Preserving Your Edible Landscape Bounty

As a home and garden enthusiast, I find nothing more rewarding than picking fresh fruits and veggies from my very own edible landscape.

If you’re like me, nothing beats taking a stroll in your garden and harvesting fresh produce that you can enjoy in your meals.

However, if you have a bountiful harvest that you can’t consume in time, it’s important to know how to preserve these fruits and veggies for enjoyment later.

In today’s post, I will take you through different methods of preserving your edible landscape bounty such as canning, freezing, drying and dehydrating, preserving and jams and fermenting and pickling.

Let’s dive right in.

Harvesting Your Edible Landscape

When it comes to harvesting your edible landscape, timing is key. Each type of plant has its unique harvest season to ensure that you achieve the maximum yield. It’s essential to pay attention to signs of ripeness to decide when to harvest.

For most crops, harvesting in the morning after the dew has dried from the plants is the optimal time. You should use a sharp knife or pair of scissors to clip stems, so you don’t hurt the plant. By doing this, you will also reduce the risk of disease and insect damage.

Ensuring that the utmost care is given during the harvesting process will result in longer freshness for your crops. Generally, leafy greens should be harvested when the leaves are firm and green, while fruits should be picked when they are full of color and give slightly when squeezed.

To make your harvesting easier, you should invest in comfortable gloves and a sturdy pair of pruning shears. These tools will not only protect your hands from scratches and cuts but also improve your productivity.

Remember, harvesting is a continuous process, so always check your crops regularly to make sure you don’t miss the right time to harvest. This way, you will take advantage of the growing season and enjoy the freshest produce.

Preparing For Preservation

Before preserving your homegrown produce, there are a few things you need to consider to ensure you’re using the best preservation method.

Selecting the Appropriate Preservation Method

Different preserving methods work better with certain types of fruits and vegetables. For example, canning is a great option for fruits that are high in acid, like tomatoes and fruit jams, while freezing is a better option for low-acid produce, such as berries or peaches.

Preparing Necessary Tools and Equipment

Make sure you have all the necessary tools and equipment for the preservation method you choose. For canning, you’ll need a water-bath canner, jars, lids, and rings. If you’re freezing, you’ll need freezer bags or containers. Dehydrators or ovens are necessary for drying and dehydrating, while pickling requires jars, vinegar, and seasonings.

Cleaning and Prepping Fresh Fruits and Veggies

Once you’ve decided on the preservation method, make sure your fruits and vegetables are thoroughly cleaned and prepped. Remove any dirt, stems, or leaves and cut into the desired size. Depending on the method you choose, you may need to blanch your produce before preserving.

Proper preparation is crucial for successful preservation of your homegrown bounty. Don’t rush through this step as it can affect the overall quality of your preserved produce. With the right tools and preparation, it will be easier to make your summer harvest lasts through the winter months.

Canning

Canning is a great way to preserve fruits and vegetables, especially those that are in abundance during the growing season. The canning process involves preserving food in jars or cans and then boiling the containers to seal them airtight. Here’s a step-by-step guide to canning your favorite fruits and veggies:

First, you want to get your supplies ready before you begin canning. You will need a large pot for boiling the jars, a canning funnel, a jar lifter, a lid wand, and jars and lids.

Next, prepare your fruits and veggies. Wash them thoroughly and remove any stems, leaves, or pits. Cut your produce into appropriate sizes. For example, canning peaches requires you to cut them into halves or quarters.

Once the produce is prepped, you can start filling the jars. Fill each jar, leaving about a ½ inch gap at the top. Do not tightly pack the produce.

Now it’s time to add the lids and bands to the jars. Use a lid wand to lift your lids out of the hot water and place them on top of the jars. Screw the bands onto the jars until they are finger-tight.

Fill your canning pot with enough water so that it covers the entire jars’ height. Bring the water to a rolling boil. Carefully add your jars to the pot using your jar lifter, making sure they are completely submerged in the water.

Allow your jars to boil for the recommended time per the recipe you are using, usually around 25-50 minutes. Once done, remove the jars from the pot with the jar lifter and place them on a towel on a flat surface.

