SUMMER GARDEN PLANNING - Preserving (PART 3)

Preparing for your abundant Home Harvest: Eating, Cooking, Fermenting, Canning? Exploring Methods, Equipment, Cost, Skill, and Time Considerations.

So I’ve planted all these fruits and veggies and I hope I will get a bumper crop, I might even get 400 bell peppers! That's a lot. So if it all goes to plan what am I going to do with all this food? We will eat some of it for sure, but what about the rest? How can I make sure it stays good to eat and where am I going to put it? 

When it comes to preserving your home harvest of vegetables and herbs, there are a variety of methods to choose from. Each method has its own cost, skill level, time commitment, and equipment requirements. In this blog post, we'll explore some popular home preservation and storage methods and discuss their unique considerations.

1. Drying: This is the earliest form of preserving food, involves dehydrating vegetables and herbs using the sun or wind or a special machine (called a dehydrator). This method done the natural way requires minimal equipment -  drying racks, mesh screens, or mesh bags. It is relatively inexpensive depending on the equipment used, drying racks can be found for a few dollars at the local Op shop/Thrift store but a cheap dehydrator machine will set you back about 50AUD and an expensive home machine can be 300AUD. Additionally you can use your oven set on really low but this method doesn’t seem that reliable. On the downside this method does require patience and time, as the drying process can take several days or even weeks. On the plus side once produce is dehydrated it takes up less room and is shelf stable so you just need a shelf to put it on. I’m going to try this for my peppers, basil and tomato harvest so I will update you on  how it goes.

2. Curing: While curing is more commonly used for meats, it can be applied to vegetables like onions and garlic. Equipment needed includes curing salt or sugar, airtight containers, and sometimes curing chambers. The cost varies depending on the specific curing ingredients used. Curing requires careful monitoring, specific ratios, and skill to achieve desired results. Time commitment can range from a few days to several weeks. I think this is out of my skill range as a beginner and I will not be trying this method for this Summer harvest!

3. Freezing: This method requires a freezer and suitable containers or bags. The cost involves ongoing electricity expenses and containers. Freezing retains flavors and nutrients, and it is relatively easy and accessible for most home gardeners. Time commitment is minimal. I will be trying this for the bell peppers/capsicum, I just need to make sure we have enough room in the freezer (better eat that ice-cream!). I don’t think it works well for tomatoes and herbs.

4. Fermenting: Fermenting is a preservation technique that involves cultivating beneficial bacteria to transform vegetables into tangy and flavorful delights like sauerkraut and kimchi. This method require specialized equipment like fermentation jars, crocks, or airlocks may be needed for this method. The cost can range from moderate to high, depending on the equipment chosen. Fermenting requires knowledge of proper fermentation techniques, including salt ratios, temperature control, and time monitoring. Skill level required is moderate. I have already made kombucha, sauerkraut, kimchi so I have the equipment needed and I think I will give this a go. I really love fermented bell peppers on my Banh Mi Vietnamese Sandwiches.

5. Pickling: Pickling is another popular method that involves preserving vegetables in a vinegar or brine solution. Equipment needed for pickling includes canning jars, vinegar, spices, and a canner or large pot for processing. The cost can range from low to moderate, depending on the ingredients and equipment used. Pickling is relatively simple and can be done with basic kitchen equipment. Skill level required is low to moderate. I always thought that pickling and Fermenting were the same thing, but apparently they are different. I will try to pickle some baby cucumbers as this is what “pickles” are traditionally. I think you are supposed to have a special variety of cucumber, a pickling cucumber rather than a fresh eating cucumber but I’m going to try with what I have to see if it works out OK.

6. Sugaring: Sugaring, often used for preserving fruits, involves coating them in sugar or syrup for example elderberry syrup. This method requires sugar/syrup a big pot & stove and suitable containers for storage, like glass jars. The cost involves the sugar/syrup used and storage jars. Sugaring is a straightforward technique that can be done with basic kitchen equipment and skills. This sounds easy but not very healthy so I will give it a miss.

7. Canning: Canning is a versatile preservation method that involves sealing vegetables or fruits in jars and has two main types – water bath and pressure canning. Equipment needed for canning includes canning jars, lids, a canner or large pot, and utensils like jar lifters and funnels. The cost can range from moderate to high, depending on the quantity and quality of the equipment. Canning requires knowledge of proper canning techniques, including sterilization, sealing, and processing times otherwise you can die from botulism (the same stuff that is in Botox!). Skill level required is moderate to high. This method requires canning jars, lids, a canner or large pot, and specific techniques to ensure a proper seal. Canning can be time-consuming and requires precision to prevent spoilage or contamination. I don’t have any canning equipment so I think I will give this a miss for this round although it is something I am will to learn in the future.

I thought infusing things like herbs in oil/butter/lard was a preservation method, but my internet research says that it’s not safe to do that at home. You can buy safe to eat herb infusions from the supermarket because the industrial machines can heat the product up to safe levels but you cant do it at home. SO I’m glad I looked that up! You can of course make a oil infusion at home to eat, like chive butter, YUM! But you need to eat it within a few days not store it for months! Or make it and then use another preservation technique like freezing to keep it safe.

I made a little table to make sure I have a plan for all my different harvests coming up. This may not be a very aesthetically pleasing way to do it but it helps my brain :)

Method –> Produce	Drying	Curing	Freezing	Fermenting	Pickling	Sugaring	Canning
Tomatoes	YES	X	YES				X
Bell Peppers	YES	X	YES	YES			X
Basil	YES	X	YES				X
Beans		X	YES				X
Chive leaves		X	YES				X
Chive Blooms		X			YES		X
Marigolds		X	YES				X
Cucumbers		X			YES		X

As a beginner I found this planning important otherwise I’m just going to be wasting food. You can see on my table above I have a plan for every produce type that I am growing and already have the skills and equipment needed, no I just have to make sure that there is time in my calendar to do I it when I have an abundant summer harvest !!! Did you find this helpful too? Please let me know in the comments below.

Happy preserving!