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ter recommends harvesting herbs for drying just before the flowers first open. Gather in the early morning after the dew has evaporated to minimize wilting. Rinse in cool water and gently shake to remove excess moisture. Discard bruised or soiled leaves and stems. Leave in a warm, dry, well-ventilated area until the moisture evaporates. Store in a glass or plastic container.
To freeze
Specific freezing methods vary for each fruit and vegetable; visit www.homefoodpreservation.com for instructions and recipes.
For fruits, one thing to remember is that sugar or sugar syrup is the key to successful freezing. It enhances flavor, and helps prevent wateriness and oxidation. For syrup, use 2 3/4 cups sugar to 4 cups of water. For very sweet fruit, use 1 3/4 cups sugar per 4 cups of water. About 1/2 to 2/3 cups of syrup is needed per pint of fruit, according to the center.
Vegetables must be blanched before freezing.
Label foods with the name of the food and date. Use within eight to 12 months.
To can
Canning can fill your pantry with seasoned, pickled or fermented tomatoes, com, cucumbers, relishes or chutneys, and .succulent jellies and jams to spread on morning toast. Recent research has improved canning safety and reduced the risk of botulism that may occur with inexperienced canners or worn pressure gauges.
“A lot of older cookbooks do not have up-to-date, accurate instructions for canning, so peo
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