Have you ever found yourself with an abundance of garden vegetables but struggled to use them all before they spoil? Or perhaps you’re looking for ways to enjoy your harvest year-round? Do you want to save money on groceries and be more prepared with a stocked pantry? Whatever your motivation may be, learning to preserve vegetables is a valuable skill that can benefit both your wallet and your taste buds. In this post, we’ll explore some of the best ways to preserve vegetables, from canning and pickling to freezing and dehydrating. Not only will you be able to enjoy your favorite vegetables all year round, but you’ll also be doing your part to reduce food waste and promote sustainability. So, let’s dive in and discover the joys of vegetable preservation!

Water Bath Canning

Water bath canning is a method of preserving food that uses boiling water to kill harmful bacteria and microorganisms. This technique is often used for high-acid foods, such as fruits, tomatoes, and pickles, that have a pH level of 4.6 or lower.

The process of water bath canning involves placing food in jars and submerging them in boiling water for a specified amount of time. The jars are then removed from the water and left to cool, allowing the lids to seal and create a vacuum. This creates an airtight seal that prevents bacteria and other microorganisms from contaminating the food.

So when should you use water bath canning? As mentioned earlier, water bath canning is appropriate for high-acid foods. This is because the acid in these foods helps to prevent the growth of bacteria and other microorganisms that can cause spoilage or illness. The high heat of the boiling water helps to further kill off any bacteria that may be present, ensuring that the food remains safe to eat. Be sure to always follow a recipe from a trusted source when canning foods.

Vegetables to Water Ban Can:

• Tomatoes
• Pickles
• Relishes
• Jams, Jellies, and Preserves

Pressure Canning

Pressure canning is a method of preserving food that uses pressure and high heat to kill harmful bacteria and microorganisms. This technique is often used for low-acid foods, such as vegetables, meat, and fish, that cannot be safely preserved using other methods like water bath canning. So, if you’re planning on canning low-acid foods, be sure to invest in a good quality pressure canner and follow the instructions carefully to ensure the safety and longevity of your preserved food. Just like water bath canning, always follow a recipe from a trusted source.

The process of pressure canning involves placing food in jars and sealing them with airtight lids. The jars are then placed in a pressure canner, which is essentially a large pot with a locking lid and a pressure gauge. As the canner heats up, steam builds up inside, creating pressure that raises the temperature above the boiling point of water. This high temperature and pressure kill off bacteria and other microorganisms, ensuring that the food remains safe to eat.

So when should you use pressure canning? As mentioned earlier, pressure canning is necessary for low-acid foods. This is because low-acid foods have a pH level greater than 4.6, which means they provide a suitable environment for the growth of botulism-causing bacteria. The high heat and pressure of pressure canning effectively destroy these bacteria, making the food safe to eat.

Vegetables to Pressure Can:

• Green beans
• Carrots
• Potatoes
• Anything with meat, fish, or seafood such as soups, stews, chili, etc

Fermentation

Fermentation is a traditional method of preserving vegetables that involve the use of beneficial bacteria to break down sugars and starches in the vegetables, creating lactic acid. Fermented vegetables are a great source of probiotics, which are beneficial bacteria that help to improve digestion and boost the immune system. They are also rich in vitamins and minerals, making them a healthy addition to any diet while adding a distinctive tangy flavor. They can be enjoyed on their own, as a condiment, or added to soups, stews, and other dishes. Some popular fermented vegetables include sauerkraut, kimchi, and pickles.

The process of fermenting vegetables involves combining vegetables with salt and allowing them to sit for several days at room temperature. During this time, the beneficial bacteria begin to break down the sugars and starches in the vegetables, creating lactic acid. This acid acts as a natural preservative, preventing the growth of harmful bacteria and other microorganisms. The vegetables are then stored in the refrigerator or a cool, dark place to slow down the fermentation process.

Vegetables to Ferment:

• Onions
• Garlic
• Peppers
• Carrots
• Cabbage
• Beets
• Salsas and hot sauces

Fermentation Recipes

Vegetable Fermentation Guide

Dehydrating

Dehydration is simply removing the moisture from the vegetables, which inhibits the growth of microorganisms and bacteria that cause spoilage. Dehydrated vegetables are shelf-stable and can be stored for several months, making them a convenient and long-lasting option for preserving vegetables. I suggest choosing vegetables that have a low water content to ensure the best results.

The process of dehydrating vegetables involves slicing or chopping them into smaller pieces and then placing them in a dehydrator or an oven set to a low temperature. The vegetables are left to dry for several hours or overnight until they are completely dry and brittle. Once the vegetables are dehydrated, they can be stored in an airtight container in a cool, dry place.

Dehydrated vegetables can be rehydrated by soaking them in water or adding them directly to soups, stews, and other dishes. They can also be ground into a powder and used as a seasoning or added to homemade spice blends.

Vegetables to Dehydrate:

• Herbs
• Onions
• Peppers
• Carrots
• Tomatoes
• Greens

Freezing

Freezing is a simple and effective method of preserving vegetables that allows you to enjoy fresh produce year-round. If you’re interested in preserving your own vegetables through freezing, be sure to choose vegetables that are suitable for freezing and follow the instructions carefully to ensure the best results. Freezing slows down the growth of microorganisms and bacteria that cause spoilage. Frozen vegetables can be stored for several months if not longer and retain much of their original flavor and texture, making them a popular option for preserving vegetables.

The freezing process can vary depending on the variety of vegetables. Some freeze best by first blanching to halt the activity of enzymes that can cause the vegetables to deteriorate in quality while it is best to flash freeze others. Blanching involves briefly boiling the vegetables in water and then immediately cooling them in ice water to stop the cooking process. Also consider processing vegetables into things like sauces, meals or snacks before sending them to the freezer. Frozen vegetables should be packed into airtight containers or freezer bags and stored can be stored in the freezer for several months up to a full year. 

Frozen vegetables can be used in a variety of dishes, such as stir-fries, soups, stews, and casseroles. They can also be roasted or grilled straight from the freezer, making them a convenient and versatile option for preserving vegetables.

A resource I have found invaluable when freezing is Crystal Schmidt’s book from Wholefedhomestead, Freeze Fresh. She beautifully lays out step-by-step instructions on how to freeze dozens of vegetables and fruits along with their uses. In my opinion, it’s a must-read if you are looking to freeze your harvest this year.

Vegetables to Freeze:

• Peppers
• Onions
• Carrots
• Green Beans
• Squash
• Corn
• Peas
• Broccoli and Cauliflower

Root Cellar

Storing traditional root-cellared vegetables doesn’t have to require an actual root cellar. It is simply storing vegetables at a low temperature, usually between 32 and 40 degrees Fahrenheit, in a cool, dark place such as a root cellar, basement, or refrigerator. This technique can help to slow down the natural process of decay, keeping your vegetables fresh and nutritious for longer. Cold storage is a simple and effective method of preserving vegetables that can extend their shelf life and ensure that you can enjoy them throughout the year. Depending on the variety, some vegetables can be stored for several months.

To prepare your vegetables for cold storage, make sure to remove any dirt or debris and allow them to dry completely. Avoid washing them, as this can increase their moisture content and accelerate spoilage. You can store them in perforated plastic bags, paper bags, or cardboard boxes, making sure to provide adequate ventilation to prevent the build-up of moisture.

Vegetables to Root Cellar

• Potatoes
• carrots
• Beets
• Turnips
• Cabbage
• Brussel Sprouts
• Winter Squash
• Onions

Happy Preserving!