Preserving Excess Produce Through Canning, Drying, or Freezing

As gardeners, we know that even having abundant harvests might sometimes lead to problems. If you’ve ever ended up with overflowing greens, or more peppers than you could possibly eat fresh, you’re not alone. Abundance is one of the best perks of gardening, but knowing how to preserve your bounty will make it last. 

I’ve experimented with many preservation methods over the years, from canning to quick freezing. Each has its own merit, and your preferred choice will likely depend on what you’re growing and how you like to enjoy it later. Let’s walk through some tried-and-true ways to keep today’s abundance fresh tomorrow. 

Canning: Long-Term Storage

Canning is the more traditional way to preserve produce, especially for soups, sauces, and fruits. This method requires doe require some prep, but the reward is jars of garden-fresh flavor that last for months or even years.

The best crops for canning include beans, tomatoes, cucumbers, peaches, and jams made from berries. Use a water bath canner for high-acid foods (like pickles and tomatoes) and a pressure canner for low-acid foods (beans or corn). I once canned tomato sauce from a late harvest. By January, I was still making pasta with the sauce!

Drying: Concentrating Flavor

Drying is an ideal option when you want to save space and boost flavor. You can use a dehydrator, oven, or even air-dry herbs in bundles.

Tomatoes, apples, peppers, herbs, and even zucchini are great crops for drying. Store your dried goods in airtight jars or freezer bags to keep them from becoming moist again, and it can be a game-changer for fall cooking.

Freezing: The Quick and Easy Way

Freezing is by far the easiest preservation method. You can lock in flavor and nutrition for months with just a bit of preparation. Green beans, berries,  corn, peas, peppers, and leafy greens are ideal crops for freezing. 

Blanch veggies (boil and cool in ice water) before freezing to preserve texture and color. Spread them on a baking sheet to freeze individually before bagging. One of my favorite things to do is chopping and freezing peppers during the cold seasons. I’d toss them into soups and stir-fries straight from the freezer for hearty winter meals.

Mixing Methods for Flexibility

The smartest tactic might be mixing up your favorite preservation methods. For example, you might preserve tomato sauce in cans, dry herbs to season it, and freeze your peppers to toss in later for home cooked meals. That way, your pantry and freezer are stocked with complementary flavors.

Parting Thoughts 

Preserving excess produce is more than saving food - it’s about extending the joy of your garden into the cold season. Whether you’re pulling frozen berries out for a homemade pie, or sprinkling dried basil into soup, you’ll be grateful you took the time to store away your harvest. With canning, drying, or freezing, your harvest can feed you long after you’ve hung up your gardening gloves.