Preserving This Year’s Harvest

As Fall sets in across the North Country, the growing season is coming to an end. Gardens are being cleared, farmers are bringing in the last crops of the season, and local markets are filled with the colors and flavors of fall. For many people, however, the harvest doesn't end with the growing season, it continues in jars stored in the pantry.

Canning offers a way to preserve the abundance of the growing season and enjoy local food throughout the winter. Apples can become applesauce or apple butter, tomatoes and peppers can be turned into salsa or sauce, cucumbers can become pickles, while fruits can be preserved as jams and jellies. However, there is more to canning than stocking a pantry. While canning has long been a familiar household tradition, safe food preservation is more than simply filling a jar and heating it. There is science behind the process and understanding that science can help new and experienced canners make safe choices.

One of the most common questions for people beginning to preserve food is why some foods are processed in a boiling-water bath while others require pressure canning. The answer largely comes down to acidity. High-acid foods with a pH of 4.6 or lower can generally be processed in a boiling-water canner. The combination of acidity and heat helps control harmful microorganisms. Pickles are one example; although cucumbers are naturally a low-acid food, pickling adds acidity that allows for boiling-water processing when using a tested recipe.

Low-acid foods, including many vegetables, meats, poultry and seafood, require pressure canning. Pressure canners reach approximately 240°F to 250°F, providing the higher temperatures needed to destroy harmful microorganisms that boiling water cannot. For anyone canning produce for the winter, knowing which method to use is only part of the process. Safe canning also depends on following tested recipes and recommended processing times.

The National Center for Home Food Preservation and USDA provide research-based recommendations and tested recipes for home food preservation. These resources can be especially helpful for people who are new to canning or who are unsure whether an old family recipe meets current food-safety recommendations. Social media and family traditions can be wonderful sources of ideas and inspiration, but when safety is involved, it is important to verify preservation methods through a reliable, research-based source.

This October, consider preserving some of the local harvest. Learn the science behind it, follow tested recipes, support local growers, and enjoy the flavors of the North Country long after the snow starts to fall. For more information about food preservation and local food resources, contact CCE Jefferson at 315-788-8450.