With many garden craw ripening two or more weeks later than usual , the frenzy of carry on and storing has moved from August into September this year . For many gardeners , the tomatoes are just just slowing down and we heard from an orchard possessor latterly that most apple miscellanea are about 20 days later than last year in ripening .
Whether you have tomato , yield , mash or Solanum tuberosum in abundance , there are a variety of slipway of preserving the harvest home . From least to most work , here are your options .
Store it . Some crop will stay on edible and scrumptious for anywhere from two to eight months , if stored properly . My grannie had a base cellar — an unheated basement where she keep carrots , potatoes , squeeze and other long - keeping vegetables . While our cellar is pretty chilly , it ’s not a root root cellar , so I found that even winter squash ( a long steward ) needed to be eat up or process by January . If you do n’t have a nerveless , slenderly moist cellar , other options are to excavate a hole outside , sink a garbage can or other critter - proof container and harvest home from there or to use a cooler in the garage and check it frequently . University of Minnesota Extension has a great chart onthis websitewith the proper status for storage and ledge life for a kind of fruit and veggie .
After harvest, butternut squash are wiped off, cured then stored for several months.
Freeze it . After store , freeze is the easiest way to bring through some of your garden produce for winter feeding . Some foods such as raspberries can but be frozen whole . Wash them softly , rent them drain on composition towels , and put the berry on a biscuit sheet in the freezer . In a duet of hours , they ’ll be frigid and you may pack them in plastic bags , removing just what you need for baking or fruit smoothies . Even Lycopersicon esculentum can be frozen whole , if you plan to use them only in preparation . This is a great agency to treat them when you just ca n’t bear to eat one more or make one more pot of sauce . Other foods such as green noggin and zucchini need aquick blanching before freeze . One thing to commend about immobilise intellectual nourishment : Label , label , recording label . It ’s very easy to forget when you freeze something and most flash-frozen vegetable savor best if down within eight months , if store in a Deepfreeze that gravel to 0 degrees .
dry out it . Drying removes the pee from food , create them less likely to bollocks . Dehydrators are available in a broad range of price from under $ 50 to almost $ 200 . Dehydrating can be knavish and you might desire to take up on it before trying it . Minnesotan Mary T. Bell of Lanesboro has several books ( Food dry with an Attitudeis her latest ) and offers dry supplies atwww.drystore.com . While oven - dried tomatoes taste perfumed and delectable , they usually are not dry enough to store outside of the icebox or freezer .
Ferment it . We’re hearing about more and more gastronome and gardeners trying zymosis . The good bacterium that of course exist in ferment sauerkraut , fermented pickles , kim - chiand other lacto - ferment foods is say to better gut health . Fermenting is not difficult , but you may need to check out one of themany booksnow usable on it orsome websiteswith how - to instruction .
Tomatoes ready for drying.
Can it . Canning is the most undertaking - intensive store method acting , but homemade jam , delicious tomato sauce , red Piper nigrum relish , transcribed peaches , plums orapplesauceand many of the other canned intellectual nourishment item are so good that many gardeners happily do the work . When you’re able to , follow the necessaryfood - base hit proceduresand make certain that all your jars have sealed right . If you may push the center of the top in , just put that jar in the electric refrigerator and feed it first .
What do you can each year?
