Preserving Local Food
If you are committed to buying local produce and reducing waste, preserving the fall harvest is a great option.
My summer garden is winding down, but still producing. The cucumbers weren’t as abundant as last year, and there are green tomatoes on the vine that will soon be brought in to ripen. I head to one of our local Farmer’s Markets to purchase the fruits and veggies we didn’t even attempt to grow. I know the limits of my gardening experience. And like my non-gardening friends, we all enjoy the fruits of labor from our local farmers.
Before the trees start dropping amber and crimson leaves and we all start sipping apple cider, there is still time to preserve some of the bounty from our beautiful Finger Lakes region. This allows you to enjoy a taste of summer during the winter months ahead. And the bonus? You won’t accumulate extra packaging from food that you preserve yourself.
What’s the best way to preserve and store food for the winter?
It all depends upon your preferences and what you have available.
Dehydrating your favorite fruits and veggies is very satisfying because the delicious end product can be stored in clean glass jars that you reuse from other food products (like jelly, spaghetti sauce, and olives). There is no need for canning jars (unless you have them).
If you don’t have a food dehydrator, you can use your oven- set to the lowest temperature (no higher than 200 degrees). The process is simple: wash, dry, and evenly slice your desired item… then wait. Drying time could take 6-24 hours, depending on the food’s moisture content. Here’s a resource for expanding your knowledge of the options available.
Freezing food is great for leftovers to reduce waste and is an effective way to preserve your favorites in the fall when local produce is plentiful. There is a lot of online advice for freezing fruits and vegetables. Just be sure to keep track of what’s in there.
I suggest attaching a dry-erase board to the front of your freezer to record the quantity of items stored on each shelf (i.e., 10 packs of green beans). When you grab a green bean pack for dinner, change the number to 9, and now you can easily see what you have and still need to use. No more finding old science experiments in the back of your freezer!
Canning, fermenting, and pickling are other ways to preserve food that allows you to save your refrigerator or freezer storage space. However, you must strictly follow the directions and use proper canning jars.
Resources
No matter what method of food preservation you choose, it’s important to educate yourself about safety precautions. An excellent resource for information is the National Center for Home Food Preservation.
You can also check out The Complete Guide to Food Preservation: Step-by-step instructions on how to freeze, can, and preserve food by Angela Williams Duea. Available through the Monroe County library system.
Planning Ahead
If you are new to preserving food, start with a method you can easily do now to increase your confidence. Experiment with the foods you most enjoy. Consider learning a new method after that. It’s a great activity to do with friends and family.
Click on the picture to download a printable version to record your plan.
We wish you great success in preserving your best-loved foods!
Tell us about your experience and your favorite place to find local produce. Send your comments to Nancy Steinkamp.