Now that we have reviewed the methods used to preserve our harvest, it's time to learn which of those methods works best for each vegetable. Every veggie is different and therefore, the best way to enjoy them as long as possible is different too. Listed here are notes for each type of vegetable on harvesting, the very best method for preserving, and a couple additional methods where they may be preferable to save time or effort (because sometimes very good is good enough when it saves you tons of time). I've included any special instructions and blanching times when appropriate for each. Links to the previous articles with further details on each method can be found by scrolling down to the bottom. Use this article as a reference whenever you have an abundance of produce and need ideas for the tastiest ways to keep them in your kitchen for as long as possible.
Asparagus
Harvest
When 6" - 8” tall and thicker than a pencil
Do not harvest in the first 2 years and harvest minimally in the 3rd year (2 stems max per plant)
Cut spears about 1" below the soil line with a knife, or snap off right at the soil line
Best preservation method
Freezing in sealed bags
Wash and remove tough ends
Into portion size bag with seasoning, seal
Blanch bags 4 - 8 minutes
Cool and freeze
Second best method
Standard freezing
Wash and remove tough ends
3 - 4 minutes blanch
Ice bath to cool, package, and freeze
Beans, Green
Harvest
Slightly immature when seeds are still tiny
If heat canning, harvest when they are a bit more mature to ensure they stay firm after processing
Best preservation method
Frozen, unblanched, whole or frenched
Wash and trim ends
Leave whole or cut into 3" pieces
Package and freeze
Alternate best preservation method
Canned and lacto-fermented
Sauerkraut, kimchi, pickles, or relishes
Use a modern recipe
Second best method
Freezing, blanched, in sealing bags
Wash and trim ends
Leave whole or cut into 3" pieces
Into bag with seasoning, seal
Blanch 6 - 8 minutes, cool and freeze
Beans, Dry
Harvest
Leave on the vine until pods are completely dry
Best preservation method
Drying
Shell beans and dry on cookie sheet for several days
Into airtight container, store in a cool, dry place
Beets, Turnips, Radish and Kohlrabi
Harvest
Late fall, after at least one light frost, but do not let freeze completely
Cut off tops, leaving 1” stem
Leave root on
Storage types of turnips and winter types of radish will store for much longer than other, faster growing types
See the section on Greens for information on beet, turnip, and kohlrabi leaf preservation
Best preservation method (0°C, 90-95% humidity)
Cold storage (cool and moist)
Scrub and dry
Into zip top bag with paper towel, refrigerate
Alternate cold storage method
Do not wash
Into cardboard box with 2" - 4” sawdust top and bottom, and 1” sawdust between layers
Into root cellar or unheated garage
Do not store apples in the same location as beets. Ethylene from apples will cause bitter flavours
Beets will store for 1- 2 months, storage turnips for 4 - 5 months, winter radish for 2 - 4 months and kohlrabi for 1 - 2 months
Alternate best preservation method
Canned and lacto-fermented
Sauerkraut, kimchi, pickles, or relishes
Use a modern recipe
Second best preservation method
Freezing in sealed bags
Roast in oven until tender (approx. 1 hour at 400°F)
Remove skins and slice into bags with seasoning
Remove air, seal, cool, and freeze bags
Recipes
Borscht (easily portioned and frozen)
Broccoli and Cauliflower
Harvest
When head stops growing, and individual clusters start to spread out but are still firm
Cut just below the head and at an angle to encourage additional flower growth
For cauliflower, include some leaves when cutting to extend storage
Best preservation method
Standard freezing
Soak in salted water for ½ hour to remove insects and dirt
Cut into uniform sized pieces
Blanch 3 - 4 minutes
Cool in ice bath, drain, package and freeze
Second best preservation method
Freezing, unblanched
Soak in salted water
Pack in freezer bags, remove air, and freeze
Cabbage
Harvest
Entire plant (outer leaves and roots attached) in late fall, just before first frost
Long season varieties will store longer than early varieties
Best preservation method
Cold storage (0°C, 90 - 95% humidity)
Directly into root cellar
Hang upside down by roots
Will store 3 - 4 months
Alternate best preservation method
Canned and lacto-fermented
Sauerkraut, kimchi, pickles, or relishes
Use a modern recipe
Second best preservation method
Freezing then cooking
Whole outer leaves frozen in freezer bag
Thawed and used for cabbage rolls (no need to precook cabbage)
