As Summer slips away, the crisp mornings and changing leaves of fall means one thing to every country farmer — harvest season. Which also means it’s finally time to preserve your goodies for the long winter. The only question remaining is how?
Luckily, our ancestors have passed down tried and true methods to help keep every morsel, bushel and berry at peak ripeness for as long as possible.
Here are some of the best solutions.
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For best results, it’s recommended to wash, blanch and cool your fresh produce before freezing. This helps kill any microorganisms that can sneak in and spoil your food. Afterward, vacuum-seal your produce or store it in an air-tight container to retain peak freshness.
Want to learn more about blanching? The University of Minnesota Extension has some great tips on the delicate process.
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There are two types of canning methods: using a water bath or a pressure canner. Knowing how each technique works is vital regarding canning safety — if the food you’re canning is low in acidity, you must use pressure to kill harmful microorganisms.
Sterilization, jar quality and even location elevation can be factors in the canning process as well, so it’s important to know the ins and outs of this method before you start. The National Center for Home Food Preservation (NCHFP) is a great resource. Here is NCHFP’s link to proper canning processes.
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Do you already have a root cellar or basement? Congratulations! Your home has a built-in preservation system. Just ensure it stays dark and has adequate ventilation.
Have neither? Fear not, there are many easy do-it-yourself (DIY) options. Unfortunately, this may mean you’ll have to dig.
You can use a variety of containers for a DIY root cellar, such as:
After you acquire your container of choice, simply drill holes in it for ventilation, dig out your space and plant the container in the ground. Bam! Instant root cellar.
Lining the container with insulation, such as hay, also helps protect your produce from getting too cold in frigid temps.
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Fermentation makes microorganisms work in your favor — when they grow in environments with no oxygen, it causes chemical reactions that preserve your food. It also creates a rich, umami flavor. Some studies have also shown consuming fermented food has surprising health benefits.
Want to give fermentation a try, but don’t know where to start? The National Center for Home Food Processing and Preservation has a great pickle recipe! They also provide general info on the process.
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Curing preserves your food by drying out the meat or produce and killing those pesky microorganisms.
There are a variety of curing methods, including:
Many of these methods add mouth-watering flavors that can’t be beat. Freeze-drying your food also makes it portable, since it requires no refrigeration.
The end of the growing season is always bittersweet but knowing the ins and outs of preservation can help you enjoy your bounty all year long.
Acreage Life is part of the Catalyst Communications Network publication family.