Keep It for a Better Winter

Across North America and much of the world, more dirt than usual got pushed around and raked. Seed companies, greenhouses and garden centers all saw increases in customer traffic. Many people planted to cut costs in the current recession, others because of increased health awareness, some others for better quality foods..

It stands to reason, that harvest season will likely also be larger, as will the questions regarding preservation and storage. Sure, some new first-time gardens will fail because of lack of experience, wildlife, weather and an array of other problems. But many new gardeners are bound to succeed along with 36 million experienced gardeners.

According to the National Gardening Association (NGA), seven million more Americans put in home vegetable and fruit gardens in 2009 compared to 2008, a 19 percent increase and nearly double the increase from 2007 to 2008. Those figures can translate into large amounts of homegrown vegetables and fruits; the NGA research indicates, the average garden at 600 square feet which produces 300 pounds of produce with an average value of $530 per household.

There are four basic ways of preserving the harvest of vegetables, fruits berries and herbs to help with winter bills; drying, freezing, canning and the root cellar. Here is a quick overview.

Drying

Drying the harvest is the most natural and the most ancient means of storing the harvest. A food dehydrator, a handy kitchen appliance, is one of three drying options for preserving the harvest. Prepare the fruits or vegetables, place in trays, set the timer, and turn the machine on and monitor the drying process, according to the directions. In most cases, a food dehydrator doesn't need a lot of attention. Timing varies according to what fruit, herb or vegetable is being dried.

Just about any fruit, herb or vegetable can be dried from tomatoes to blueberries to oregano. While a dehydrator is a good option, so is the oven. Follow the drying directions carefully, as with a food dehydrator, and turn the oven on one it's lowest setting which is around 140 degrees.

The time depends on what is being dried and the variety. For example, a paste tomato will dry quicker than a round table variety. Paste tomatoes have more pulp and less moisture and consequently dry faster.

If the weather cooperates, drying can take place outside but it usually takes several days. The produce is placed on a screen and covered with cheesecloth to prevent insects from getting a meal. It helps to place the screen on blocks for better air circulation. Another option is to cover the screen, the produce and the cheesecloth with an elevated piece of glass.

Generally, the produce won't dry in one sunny day and it will have to be brought indoors at nightfall. Night time dew will and can undo any drying. Vegetables and fruit are done when there is no tacky or sticky feeling to them when touched, but not brittle. Once the produce is dry, it is helpful to place in the oven for 15 minutes to a half hour on the lowest setting. This will prevent any insects or bacteria which may be present from doing any damage.

Dry food are easy to store and do not take up a lot of space. The dry foods can be placed in air tight containers or vacuum bags and stored in a cool, dark place. Dry foods stored at 50 degrees F will last longer than foods stored at 70 degrees F. In general most dried foods will last from six months to almost a year. To reconstitute the food, simply soak in hot water for 15 minutes. Tomatoes can be used dry in soups, stews, and sauces.

Freezing

Freezing food is simple, although most of it needs to blanched, that is plunged in boiling waiter briefly then placed in ice cold water and drained. As in drying, it is important to follow the directions. Make sure to label the freezer bags to identify what the produce is instead of doing a guessing game in mid winter. Just about anything can be frozen, including tomatoes. Tomatoes, however, become mushy after they thaw and will need to be boiled down into sauces.

Canning

Home canning takes a little more time and effort but well worth it because of the flavors. Be sure to use the proper canning jars and new lids and it is, once again, very important to follow the directions and use proper kitchen hygiene. Canning jars can be re-used from year to year.

Sometimes, many of the old hand-me down recipes are not particularly safe, according to many food experts. Be sure to check proper methods and ingredients before starting. Updated canning methods can usually be found at county agricultural offices and vegetable gardening organization

Food botulism from improperly home canned food is a serious and dangerous illness which can be fatal. Botulism cases in the United States are rare but the danger is still present if the food is not prepared properly.

Root Cellar

Root cellars are not part of modern homes today but are found usually in older homes. The root cellar is generally a basement room set aside for food storage. The cellar room is isolated so light, temperatures and humidity can be controlled. Produce such as apples, pears, cabbages, onions, potatoes and squash, like pumpkins, can easily be stored for the winter months.

There are some ticks to root cellar storage so it's best to investigate how to use a root cellar before storing various fruits and vegetables.

Summary Thoughts

Whatever method is used for food preservation, it is critical always to follow the best directions and to be careful about cleanliness. The four methods are all rather simple and they will save your harvest for later use and provide some flavorful meals. The extra work and time at home can be a tremendous savings and bring a taste of summer back during the dead of winter.