The crops are coming in, and they’re abundant this time of year. Whether you’re harvesting from the backyard, the farmers’ market or the grocery store, there are a number of ways to preserve that bounty, so you can enjoy the best of the season the whole year through.

Canning
Canning is one of the most popular ways to preserve food. The process originated in France in the late 18th century, then was refined by an Englishman who patented tin can processing in 1810. Since then, people have been “putting by” everything from berry jam to green beans to meat and fish. There are a variety of canning methods—most home canners today use the pressure cooker or water bath method. As with any type of home cooking, you can control additives like sugar and salt, so you know exactly what’s going into your food. You don’t need to add chemical preservatives to home-canned food products because they’re preserved using natural heat methods.

If you’re a first-time canner, you may want to enlist the help of a seasoned canner to join you in the kitchen and walk you through the process, step-by-step. It’s easier (and more reassuring) to have experienced helpers guide you through the do’s and don’ts of canning. Or consider signing up for a food preserving class at a local cooking school, community college or cooperative extension service office (some even offer master preserver programs). Just think…this holiday season you can impress friends and family with gifts of homemade jams—they make great stocking stuffers!

Freezer Jam
While we’re on the subject of jam, there is a super-easy way to capture all that berry goodness in a jar—and it doesn’t require cooking or canning! Freezer jam can be made in less than an hour, and you only need a few ingredients: fresh or frozen fruit, sugar or sugar substitute, and fruit pectin (a thickener). 

Freezing
If your busy lifestyle doesn’t leave time for canning, then freezing food is a quicker alternative. Stock up on plastic freezer bags or containers, or invest in a vacuum sealer—it creates an airtight seal to prevent freezer burn and keep food fresher longer. The temperature in the freezer should be 0°F or below. Check the temperature with an appliance thermometer.

Berries are easy to freeze, and can be frozen whole. Place unwashed berries on baking sheets and put in the freezer, uncovered. Once frozen, put the berries in storage containers or bags, and return to the freezer for long-term storage. (When you take them out later, be sure to wash before using.)

Tomatoes can be frozen whole, chopped, sliced or pureed. Imagine pulling out those red-ripe tomatoes to use months from now when fresh tomatoes are at a premium (and often flavorless)! Frozen tomatoes are best used in cooked recipes like sauces and soups.

TIP: To remove skin from tomatoes, dip them in a pot of boiling water for a few seconds—when the skin splits, remove tomatoes from the water and place in a bowl until they’re cool enough to handle. Skin should slip right off!

Vegetables should be blanched (scalded in water) or steamed for a short time before freezing. This slows or stops the action of the enzymes, and keeps vegetables from developing off-flavors, discoloring or turning tough. To ready fruits for freezing, prepare them as they will be used—stemmed, pitted, peeled or sliced.

Drying
Drying food is an ancient method of preserving. You can use solar power, a low-temperature oven or a dehydrator. Dried foods are lightweight and compact, so they’re a good choice for backpackers and campers. Use overripe fruit to make fruit leather—mix and match fruits and spices to create unique flavors. Dried vegetables can be rehydrated in soups and stews…dried fruits also can be rehydrated and make healthy snacks as is. Dried herbs add flavor to many savory dishes—and if you dry them yourself, you’ll save money on expensive jars at the grocery store.

Some resources for getting started on preserving food include your local library, bookstore, extension service, community college or culinary school, and of course, online websites like the USDA. For recommended cold storage times, check out the USDA’s Cold Storage Chart.