It ’s that time of year when we ’re buried in tomatoes , cucumber and greenish beans – yea ! But how can we continue acquire flavor and vitamins for the future . conserve the harvestwas a popular matter in hort society publications over the old age . Here are some great backsheesh from the past :
unused is good whether you are pickle , freeze or canning . In 1963 , Shirley Munson noted that “ amphetamine from the garden is one of the most significant rules to observe ” in preserve the harvest home , especially vegetables such as edible corn that loose their flavor cursorily . Pick your produce and process the same day .
Fruitripened on the Sir Herbert Beerbohm Tree or vine are best for immobilise . Select fruits that are more or less more good than those you ’d use for canning , but avoid those that are mushy / soft . Rather than piece fruits when green and then ripen , let them ripen on the tree or vine as they ’ll have more vitamins and a richer flavor , according to an clause from the 1976 August / September issue of theMinnesota Horticulturist .
Jam is a great way to preserve fruits. This jam features yellow pear tomatoes.
blench vegetables before freeze . Mrs. Munson , who on a regular basis save on preserving over several decades , offered this tip in a 1976 article . blanch help greatly with flavor , alimentation , and color holding of vegetables when you uphold them by freeze . Make indisputable to plunge the blanched vegetables in ice cold piss immediately .
keep up cucumbers in the freezer . Picklingis a tried and true way to preserve cucumbers , but if you ’re looking to try something novel , William Nunn of Champlin evoke freezing : “ We do n’t make many hole any longer , but instead slit the cuke , fuse with celery seed , onions , pepper , and a vinegar - water - sugar substitute - spicery resolution , pack in plastic containers , and freeze , ” accord to a quote from the August / September 1979 issue .
experimentation with dry out food at home by using your oven . While it usually take an minute or two longer than whenusing a dehydrator , your oven is an easy option to hear out this saving method . How to get started ? Paul Vossen provides instructions in a 1979 article : Do n’t overload your oven with trays too full , about 4 - 6 pounds of prepared food for thought is the limitation . Aim to maintain a temperature of 140 degrees fahrenheit ; keep the oven threshold open to help with this and increase ventilating system . Only utilise bottom rut , no broiler . meter will vary depending on the intellectual nourishment you are drying .
Water - freeze herbs to use in soups or bonanza . Freezing herbsis a neat option when looking to preserve color , but keep in mind that this method destroys texture . To water - frost , you ’ll need an ice regular hexahedron tray . First chop up your herbs , then add ½-1 tsp to each cube of the tray . Fill with water system , frost , and stack away in a sealed plastic bag in the freezer . When using , you’re able to immediately add the cubes to soup or gravy , or thaw by placing in a strainer and run warm pee over them . Tip supply by Mary Grommesh Bydlon of the Twin City Herb Society in 1978 .
What is your favorite way to preserve the harvesting ?
