Connecting to Nature by Preserving the Home Harvest

As summer draws to a close and the cool days of autumn approach, I love to walk through the 1870 Homestead Farm to gain a better understanding of previous generations who lived so close to the land by growing and preserving much of their own food. It was an absolute necessity for them to preserve the food they grew by canning, drying, pickling, salting and cold storage to see them through the lean times of winter. While today’s supermarkets provide virtually any fruit or vegetable regardless of season, I invite you to purchase some locally grown produce from the Farmer’s Market and try two simple food preservation methods; freezing and drying. It’s simple, nutritious, economical and it can connect you and your family to nature through the harvest. As a child, my sisters and I spent many hours cutting up green beans, picking cucumbers, tomatoes and apples, husking sweet corn, digging potatoes and scrubbing carrots with my parents in order to enjoy through the year. Like most kids doing chores, I did my share of grumbling to try and escape the drudgery of the task at hand. I now look back on those experiences from twenty-five years ago as an important part of developing my interest in our rural heritage and the skills associated with living close to the land. Freezing is the modern way to preserve food and it’s probably the simplest way to get started enjoying the harvest year round. If care is taken to properly prepare and package the food the flavor is quite good. I recommend starting with pea pods, corn, cherries and blueberries. To prepare the pea pods start by removing the tip of the washed pea, peal the “strings” of both sides and remove the stem end. Blanch them in boiling water for no more than 2-3 minutes and then immediately cool in ice water for 5 minutes. Place the blanched and cooled peas on trays in a freezer and when frozen solid, store in plastic bags or containers, leaving 1" headroom in rigid containers. You can add the frozen peas to recipes just before serving because they only need a few minutes of cooking. Corn is just as easy! Heat the washed, husked cobs in boiling water for 4 minutes, cool immediately, drain and cut the corn from the cob. Pack the corn into plastic bags, seal and freeze. To freeze cherries and blueberries, wash, sort and drain them. Pit the cherries using a cherry pitter or a sharp kitchen knife. Place on a cookie sheet and freeze until firm. Pack into rigid containers, leaving 1" headroom, and keep frozen. You can use the fruit for cooking or in cereals and oatmeal. Another simple method of preserving food is by drying. If you’re just starting out there’s no need to buy a dehydrator; you can oven-dry vegetables by setting your oven to its lowest temperature, (no more than 150degrees F). Place them on a tray with a screen and leave the oven door slightly ajar to let the moisture escape. I’ve made delicious dried tomatoes by slicing them 1" thick and drying them for 6-12 hours or until leathery throughout. If dried until brittle you can store them in a cool dry place. I like mine a little softer so I pack them in a glass jar with olive oil and garlic and put them in the refrigerator. They’re excellent on pizza. The preservation methods described only scratch the surface of keeping the harvest. If you get serious about it you’ll want to start canning produce, a great way to put up dozens of quarts of vegetables. There are many excellent books available to give you all the details on canning, as well as great recipes for sauerkraut, delicious tomato sauces, dried apples, pickled cucumbers and much more. My favorites book is Keeping the Harvest: Preserving Your Fruits, Vegetables & Herbs by Nancy Chioffi and Gretchen Mead. The benefits of preserving the home harvest or locally grown produce are many. You ensure a quality product because it’s picked and preserved at the peak of freshness and nutrition, you help out the local economy and you connect to the seasonal cycles of nature through the food you eat everyday. Dennis Pilaske, Director of Interpretation