Preserving the Harvest: A Seasonal Guide for the Pickling Enthusiast

As the seasons change and the harvest comes to an end, many of us are left with an abundance of fresh produce and a desire to preserve it for the colder months. In this article, we’ll explore the art of preserving, from quick-pickling to dehydrating, and share some tips and tricks from experienced Islanders.

The Joy of Quick-Pickling

Quick-pickling is an easy and delicious way to preserve your favorite vegetables. Simply combine water, vinegar, sugar, and salt in a brine, and pour it over your chosen veggies. Let it cool, cover, and store in the fridge for up to a few weeks. These refrigerator pickles are perfect for adding a tangy crunch to tacos, eggs, or grain dishes.

Quick-pickling is a great way to preserve your favorite vegetables

Roasting Tomatoes to Perfection

Roasting tomatoes is another great way to preserve the harvest. Simply layer them in storage containers and freeze them for later use. You can also make tomato sauce by cooking down the tomatoes with onions, carrots, and garlic, and then freezing it for up to a year.

Roasting tomatoes brings out their natural sweetness

Dehydrating for the Future

Dehydrating is a great way to preserve fruits and vegetables for long-term storage. You can use a dehydrator or simply dry them in the sun. Dehydrated vegetables are perfect for adding to soups, stews, or salads.

Dehydrating is a great way to preserve fruits and vegetables

Island Preserving Traditions

Preserving is a long-standing tradition on the Island, and many Islanders are experts in the art. From canning and jam-making to lacto-fermenting and dehydrating, there are many ways to preserve the harvest. We spoke to several Islanders who shared their preserving tips and tricks.

Canning is a great way to preserve fruits and vegetables

David Fielder and his family have been preserving for years. They’ve canned 13 quarts of tomatoes, 10 pints of salsa, and blanched numerous bags of hot and sweet peppers. They’ve also dehydrated a gallon bag of basil and raised dozens of mammoth winter squash.

Tom Hodgson is another Islander who’s been busy preserving. He’s made a lot of jams and jellies this year, and uses a dehydrator to turn pounds of tomatoes into ounces. He also freezes a lot of what he grows.

Linda Alley is collecting elderberries and beach plums for her jams, and Rebecca Gilbert of Native Earth Teaching Farm says she’s doing a lot of lacto-fermenting.

But Heather Thurber of Breezy Pines Farm is our hero. She’s got one of those big dehydrators from Cabela’s, and has been dehydrating a lot of vegetables, including squash, zucchini, onions, peppers, and tomatoes. She’s also making kimchi, sauerkraut, and bread & butter pickles, and is getting ready to put up a lot of salsa and hot sauce.

Conclusion

Preserving the harvest is a fun and rewarding way to enjoy your favorite fruits and vegetables all year round. Whether you’re a seasoned pro or just starting out, there are many ways to preserve the harvest. So why not give it a try? Your taste buds (and your pantry) will thank you.

Preserving the harvest is a fun and rewarding way to enjoy your favorite fruits and vegetables