It’s important to note that safety precautions should be taken when canning. For instance, it is essential to avoid using jars with chips or cracks on the rim or bottom, keep the jars and utensils clean and sanitized, and use vinegar to clean the jars’ lids before adding them to the jars.

Canning is an excellent preservation method that can help you enjoy fresh fruits and veggies year-round. With the appropriate supplies and safety precautions in place, anyone can can their produce like a pro!

Freezing

Freezing is a great way to preserve your edible bounty for longer shelf life. It is a straightforward preservation method that you can do at home without any specialized equipment. When you decide to freeze your produce, you need to act quickly to avoid the loss of nutrients and flavor.

The Importance of Blanching Before Freezing

Blanching your fruits and veggies helps to maintain their quality, texture, and color. It helps to prevent the loss of essential vitamins and minerals and ensure that your produce stays fresh for an extended period. To blanch, simply boil or steam the produce for a few minutes before submerging it in cold water. This process stops the cooking process.

Best Practices for Freezing Fruits and Veggies

When freezing fruits and veggies, it is vital to do so properly to avoid freezer burn, which can cause the produce to spoil and become inedible. Here are some best practices to consider when freezing fruits and veggies:

• Slice or chop fruits and veggies to your desired shape and size before freezing.
• Place the sliced/chopped fruits and veggies in an airtight, freezer-safe container.
• Leave some headspace to allow for expansion as the produce freezes.
• Label the containers with the name of the fruit or veggie and the date it was frozen.
• Store the containers in the freezer, and try not to open the containers until you need them.

Tips on How to Properly Store Frozen Produce

Storing your frozen produce correctly is essential to guarantee extended freshness and taste. Here are some tips to follow when storing them:

• Store frozen produce at a temperature of 0°F (-18°C) or lower to maintain their texture and freshness.
• Use a deep freezer if you can for long-term freezing.
• Keep your frozen produce in a location that maintains a constant temperature to prevent thawing and refreeze.
• Do not mix older and newer frozen produce together.
• Use the oldest produce first.
• Consult a food storage chart to determine the optimal storage time for each food type.

If you follow these guidelines, you can have access to your bounty of produce year-round, even during the offseason.

Drying and Dehydrating

Drying and dehydrating are great ways to preserve some types of fruits and vegetables that don’t do well with canning or freezing. These methods involve removing most of the moisture from the produce to prevent bacterial growth.

So, which fruits and veggies are best suited for drying and dehydrating? Try drying grapes, apples, pears, peaches, tomatoes, cherries, cranberries, and plums. For vegetables, you can try dehydrating corn, onions, green beans, and carrots.

There are a few methods for drying and dehydrating, including using an oven or a dehydrator. An oven is convenient for small batches of produce, but be prepared for your kitchen to get hot and the process to take several hours. A dehydrator is great for larger amounts of produce and is more energy-efficient than using an oven. Whichever method you choose, the process for drying and dehydrating is generally the same.

To dry or dehydrate your produce, clean and chop them into small, uniform pieces. Arrange the pieces in a single layer on the drying racks or baking sheets, making sure they aren’t touching. The goal is to allow air to circulate around each piece, so they dry evenly. Turn on the oven or dehydrator to the appropriate temperature and let the produce dry for several hours, or until completely dry and brittle.

Once the produce is dry, it’s important to store it properly to keep it fresh. Store the dried fruits and veggies in airtight containers or vacuum-sealed bags. Keep them in a cool, dark place and avoid exposing them to moisture, which can cause them to spoil.

Dried fruits and veggies are great for snacking, but they’re also a versatile ingredient in many recipes. You can add them to oatmeal, trail mix, and granola, or use them to make pies, cakes, and bread.

With these tips, you should be able to dry and dehydrate your abundant harvests with ease.

Fermenting and Pickling

Are you looking for an easy and delicious way to preserve the bounty of your edible landscape? Consider fermenting and pickling! This technique not only allows you to enjoy seasonal produce all year round, but also creates a unique and flavorful tang that will liven up your meals.

Fermentation is a process that involves the breakdown of sugars in fruits and vegetables by bacteria or yeasts. This results in a tart and tangy flavor that can be used in a variety of dishes. Pickling, on the other hand, involves soaking fruits and vegetables in a vinegar solution with salt and spices. This creates a sharp and acidic flavor that can be enjoyed as a snack or used as a condiment.

