TIPS TO PRESERVE VEGETABLES, HERBS, AND FRUIT

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Here are 10 quick fixes to enjoy healthy, nutritious vegetables and fruit all winter long!

Carrots

After harvesting, remove the green tops and brush off any excess dirt. Put the carrots into a cardboard box and pack dry sand around them. Store the box in a cool basement.

MAKE PESTO!

If you have a couple healthy basil plants, harvest all the leaves and make pesto! 

Apples

Apples keep well for about 6 months at temperatures above freezing but below 45°F. If you don’t have a root cellar, a double cardboard box in a cool basement can approximate the conditions.

FREEZE YOUR BERRIES

Spread unwashed berries in a single layer on a cookie sheet and put the sheet into the freezer. When the berries are frozen, transfer them to a plastic container or freezer bag.

BAKE ZUCCHINI BREAD!

Zucchini isn’t always great when frozen. We love to bake mini loaves of zucchini bread and freeze! Remove a loaf whenever you need it.
To just freeze zucchini, wash and grate the squash. Quickly dip grated zucchini in boiling water, then drain and cool. Pack premeasured amounts into freezer bags or plastic containers, leaving ½ inch headspace. Seal, label, and freeze. Use for zucchini bread, soups, and stews in winter.
Onions and Garlic
 Hang mature, dry-skin onion bulbs in a mesh bag in a cool, dry, airy location. Braided onions and garlic also can be hung.

OVEN-DRY TOMATOES

Dry your tomatoes and other produce to keep them longer! Dried tomatoes add color and flavor to salads, pizza, soups, pesto, and sauces.

MAKE HERBAL VINEGAR

Herbal vinegar is inexpensive and easy to make. Make with any herb including basil, oregano, rosemary, dill, garlic, thyme, and sage to add pizzazz to salad dressings, soups, and sauces.