Summer is in full swing, and if you’re like us at New York House, you’re taking advantage of the locally-grown fruits and vegetables popping up around the valley and New York City markets. But if you’re left with an overabundance, don’t let this precious harvest go to waste.

Last month, we gave you tips on freezing, but another method to preserve produce is canning. Fruits are usually canned with a boiling water canner—essentially a pot big enough to submerge a jar in several inches of water (retails for about $26.99). Although not necessary, you can pack your fruit with syrup (sugar and water) to preserve color and taste. Anti-darkening agents, as well as Vitamin C-rich liquids like lemon juice, also help prevent discoloration.

When water comes to a rolling boil, begin timing. Processing times vary; apples in syrup can take 20 minutes, while a pint of berries could take 10.

For vegetables, experts agree: Do not use a boiling water canner, as they do not get hot enough to kill botulism-producing bacteria (not a problem for fruits, since they’re acidic). A pressure cooker, which can range from $50 to over $500 depending on size and model, is highly recommended.

Submerge the jar in three to four inches of water. Lock the lid, frequently venting out steam and excess pressure to avoid trapping air, which could breed bacteria. Begin timing once the correct pressure level is achieved—usually about 10 pounds for vegetables.

Gardiner resident Janine Brutvan, who gave us advice on freezing last month, says August (ideal for tomatoes and pickles) and September (a great time for applesauce) are best for canning.

The secret to good canning is to ideally move the vegetables from garden to can in about 15 minutes.

Resources:

farmgal.tripod.com backwoodshome.com freshpreserving.com