Harvest 2012: Put Up & Eat Up | Seventh Generation
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Harvest 2012: Put Up & Eat Up

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2 comments
Author: the Inkslinger

The harvest is in, and we're pulling in tons of tomatoes, buckets of beets, and carrots and cucumbers by the carload. We can't possibly eat it all. So we're "putting it up," and saving plenty of our plenty for winter. That means pickling, yes, but not always. There are lots of easier ways to preserve summer's abundance.

I'm glad for each of them because I cannot abide the idea of putting food in the garbage just because no one stuck a fork in it in time. I especially cringe at the idea of trashing any part of the garden harvest because it's hands-down the best food of the year: fresh, organic, loaded with nutrients, and sublimely, gorgeously, fantastically delicious. Mark my words: I am not wasting so much a single precious cherry tomato.

That said, canning, with it's need for meticulous sterilizing procedures, is a pain. It's satisfying to do, but it'll eat up a day or two. So while we certainly can our share of goodies, we frequently employ other tricks to save as much food as we can to feed winter's hunger.

That starts with a freezer. Get one. You won't regret it. We just bought a nice energy-efficient upright for $300 that will pay for itself in food savings by this time next year. Once you've done the same, you're ready to go with these ideas in food preservation:

 

  • Make basil pesto. We have giant bushes of basil waiting. Rather than dry it, which kills its brighter flavors, we make pesto, freeze it in ice cube trays, and store the cubes in freezer bags. It's great with pasta, in soups, on bread, or in any recipe calling for fresh basil. In cube form, you'll defrost only what you need.
  • Dry your cherry tomatoes. I cut mine in half from top to bottom and pack them onto a cookie sheet. A few hours in a slow 195° oven creates dehydrated jewels that last all winter in freezer jars.
  • Speaking of tomatoes, chop the big ones up into bite-size pieces and freeze them, too. They'll be ready for any recipe needing canned varieties, and they'll keep BPA off your menu, too.
  • We freeze a lot of other vegetables, too: broccoli, carrots, beans, beets, and more. You have to chop and blanch them first to protect their flavor. Then you just freeze them by the serving for fresh sides all winter.
  • There's also cold storage. You'll need an indoor space with a temperature around 32° and high relative humidity, which can be accomplished in the basement with an insulated storage container or room opened it to the outside via a window. Getting there may be a bit of a project. But once you're done, you can store all kinds of things for months.
  • Finally, let's not forget refrigerator pickles, which are canned pickles minus all the sanitizing. Almost any recipe will do—just remember to keep them in the fridge and eat them within a few months.

Methods like these really help us stretch our food budget, and they keep our homegrown harvest of healthy whole foods going all winter long. Believe me when I say we appreciate them with every single bite. You will, too.

There's only one link you need in a blog post like this: the one for the National Center for Food Preservation, the go-to source for everything from blanching times to freezing instructions. Bon appetit!
 

photo: thebittenword.com

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Comments

Rozz Franklin picture
Rozz Franklin
09/23/12
Couldn't help noticing that the photo you showed of canned food also showed the older metal BPA lined lids. I highly recommend using a BPA-free lid system. Not only are the lids BPA-free, but reusable whereas the metal ones are not. They cost more but reusing them saves the money back after a few uses. They're made of plastic, but it's okay on the plastic spectrum (I checked). Also, you mentioned what a pain the heat canning takes. On the contrary, I found it a wonderful bonding experience with my mom and again now as I pass along the methods to a younger generation.
hedgewitch3 picture
hedgewitch3
09/14/12
My Dad was a hunter. My Mom did a LOT of home canning! I learned much about "putting food by". I joke now about returning to school in the falls and canning being the subject of "how I spent my summer vacation". But in reality, it was all good! A few years ago I had the luxury of a large freezer and did a good bit of freezing vegies and even some fruits from the local farmers market. My small apartment doesn't have the room for a freezer but I've got closet space to convert to a pantry so I've been looking at turning the page back and doing some old fashioned home canning again! Sure it's more labor intensive than opening a can from the grocery store. And it will take care and time to do it properly. But the rewards!! To know exactly where your food came from and how it was preserved... Time well spent!