It has been a bountiful summer, filled with fresh produce, whether from your own garden, neighbors or local farmer’s markets. Now is the perfect time to preserve that extra harvest. Whether you freeze, can or dry your produce, you will reduce waste and enjoy the flavors of summer all winter long. When you follow the United States Department of Agriculture’s approved methods of food preservation, you can ensure the food will be safe.

Freezing

Freezing is a quick and easy way to preserve a variety of foods.

Blanching vegetables before freezing is recommended to retain the quality of the vegetable. Blanching recommendations are available through your local Extension office or by searching USDA guidelines for freezing vegetables.

Foods should be packaged in moisture-resistant, airtight containers.

Foods should be labeled with the date and contents. Fruits and vegetables should be used within 8 to 12 months, meats should be used in 4 to 12 months.

Canning

Canning is a popular method for a variety of foods. There is a lot of dangerous information regarding canning available on the internet and from people who mean well but are using outdated information.

Water bath canning is safe for high acid foods such as fruits, jams, jellies, fruit juice, tomatoes and pickles.

Pressure canning is required for low acid foods like vegetables, meats, poultry and seafood. Pressure canning allows food to be processed to temperatures above 240 degrees, which is needed to kill harmful bacteria.

Pickling and fermenting

Pickling and fermenting preserve food using acid or salt.

Use vinegar with at least 5% acidity for pickling.

Use the correct amount of pickling salt.

Use glass or food grade containers to ferment and prevent spoilage.

Drying

Drying food removes the moisture from the food and makes it difficult for bacteria, yeast and mold to grow.

Use a food dehydrator or an oven to dehydrate fruits, vegetables or meats.

Air drying techniques can be used to dry herbs, but Ohio is too humid to dry other items. The herbs can be air-dried indoors in air-conditioned rooms with low humidity.

Jerky needs to be heated to a safe temperature (160 degrees Fahrenheit for beef and 165 degrees Fahrenheit for poultry) before drying.

Using accurate recipes, proper equipment and recommended practices is essential for safety. For detailed guidance, visit with your local Extension office or go to the USDA National Center for Home Food Preservation at https://nchp.uga.edu.

Mahoning County Extension will be offering two food preservation classes this September. The first session will take place from 5:30 to 6:30 p.m. Sept. 11 at Grow Urban Farm in Youngstown. The second session will be held Sept. 20 at the local extension office. These classes are a great opportunity to learn practical techniques for preserving fresh produce and enjoying it throughout the winter. For more information or to register, please call us at 330-533-5538.