For an urban gardener , it ’s singularly rewarding to stow several pint or quarts of homegrown produce after toiling in the kitchen . regrettably , the traditional method of water - bath andpressure canning , although efficacious , can ask equipment and task that some masses would rather not do .
By the time you ’ve picked and disposed produce at its freshest , hygienise your equipment , filled your jars and waited patiently for here and now when the H2O - bath canner in the end arrive at a rolling boiling point , half a day has passed . In my own canning decision , I ’ve found myself stuck in the kitchen during other morning hours , scavenge cooking pan andwaiting for jars to sealwith a reassuring soda pop . Knowing the curt window to can vegetable in their prime , I ’ve favored stock up my pantry over getting an adequate amount of slumber .
Additional foiling with processing jars mounts when a formula goes awry or water is siphoned out of the shock due to crushed seal . Thepractice of canningcan’t be bucket along and requires careful condition of mass , acidity and basic principle of food safety . Canning must occur when produce is fully ripe , but not blemish or rotting . What ’s more , even diminished - passel canning require bulk quantities of veg most small garden just ca n’t grow at one time .
Some gardener are contented sacrificing several hours of their day the canning operation — and they should retain to carry on this custom . However , for sentence - crunched gardeners who need alternative method acting for keep produce and herbaceous plant from their garden , here are a few options .
1. Freezing
When it come in tofreezing , you ’ll find many vegetables in your garden are potential nominee for long - term storage in the icebox . For many low - moisture vegetables , the single step of blanching , just to brighten the coloring and disinfect the veg , nonplus the job done before packing into a deep-freeze - safe , vapor - insubordinate pliant bag or promotion with a vacuum sealant . Take care to clean , peel and core the vegetable , in addition to cutting them in your preferred consistency , to save freezer space and make life easiest when it ’s preparation sentence . Pack freezer travelling bag and press out all the air before stashing away .
Even though freeze is fast and usually a single tone , it ’s not always the ideal methodfor maintain timbre and texture of your nutrient . Salad greens and herbs are certain to wilt in the deep freezer , though there ’s a stealthy trick to freezing them in an oil base ( see below ) . wet - operose fruits and vegetables , such as cucumbers , apple , citrus and watermelon , will lose most of their wet during the defrosting menstruum , so it ’s advisable to eat these vegetables fresh .
Other vegetables , such as summer squash , potatoes and onions , wo n’t completely work to glop when once thawed , but their want of texture can be wicked if you attempt eat them cold or in the raw . If you freeze these vegetable , contrive to utilize them in a cook cup of tea , and fix for a soft , amorphous texture . freezing chopped peppers in small plastic bags only if you do n’t beware sacrifice their dapper texture for use in dish like soup , chili con carne and stews . The in effect type of produce to freeze down , and likely better use of your limited freezer space , include the summertime favourite : tomato , light-green beans and corn . rooted tomatoes should n’t be eat up raw , but will make out in handy for soups , sauce and other cold - conditions favorites .
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Be indisputable your abstruse freeze , Deepfreeze or icebox maintains a temperature of below zero degree Fahrenheit . Most vegetables should be cast aside from the Deepfreeze after three months or when deep freezer burn appears .
2. Drying
Dryingis a well - install method acting for make intellectual nourishment last longer . Once wet is removed from a works , leave on 5 to 25 percent of the original pee content , the chance of contaminant from microrganisms are greatly reduced . Many growers are familiar with dried beans , herb , peppers and love apple , but many other vegetables , including beets , peas and wintertime mash , can be dry out and salt away for later .
Individual methods of drying will count on the stage of humidness in your environs , but pick admit dehydrating , open - atmosphere or sun drying , or oven drying . Drying requires three elements : heat energy , air circulation and melodic line dispassionateness . In some climates , open - air or sun dry is potential when temperatures and airwave circulation stay logical for several hour . Dehydrators allow repose of processing with perforated trays and thermostat - ascendence temperatures .
