Page 41 - Organic Gardening 3 Part Series

STORING ORGANIC PRODUCE

You have harvested a bounty of fruit, vegetables, and herbs. What do you do with
it all? You've shared it with family, friends and the local food bank but you still
have more than you'll be able to eat before it goes to waste.

You'd also love to enjoy the fruit of your labors, out of season when they're not
locally available.

With proper storage, you'll be able to continue eating healthy fruits and
vegetables until your next crop comes in.

Fruits and
vegetables can be

frozen, canned, or
dried.

A food dehydrator is
an excellent option
for drying produce
and herbs. If not,
you can use your
oven at very low

heat.

Food saver machines

remove air and
vacuum seal your food to maintain freshness. And now there are reusable,
sustainable options made out of silicone which can go from freezer to microwave
or oven.

Root vegetables can last for months in a cool, dark place while herbs, fruits, and
vegetables can last up to a week if kept in a vegetable crisper. Frozen foods can
last up to a year, and canned or pickled produce can last several years.

Research the options that make sense for you and your family and you'll find that
you'll be able to eat healthy food all year long.