My Freezer and Pantry Plan for the Last of the Harvest
The last few weeks of the harvest always feel like a race. Green tomatoes, a pile of peppers, the last winter squash. I don't try to can everything anymore. I match each crop to…
by Joyce ·
use the oldest jar first
The last few weeks of the harvest always feel like a race. Green tomatoes, a pile of peppers, the last winter squash. I don't try to can everything anymore. I match each crop to the easiest way to keep it.
Freeze itlabel everything. trust me.
Peppers: slice them and freeze them flat on a sheet pan, then bag them. No blanching.
Green beans: blanch for 3 minutes, then into an ice bath, dry them, and bag them.
Herbs: chop them into ice cube trays with a little oil.
from the garden, this year
Shelf it
Winter squash and pumpkins: cure them in the sun for 10 days, then store them at room temperature. They keep for months.
Dried beans: let them dry right on the vine and shell them in front of the TV.
Can it, but only the favoritesuse the oldest jar first
I can salsa and green tomato relish because my family actually eats them. Always use a tested recipe from the National Center for Home Food Preservation. Don't guess on acidity or processing times.
Label everything
Write the crop and the month on every bag. Future you will thank you in February.
