Tips On Storing And Preserving Vegetables

If your garden has produced a bountiful harvest, storing and preserving vegetables increases the abundance so that you can continue to enjoy the rewards of your work all winter long.

There are many ways to preserve vegetables, some easy and some a little more complicated.

Storing vegetables from the garden is a traditional and rewarding way to preserve the harvest, it will give you jars that are as beautiful to look at as they are to eat.

Read on to learn more about keeping produce fresh. These are the most common methods of preserving vegetables:

Freezing

Freezing is one of the easiest ways to preserve vegetables for the winter, and almost all vegetables are suitable, with the exception of cabbage and potatoes, which tend to become soggy and soggy.

Most vegetables need to be blanched first, which involves boiling them for a set time, usually one to three minutes. Bleaching stops the development of enzymes, thus preserving color, flavor, and nutrition.

Once blanched, the vegetables are soaked in ice water for quick cooling and then packed for freezing.

As a general rule, vegetables are packed in plastic containers or freezer bags.

Canning

This is one of the more complex methods of preserving vegetables, but the process is fairly simple if you take your time and follow the instructions carefully.

Canning must be done correctly, as some foods can grow harmful bacteria if not processed correctly.

A boiling water bath is suitable for most fruits and some vegetables, but low-acid vegetables such as squash, peas, beans, carrots, and corn should be canned in a pressure cooker.

Drying

There are several ways to dry vegetables and they are easily rehydrated for use in soups and stews.

An electric food dryer is the easiest method, but you can also dry vegetables in the oven or even in direct sunlight.

Some, like bell peppers, can be hung on a string and dried in a cool, well-ventilated room.

Pickling

Cucumbers are the most familiar option for pickling, but you can also make a variety of vegetables, including:

Beetroot
Carrots
Cabbage
Asparagus
Beans
Peppers
Tomatoes

Firmer foods, such as beets and carrots, may need a short blanching period to soften them.

Pickling consists of placing the vegetables in a glass jar with the spices of your choice, such as:

Dill
Celery seeds
Mustard seeds
Cumin
Oregano
Turmeric
Jalapeno pepper

A brine composed of vinegar, salt, pepper (or sugar for a sweet brine) is boiled and poured over the vegetables. Once the brine cools, the jars are securely sealed.

Note: Some pickled vegetables will last in the refrigerator for up to a month, but others need to be canned if you don't plan on using them soon.

To stock

Some vegetables can be safely stored in a cool, clean place for up to 12 months. Vegetables that can be stored include pumpkin, potatoes, and dried onions.

Some roots, like beets and carrots, are suitable for storing in a container filled with damp sand. In cold climates, the roots can be left in the ground during the winter months.

Cover them with a 12 to 18-inch layer of mulch, such as leaves or straw.

We hope you enjoy this video about how to make produce last longer:

Source: Sweet Simple Vegan

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