The tomatoes, the squash, the cucumbers are all busting at the seems! And now what?

Have you thought of what you’ll do with all that harvest? Please tell me you are NOT going to let it go to waste!

I was there once! Back in the day, I wanted a garden so bad, but when the harvest came in I neglected to create a plan to preserve it and most of it went bad. Don’t be like me….be like the seasoned homesteader you are and make a plan….or read more and I will walk you through the basics of canning and fermenting, even if you’re a complete beginner.

Why Preserve Your Harvest?

Preserving your garden’s bounty is more than just a way to save food; it’s about savoring the hard work you put into your garden. Plus, by canning and fermenting, you’re reducing food waste, saving money, and creating healthy, homemade staples for your pantry. Imagine opening a jar of home-canned tomatoes in January, it’s like summer all over again! Or adding a spoonful of tangy, fermented sauerkraut to your meals, packed with probiotics and flavor.

Let’s talk canning (one of my most fav ways to preserve)

Canning might sound complicated, but it’s pretty straightforward once you understand the basics. The two main methods are water bath canning and pressure canning.

• Water Bath Canning: Ideal for high-acid foods like tomatoes, fruits, jams, and pickles. You’ll need a large pot with a lid, a rack to keep jars off the bottom of the pot, and glass canning jars with lids and bands. These items are my favorite for all my canning purposes.
• Pressure Canning: This method is for low-acid foods like vegetables, meats, and beans. You’ll need a pressure canner, which is a bit more of an investment, but it’s essential for safely canning these types of foods.

Step-by-Step: Water Bath Canning

1. Sterilize your jars: Wash your jars, lids, and bands with hot, soapy water. Then, place them in a large pot of boiling water for 10 minutes to sterilize.
2. Prepare your produce: Clean and cut your vegetables or fruits. If you’re making jam or pickles, follow your recipe for preparation.
3. Fill the jars: Carefully pack your produce into the jars, leaving about 1/2 inch of space at the top (this is called “headspace”). Pour in your liquid, whether it’s syrup, juice, or brine.
4. Remove air bubbles: Use a non-metallic spatula or a bubble remover tool to release any trapped air bubbles in the jar.
5. Wipe rims and seal: Wipe the rims of the jars with a clean, damp cloth. Place the lids on top, then screw on the bands until fingertip-tight. This part is important as if they are too tight they might buckle under pressure and siphon or break your jar.
6. Process the jars: Place the jars in the water bath canner, making sure they’re fully submerged. Some people actually only go to the jar rim and allow the lid and ring stay above the water. Boil for the time specified in your recipe.
7. Cool and store: Remove the jars with a jar lifter and let them cool on a towel. After 24 hours, check the seals by pressing down on the lids—if they don’t pop back, they’re sealed. Have you ever heard a lid seal? It’s seriously one of my favorite sounds after all that work! Add to your pantry, but don’t stack unless you take off the ring and add a cardboard or wooden board on top. Store in a cool, dark place.

Fermenting: The Art of Controlled Decay (funny right?)

Fermenting might sound intimidating, but it’s an ancient method of food preservation that’s as simple as it is effective. By fermenting, you encourage beneficial bacteria to break down sugars in your vegetables, creating tangy, probiotic-rich foods like sauerkraut, kimchi, and pickles. Have you ever had a fermented food? Oh man, you are in for a treat!

Step-by-Step: Basic Vegetable Fermentation

1. Choose your vegetables: Cabbage is the classic choice, but you can ferment carrots, beets, radishes, cucumbers, and more.
2. Prepare your veggies: Wash and chop your vegetables. For sauerkraut, finely shred the cabbage.
3. Add salt: Salt is key to fermentation—it pulls water out of the vegetables, creating a brine that protects the food from harmful bacteria. For every 2 pounds of vegetables, use 1-2 tablespoons of salt.
4. Pack into a jar: Tightly pack your salted vegetables into a clean glass jar, pressing down to release liquid. This liquid should cover the veggies completely.
5. Weigh it down: Place a weight or a small jar inside the fermenting jar (use any glass jar) to keep the vegetables submerged.
6. Cover and ferment: Cover the jar with a cloth or lid, but don’t seal it tightly. Let it sit at room temperature for 1-4 weeks, depending on the vegetable and your taste preference. Check daily to ensure the veggies are submerged and to taste your ferment.
7. Store and enjoy: Once fermented to your liking, seal the jar and store it in the fridge. The ferment will continue to develop flavor over time.

I am loving taking my homemade sauerkraut on a daily basis.

Common Questions and Troubleshooting

One question I get ALL.THE.TIME. ———->seriously…you aren’t alone if this comes to your mind.

• How do I know if my canned goods are safe? Properly sealed jars will have lids that don’t pop back when pressed. Always follow trusted canning recipes to ensure food safety.
• What if my ferment gets moldy? Mold can happen if vegetables aren’t fully submerged. If you spot mold on the surface, you can skim it off. However, if it looks or smells off, it’s best to discard the batch. If the seal is lifted when you go to use….discard.
• How long do canned and fermented foods last? Canned goods can last up to a year or more when stored in a cool, dark place. Fermented foods will last several months in the fridge.

Now, that ‘s not too hard, right? You can do this! You’ll be a pro in no time. Ok, go make it happen! Get those tommy toes and cabbage tossed into the line up!

Need more help? Stay tuned for my canning classes this fall!

Stay WILD & Homesteady and a whole lotta WildCrafted,

Sandy