Preserving Your Summer Harvest: Keeping Tomatoes, Peaches, Berries and More All Year Long

One of my fondest memories of childhood involves the nurturing care of my mother when I was under the weather. She would whisk me away from school and provide hearty comfort foods that soothed my spirit. Among these was her legendary preserved peaches, a treat that not only tasted divine but also acted as a balm for my ailments.

A Preserving Primer

The art of preserving home-grown foods never loses its appeal, especially in the wake of a gardening renaissance sparked by recent years. According to Laura Griffin, an extension specialist from Colorado State University in Pueblo, more people have started to cultivate their gardens, leading to a resurgence in the interest of preservation techniques.

Griffin emphasizes the importance of using tested recipes to ensure both quality and safety. For those seeking guidance, the Colorado State University Extension Office is a fantastic resource. Visit their Preserve Smart page for effective methods to preserve various kinds of food.

Another reliable reference is Ball Corp., a pioneer in food preservation. They recommend consulting their canning books published after 2016, which feature the latest in food safety and preservation methods.

Among the myriad of ways to preserve your bountiful harvest, you can explore canning, freezing, fermenting, drying, pickling, and whipping up delicious jams or jellies.

Explore the vibrant options in your summer harvest.

Recipes to Savor

Keeping your pantry stocked with homemade treats is a satisfying way to enjoy your garden’s fruits beyond the summer months. Here are some delightful recipes to consider:

Savory Corn Pudding

Ingredients:

• 3 tablespoons all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 2 teaspoons kosher salt
• 6 large eggs
• 2 cups heavy cream
• 1/2 cup salted butter, melted and cooled
• 2 tablespoons canola oil
• 6 cups fresh corn kernels (from 8 ears)
• 1/2 cup chopped sweet onion
• 2 tablespoons (or less) fresh thyme, divided

Instructions:
Preheat your oven to 350°F. Mix together the flour, sugar, baking powder, and salt in a bowl until well combined.

Hays House Peach Pie

Ingredients:

• For the crust:
  • 1 cup flour
  • 1/4 cup powdered sugar
  • 1/2 cup butter, melted
• For the filling:
  • 1 cup sugar
  • 1/2 cup dry peach gelatin
  • 1/4 cup cornstarch
  • 1 cup liquid (peach juice plus water)
  • 1 or 2 drops almond flavoring, if desired
  • 7 or 8 peaches

Instructions:
Combine the dry ingredients for the crust, press into a 9-inch pie plate, and bake at 350°F until golden brown.

Kosher Dill Pickle Spears

Ingredients:

• 2 1/2 pounds 3- to 4-inch pickling cucumbers
• 2 1/2 cups water
• 2 cups white vinegar (5% acidity)
• 1/4 cup sugar
• 1/4 cup pickling salt
• 4 cloves garlic
• 12 dill sprigs

Instructions:
Prepare your boiling water canner. Pack cucumbers into heated jars, cover them with hot brine, and process in the boiling water canner for 15 minutes.

The essential steps to preserving your garden’s goodness.

Additional Resources

If you wish to further enhance your preserving skills, consider these valuable resources:

• Explore the Colorado State University Food Science and Human Nutrition website for more guidance.
• For those with excess produce, consider donating through this platform.
• The National Center for Home Food Preservation provides comprehensive resources for safe food preservation practices.

With these techniques and recipes, you can savor the flavors of your summer harvest well into the winter months. From peaches to pickles, preserving allows you to make the most of the seasonal bounty you’ve nurtured in your garden.

Find inspiration in your preserved favorites!