Carrots and Parsnips
Harvest
Late fall, after at least one frost
Cut off tops, leaving 1” stem
Leave root on
Best preservation method
Cold storage (cool and moist)
Scrub and dry
Into zip top bag with paper towel
Refrigerate
Alternate cold storage method (0°C, 95-100% humidity)
Do not wash, gently brush off excess soil
Cure in a cool, dry, dark place for 1 - 2 days
Into cardboard box with 2-4” sawdust top and bottom, and 1” sawdust between layers
Into root cellar or unheated garage
Carrots will last longer (3 - 4 months) than in the refrigerator and parsnips will last around 6 months
Alternate best preservation method
Canned and lacto-fermented
Sauerkraut, kimchi, pickles, or relishes
Use a modern recipe
Second best preservation method
Frozen in sealed bags
Wash, trim, and slice
Into portion size bag with seasoning, seal
Blanch bags 8 - 10 minutes
Cool and freeze
Third best preservation method
Standard freezing
Wash, trim, and slice
3 - 5 minutes blanch
Ice bath to cool, package, and freeze
Corn
Harvest
When silks are fully brown, check kernels are full, sweet and emit a milky (not watery) substance when punctured
Harvest just before using or processing for maximum sweetness
Best preservation method
Frozen on the cob in sealed bags
Husk cobs, trim and pack into bags, remove air and seal
Blanch 7 - 11 minutes, turning halfway through
Cool bags in ice water, pat dry, and into freezer
Alternate best preservation method
Frozen kernels in sealed bags
Husk cobs, cut corn from cobs, pack into bags, add seasoning, remove air, and seal
Blanch 6 minutes
Cool bags, pat dry, and into freezer
Second best preservation method
Frozen cream-style corn
Husk cobs, cut corn from cobs and scrape cobs well
Add to large pot along with ¼ cup boiling water and 1 tsp cornstarch for every cup of kernels
Bring to a boil, simmer 5 minutes, remove pot to ice water bath and stir to cool
Package into containers and freeze
Cucumbers
Harvest
at any stage that is best for your storage preferences (approximately 3" long for sweet pickles, 6" long for dill pickles and 8" long for slicing)
harvest in the morning for maximum hydration and keep them cool
keep about 1/2" of stem on fruit
field slicers will store longer than greenhouse types, as they have thicker skin
Best preservation method
Canned as pickles or lacto-fermented
Use a modern recipe
Second best preservation method
Frozen slices for salad
Wash and thinly slice to make 2 quarts, add 1 sliced onion and 2 Tbsp salt, let stand 2 hours; drain and rise, drain and rise again
Combine with 2/3 cup each oil, vinegar, and sugar; add 1 tsp celery seed
Cover and refrigerate overnight, pack into containers (leaving 1” headroom) and freeze
Eggplant
Harvest
When fruit has a glossy shine
Frost injury will occur below 7°C
Best preservation method
Frozen in a cooked dish
Use your favourite recipe
Second best preservation method
Standard freezing
Peel and cut into ½” thick slices
Blanch 4 minutes in water with ¼ cup lemon juice added
Ice bath to cool, package, and freeze
Greens
Harvest
While still young and tender, before plant bolts
Harvest in the morning, preferably when there is still dew on the leaves
For tougher greens, such as kale and collards, remove a few leaves from the bottom of each plant as needed and allow to continue to grow
Best preservation method
Standard freezing
Wash, drain, and large chop
Stir fry until wilted, 2 - 3 minutes
Package into bags, cool, and freeze
Second best preservation method
Drying
Wash and dry well
Dehydrator or oven at 110°F for 6 - 8 hours, or sun dry for up to 2 days
Dry when crisp and crumbly
Store whole in an airtight container
Or grind in a coffee grinder and use as a greens powder for smoothies
Can use any greens for this including carrot, radish, and turnip tops, mustard greens, chard, spinach, kale, and collards
Recipes
Hulk Muffins (easily freezable)
Herbs
Harvest
leaves and stems before flowering
Harvest seeds once completely dried
Best preservation method
Drying
Hang drying, dehydrator or oven at 110°F for 4-12 hours, or sun dry for up to 1 day
Strip the leaves, crumble, and store in airtight container in a cool, dark place
Not deal for tender herbs such as basil, cilantro, and chervil
Great for teas
Alternate best preservation method
Freezing
For less tender herbs: wash, blot dry, strip off leaves, chop or leave whole, pack into container, seal, and freeze
For all herbs: puree or grind into a paste with oil or water, portion into measured blobs or ice cube trays, freeze, transfer to containers, into freezer
Second best preservation method
Canning
Think jellies (mint jelly!)
