It’s September 14th, 2025, and the garden is still putting out a fantastic amount of produce! From my backyard, I’ve got an abundance of tomatoes, cucumbers, beans, and peaches just waiting to be enjoyed. But as the days start to get shorter, I know the harvest won’t last forever. That’s where the magic of preserving comes in – turning that garden bounty into delicious food that can last through the colder months.
This is what my ‘from garden to table’ philosophy is all about. It’s not just about growing food; it’s about savoring it for as long as possible. Two of my favorite ways to do this are canning and pickling.
Canning: Sealing in the Sunshine
Canning is a fantastic way to preserve fruits and vegetables. It uses heat to destroy microorganisms and enzymes that cause spoilage, and a vacuum seal to keep the food fresh. There are two main methods:
- Water Bath Canning: This is perfect for high-acid foods like fruits, jams, jellies, pickles, and most tomatoes. You place filled jars in a boiling water bath for a specific amount of time. The heat does the work of preserving.
- Pressure Canning: This method is essential for low-acid foods like most vegetables, meats, and poultry. It reaches higher temperatures than boiling water, which is necessary to kill harmful bacteria like Clostridium botulinum.
When I first started canning, I was a little intimidated. But I found that following tested recipes and instructions from reliable sources, like the National Center for Home Food Preservation, made it much more manageable. I started with simple strawberry jam and then moved on to canning whole peaches. Seeing those jars lined up, knowing I preserved a taste of summer, is incredibly satisfying.
Pickling: A Tangy Transformation
Pickling is another wonderful way to preserve, and it adds a whole new dimension of flavor. It uses an acidic brine, usually vinegar, along with salt and seasonings, to preserve food. This acidity not only preserves but also creates that signature tangy taste we all love.
My favorite things to pickle are cucumbers, of course, but I also love pickling carrots, green beans, and even watermelon rind! The process is usually simpler than canning, often involving just a hot brine poured over prepared produce in jars. The key is ensuring the cucumbers or other vegetables are fresh and firm for the best results.
I remember pickling my first batch of dill pickles last year. I used fresh dill and garlic from the garden, and the aroma while they were brining was incredible. When I finally opened a jar a few weeks later, the crunch and the flavor were exactly what I was hoping for – so much better than anything store-bought!
Getting Started
If you’re new to preserving, don’t be afraid to experiment! Start with simple recipes and readily available produce. Invest in good quality jars, lids, and a reliable canner or water bath canner. The initial investment is worth it for the connection you’ll feel to your food and the delicious results you’ll achieve.
Preserving your harvest is a rewarding process that connects you even more deeply to your garden. It’s a way to extend the seasons, reduce waste, and enjoy the fruits (and vegetables!) of your labor all year long. Happy preserving!