Preserving Produce: Freezing, Canning, and Drying
Freezing, canning, and drying are great ways to preserve produce so you can eat
them through out the year. Preserving produce will save money and provide your
family with excellent nutrients after the summer harvest is over.
 Freezing
Freezing is a quick and convenient way to preserve produce at home. Freezing
preserves more nutrients than canning and drying.
Instructions:
- Blanch - Cook until color has brightened but fruits/vegetables are still
very crisp. (Depending upon the fruits or vegetables blanch from 1 to 5
minutes).
- Shock - Transfer to a bowl filled with ice water and cool for 1 minute.
- Dry Well - Transfer to baking sheet covered with 3 layers of paper
towels, cover with another 2 layers and gently dry for about 10 to 15
minutes making sure all the moisture has been absorbed.
- Freeze - Place in layer on baking sheet lined with parchment paper and
freeze until solid (1 to 2 hours).
- Package - Once frozen, transfer 2 cups into a labeled and dated sealed
freezer bag, squeezing out as much air as possible.
- Store - Place bag into coldest part of freezer, label freezer bag with
date (most frozen fruits and vegetables will last up to 3 to 6 months in the
freezer).
Canning
Canning is a great method for preserving produce with high water content,
like tomatoes, mushrooms, beans and peaches, but it is essential you follow
canning guidelines precisely.
Basics of canning produce:
- Choose only disease free fruits or vegetables and wash them well before
processing.
- Use clean jars and new seal lids.
- Process in boiling water or a pressure canner for the specified amount
of time.
- Store- vegetables and fruits last 8 months-1 year. canned if left stored
in a cool dry environment.
Drying (Dehydration)
Basics of drying vegetables:
- Food should be dehydrated between 120-140° F in a dehydrator.
- Begin drying food at higher temperatures, but turn the temperature down
gradually after the first hour until it reaches 90-100° F.
- Turn dehydrator down to the lowest setting for about 3 hours until
drying is complete.
- Remember to turn the food and rotate the tray while in the process of
drying twice within one hour for equal drying quality.
- Store - Vegetables and fruits will last 4 months to 1 year if dried.
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