6 Easy Ways to Preserve Your Garden Harvest This Season

There’s nothing quite like watching your garden grow, from planting the first seeds to finally harvesting the produce you’ve tended all season. It’s a proud moment to enjoy the fruits (and vegetables) of your labor.

And when you’ve got more than you can use right away, it’s worth finding ways to make those homegrown flavors last a little longer.

Below are a few simple, approachable ideas to help you extend the life of your harvest and get the most from what you've grown.

Freeze Now, Enjoy Later

Freezing is one of the easiest ways to preserve fresh produce, especially fruits and vegetables with high water content or tender textures. Think berries, green beans, peas and corn, all great candidates for the freezer.

Try blanching vegetables before freezing to help them keep their color and texture or freeze berries in a single layer before transferring them to containers. You can also chop fresh herbs and freeze them in olive oil using an ice cube tray for easy flavor boosts all winter long.

Canning the Classics

Canning is a great way to turn fresh produce into shelf-stable favorites you can enjoy for months to come with classic home canning methods, no freezer space required. It’s especially useful for fruits and vegetables you’d typically cook down into sauces, spreads or pickled sides. Tomatoes, cucumbers, green beans, peaches and berries are all popular choices for canning.

Whether you’re making salsa, jam or homemade pickles, canning even a small batch lets you keep a taste of summer on your shelf.

Cook It Into Something New

Sometimes the best way to use up what’s on hand is to turn it into something new entirely. Pesto is a great way to make use of extra basil, while overripe tomatoes can become a simple homemade pasta sauce. You can also mix chopped herbs with softened butter, then freeze it for a flavorful topping on breads, meats or roasted vegetables.

Store It Right

Some produce doesn’t need preserving, it just needs the right place to rest. Root vegetables like potatoes, onions and carrots can last for weeks in a cool, dark space with good airflow. Squash and apples also hold up well when kept dry and at consistent temperatures.

Check your stored produce regularly and remove anything starting to soften or sprout to help the rest stay fresh longer.

Try Drying It Out

Drying is a low-effort way to preserve the flavor of hardy herbs. Rosemary, thyme, oregano and sage can be air-dried in bundles, placed in a dehydrator or in the oven at a low temperature. Once completely dry, store them in sealed jars or containers to use in your cooking all year long.