Food Preservation Basics

It’s that time of year again! Harvest season has hit its peak – and for us local food lovers, this means we have access to more produce than we could ever consume before it starts to go bad. Luckily, there are many ways to keep food from spoilage that will enable you to feast upon fresh summertime produce in the barren months of winter!

Freezing – This is the easiest method of preserving fresh produce. Simply wash, chop, blanch (if applicable), label, and seal tightly.  Many foods will keep for up to a year with this preservation method.

Drying – This method allows for less space consumption. There are three popular methods for drying food. The first being a hot air dehydrator – set between 104 and 135 degrees and leave until dry. Those without a dehydrator can use a traditional oven. Set at 140 degrees, leaving the door slightly ajar. Use “convection” setting or place a small fan near the tray to help air circulate. The most energy-efficient of all is the solar oven method. Whichever method you choose, wash and chop food in portions for consumption, then spread out evenly on oven tray to dry. Dehydrated meats will store up to 3 months and dehydrated produce will store up to 1 year or more. Click here for specifics on food dehydration.

Canning – Canning is a great way to store excess produce in an organized manner. There are many methods and variables when it comes to canning food, click here for a guide to canning specific fruits and vegetables. Canned foods will store for one year or more depending on contents. Keep in a cool, dry location and do not eat if seal has been damaged or food looks contaminated.

Pickling – Cucumbers? Beans? Cauliflower? Tomatoes? All of these items can be pickled, and more! Wash and chop your veggies to the desired size, or leave whole. Some veggies should be blanched before pickling for the best flavor. Next, divide vegetables among jars, leaving about ½” of headroom. Add herbs and spices of your choosing, then fill jars with a salt and vinegar brine. Be sure to cover vegetables completely. Place lids on the jars and refrigerate for at least 24 hours before consuming. Refrigerated pickles will keep 1 – 2 months. Click here for information on fermented pickles.

Home food preservation is the best way to eat local year-round in Michigan. Take advantage of this season's bounty and start preserving!

Ugly Vegetables and Food Waste

Every so often, you may stumble across a few misshapen vegetables in your CSA box. Upon slicing them open or cooking them up, you will realize that these ‘mutant veggies’ contain the same great flavor and nutritive benefits as the ‘standard’ looking varieties. In the field, it is very common for fruits and vegetables to have discrepancies because Mother Nature loves to change things up all the time.

Each year, millions of pounds of produce are discarded because they lack uniformity. 

In the grocery world, ugly vegetables are deemed unmarketable. In 2010, the USDA estimated that 31 percent (1.33 Billion pounds) of harvested produce went uneaten, while 48 million Americans lacked access to affordable, nutritious food.  These statistics are due in part to cooking waste and produce rot, but they are also due to processing plants and grocery stores throwing away perfectly edible, but not particularly beautiful produce.

Are you happy to contribute to food waste reduction? We certainly are! Send us pictures of your ugliest fruits and vegetables to be featured on our facebook page. We look forward to showing off a superstar that’s bursting with inner beauty!