In the summer, some families may grow a garden. Some families may visit the farmers’ market. Other families may get fruits, vegetables, and herbs from friends or family. They may decide to save some of the extras that they get for later in the year when they have less fresh produce. Preserved fruits, vegetables, and herbs can be yummy snacks and meals for later. In the winter, people don’t grow many fruits and vegetables because of the weather. There are many ways to save extra fruits and vegetables so that they do not go bad and end up in the trash. Fruits, vegetables and herbs can be:
- Canned – Canning is a food preservation method that uses a special pot to seal jars of food for use later. Some vegetables like tomatoes and most fruits can use a water bath canner. The water bath canner just uses hot water to seal jars. This method is also used for jams and jellies. For most vegetables you must use a pressure canner which is a special pot that uses both heat and pressure to seal jars and keep out bacteria that can make you sick. Vegetables have a low acid content, so it is easier for them to turn unsafe to eat because they may allow harmful bacteria to grow. They need both heat and pressure to seal the canning jars and keep them safe. Always use a tested recipe, the proper canner, and mason jars that are made for canning. Be sure to label jars with date and item so that you know when you need to use them. Many canning classes are offered during the year to learn to can correctly and safely. Check with your local Extension Office for classes https://extension.umd.edu/locations . For more information on canning, visit this site: https://nchfp.uga.edu/publications/publications_usda.html
- Dried – Many fruits, vegetables, and herbs can be saved by drying them, such as apples, berries, grapes, pears, plums, peaches, beets, tomatoes and kale. A food dehydrator is useful for drying, but fruits, vegetables, and fresh herbs can also be dried in the oven. To dry in the oven, preheat it to the lowest setting. After washing and slicing, place your fruits or vegetables on a baking tray and put in the oven. Dry them for 30 minutes and check them to be sure they do not burn, some items may need more time to dry. After they are dried, they should be stored in an airtight container labeled with the date. You can also air-dry herbs. To start, wash and pat them dry, then place them in a paper lunch bag. Cut holes in the bag and tie it shut. The bag should hang in a dry place, and check it weekly. When the herbs are dry, place them in an airtight plastic bag or container. Label them so that you know what they are and when you dried them. For more information on drying, visit: https://nchfp.uga.edu/how/dry.html
- Frozen – Some fruits, vegetables and herbs can be frozen. Fruits, vegetables and herbs should be washed under running water. Fruits or vegetables with tougher skins should be scrubbed with a brush or clean cloth. They can be peeled or unpeeled depending on the item. Seeds, pits and stems should be removed. Most Fruits and vegetables can be put into freezer bags or containers and put in the freezer. Some fruits and vegetables need to be laid out on a tray. Once they are frozen, put them in a bag or container. Some herbs can be frozen in ice trays in water. The fruits and vegetables can be placed in bags or containers when they are frozen. Some vegetables do need to be blanched before freezing. To blanch, place the fruits or vegetables in boiling water for a moment, then cool them quickly in cold water. For more information on freezing: https://nchfp.uga.edu/how/freeze.html
Have the kids join in the fun!
In the garden, kids can help to:
- plan what to plant
- plant seeds, or plants
- label plants by painting rocks or wooden signs
- water the growing plants
- pick the fruits, vegetables, and herbs when they are ready to eat
When getting ready to save the extra fruits, vegetables and herbs, kids can help to:
- wash or scrub fruits and vegetables
- take out pits or seeds
- line up the fruits, vegetables, or herbs on a tray for freezing
- pull leaves off of herbs
- cut vegetables with a lettuce knife
- label the items with use by dates
