Preserving Fresh Fruits and Vegetables

Fresh fruits and vegetables are important and enjoyable parts of attaining proper nutrition in our diets. Summer brings about an abundance of fresh delights, such as tomatoes, peaches, peas and beans, plus many other favorites. However, summer will soon come to an close, and those tasty treasures will no longer be available. There are several ways to keep the fruits and vegetables flowing to your dinner table for year-round enjoyment, such as freezing, canning and drying. The type of food preservation depends on the food being prepared, as all options are not appropriate for all foods; regardless of the method, choosing a proper container is vital to ensuring appetizing results.

When planning to freeze fruits and vegetables, an acceptable container may vary according to personal preference, available freezer space and type of food to be frozen. Be sure to choose a container with an airtight seal that will be able to withstand the freezing temperature without cracking or allowing moisture or vapor to seep into your frozen food. Some appropriate choices are plastic freezer bags, plastic freezer containers with lids or freezing jars. Remember that ordinary jars will break in freezing temperatures, so choosing this option requires that the jars are made specifically for canning/freezing.

Freezing is a good option for many vegetables and fruits. The cold temperature will delay the growth of bacteria, yeast and mold and keep the frozen foods from spoiling. However, it does not sterilize the food or kill the microbes; once thawed, these microorganisms can become active again. Therefore, thawed foods should be handled with the same safety precautions as fresh foods to prevent any foodborne illnesses. Choose fresh produce at the peak of flavor. By quickly freezing your favorites, your results will be better quality and taste in future usage. Some good choices for freezing are beans, berries, carrots, corn, greens, peaches, peas and tomatoes. Personal preference does play a role in whether a food is acceptable after being frozen; some claim success with freezing squash and potatoes. Generally the issue with these foods is in desired texture upon thawing. Vegetables that are to be served raw, such as salad greens, also do not fare well with freezing, as they lose their crispness.

Freezing fresh fruits, such as berries and peaches, is quick and easy. Simply wash and drain the fruit, sorting out the pieces that are not of acceptable quality. Be sure to discard any discolored portions and those that have evidence of insect damage. Prepare the fruit as required for serving; for example, peel and slice peaches or slice strawberries if desired. Then simply place the fruit in your freezer container and quick freeze. Frozen grapes make a tasty snack to eat right out of your freezer!

Freezing vegetables generally requires an extra step known as blanching. Exceptions are vegetables used for flavoring, such as onions and peppers. These may be cleaned, chopped and quick frozen without blanching. Blanching helps remove microorganisms and dirt on the vegetables and helps retain color and vitamins within the foods. To blanch your vegetables, you will need a large pot of boiling water. Wash, sort and prepare your vegetables for freezing, and remember that your vegetables need to be prepared in the manner that you will be using them, so be sure to chop, shell, peel or snap accordingly. When the water has achieved a rolling boil, lower your vegetables completely into the water. A blanching basket or large metal strainer is helpful but not required. Most vegetables require only brief blanching times, in the 3-5 minute range. (Specific instructions can be acquired at your local county extension office.) As soon as blanching time is complete, remove the vegetables quickly to a large bowl of ice water. Quick cooling is important to stop the cooking process. Totally submerge the blanched vegetables into the ice water, stirring several times, and remove when cool. Your vegetables are now ready for your freezer container and quick freezing.

Canning is another option for extended food storage. This process uses heat to destroy microorganisms and vacuum sealing to allow for extended storage. There are two methods for canning, boiling water and steam pressure. High acid foods may be processed using the boiling water method; lemon juice or citric acid may be added to increase the acidity. For example, some tomatoes may have adequate acid but many people have better success in canning their tomatoes by adding 1 tablespoon of lemon juice per pint. Low acid foods, such as beans, should be processed using a steam pressure method to avoid food spoilage and potential health hazards.

As with any preservation method, choose fresh produce at the peak of flavor. Wash and sort, removing any damaged portions or pieces of poor quality. Canning jars should be prepared by checking each jar for cracks or sharp edges; canning lids should be examined for dents and to ensure that the sealing compound on the edge of the lid is intact. Wash jars and lids in hot soapy water and rinse. Setting bands aside, heat jars and lids in a pot of simmering water, around 180 degrees. Allow the jars and lids to remain in the water until your vegetables are ready to put into the jars, removing each jar as you are ready to fill it. Follow the directions for your canner; for general purposes, fill the boiling water canner half-full with water and heat to a simmer, about 180 degrees, and keep hot until used. For steam pressure canner usage, add 2-3 inches of water to the canner and heat to simmer. Fill jars one at a time with your prepared food according to canner directions, leaving about 1/2 inch space at the top of the jar. Inserting a nonmetal spatula into the jar and pressing the vegetables against the side of the jar will release any air bubbles. Wipe the jar top clean to be certain that you have a good sealing surface. Using tongs or a lid wand, remove one lid from the simmering water and place on top of the jar with the sealing compound in direct contact with the jar rim. Place band and tighten evenly, only until resistance is observed or just hand tight. As each jar is filled, it may be placed on the rack in the canning pot . Follow canner directions for processing instructions, according to the food being processed. When processing is complete, remove the jars per directions and allow to cool. As the jars cool, you will begin to hear the telltale "ping" that lets you know your lids have sealed. Each jar should be checked individually after cooling by pressing on the lid; if the center dot on the lid is drawn downward and does not move when pressed, remove the band and attempt to lift the lid from the jar. If you are unable to remove the lid, your seal is complete. Your jars of canned food may be stored for future enjoyment.

Finally, drying or dehydrating is another option for food storage. While not as precise as previous methods, dehydrating has been used for long-term food storage for hundreds of years. Exact drying methods tend to be dependent on the foods used, preparation, and climate. The basic plan in dehydrating is to remove the majority of the moisture present in the food, thus rendering any microorganisms inactive and preserving the food for extended periods. This is accomplished by controlling the temperature during processing and allowing for air circulation to remove any moisture. The temperature should be hot enough to remove moisture but not hot enough to cook the food. Dry air circulation is necessary to assist in the drying process. As a general rule, vegetables are dried at 125 degrees, fruits at 135 degrees and meats at 145 degrees. Depending on the food chosen, the drying process can take anywhere from 3 hours to 24 hours or more. The best test to discern when your fruits and vegetables are dried is by touch and taste. Your local county extension office can also be of assistance with specific instructions.

Fresh fruits and vegetables are a delicious part of summer, but you can preserve those foods for use at later dates. By choosing freezing, canning or dehydrating, your summer favorites can be stored and prepared later for a delicious addition to any snack or meal. Remember to pick your produce at the peak of its flavor, choose your container wisely, and follow directions for your specific preserving needs. Enjoy!