Use a modern recipe
Second best preservation method
Vinegars and oils
Place 1 cup washed and dried herbs (can add garlic) into sterilized quart jar
Add 3 to 3 ½ cup vinegar or oil
Seal and place in cool, dark spot for 4-6 weeks
Strain through plastic colander than through coffee filters until clear
Pour into hot, sterilized, dry jars, seal and store in a cool, dry place
Lettuce
Use covers and cold frames to extend season
Best used fresh
Mushrooms
Harvest
Use only mushrooms you are 100% certain are edible
Best preservation method
Drying
Wash quickly (don’t soak), trim off 1/8” of stem end, thinly slice or chop
Dehydrate at 120°F for 8 -12 hours for dehydrator, 12 - 18 hours in an oven, or 1 - 2 days in the sun
Done when leathery and tough
Cool, package in airtight containers
Second best preservation method
Standard freezing
Wash quickly, trim 1/8” off stem ends, leave whole or slice
Blanch 3 minutes for sliced, 5 minutes for whole
Cool in ice water, package, and freeze
Onions, Garlic, Shallots
Harvest
When tops have fallen over (onions and shallots) or 1/3 of leaves have browned and dried (garlic)
Must be cured in warm (27°C if possible), dry place for 2-3 weeks until skins are totally dry
Trim tops and roots once cured
Best preservation method
Cold storage (cool and dry) (0 - 10°C, 65 - 70% humidity)
Once cured, pack into mesh bags, braid stems or store in any box with slats or holes (good circulation is key!)
Onions will store 6 - 7 months, garlic will store 3 - 5 months
Onions second best preservation method
Tray freezing unblanched onions
Peel and chop or slice
Spread in a single layer on baking sheet, freeze
Package within 12 - 24 hours and freeze
Onions alternate second best method
Drying chopped onions
Peel and chop
Dry at 120°F for 12 - 24 hours for dehydrator, 24 -- 36 hours for an oven or 2 - 3 days in the sun
Done when brittle and papery
Cool and package in airtight containers
Recipes
Preserving Garlic Videos (for minced garlic, garlic salt, garlic butter, lacto-fermented garlic and honey fermented garlic)
Peas
Harvest
As soon as peas fill the pod, in the afternoon is best
For dry peas, leave on the vine until pods are completely dry
Best preservation method, garden peas
freezing in sealed bags
Shell, wash and drain
Into bag with butter and seasoning, press out air, seal
Blanch bags 4 minutes
Cool bags in ice water, pat dry, and freeze
Best preservation method, snow and snap peas
Tray freezing
Wash and trim ends, remove strings
Blanch 3 minutes, drain, pat dry
Spread in a single layer on baking sheet, freeze
Package within 12 - 24 hours and freeze
Second best preservation method, garden peas
Standard freezing
Shell, wash and drain
Blanch for 2 minutes
Cool in ice water, drain, package, and freeze
Best method dry peas
Drying
Shell beans and dry on cookie sheet for several days
Into airtight container, store in cool, dry place
Peppers
Harvest
When fully mature in size with thick flesh
Can be picked green or allowed to ripen to red/orange/yellow
Best preservation method
Tray freezing, no blanching
Wash, cut out stem, seeds and white membrane
Spread in a single layer on baking sheet, freeze
Package within 12-24 hours and freeze
Second best preservation method
Drying
Wash, cut out stem, seeds and white membrane, chop
Dry at 120°F for 8 - 12 hours in dehydrator, 18 - 24 hours in an oven or 1 - 2 days in the sun
Done when leathery and completely dry
Cool and package in airtight containers
Recipes
Potatoes
Harvest
Once tops die off and are removed
Harvest before temperatures reach -3°C; break off tops yourself if it is getting late in the season and they are not dying off themselves
Cure tubers at room temperature and out of light for 10 - 14 days to dry out skins
Best preservation method
Cold storage (4°C, 85 - 90% humidity)
Warm area of root cellar or cool area of pantry for longest storage
Store out of light to prevent the production of glycoalkaloids (the green pigment that can make you sick)
Do not store with apples (the ethylene with promote sprouting)
Will store 6 - 7 months
Second best preservation method
Drying
Wash, peel and cut into 1/2” strips or 1/8” slices
Dry at 120°F for 12 - 18 hours in a dehydrator, 18 - 24 hours in the oven or 2 - 3 days in the sun
Done when brittle and semi-transparent
Cool and package in airtight containers
Rhubarb
Harvest
When stalks are as thick as your thumb by twisting the stalks (don’t cut them)
Best preservation method
Freezing
Wash, trim, and cut into 1” pieces
Pack into containers leaving ½” headspace, seal, and freeze
Alternate best preservation method
Add to baked goods and freeze
Think pies, cakes, crisps, etc.
