Food Preservation Made Easy

CHRISTINA MARBURY, Contributor and TLD Photographer

It’s easy to get carried away with the bountiful produce available during the summer and fall months. These easy preservation methods give you a reason to stock up on seasonal local produce so you can enjoy it throughout the year.

FREEZING

Filling the freezer is a simple way to save summer’s bounty for the rest of the year. Almost all fruits and vegetables can easily be frozen using the tips below. Jams and sauces can also be frozen instead of canned.

• Berries: Wash and spread on baking sheet to freeze, then transfer into freezer bag.

• Other Fruits: Wash, peel, and slice fruits, then follow the same process as berries.

• Vegetables: Cut vegetables to desired size, blanch for 1-2 minutes, then chill in an ice bath before freezing.

PICKLING

Prefer your produce with a little zip? Pickles bring a boost of flavor to meals and are another great way to preserve vegetables. Pickling can be approached in two ways:

• Vinegar pickles: Made by brining vegetables in a vinegar-based brine, these pickles can be canned to last all winter.

• Fermented pickles: Sour flavors are created with salt, spices, and time, rather than vinegar. These pickles last in the refrigerator for 4-9 months.

CANNING

Low on freezer space, but nervous about canning? It’s not as hard as it seems - follow these rules for canning safely.

• Use a science-based recipe from a trusted source. This will ensure the proper pH and sugar level for preservation.

• Keep it clean. Sanitized jars and tools are important for a safe final product.

• Follow canning guidelines. Seal jars in a water bath or pressure canner for the appropriate time based on what you’re canning and the size of the jars.

GET MORE CANNING INFO!

National Center for Home Food Preservation nchfp.uga.edu

Michigan State University Extension Michigan Fresh canr.msu.edu/mi_fresh