Harvesting & Storing Vegetables, Fruits and Herbs
Knowing when to harvest your vegetables is as important as knowing how to store them. Typically, when the vegetable looks good enough to eat then it it probably a good time time to harvest it. However, the goal should be to harvest the vegetables when quality is highest. It should also be noted that harvest for many vegetables is determined by the freezing temperatures of autumn. According to The Old Farmer’s Almanac frost is expected in Saskatchewan this year anytime after September 10th.
Picking:
Counting days to maturity cannot always be relied upon as growth depends on many factors, including precipitation, temperature, and soil fertility, and so can vary from year to year. The best way to determine when a vegetable is ready to harvest is from the characteristics of the plant itself. These signs can often be subtle and it takes practice to familiarize yourself with them. Here are a few links to to ensure that vegetables are harvested at the peak of perfection www.gardenline.usask.ca/harvest tips and www.youtube.com/watch/…/How To Harvest A Vegetable Garden.
Refrigerating:
If two refrigerators are available, set one at a cold temperature (32 to 40 degrees F) and the other at a cool temperature (45 to 50 degrees F). If only one refrigerator is available and it is set for normal operation, the temperature in the center storage section is usually between 38 and 42 degrees F. Check the setting of the temperature control by placing a thermometer in different places in the refrigerator. Remember, also, that frequent opening of a refrigerator door raises the temperature inside. Visit these links for more information http://utextension.tennessee.edu/publications/Documents/SP291-L.pdf for the complete list. Also try http://extension.missouri.edu/…/vegetable harvest & storage
Freezing:
Most freshly picked produce can be saved for months if preserved properly. Capital District Community Garden has produced a useful reference sheet to help you extend the life of your vegetables through freezing http://www.cdcg.org/factSheets/freezeyourharvest.pdf and http://www.youtube.com/watchHow To Freeze Vegetables
Preserves:
If your summer schedule doesn’t give you time to boil up the harvest, freeze the fruit for these creations to make another time. Just measure and label them before freezing so you’re set to preserve when convenient. Please visit Perfect Summer Preserves post for more information.
Canning:
The canning process involves placing foods in jars or similar containers and heating them to a temperature that destroys micro-organisms that cause food to spoil. During this heating process air is driven out of the jar and as it cools a vacuum seal is formed. This vacuum seal prevents air from getting back into the product bringing with it contaminating micro-organisms. At canning food recipes.com you’ll find more canning recipes, cookbooks, canners and information on preparing, cooking and preserving fruits and vegetables. Try these recipes Garlic Dilled Pickles, Home Canned Tomatoes and more. Enjoy these videos from http://www.youtube.com/ that simplify the process
- Home Canning Supplies
- Part 1 – Introduction
- Part 2 – Two Types of Canners
- Part 3 – East Steps to Home Canning
- Part 4 – Water Bath Canning
- Part 5 – Pressure Canning I
- Part 5 – Pressure Canning II
If you would like to join a group to learn more about safe canning methods visit: http://groups.yahoo.com/group/home_canning/
Drying:
Drying is one of the best methods for preserving vegetables and herbs. For all drying the basic principle is the same – dehydration to remove all the moisture from the food www.allotment.org.uk/…/drying-food and visit www.vegetable.lifetips.com/…/harvesting-preserving-herbs. Also try http://www.youtube.com/watch/Drying Herbs
Herbs & Vegetables in Oil:
It’s important to keep food safety in mind when storing vegetables or herbs in oil http://extension.oregonstate.edu/…/herbs_and_vegetables_in_oil and http://www.youtube.com/watch/Infused Oil Recipe.