How to Preserve Your Fall Harvest (Canning & Freezing Guide)

There's something magical about autumn harvest season—the crisp air, the vibrant colors, and the abundance of beautiful produce. But when your kitchen counter is overflowing with apples, pears, squash, and root vegetables, it's natural to wonder how you'll possibly use everything before it spoils. Learning simple preservation techniques lets you enjoy the flavors of fall long after the last leaves have fallen.

Getting Started: The Preservation Mindset

Why Preserve?

• Reduce food waste from garden or market abundance

• Enjoy seasonal flavors throughout the year

• Know exactly what's in your food (no hidden preservatives)

• Save money by buying in season and preserving yourself

• Create homemade gifts for friends and family

Essential Tools

• Quality knives and preparation surfaces

• Various sized jars with new lids

• Large pots for water bath canning

• Freezer containers or bags

• Labels and permanent markers

The Foundation: Proper Preparation

Before preserving, proper preparation is crucial. Using a non-porous surface like the TitanCut Titanium Cutting Board ensures your produce is prepared on a hygienic surface that won't harbor bacteria or transfer flavors between different foods. Its knife-friendly surface is ideal for all the chopping, slicing, and dicing that preservation requires.

Water Bath Canning: The Basics

What Works Well

• High-acid foods like fruits, pickles, and tomatoes

• Jams, jellies, and fruit preserves

• Salsas and chutneys

• Apple and pear sauces

Simple Steps

1. Prepare your jars and lids by washing in hot soapy water

2. Fill jars with prepared food, leaving appropriate headspace

3. Remove air bubbles and wipe rims clean

4. Apply lids and process in boiling water bath

5. Remove and cool completely before storing

Freezing: The Quick Method

Best Candidates for Freezing

• Berries and stone fruits

• Blanched vegetables

• Herbs in oil or water

• Purees and sauces

• Sliced apples for future baking

Freezing Tips

• Spread items in single layer before freezing

• Use airtight containers or freezer bags

• Label with contents and date

• Blanch vegetables before freezing for better texture

• Portion in meal-sized amounts for easy use

Root Cellaring: Traditional Storage

Ideal Candidates

• Potatoes and sweet potatoes

• Winter squash varieties

• Root vegetables (carrots, beets, parsnips)

• Onions and garlic

• Hardier apples and pears

Storage Conditions

• Cool temperatures (32-40°F)

• High humidity (80-90%)

• Dark environment

• Good air circulation

• Protection from pests

Simple Recipes to Try

Easy Apple Sauce

• Peel, core, and slice apples

• Simmer with cinnamon and minimal water

• Process in water bath or freeze in portions

Roasted Tomato Sauce

• Roast tomatoes with garlic and herbs

• Blend until smooth

• Freeze in recipe-sized portions

Quick-Pickled Vegetables

• Thinly slice vegetables

• Heat vinegar solution with spices

• Pour over vegetables and refrigerate

Safety First: Important Considerations

Always Remember

• Follow tested recipes from reliable sources

• Check jar seals before storing

• Discard any preserved food that looks or smells unusual

• When in doubt, throw it out

• Label everything with contents and date

Enjoying Your Preserved Harvest

There's deep satisfaction in opening a jar of summer tomatoes in January or baking with frozen berries in March. These preservation methods connect us to traditional food ways while helping us eat locally and seasonally throughout the year.

What's your favorite food to preserve? Share your best preservation tips or questions in the comments below!