Find the best way to preserve your harvest
Calculate Best Preservation Method
π Quick Reference Guide
| Produce | Best Method | Storage Life | Equipment Needed |
|---|---|---|---|
| Tomatoes | Canning, Freezing | 12-18 months | Water bath canner or freezer |
| Cucumbers | Pickling | 12 months | Water bath canner, jars |
| Peppers | Freezing, Drying | 8-12 months | Freezer or dehydrator |
| Green Beans | Pressure Canning, Freezing | 12-18 months | Pressure canner or freezer |
| Sweet Corn | Freezing | 10-12 months | Freezer, blanching pot |
| Berries | Freezing, Jam | 10-12 months | Freezer or water bath canner |
| Peaches | Canning, Freezing | 12 months | Water bath canner or freezer |
| Apples | Cold Storage, Drying | 2-6 months fresh, 12 dried | Cool cellar or dehydrator |
| Carrots | Cold Storage, Freezing | 4-6 months fresh, 12 frozen | Cool cellar or freezer |
| Herbs | Drying, Freezing | 6-12 months | Dehydrator or freezer |
| Leafy Greens | Freezing (blanched) | 8-12 months | Freezer, blanching pot |
| Onions/Garlic | Cool, Dry Storage | 6-10 months | Mesh bags, cool dry area |
π‘ General Preservation Tips
- Always start with quality produce – Preservation can’t improve quality, only maintain it
- Process quickly – Preserve within 24 hours of harvest for best results
- Follow tested recipes – Especially critical for canning safety
- Label everything – Include contents and date on all preserved items
- Rotate stock – Use “first in, first out” principle
- Check regularly – Inspect preserved foods for spoilage signs