Preserve the Harvest
Apples are a favorite fruit of many people for eating out of hand, in fresh salads, or in a wide variety of cooked products. Instructions on preserving apples.
Today, the United States produces close to 90% of the world’s apricots, most being grown in California. Apricots are an excellent source of betacarotene (vitamin A) and also provide vitamin C, iron, potassium, and fiber. Instructions on preserving apricots.
The American colonists invented strawberry shortcake. An early name for blackberry was brambleberry or bramble. Don’t wash berries until close to time to eat them. They tend to rot if held moist. Instructions on preserving berries.
Cherries are grouped according to taste into sweet and sour types. Within each of these groups, cherries are classified on the basis of the color and firmness of their flesh. Instructions on preserving cherries.
Chile comes in many varieties: from 1/4 inch to 12 inches long, very mild to extremely hot, and in red, green, yellow or almost black. The best way to preserve chile depends on how you plan to use it and your available storage space. Instructions on preserving chilies.
Corn is not only a favorite vegetable, but it is also the source of corn starch, cornmeal, corn oil, corn syrup, bourbon, and laundry starch. Instructions on preserving corn.
The history of figs dates back over 2000 years to when the Greeks considered the fig to be “more precious than gold.” Figs have been used to treat boils, stomach aches, skin disease and have been helpful to those wishing to stop smoking. Instructions on preserving figs.
Botanically speaking, grapes are a form of berry. High quality grapes are plump, well formed and firmly attached to green, pliable stems. Fully ripe grapes are soft and tender. Instructions on preserving grapes.
There are over 5,000 varieties of pears. The most popular variety is Bartlett pears available the first two weeks in September in Utah. Instructions on preserving pears.
Pole and Bush Beans
The most popular variety is Bartlett pears available the first two weeks in September in Utah. There are many good bean varieties for sale in local gardening outlets and through seed catalogs. Instructions on preserving pole and bush beans.
The pomegranate is a native fruit of the Middle East. Its name in Latin means “apple with many seeds,” but it actually looks somewhat like a petrified tomato. The edible portion of the fruit includes the seed and the juicy translucent flesh covering the seed. Instructions on preserving pomegranates.
Tomatoes that have been ripened before they are picked have the best flavor. Shipped tomatoes are often picked green and allowed to ripen off the vine. Tomatoes can be preserved by freezing, canning, or drying with good results. For best results peel tomatoes before preserving. Instructions on preserving tomatoes.
Most varieties of summer squash do well throughout Utah. All squash prefer organic, rich, well-drained, sandy soils for best growth. Instructions on preserving summer squash.
The term “venison” originally referred to the edible flesh of any wild animal. During the Middle Ages in England, it referred to the flesh of any animal killed in the hunt. Venison jerky is a nutritious, convenient meat product you can make safely at home. Instructions on preserving venison.
A serving of zucchini provides 30% of the recommended daily allowance of Vitamin C. In Mexico the flower is preferred over the vegetable, and is often cooked in soups or used as a filling for quesadillas. Instructions on preserving zucchini.