaves)
Zucchini slice, blanch 3 minutes
Tomatoes taste better when sliced in half, and baked or roasted on a cookie sheet, (350 degrees for 30 minutes for large tomatoes).
Do not freeze too much at one time in your freezer. It could raise the interior temperature. Leave space between packages so air can circulate freely until frozen.
Can if you can
Canning takes some time. It’s more fun when you can with friends or family, plus it’s less work. You will have the sweet, or sour rewards all winter long, so much better than store-bought. You will thank yourself and your canning buddies. Hot water bath canning is good for high acid foods, like tomatoes, pickles and relishes. It’s also good for sugary spreads, jams and jellies. You need to buy jars, lids and a big stockpot with wire canning rack. The pan needs to be 3-5 inches deeper than your canning jars. For other foods, like green beans, a pressure canner is needed.
For further information, get the Ball Blue Book Guide to Home Canning, Freezing & Dehydration. It is a very good, easy-to-reference guide, and it under $10. It is available at Meijer in the home canning section and online at freshpreserving.com
Blake’s Fresh Salsa
Combine the following and chill covered for 1/2 hour.
2-3 cups chopped Roma tomatoes (when canning salsa, its best to blanch and de-skin the tomatoes. This is not necessary for fresh salsa.)
½ cup red onion
½ cup green pepper
1 Jalapeno, 1 green chili and 1 Poblano or whatever you can find, (Use one Jalapeno pepper per two tomatoes, more or less.)
1 tsp. minced garlic
1/2 tsp. sugar
1 tsp. ground black pepper
¾ tsp. salt
1 Tbs. white vinegar or lime or lemon juice
2 pinches finely chopped cilantro