There are many types of fruits and vegetables that are well-suited to fermenting and pickling. Some popular choices include cucumbers, cauliflower, beets, radishes, green beans, and carrots. When selecting produce for these preserving methods, make sure it is fresh and of high quality.

To get started with fermenting or pickling, you’ll need a few basic tools and equipment. A jar with a tight-fitting lid, a knife for cutting vegetables, and a large pot for boiling the brine are essential. You may also want to purchase fermentation weights or a pickle pebble to ensure the produce stays submerged in the brine.

When it comes to creating the brine, there are many recipes available. A simple brine can be made by combining water, vinegar, salt, and sugar. For fermentation, the produce is placed directly into the brine. For pickling, the produce is heated up in the brine before being transferred to jars.

Here are the basic steps for fermenting and pickling:

1. Clean and prepare the produce by washing and cutting it into the desired size and shape.
2. Make the brine according to the recipe you have selected.
3. Pack the produce into the jar, leaving at least half an inch of headspace at the top.
4. Pour the brine over the produce, making sure it is completely submerged.
5. Place the fermentation weight or pickle pebble on top of the produce to keep it submerged.
6. Put the lid on the jar and store it in a cool, dark place.
7. Check the jar every few days to make sure the produce is still submerged and that there is no mold growing on top.
8. Depending on the recipe, the fermenting or pickling process can take anywhere from a few days to a few weeks. Taste the produce periodically to see if it is ready to eat.
9. Once the produce is finished fermenting or pickling, store it in the refrigerator to slow down the fermentation process.

Fermenting and pickling are great ways to use up excess produce from your edible landscape and enjoy it all year round. Experiment with different recipes and flavors to find your favorite combination!

Creating Preserves and Jams

Creating preserves and jams is a great way to preserve fruits to enjoy all year round. It’s a simple process that requires few ingredients, tools, and time. If you have a surplus of fruits, you can easily turn them into delicious spreads that can be enjoyed on toast, biscuits, bagels, and more.

When it comes to making preserves and jams, you want to choose fruits that are low in pectin, such as raspberries, blueberries, plums, strawberries, apricots, and peaches. You can also use apples or lemons as a source of natural pectin.

Here is a step-by-step guide for creating your own preserves and jams:

1. Start by washing the fruits thoroughly and remove any stems, pits or seeds. You can use a food processor to chop the fruits into small pieces, or crush them with a fork or potato masher.

2. Add the fruit to a large pot along with sugar, lemon juice, and any other desired ingredients. The sugar quantity should be half the weight of the fruit. For example, if you have two pounds of fruit, you should use a pound of sugar.

3. Cook the mixture on medium heat, stirring constantly to prevent sticking and burning. Once the sugar has dissolved, reduce the heat to low and let the mixture simmer for 30-45 minutes, or until it has thickened and reduced in volume.

4. To check if it’s done, test the mixture by dipping a cold metal spoon into it and run your finger across the back of the spoon. If it leaves a clear path, the jam is ready.

5. Remove the pot from heat and let it sit for 5-10 minutes. Skim off any foam that has formed on top of the jam. After that, fill sterilized jars with the hot mixture, leaving about a ¼ inch headspace at the top.

6. Wipe the rims of the jars with a clean cloth, then affix the lids and bands.

7. Finally, process the jars in a boiling water canner for 10 minutes.

And that’s it! Creating your own preserves and jams is simple and inexpensive. By doing this, you can enjoy your favorite fruits even when they’re out of season.

Final Thoughts

In conclusion, preserving your edible landscape bounty can be a fun and rewarding process, as well as a great way to ensure that the hard work you put into your garden doesn’t go to waste.

Whether you choose to can, freeze, dry, pickle, or create preserves and jams, any of these methods can help you extend the shelf life of your home-grown produce and reap the benefits for months to come.

So, which preservation strategy from today’s post are you most excited to try?

Let me know by sending me a message!

And if you found this post helpful, please share it with your friends and family on social media.

Together, we can help inspire others to take advantage of the bountiful harvests their gardens have to offer.