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Whether you freeze, can or dry, food safety is paramount, as is preserving fresh flavor, texture and nutrients. Choose best-quality fruits and vegetables at their peak of ripeness. If you have a garden, harvest in the morning and use within a few hours.
“Once you pick produce, it immediately starts losing nutritional value,” especially if it’s not refrigerated, said Elizabeth Andress, project director at the National Center for Home Food Preservation at the University of Georgia. So it’s best to buy locally and in season.
September is the last call for summer staples like blueberries, com. limas, okra, peaches, pears and shelling beans. Other produce ripe for picking in Northern Virginia in early September includes early apples, artichokes, basil, cucumbers, eggplants, mint, peppers and tomatoes.
After you choose your produce, decide whether to freeze, can or dehydrate.
Freezing is easy, delivers the freshest taste and texture and the least loss of vital nutrients. Proper technique prevents freezer bum or oxidation, and keeps food from turning mushy or absorbing flavors from other foods. Properly frozen fruit packs more nutrients than canned or dehydrated, Andress said. Since vegetables should first be blanched, they lose some vitamins and minerals to heat and water Even more nutrients are lost by canning or drying due to heat.
To dry
Food drying is one of the oldest methods of preserving food. Safe and simple, it is the easiest way of preserving herbs. The cen
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