Tips for Preserving Your Homegrown Veggies
If you have a backyard veggie garden now is the time of year when you may find you have more vegetables than you, your family and perhaps even your neighbours can consume. The good news is that there are a few different options so that you can enjoy your homegrown veggies throughout the winter and make sure your produce (and hard work!) doesn’t go to waste.
Store in a Cold Cellar
If you have a cold cellar veggies such as potatoes, squash and onions will keep into the winter. After harvesting make sure you leave the veggies out to dry before you store them away for the winter. If you don’t have any burlap sacks to store your vegetables in, try using a milk crate or old laundry basket.
If you have lots of freezer space, then freezing extra fruits and vegetables maybe a good option. You can blanch and freeze vegetables such as beans, peas and broccoli. If you have extra zucchini you can shred and freeze it for future use in your favourite recipes. (TIP: When freezing zucchini match the measurements from your favourite recipe for easy defrosting later on!) Rhubarb can be chopped and frozen as well. Tomatoes can be dipped in boiling water, peeled and then froze for crushed tomatoes in spaghetti sauces or chilli.
Preserving fruits and vegetables is the more traditional way a keeping fruits and vegetables over the winter. There is a variety of recipes available online for a wide variety of fruits and vegetables.
- Pickle: bean, beets, peppers, cucumbers, cabbage
- Jams/Jellies: strawberries, raspberries, peaches and pears, just to name a few
- Relish: cucumber
- Tomatoes: salsa, crushed tomatoes, spaghetti sauce, tomato paste