Store your harvested vegetables for enjoyment through the fall and winter by taking care of the freshly-harvested fruits. A few tips and techniques will help you properly preserve and store these vegetables in the weeks after your garden is harvested.
Storing your vegetables in the weeks after harvest requires time and space. Whether you choose to can or freeze your harvest, many vegetables will be stored “as is” for an extended period, with special attention needed to keep them dry and pest-free.
For potatoes, herbs, onions, and root plants, drying racks provide a safe and dry means of storage for your harvest. Try to keep the racks extended above the floor to allow air circulation; it’s best if the vegetables do not touch each other any more than necessary. Potatoes can be stored this way in a cool, dry place for a long period of time, making it a better solution than cooking and freezing your spuds.
Dry your herbs by hanging them upside down in a place with minimal moisture and some air circulation. Laying them out on cheesecloth or kitchen paper can also help preserve them for storage over a period of time.
Canning and Freezing
The best method for preserving soft fruits like tomatoes, peppers, cabbage, and others is freezing or canning. Cook and season these selections in any way you prefer before sealing them for storage. Freezing can preserve your harvest for several weeks or even a month. The canning method, if done properly, can preserve your harvest for even longer.
You can enjoy your harvest long after the summer with care and attention to storing your vegetables for the coming months.
Published in: Gardening