4 Absolutely Essential Kitchen Tools to Preserve Your Harvest
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After a long, cold winter, there is nothing that makes me happier than seed starting day. Gearing up for the new garden season. Getting ready for the cycle once again. I hover over my seedlings with great joy, watching and waiting. Then, Spring finally gets here and into the ground we go, seedlings and seeds. Oh, these are good times. But, absolutely nothing beats the euphoria of harvest season. When that first tomato finally gets red enough (you know the first one is always picked too early) to pick, slice and eat. That is why we garden. Then, when you finally reach the peak of harvest season there is the task? duty? nope, I think pleasure of preserving your food for consumption during the dark and dreary winter months. You can even make this a special family affair like my neighbor does. When the corn is ready to come off about 20 people show up to process it. They pick, shuck, clean the silk, boil, cut the kernels off and freeze. It is a full day event. Of course nothing beats the flavor of fresh picked out of the garden, but preserving your own food sure beats metal cans of overcooked mush out of the grocery store aisles. We use 3 basic methods of preserving our food. 1) Canning, 2) Freezing, 3) Dehydrating. We use 4 basic tools to do this 1) Our Food Saver Vacuum Packer 2) our Excalibur Dehydrator 3) Our Vitamix Blender and 4) my Grandmothers Porcelain Canner. It even still has most of the label attached! Those are all of my personal items in the picture above.
Food Saver vacuum packer
We have had a Food Saver vacuum packer for about 20 years. We love it. We have had a couple of them wear out and we have had to replace them through the years. We use it for meats as well as our veggies and fruits. Your food will stay much fresher, you can keep it in the freezer up to 5 times longer than with regular freezing methods. We have found through the years that if we pre-freeze our produce it will not smunch in the bag when we vacuum. We place our fruit or vegetables on a lined cookie sheet in the freezer overnight. We use this method for blueberries, strawberries, peppers, green beans, garlic cloves, apples, pears, figs, blackberries and persimmons.
This is another tool we have owned for about 20 years. We are still on our original model. This is a great, simple to use item for food preservation. We use this for herbs, vegetables and fruits. I dehydrate cilantro, basil, sage, principe borghese tomatoes (great for drying), strawberries, carrots, green beans and parnsips. We have used this method for zuchinni and eggplant, but have never really been satisfied with those results. Although we did make zuchinni chips one year. They were pretty good. You salt the slices pretty heavy before you dry them. It is a great alternative to potato chips.
Again, this is a tool we have used for about 20 years. We are still on our original model of this product as well. This is no regular blender, this is a very powerful machine. We use this a lot. We vrrmph (technical term) our tomatoes to make tomato sauce. We then just go ahead and freeze these. When it is time to make spaghetti sauce we heat this up, spice it, and add our principe borghese dehydrated tomatoes to the mix. We take the dehydrated tomatoes and grind them in a coffee grinder. We find that when we add this to our sauce it thickens it and intensifies the tomato flavor. We also use our Vitamix to make smoothies from our frozen cantaloupes, melons, strawberries, blueberries, etc. We simply add some ice, our frozen fruit or veggies, some protein powder, a banana (usually found in the freezer in a vacuum bag), and a little bit of water as needed. What a yummy breakfast or treat. The Vitamix cookbook that came along with our machine has a recipe for tomato ice cream. We keep saying that we need to try it, but haven’t ventured there yet.
We probably don’t and probably never have canned as many foods as some people. We always can some jellies. In fact this weekend we are in the process of making some pear butter (from an apple butter recipe) that will be canned. We do can tomato sauce, diced tomato and pepper mix and jellies, but that is pretty much all we do. I am thrilled to be able to use my Grandmother’s canner to do all of this. Some things change all too often, but the basics of canning has never changed. You can also can peaches, green beans, pickles, beets, tomatillos, to mention a few. This really is quite a simple method, but there are a few basic rules that must be followed. All of your equipment, jars and lids should be sterilized in boiling water before beginning. Be sure to follow recommended canning times for all foods that you can.
Preserving your food is a way to enjoy healthy, home grown food year round. This does take a little time and effort, but it is well worth the effort. Make it a family project like my neighbor does and it will not seem to be such a daunting process. Like I said, this is my absolute favorite time of the year in the garden. (Second place is planting day)!