An Introduction to Preserving Fruits, Vegetables and Herbs

The preservation of food is not a new idea. In fact, cold storage in a root cellar was one of the first methods of preserving and overwintering produce. All that was needed was a cool, dark area with some humidity and air circulation to prevent the harvest from shriveling, spoiling or sprouting.

Most of today's energy-efficient homes don't lend themselves to cold storage, but a basement section with a dirt floor could possibly be used for short-term storage. Just lay the produce on shelves (be careful not to let them touch), and keep a careful eye out for spoilage. Some fruits and vegetables that store well are potatoes, onions, garlic, carrots, cabbage, apples and pumpkins.

Some more modern preservation methods include:

• Canning follows pretty straightforward guidelines. It requires more effort and equipment, but the results are almost foolproof if you follow the instructions carefully. Jellies, jams and preserves are perfect for using extra fruit, but don't think jellies can only go with PB&J sandwiches. Jellied herbs and garlic make excellent condiments and spreads.



• Freezing is a simple means of preservation. Some vegetables will need blanching before freezing. Not all goods freeze with acceptable results — avoid lettuce, green onions, uncooked tomatoes and radishes. Herbs, however, can be frozen successfully.




• Good idea:  If you didn't grow any of your own produce or have enough of your own left to store, then stock up at the produce market while supplies last.

  Drying is easy, but not necessarily simple. If you dry food too fast, enough moisture will remain to allow bacteria to grow. If you dry too long, you may end up with dust. The idea is to find the proper heat needed to remove moisture but not cook the product. Drying times vary based on the type of food and the drying method used.

  The traditional method for drying fruits is air drying outdoors. Food is spread on racks, screens or tables; the sun and wind do the rest. An obvious drawback to the outdoor method is the exposure to insects and the uncertainty of weather. Fruit dried outdoors also needs to be treated with sulfur or ascorbic acid to prevent spoilage and darkening. To avoid the complications of the outdoor approach, drying can be done in conventional and microwave ovens. Food dehydrators are the most reliable drying tool since they are designed specifically for that purpose. Follow these general guidelines when drying foods:

  • Use good quality produce. Preserving won't improve the taste, texture or looks.
  • Always practice cleanliness.
  • Food dries better when cut into uniform pieces
  • Store in a cool, dark place in airtight containers.
  • Dried foods can also be frozen.

  
  When preparing recipes with dried foods, remember they have a more intense flavor.

Safety Note: Never let your desire for homemade taste be more important than your family's safety. Always follow specific instructions for the preservation method that you are using. When using preserved food, remember "If in doubt, throw it out." Look for more food safety tips at www.fda.gov. Your local county extension service can also offer advice for foods from your area.

Herbs are great candidates for preserving. When you are ready to harvest herbs, remember that most herbs' oil content is highest when flower buds are just beginning to form — don't wait until they open. Take cuttings in the morning when the oil levels are highest in the leaves. Cut the stems with pruners or scissors. Late in the season, most herbs can be cut by one half to two thirds. Rinse the herbs thoroughly.

To air dry herbs:

1. Tie the stems in bundles and hang the bundle upside down.
2. Store them in a dark room with some air circulation.
3. Fasten a paper bag over the bundle to provide darkness and keep dust from accumulating.
4. Depending on the size of the leaves, the herbs should be dry in one to two weeks.

To dry herbs in a conventional oven, microwave or dehydrator:

1. Strip the leaves from the stem and place them on the trays.
2. Experiment with the oven method to achieve the right drying time.
3. Be careful — drying herbs too fast removes too much of the oil, and therefore the flavor. You'll know they're dry when they become slightly crisp.
4. Store the final product in jars out of the sunshine or use it to make oils, vinegars or herb butter.

When freezing herbs:

• Wash, dry and strip the leaves. Then freeze.
• Or freeze the entire stem leaves and all. Store in a freezer bag and break off what you need for cooking.
• Use ice cube trays to freeze recipe-sized portions in water to drop right in the stockpot.