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7 Ways to Preserve Vegetables and Fruits for Long Term

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7 Ways to Preserve Vegetables and Fruits for Long Term

You may find plenty of fresh fruits and vegetables throughout the summer. Local farmers’ markets and even your backyard garden may have an abundance.

Unfortunately, many seasonal treats are no longer available when the season ends. Or, you may have an overabundance of produce during the season and fear they may spoil.

So, how do you store vegetables and fruits for a long time?

Don’t worry! You can enjoy the season’s bounty year-round with these easy methods for preserving fruits and vegetables at home.

1. Drying (Dehydrating)

Dehydrators and ovens are the most common tools used for food dehydration.

With a dehydrator, the process is simple. Put your food in, pick your drying time, and wait for the process to complete.

First, slice fruits and vegetables into thin slices.

Next, soak fruits in equal parts lemon juice and water for about 10 minutes. Blanch vegetables in boiling water, then shock them with cold water.

Finally, put them in the dehydrator and dehydrate according to the manufacturer’s instructions.

With an oven, place the slices on parchment paper on a baking sheet and put them in the oven at 140 degrees. Leave them in the oven for 5 to 10 hours.

A flexible and leathery texture will let you know when the process of dehydrating veggies is complete. As for fruits, there will be no moisture when squeezed, while herbs will be brittle.

Properly packaged and stored [1], dehydrated foods can last more than 10 years. But vegetables will last longer than fruits.

This method is great for storing fruit and vegetables without a fridge.

2. Freezing

Freezing is another convenient option for preserving fruits and veggies. However, this method works best when fruits and vegetables are at their peak of ripeness and freshness.

Another note is that freezing does not kill bacteria but makes them inactive while the food is frozen [2].

Freezing can also change the texture of certain fruits and vegetables. Still, it is one of the easiest methods of preserving vegetables from the garden.

Freezing Vegetables

Before freezing veggies, blanch them in boiling water and swiftly douse them in cold water. Cold water stops the cooking process.

After that, properly dry them and store them in airtight containers.

However, certain garden vegetables, particularly leafy ones, should be placed on a metal pan after drying. Next, place the pan in the freezer.

Finally, transfer the vegetables to a sterile, airtight freezer bag or container after they have frozen firm. This prevents them from clumping together when transferred to the freezer bag or container.

You can freeze vegetables for up to 12 months and still enjoy them.

Freezing Fruits

The good news is that all fruits can be frozen! Wash the fruits thoroughly and dry them before freezing them.

Next, slice them up and place them on parchment paper on a baking sheet. Afterward, place the baking sheet in the freezer until the slices are firm.

Again, this prevents the fruit slices from sticking together once transferred to the storage vessel.

Once fully frozen, transfer the fruit slices to your storage container and place the container in the freezer.

Try to use frozen fruits within 6 to 9 months.

3. Salting

With this method, moisture is drawn out of food by adding salt. As a result, bacteria cannot thrive due to the salt’s hypertonic properties.

Salting preserves vegetables and gives them a distinct taste. You can use a saltwater solution (brine) or solid granules.

To brine your vegetables, put them in a large baking pan and fill it halfway with water. Next, add salt until enough covers the vegetables, reaching the saturation point.

Afterward, place the pan in the fridge. After a week, remove the pan from the refrigerator. Now drain off the brine and cover the veggies with more granulated salt.

Finally, store them in a cool, dry place until the drying process is complete.

Vegetables preserved by salting will last for many months in a cool place.

4. Pickling

Pickling vegetables requires salt and acid (e.g., vinegar).

Unlike freezing, this process kills bacteria and is one of the more straightforward methods of food preservation.

You can produce “quick pickles” and store them in the refrigerator. However, long-term pickling requires fermentation, along with other steps.

To quick-pickle vegetables, prepare fresh veggies by slicing and dividing them among the canning jars.
Next, combine water and white vinegar in equal parts and boil.

This vinegar water makes a basic brine. Add half a tablespoon of salt for each cup of brine.

Afterward, fill each jar with the brine until the veggies are completely covered. Now, place the jars in the refrigerator.

Your pickled vegetables will be ready in two weeks and will last up to six months.

5. Oil Packing

This process makes it difficult for bacteria to thrive. However, using vegetable oils to preserve fruits and vegetables may add a different flavor.

With the addition of vinegar, oil packing generates anaerobic conditions (no oxygen). The method is suitable for preserving herbs, olives, onions, eggplants, and tomatoes.

To preserve vegetables in oil, do not use raw vegetables. Instead, cook the veggies in vinegar before transferring them to a sterile jar.

Afterward, immediately fill the jar with oil, keeping out all air bubbles.

However, as there is a serious risk of botulism [2], do not use this method unless you are an expert at it. If, after opening the jar, you hear even a little bit of air coming out, discard the entire thing.

6. Fermenting

Fermenting fruits and vegetables is simple. First, cut them into thin slices or small chunks, and place them in an airtight container.

To start the fermentation process, add salt, whey, or a starter culture to water, resulting in a brine solution. Next, pour the brine over the food, ensuring it is completely covered.

It’s also crucial to immerse the food in the brine during fermentation.

For fruit fermentation, the procedure should take around 48 hours. Vegetables, on the other hand, may take longer due to their low sugar content.

When done correctly, fermented foods can last up to 18 months.

7. Vacuum Sealing

Another way to extend the life of your fruits and vegetables is to vacuum-seal their storage bags.

Reduce the oxygen content of vacuum bags in this way. To achieve this, you will need a vacuum sealer.

Blanch your vegetables first before shocking them in cold water. Next, drain them well and put them into vacuum sealer bags, then seal them with your vacuum sealer.

Finally, put your vacuum-sealed packets in the freezer and use them when ready.

Vacuum-sealed vegetables can last up to three years in the freezer.

How to Store Root Vegetables

Some root vegetables begin to sprout and decay at 40 degrees Fahrenheit and 95% humidity. And when frozen, they lose their taste.

Do not wash root vegetables since water may cause rotting and mildew. Also, to prevent sprouting, keep them out of direct sunlight.

Instead, brush off the soil and store the vegetables in paper bags, baskets, wooden crates, or bowls in a cool, dry place.

You can also store beets and carrots in containers filled with sand.

Other root crops, like potatoes, can be left in the ground, covered with leaves or straw mulch.

Storing Bulb Vegetables

Bulb vegetables are sometimes grouped alongside root vegetables since they both grow underground.

To store garlic and onions, dry them for a few days. Next, store them in baskets in a cool, dry place.

Storing Leafy Greens

Leafy greens such as spinach, lettuce, bok choy, and kale will stay fresh longer if stored properly.

It’s also possible to eat the greens from several root crops. So, do not throw away the tops of turnips, radishes, and beets.

Refrigerate the greens in an airtight container after wrapping them in moist paper towels.

Takeaway

Seasonal fruits and vegetables may be plentiful throughout the summer months. However, some of your favorites may no longer be available after the season ends.

You can, however, make fruits and veggies last all year in your kitchen.

The list above highlights the best ways to preserve fresh vegetables and fruits for a long time.

Sasha Campbell

Sasha Campbell is an experienced blogger in the organic gardening and natural health niches. She's also a lover of all things natural.

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