Don’t look now but September is only a few days away and as we head into fall many Ontario fruits and vegetables will start to disappear. That doesn’t mean we have to rush out to imports, with canning, pickling and proper freezing the Ontario harvest can be stretched several extra months (Depending on how much space you have in your freezer and shelves).
Canning and pickling need to be done properly as not following proper instructions and safety techniques can lead to illness, so if it’s your first time trying preserving out I would encourage you to take a course before running out for mason jars. Luckily many courses are offered online for free. Check out these resources before you proceed:
Canning and Pickling:
https://www.eatrightontario.ca/en/Articles/Cooking-Food-Preparation/Home-Canning-FAQs.aspx
http://www.bernardin.ca/pages/faq/33.php
Properly Freezing Fruits and Vegetables:
Freezing your seasonal produce is not quite as much work as canning, however it still needs to be done properly unless you want a large block of icy frozen mess. Especially with fruit once thawed this produce will not have its former look and will likely be much softer, the taste however will stay just as delicious if stored properly.
Instructions:
1. Properly wash and dry your fruit or vegetables, limiting extra moisture will ensure your fruit won’t be freezer burnt and will last much longer.
2. Slice your fruit and vegetables into the sizes that you intend to use them for. Pitted fruits should have the pit removed and berries can be left whole or sliced. (Slicing recommended for strawberries)
3.Place your produce on a baking sheet, separating the slices to avoid freezing together, freeze until fully solid.
4. Label and bag your produce removing as much air as possible. Household food vacuums can be bought at reasonable prices and greatly help to lengthen the life of the produce in your freezer.
5. Freeze until desired!
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