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I am getting ready to head back to U of L, where I teach two courses, so I really need to get organized!
The garden is still producing, and time needs to be spent on turning some of the bounty into things that can be enjoyed during the winter months.
I have had the dehydrator going everyday this last week drying apples, peaches and berries, cherry tomatoes and potatoes. Plus, there are predictions of rising food costs (ironically current reports indicate that grain and sugar prices are affecting prices now, and I don’t eat much of that!).
During the summer our vegetable garden – along with a bounty from other local farms – keeps us well supplied in fruits and vegetables. The focus is shifting now to “putting” up the garden.
Most preservation methods are remarkably easy: pickling, freezing and canning are the three techniques most used. There are some basics to learn, but all in all, anyone can do it.
I am here to encourage you to try some standard food preservation techniques. It is really quite gratifying, especially if you grew the produce yourself.
Technology means that we can freeze just about anything now. Our great grandmothers did not have this luxury. The most important thing to understand: If you choose to freeze your overflow of vegetables from the garden, you need to blanch.
Blanching is a quick-cook method that stops enzyme activity in the vegetable so it will stop ripening. Once a vegetable is harvested, it produces enzymes that continue to push it past peak; blanching stops this.
Most vegetables can be dropped into a pot of boiling water for 2 minutes to arrest the enzyme activity. Then stop the cooking process by plunging the vegetables into an ice bath for 2 minutes, drain well and pat dry with a towel and package your servings in air tight containers.
I do not have a pressure cooker, so all the canning I do employs the hot-water bath process. A large pot of simmering water will kill bacteria and seal jars, but this is not suitable for all vegetables (low-acid vegetables must be pressure-cooked).
Tomatoes are the easiest to can. Their natural acidity means that all you have to do is cook them a little and pack them in sterile jars, add a teaspoon of salt, seal and process in a hot water bath for about 15 minutes. You can peel and seed, or not. I don’t because I like my canned tomatoes chunky.
Pickling uses vinegar to add the acidity needed for preservation. Cucumbers, peppers, green beans, beets, onions, carrots and any combination there on can be pickled with a vinegar, sugar and spice syrup.
Pretty easy, yes?
Making jam is even easier. Fruit, sugar and pectin are all you need. I just follow the directions on the Sure-Jell package, and I have turned blueberries, blackberries and raspberries into enough jam to get us through next May when the blueberries ripen again.
If you want to learn to “put up” food, I recommend picking up an old canning book at the flea market or request the information from your county extension service. It really makes sense to use these methods to extend the usefulness of the garden into the winter months.