How To Preserve Garden Food

1). Freeze food for freshest taste and texture. Wash produce well; dip briefly in boiling water to blanch. (Consult a basic food preservation book, such as the "Ball Blue Book," to determine how long you need to blanch for each produce type.) Drain; cool; cut out any bad spots; and slice or cut as per specific preservation instructions. Pack in freezer bags, squeezing out as much air as possible before sealing; label with preparation date before freezing.
2). Can produce for lasting preservation. Vegetables with high acid content, such as tomatoes (this example), are a good choice for beginning canners and need only a boiling water treatment. Start by inspecting canning jars for cracks or nicks--anything that could lead to breakage or improper sealing along rim. Wash and sterilize the jars; leave in hot water until ready to use. Heat water in boiling water canner at the same time--filling it half full with the built-in supports elevating the canning rack.
3). Blanch tomatoes to help remove skins; stop the cooking process immediately after by plunging the tomatoes in cold water. Peel when cool enough to handle. Reheat peeled tomatoes, and let them boil 5 minutes; remove from heat.
4). Remove jars one at a time. Pack tomatoes in jars, using a plastic spatula to expel air; pack within half inch of top. (For this example only, using tomatoes, add 2 tbsp. of lemon juice or 1/2 tsp. citric acid and 1 tsp. salt--optional--to each quart jar.)
5). Wipe rim with clean, damp cloth; place heated jar lid on top. (Heat lids by dropping briefly in hot water; remove with magnetic lid wand.) Screw cap firmly, but do not over-tighten. Repeat for each jar, placing in canning rack until full before lowering rack into simmering water inside canner.
6). Ensure that jars do not touch and have at least 1 inch water over the tops. (Add boiling water if necessary.) Bring water back to a boil; boil 45 minutes (quarts) or as recommended in your canning book (count processing time from moment of first boiling).
7). Place jars on towel 1 to 2 inches apart to cool. (Jars are sealed when center is depressed and lids cannot be removed with fingers once bands are removed.) Store jars in a cool, dark place.
8). Pickle vegetables to preserve end of season harvests. Layer vegetables in a clean ceramic crock or large jar. Pour brine solution over vegetables until all are completely covered. Guidelines from Wild Fermentation state, " strength of brine varies ... the following guideline can help readers gauge brine strength: Added to 1 quart of water, each tablespoon of sea salt (weighing about .6 ounce) adds 1.8% brine."
9). Top with saucer (or any lidlike object fitting your container); weight with zippered plastic bag of brine solution to keep vegetables below brine surface at all times. Cover with plastic wrap or clean towel; store in cool place for about a week; checking in about three days, to remove any scum that forms. Taste to determine whether pickling is finished (crisp, but "pickled" completely through to centers). Continue checking daily until you are satisfied with taste and texture.
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Remove pickles to clean canning jars; place lids and bandsson jars; seal jars pickles in boiling water canner (see boiling water canning instructions) for 15 minutes or as recommended. For crisper pickles, skip boiling water process and simply refrigerate until needed.