But for those who do n’t own a dehydrator or experience in red-hot , grim - humidness climate , solid food can be dehydrated in a intimately monitor oven . Always wash and blanch vegetable before drying . You ’ll want to put a breathable roadblock between your drying wheel and vegetables . This can be accomplished by laying a barrier of cheesecloth or synthetic netting over the tray . localize your wrack in a 140 - degree - F oven , giving at least 3 inches of space between racks lined with a cheesecloth or other roadblock . Prop the door of the oven outdoors and employ an internal thermometer to measure the warmth , which should ride out between 140 and 150 degrees F for several hour . switch tray from top to bottom , bottom to top every half hour .
Less - supply ship herbs , which include rosemary , thyme , parsley and salvia , are dry easily in most climates without the difficulty of oven processing . Simply bind crew of stems together and pay heed upside down . Tender - foliage herbs , such as basil , mint estragon and oregano , will mold if not dry out chop-chop . To preclude mould , wrapping small bunches in a paper bag , bind at the stems and hang upside down .
Dried foods should be nearly monitored for any signs of spoilage . Store them in wet - resistant containers or in crank jar and in dry , cool mood where light is low . Dried foods will last six to 12 months .
3. Quick Pickling
Pickled vegetables are versatile , tangy ingredients you’re able to expend to add color and flavor to tacos , burgers , sandwiches , salads and even independent dish . In gain to the omnipresent cucumber pickle , beets , turnips , radishes , courgette , okra , carrots , unripe beans , onion , garlic and even watermelon rind all make fine pickles . While some kettle of fish are spicy and others tangy and some sweet-flavored , all fast pickle partake one commons : uphold seawater .
To make your brine , churn 1 loving cup of any kind of acetum , 1 cup of water , 1/2 cup of sugar , and 1 tablespoonful of pickle or kosher table salt until all factor are dissolved . add together in your spices , which could include herbs like dill weed , thyme , oregano , basil , ruby common pepper flakes , spiciness such as cumin , chili or peppercorn , and garlic cloves . campaign your fresh , washed vegetables into a pint or quart mason jar , as tightly as possible . equally distribute the saltwater to each shock until all ingredients are submerged . Store in the refrigerator for 24 hours before consume . These pickles will keep for up two weeks in the refrigerator .
4. Preserving in Oil
Oils mixed with dehydrated or fresh vegetables are delicious when used in pizza pie , pastas , marinades or salad dressings . Low - window pane food , such as garlic and mushroom , are eligible for unretentive - terminus saving in an petroleum base . Peppers , whether dried or fresh , add a natural component of passion to oils .
However , cooks must use caveat when uphold with oil , as its O - free environment facilitate the growth of dangerous bacteria . nutrient safety expert recommend forthwith refrigerate garlic , mushroom and herb oil mixtures for a upper limit of four days before using , suspend the liquid state or discarding . Because of their gamy acidity , dry out tomatoes in oil can stand at way temperature for a uttermost of four days before they should be relocated to the refrigerator .
make a pesto is a saucy option for preserving greens and herb , which are illustrious for degrading tight . In a liquidiser or intellectual nourishment processor , chop 1/4 cup oil ; 1/2 loving cup nuts , such as pine tree nuts ; and 3 to 4 cups of greens ; along with any desire herbaceous plant and seasonings . Freeze in ice rink cubes trays , and once frozen , move to deep freezer storehouse bags for posterior use .
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5. Cellar Storage
A simple form of short - term nutrient preservation , cellar storage will stretch the biography of a few vegetables from your garden . cellar should be cool , 50 degree F or below , juiceless and devoid of light . Carrots , potatoes , onion , garlic , winter squash and sweet white potato will last for four to six calendar month in these conditions , with white potato preferring cooler temperatures , as they are susceptible to sprouting .
Your options for keeping the harvest fresh until you ’re able to eat it are plenty , so do n’t let a undivided yield or veg you worked hard to turn go to waste .
Lori Rice
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