What’s Blooming: Preserving the Harvest
by
Selena Kunze, Horticulturist, Gardens on Spring Creek
With the first dip of nighttime temperatures in late summer,
vegetable gardeners start wondering when the “big harvest” will happen. Tender
crops (tomatoes, peppers, squash, cucumbers) cannot survive frosts (32-36
degrees) without protection. Root vegetables (potatoes, carrots, beets) and cold
crops (kale, cabbage, Brussels sprouts, broccoli, cauliflower) can handle
frosts, and some even become sweeter after a frost or two.
So, when should you harvest? If a short-lived frost will be followed by a
couple weeks or more of nighttime temperatures in at least the 50’s, you can
cover tender crops with old bed sheets, floating row cover or newspaper for a
night or two. If nighttime temperatures are forecast to remain in the 40’s or
lower, it is generally a good time to harvest tender crops because they won’t
be growing or producing much in temperatures that low. Most frost-tolerant
crops should be harvested before the first hard freeze (below 28 degrees).
Once you harvest, you will need to eat or store your fruits
and vegetables using a preservation method such as canning, freezing, pickling,
dehydrating and cold storage. With any method, be sure to follow safe
guidelines from a trusted source to prevent spoilage or illness from growth of
pathogens, such as botulism. A personal favorite is the “Ball Blue Book Guide
to Preserving” (or “All New Ball Book of Canning and Preserving”). Colorado
State University’s Extension Office also has good info in their fact sheets on
food preservation. Always write the date of preservation on the container and
use produce accordingly.
Canning: Use boiling water canners for
high acid foods (fruits, jams, pickles and tomatoes) and pressure canners for lower
acid foods (meats and most vegetables). Be sure to adjust your recipes for our
high altitudes.
Freezing: Divide produce into
usable quantities and store in airtight freezer bags or plastic containers. If
using jars, use the wide mouth variety so they don’t crack. Some vegetables require
blanching (dipping in boiling water to inhibit enzymatic action) before
freezing to maintain their texture and quality.
Pickling: Useful for most
vegetables and many fruits, as well as meats, seafood and eggs. Pickling
preserves food using an acid solution, usually vinegar or a salt solution that
produces (mainly) lactic acid through fermentation.
Dehydration: Produce should be
blemish-free and peak quality, washed well and thinly or evenly sliced. Some
vegetables and fruits will need to be blanched or treated for darkening, as in
the case of apples, prior to dehydrating. Use a dehydrator, oven, solar oven or
even the sun to dehydrate produce until fully dry. Store in airtight bags or
containers for a couple months to a year, depending on the type of produce.
Cold storage: Only store unwashed, blemish-free
fruits and vegetables or you run the risk of losing a whole container of
produce to one “bad apple.” Carrots and
beets can be stored in boxes or tubs in a single layer, covered in sand, in a cool,
well-ventilated area. Once dry and after removing loose soil, potatoes store
well in paper or burlap sacks in a cool, dark area. Do not expose them to
sunlight in storage or they will develop green areas that are rich in poisonous
solanine. Onions, garlic and shallots can be stored in breathable bags (such as
old tights or netting) once thoroughly dry. Winter squash with properly dried,
hard rinds keep well in a cool, dry place for months. Apples, pears and green
tomatoes can be wrapped in newspaper and stored in a single layer in a cool
area. Be sure to check your cold storage area regularly for any overripe or rotten
fruits and vegetables and remove them promptly to prevent your other produce
from spoiling.
Finally, many garden-fresh fruits and vegetables can be stored in the crisper drawer of your refrigerator or on the counter. Use your favorite grocery store’s produce locations as a guide: If they set out their produce in the refrigerated section of the store, you should too. Gently wrap greens and soft herbs with a damp paper towel and store in an airtight bag in the fridge. Melons, tomatoes and stone fruit should be kept on the counter, while onions, garlic and potatoes do better in a dark, cool pantry. It is best not to wash your produce until it is ready to eat, which you should do within a week or two. And enjoy the results of your hard work while you dream about next year’s growing season…
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