How to Make the Most of Your Summer Harvest Before the Season Ends

We can probably all agree that the best part of cultivating a garden is harvesting the fruit of your labor. Plump, ripe berries, sun-kissed tomatoes and crunchy bell peppers are just a few of the many delicious goodies you can grow in your backyard during the summer months. But how do you preserve summer produce to enjoy once the weather turns cooler and your garden starts winding down? Here are a few ideas to help you make the most of your backyard harvest this season.

See more: Preserving Produce: Storing and Freezing

7 Ways to Preserve Summer Produce:

1. Freezing

Freezing is one of the most popular solutions for storing extra fruits, vegetables and leafy greens — and for good reason. You can easily store most produce in the freezer to enjoy months down the road. You also have the option of blanching veggies like asparagus, squash and corn before cooling them down in an ice bath and storing them in freezer-safe bags or containers. Or you can simply place them into the freezer for a few minutes on a cookie sheet before transferring them to a storage container to prevent them from sticking together. While this is the quicker route to preservation, many recommend blanching first to retain as much flavor, texture and nutrition in your harvest as possible.

See more: How to Blanch and Freeze Summer Squash and Zucchini

2. Dehydrating

While dehydrators certainly make this job easier, they aren’t an absolute must. You can dehydrate a number of vegetables in the oven, including beets, onions, carrots and cucumbers. Tomatoes are another common, delicious and simple choice. Making your own “sun-dried” tomatoes concentrates the flavors and makes for an excellent addition to soups, casseroles or pastas. They even taste great on sandwiches and provide a beautiful pop of color on a cheeseboard. All you need are tomatoes, a pinch of salt and a couple hours in the oven.

3. Canning

Canning is another common method for preserving treats from the garden. This is an excellent choice if you want your food to have a long shelf life. Some items can last up to five years when canned safely and properly. If you decide to go this route, make sure you follow instructions from a trusted source such as Ball Canning.

Asparagus, beans, carrots, tomatoes, cabbage and pickled cucumbers are just a few of the many fruits and vegetables that do well with this method of preservation. Tomatoes are a particularly good choice if you have extras since they can be canned in a wide variety of ways, such as whole, diced, or as tomato paste or sauce.

See more: How to Can Tomatoes Using the Water Bath Method

4. Chutneys/Jams

If you happen to be up to your elbows in fresh fruit like strawberries, blackberries, blueberries or raspberries, you’re in the perfect position to spend an afternoon making sweet jams and savory chutneys. You can even use nectarines, plums and apples. All you need to make a chutney is a sweet fruit of your choice, a little vinegar, sugar and some spices. Serve up your chutney as an appetizer before dinner or as a dipping sauce to accompany the entrée.

Get the recipe: White Peach Jam

5. Sauces and Soups

Homemade sauces, soups and chilis are some of the best ways to preserve summer produce. When it comes to making sauces, tomatoes are the star of the show – and the sky is the limit. Roma and plum tomatoes make for sweet and rich soups, while varieties like San Marzano and Amish paste are great candidates for pasta sauces. But don’t be afraid to experiment. There are ample heirloom and hybrid varieties that make flavorful pantry staples and freezer-friendly soups.

Just about any vegetable growing in your garden is fair game for making soup, including sweet potatoes, zucchinis, onions, mushrooms and leeks. If all else fails, you can make a hearty vegetable soup or load up your favorite chili recipe with extras from the garden. You can even use leftover herbs to make tasty vinaigrettes.

See more: Can You Can? Canning and Pickling Basics

6. Pickling

Most people immediately think of cucumbers when pickling comes to mind. But did you know you can pickle all kinds of fresh summer produce? Onions, garlic, asparagus, blueberries, bell peppers, squash, mushrooms, strawberries, carrots, green beans and even watermelons can easily be turned into a crisp, briny treat to adorn future salads or accompany main dishes at dinnertime. All you need to give this method a try is a mason jar, vinegar, water, salt and the vegetable or fruit of your choice. Experiment with different spices and seasonings such as rosemary, thyme, dill, garlic, ginger or mustard seeds to see what pairs best with your summer harvest.

7. Seed Saving

If you’ve never tried saving seeds, late summer and early fall are the best times to learn. After all, those treasured heirloom seeds wouldn’t be around today if other gardeners hadn’t taken the time to carry on their lines over the generations. Saving seeds is a simple and straightforward process. Choose your best plants in the garden, remove the seeds, dry and store them. There are tips and tricks out there for plants like tomatoes (some suggest fermenting the seeds before drying and storing), peppers, peas and beans. But the basics are easy enough for any home gardener.

See more: Seed Saving 101: Harvest This Fall to Plant Next Spring