Even without all the graduations and weddings, spring and early
summer would be a
season of gifts in Georgia. It’s when gardens and orchards offer
a bounty of fruits and
vegetables.
What’s a fruit and veggie lover to do with all the strawberries,
blueberries, blackberries,
peaches, squash, corn, tomatoes, okra and dozens of other
favorites?
Some gardeners leave a bag of produce on a neighbor’s doorstep.
Others have found a
way to enjoy fruits and veggies all year.
“Preserving food yourself means having an abundant supply of a
variety of foods when the
fresh products aren’t readily available,” said Judy Harrison, a
foods specialist with the
University of Georgia.
Harrison revised the third and most recent edition of “So Easy
to Preserve.” This
300-page book contains the latest U.S. Department of Agriculture
guidelines on safely
preserving all types of foods. It has more than 150 tested
recipes with detailed instructions
for any home preserver.
The book covers fruits, vegetables, dairy products, meats,
seafood and even nuts. It tells
how to safely can, freeze, dry, jelly or pickle just about any
food. It even tells how to store
preserved food to keep peak quality.
Harrison said preserving foods stops or puts off the normal
spoiling process. Bacteria,
yeasts, molds, enzymes and physical damage all play a part in
food spoilage. Correctly
preserving foods kills microorganisms or prevents changes in
color, flavor and texture
caused by naturally present enzymes.
“Preserving food at home may not save you money,” Harrison said.
But it allows you to
make specialty foods such as strawberry-fig preserves or green
tomato relish that aren’t
always easy to find in the grocery store. Many people find it
satisfying to have a pantry full
of homegrown foods.
The cost of home preservation depends on the cost of the food
and how it’s preserved.
Now, during spring and summer harvest, farmers’ markets and pick-
your-own farms have
many fruits and vegetables for less than supermarket prices.
If you garden, your supply may be in the backyard.
“Careful attention to safety during preservation is vital,”
Harrison said. “When canning
low-acid foods such as meat and vegetables, you must use a
pressure canner to eliminate
the risk of botulism, a deadly type of food poisoning.”
Some foods are better suited to one preservation method than
another. Others are tasty
when you use any safe, approved method.
“Also consider which method you prefer to use and which produces
a product your family
likes,” Harrison said.
You can buy a copy of “So Easy
to Preserve” through your county extension
office.
