5 Food Preservation Tips and Saving the Summer Harvest Menu #SundaySupper

5 Food Preservation Tips and Saving the Summer Harvest Menu #SundaySupper

Saving Summer Harvest #SundaySupper

There are several preservation alternatives if you want to save summer produce for the winter. Canning, freezing and pickling are the most popular. If you’re new to food preservation, here are some tips to guide you.

1. Use the best quality produce you can find. Fruits and veggies that are overripe are better for purees, sauces and soups than preserving whole. If there are bruises or soft spots, cut them off. However, if there is too much decay, the produce is not a good candidate for preserving.

2. If you are canning, inspect jars for cracks or chips and make sure the lids aren’t bent. Do not use defective jars, lids or sealing rings for canning. Those darling vintage jars you found at the garage sale are better for a decorating project. For canning, use new or gently used. It’s important to adhere to strict safety rules. Old jars might not hold up well in water baths. Remember, you don’t want to make anyone sick.

3. Wash jars in the dishwasher before using. The high heat from the drying cycle will sterilize them.

4. For novice canners, it’s best to start with tomatoes or fruits that have high amounts of acid. Acid is enemy of bacteria. Wait until you’ve got some experience to can meat or other low-acid foods.

5. If you are freezing fruit, wash and dry pieces well. Berries and cherries should be frozen in a single layer and then transferred to a zipper-closed freezer bag. Remove as much air as you can. I like to use a straw to suck out air. My own DIY Cryovac. You can also cut fruit into smaller pieces and remove seeds or pits first, too. Remember that the fruit will have more moisture when it’s thawed and will be best used in baking, jams/jellies and smoothies, rather than eating out of hand.

This week, the Sunday Supper tastemakers developed recipes that save the best of the summer harvest for later in the year. They had a blast coming up with ways for us all to enjoy blackberries in the dead of winter or stretching our skills by learning to use the dehydrator. We know you’ll want to try Books n’ Cooks‘ Blackberry Chia Seed Jam and Watermelon Butter from Palatable Pastime. How fantastic to be able to save a little sunshine for a wintry day. Almost makes it easier to say good-bye to the long days of summer. Almost.

Join us at 7 p.m. ET tonight for our weekly live Twitter chat. You can bet this week’s online dish will be lively thanks to hosts Stacy of Food Lust People Love and Heather of Hezzi-D’s Books and Cooks. In the meantime, check out this week’s recipes:

Canning

Dehydrating

Fermentation

Freezing

Infusing

Pickling

Preserving in oil or butter

 

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

The following two tabs change content below.

Janet K. Keeler

Award-winning journalist Janet K. Keeler was the longtime food and travel editor of the Tampa Bay Times in St. Petersburg, Fl. She is now an assistant professor of journalism and food writing at the University of South Florida St. Petersburg. Janet retired from daily newspaper journalism in April 2015, ending a 35-year career. She has been a news reporter, copy desk chief, and features editor. She is also the author of “Cookielicious: 150 Fabulous Recipes to Bake & Share,” which was published in 2010 by Seaside Publishing.
Skills

Posted on

August 9, 2015

2 Comments

  1. Great tips! One day I’ll try canning and I’ll have to start with the recipes in this collection.

    Reply

Leave a Reply