Second best preservation method
Canning
Think jams, jellies, preserves, butters
Use a modern recipe
Wash, trim and cut into 1” pieces
Add ½ cup sugar to each quart, let stand several hours, then boil hard for 1 minute
Pack into hot sterilized jars, covering with hot juice, leaving ½” headspace
Process 10 minutes for pints and quarts
Recipes
Rhubarb Custard Pie (easily freezable)
Rhubarb Cake (easily freezable)
Summer Squash
Harvest
Includes zucchini, yellow squash and pattypan
When small and firm with under ripe seeds (refer to seed package for ideal size)
Leave 1" of stem on fruit
Be careful, skin is easily damaged
Best preservation method
Freezing unblanched
Wash, trim ends, slice ¼” thick
Into freezer bags, remove air, seal, and freeze
Alternate best preservation method
Canned and lacto-fermented
Sauerkraut, kimchi, pickles, or relishes
Use a modern recipe
Second best preservation method
Freezing in sealed bags
Wash, trim ends, slice ¼” thick
Pack in bags, add butter and seasonings, press out air, seal
Blanch 5 minutes
Cool in ice water, pat dry, and freeze
Third best preservation method
Drying
Wash, cut into 1/8” slices, do not peel
Dry at 120°F for 6 - 8 hours in a dehydrator, 6 - 8 hours in an oven or 8 - 10 hours in the sun
Done when crisp
Cool and package in airtight containers
Recipes
My Chocolate Zucchini Muffins (easily freezable)
Tomatoes
Harvest
When fully ripe and slightly soft
Mature, unripe tomatoes can be laid on newspaper with newspaper covering them at 15 - 20°C until ripe
Tomatoes that are not mature (will have a matte green colour instead of a shiny green colour) will likely not ripen at all
Temperatures below 10°C can cause chilling injury to fruit (that's why we don't store tomatoes in the refrigerator)
Best preservation method
Canning tomato puree
Wash, core and quarter
Puree in a food mill
Heat to boiling, boil 5 minutes, pour into heated jars, add lemon juice (1 Tbsp/pint or 2 Tbsp/quart) and salt (1/2 tsp/pint or 1 tsp/quart)
Process 35 minutes for pints or 40 minutes for quarts
Alternate best preservation method
Canning raw pack whole tomatoes
Scald tomatoes in boiling water for 30 seconds, remove to cold water, peel and core
Add lemon juice (1 Tbsp/pint or 2 Tbsp/quart) to hot jars, pack tomatoes tightly
Add boiling water or juice if necessary to leave ½” headspace
Process 40 minutes for pints or 45 minutes for quarts
Alternate best preservation method
Drying
Wash, core and slice into 1/8” thick
Dry at 120°F for 8 - 10 hours, turn and dry an additional 6 - 8 hours in a dehydrator, or 18 - 24 hours in an oven or 1 - 2 days in the sun
Done when brittle and crisp
Cool and package in airtight containers
For ‘sun-dried tomatoes’ partially rehydrate, add basil and garlic, and cover with olive oil in a clean jar (can be stored at a pantry for 2-3 months)
Second best preservation method
Freezing whole tomatoes
Wash and core
Optional to scald tomatoes in boiling water for 30 seconds and peel first
Spread in a single layer on baking sheet, freeze
Package within 12 - 24 hours and freeze
Or package directly into containers and freeze
Can thaw and make into preserves later (very easy to peel once thawed)
Recipes
Winter Squash & Pumpkin
Harvest
When fully mature and fully coloured (check seed packages), skins should be too hard to pierce with a fingernail
For kabocha, hubbard and buttercup squashes the stem should also be dry and corky
Delicata and dumpling often have a dark orange ‘ground spot’
Leave 1” of stem on fruit
Plants cannot survive frost, but mature fruits on the vine can stand as cold as -3°C
Best preservation method
Cold storage (10°C, 70 - 75% humidity)
Cure in warm area with good circulation for 2 - 3 weeks first (except for acorn squash)
Wash rinds with 10% bleach solution to prevent rot
Ensure well spaced out for good air circulation
For mature fruit that is still green, store in a warm location (20°C) until fully coloured then transfer to cooler temperatures
Will store for 6 - 7 months
Second best preservation method
Freezing puree in sealed bags
Wash and cut into quarters (or smaller)
Steam or roast until tender, 45-60 minutes
Remove seeds, scoop out pulp, mash, or use a ricer
Add butter and seasonings, pack in bags, press out air, seal, freeze
*Remember to add 5 minutes to all sterilization and processing times to adjust for our elevation here in Calgary.
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