Preserving Local Garden Gains
Extend the Local Season
Every year we are reminded: the harvest season goes FAST in Wisconsin! Some crops are here one week, gone the next. That’s why the savvy Wisconsin locavore needs to know how to make the most of what we’ve got!
Freezing
Image by Дарья Яковлева from Pixabay
When it comes to nutritious preserved foods, freezing is second only to fresh.
While freezing can affect the texture of some foods, most vegetables, fruits, meats, soups, and even herbs can easily be frozen in airtight containers for use all year long. The key is to start with cold foods so that the time it takes for them to freeze is very short. This minimizes ice crystals and preserves the color, texture, and taste.
Try freezing fresh fruits or veggies in a single layer on a baking sheet. Once frozen, transfer to a freezer bag or Mason jar for storage.
Fresh herbs can be snipped into measured teaspoons and frozen in ice-cube trays topped up with water. Stored in a bag in your freezer, they're recipe-ready almost instantly.
Dehydrating
Image by Ulrike Leone from Pixabay
Dehydrating foods is a simple and easy way to keep vegetables, fruits, and even meats stored away until you are ready to use them. Without moisture, bacteria cannot grow and your foods stay delicious for months—even years.
While there are plenty of dehydrators available, many recipes are possible using a regular home oven. This how-to guide by REI Co-op is fairly extensive.
Fermenting
Fermentation works by transforming the natural sugars in foods into tart and flavorful preparations that tend to resist spoilage at cool temperatures. Fermentation is made possible by the action of beneficial bacteria— the same bacteria that keep our immune and digestive systems healthy.
No special equipment is required. You can get started with as little as a knife, a cabbage, and some sea salt, and couple of weeks later you’ll be enjoying sauerkraut!
Did you know? Every ferment is unique because of the bacteria and yeasts that are naturally present in the air and foods in that region. The same recipe can taste different across the globe!
Canning
Home cooks have been preserving food in jars for centuries, and these days we have plenty of resources to do so safely and with confidence. Canning does require some special equipment, and recipes designed and tested for safety. After the initial investment the expenses are minimal and the results can be phenomenal.