3 Methods to Preserve the Garden’s Bounty

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It’s that time of year when the garden is busy producing bushels of beans, pecks of peppers and baskets full of tomatoes. It’s also the time when farmers markets are ripe with fresh fruits and vegetables being sold at their lowest prices. So, how can you stock up on this abundance of produce and preserve it to last until next season? By freezing, canning and dehydrating, that’s how.

Freezing Fruits and Vegetables

There are lots of fruits and vegetables that can be frozen after a quick blanching. Blanching is the simple process of adding fruits and vegetables to boiling water for a few minutes at a time and then plunging them into a bath of iced water to stop the cooking process. After patting them dry, simply place in freezer bags or containers, label with the date and name of contents and pop into the freezer. This method of preservation keeps fruits and vegetables good for about 8 – 12 months.

Canning Fruits and Vegetables

Canning and preserving fruits and vegetables from the garden is a classic way to preserve the garden’s harvest. With a few pieces of canning equipment, the right spices and a step by step recipe, you can preserve and store pickles, jams, whole fruits and vegetables, sauces and more for up to a year or more.

There are lots of great books on canning and preserving, my favorite being Blue Ribbon Preserves, and lots of free canning recipes online. Whether you’re a beginner or not, you’re sure to find lots of timeless and new recipes to try.

Dehydrating Fruits and Vegetables

Dehydrating fruits and vegetables is yet another way to preserve your harvest. This method of preservation can be done in 8 - 10 hours in a food dehydrator or oven. The produce dries instead of baking because it cooks at a low temperature. Dehydrated foods can last up to a year when stored properly.

You can use one or all 3 ways to preserve your garden’s harvest. Personally, I use the freezing and canning methods each year, though this year, I’m going to try dehydrating some peaches and pears from my fruit trees. Which methods of preservation would you like to try?

Guide to Dehydrating Fruits and Vegetables from the Garden

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Dehydrating, or drying fruits and vegetables, is a great method for preserving the garden’s bounty. After selecting the best produce and with a little preparation, you can have your favorite fruits and vegetables fully dehydrated in 8 to 10 hours.

Selecting the Best Fruits and Vegetables to Dehydrate

Fruits and vegetables that are dehydrated at their peak ripeness and those that are blemish-free last longer, look better, and produce overall better results.

Ripeness: Fruits and vegetables should be fully ripe, not over or under

Blemish-Free: No blemishes or bruises

Spoilage: No spoilage or brown spots

The Preparation Process

Prepare fruits and vegetables, especially fruits, as close to the time you’ll be putting them into the dehydrator as possible. This helps keep them from oxidizing.

Slice/Dice: Prepare fruits and vegetables by slicing and dicing them to a size you prefer. Remove the seeds, cores, husks, and any other inedible parts.

Uniformity: Slice and dice all fruits and vegetables as close to the same size and thickness as possible. This helps them to dry evenly and at the same pace.

Blanching: About.com suggests blanching the following fruits and vegetables for 3 - 5 minutes to help them keep their color and shorten the amount of time it takes them to dehydrate.

• Cauliflower
• Broccoli
• Carrots
• Celery
• Corn
• Potatoes
• Peas

Spice: Go ahead and sprinkle on salt or other desired spices before beginning the dehydrating process. How much, if any, you add is up to you.

The Dehydration Process

Every make and model of dehydrator is slightly different which affects the amount of time it takes to dehydrate fruits and vegetables. Always consult your owner’s manual for drying times and how to properly operate your appliance. It’s best to dehydrate one type of produce at a time because different fruits and vegetables have different drying times.

Placement: Ensure fruits and vegetables aren’t overlapping after placing them in the dehydrator.

Inspection: As the dehydrating process comes to a close, keep a close eye on what’s in the dehydrator. Remove a slice, let it coo,l and touch it. Does it feel and look dry? Use the inspection process to gage whether or not your produce needs more drying time.

When the drying time comes to an end, cut into a few slices and check for moisture. If you see any moisture bubbles your produce isn’t completely dehydrated and needs more drying time.

Cool Down: Let your fully dehydrated fruits and vegetables cool for 30 to 60 minutes after pulling them from the dehydrator. Drying racks work great for this.

Storing Dehydrated Fruits and Vegetables

Conditioning: Place dehydrated produce in jars making sure they are loosely packed and screw the lid on. Store them in a dry place for 7 - 10 days making sure to shake them once a day. Mason jars will work fine for this. If any jars form condensation, your produce needs to head back to the dehydrator for some additional drying time.

Final Storage: Place dried goods in air tight jars, freezer bags, or other storage containers. Store them in a dry, dark place with good air ventilation.

Dehydrated fruits and vegetables are good for up to a year, letting you and your family enjoy the garden’s bounty over the long winter months and then some. Remember to label and date your packaged goods and make notes about dehydrating times and other tips you learned along the way to make drying your produce even better the next time around.

Reference: Huffstetler, Erin. "How To Dry Fruits and Vegetables with a Dehydrator." About.com Frugal Living. About.com, n.d. Web. 13 Aug. 2012. <http://frugalliving.about.com/od/foodsavings/ht/Dehydrate_Foods.htm>.