If your summer garden has brought an abundance of fresh fruits, vegetables, and herbs that you wish you could enjoy all year round, then you’re in luck. You can use several methods to preserve the fruits of your labour and enjoy some fresh flavour even in the depths of winter. Here are some tried and true options to consider.

Freezing

Freezing is one of the simplest and most effective ways to preserve your summer produce. For most vegetables, blanching (briefly boiling and then plunging into ice water) is essential before freezing. This process stops enzyme actions, which can cause loss of flavour, colour, and texture.

Fruits like berries, peaches, and cherries, on the other hand, can be frozen directly. Spread them on a baking sheet to freeze individually before transferring them to airtight containers or freezer bags. This prevents them from sticking together.

For herbs, you can chop them up and freeze them in ice cube trays with a bit of water or olive oil. This makes it easy to pop a cube into soups or sauces later on.

Canning

Canning is a more involved process, but it offers excellent results for preserving fruits and vegetables. It involves sealing food in airtight jars to prevent bacteria growth.

Water bath canning is ideal for high-acid foods like tomatoes, fruits, and pickles. It involves submerging the jars in boiling water for a specific time. Pressure canning, on the other hand, is necessary for low-acid foods like green beans and corn. This method uses a pressure canner to reach higher temperatures than boiling water.

Dehydrating

Dehydrating removes moisture from food, which inhibits the growth of bacteria, yeast, and moulds. While oven drying is an option, you may find it worthwhile to invest in an electric dehydrator that allows you better control of the temperature, drying time, and final product.

Pickling

Pickling involves preserving vegetables (and sometimes fruits) in an acidic solution, usually vinegar. This method not only extends the shelf life but also imparts a tangy flavour to the produce.

The traditional method of pickling relies on natural fermentation in a saltwater brine. It takes longer but results in probiotic-rich, deeply flavoured pickles. Alternatively, quick pickling can be done in a matter of hours and is a great option for cucumbers, radishes, carrots, and more.

Jams and Jellies

Turning your fruits into jams and jellies is a delicious way to preserve them. The process involves cooking the fruit with sugar and pectin, then sealing it in jars. Jams are made with crushed or chopped fruits and have a thicker texture, while jellies are made from fruit juice.

Jams and jellies can be stored for months and make great gifts or tasty spreads for your morning toast.

Fermenting

Fermentation is an ancient preservation method that not only extends the shelf life of foods but also enhances their nutritional value and flavour. It involves simply submerging your vegetables in a saltwater brine and letting natural bacteria do the work. Common fermented foods include sauerkraut, kimchi, cabbage, carrots, and cucumbers.

Preserving your summer harvest is a rewarding way to enjoy seasonal flavours all year long. Experiment with different techniques to find what works best for you and savour the taste of summer anytime you like.