Ontario’s farmers’ markets in August are when vibrant summer produce peaks, but the season is short, and the fresh and light bounty is fleeting. But who says you must say goodbye to summer squash, local berries, sweet corn and stone fruit as soon as summer winds down and farmers’ markets say goodbye until next spring?
With all this gorgeous, local—and affordable!—produce at your fingertips now, it’s the perfect time to preserve these flavours to enjoy into the fall and winter months. Whether you're a canning connoisseur, a pickling novice, or just looking to freeze some summer goodness to enjoy later, we’ve got all the tips you need to enjoy the taste of summer year-round!
3 Easy Preservation Methods
Canning: This method involves sealing food in airtight containers and heating them to a temperature that destroys harmful microorganisms. Canning is perfect for making jams, fruit preserves, and sauces that can last on your shelf for years (really!).
Pickling: A fun way to add a zesty twist to your summer vegetables and fruits. Pickling typically involves soaking foods in a vinegar “bath,” often with spices, salt, and sugar. This method extends shelf life and enhances the flavours of your pickled ingredients.
Freezing: This straightforward and effective method involves simply freezing freshly harvested produce. It’s perfect for preserving fruits and vegetables' texture and flavour without special equipment. In some cases, freezing involves a two-step process: freezing individual pieces (think berries) and then transferring them to another container for longer storage (more on that below).
Your Guide to Step-by-Step Preservation
Canning
For this method, you’ll need an inexpensive canning kit, which you can get online or at stores like Walmart or Canadian Tire.
1. Prep ingredients: Wash, peel and chop your chosen produce.
2. Prepare jars: Sterilize jars and lids by boiling them in water.
3. Make the recipe: Follow a specific canning recipe (like peach jam or cherry sauce).
4. Fill jars: Pour the hot mixture into jars, leaving room at the top for expansion.
5. Seal and process: Close jars tightly and process them in a water bath or pressure canner according to guidelines.
Pickling
1. Prep produce: Wash and slice your fruits or vegetables as needed.
2. Make pickling brine: Combine vinegar, water, salt, and sugar in a saucepan, adding spices as desired. Bring to a simmer.
3. Pack jars: Place your produce in sterilized jars and pour the hot brine over them.
4. Seal and cool: Wipe the jar rims, seal them, and allow them to cool at room temperature. Refrigerate for at least 24 hours before enjoying.
Freezing
1. Prepare produce: Wash and cut your fruits and vegetables; some may need blanching (like corn or peas).
2. Pre-freeze: Spread them in a single layer on a baking sheet and freeze until solid.
3. Transfer to bags: Place the frozen produce in airtight freezer bags, remove as much air as possible, and seal.
4. Label and freeze: Don’t forget to label with the date for easy tracking!
Stretch Summer into Fall with These Preservation Ideas
Cherries
- Can: Can fresh, pitted cherries in a honey syrup or simple syrup or make cherry pie filling.
- Freeze: Freeze pitted cherries for desserts and smoothies down the road.
- Enjoy: Use canned cherries in desserts, breakfast baked goods and pancakes, or toss frozen cherries in salads.
Summer Squash
- Can: Make zucchini relish for sandwiches.
- Freeze: Grate and freeze for later zucchini bread and muffins.
- Enjoy: Serve relish on hot dogs or add frozen squash to pasta dishes.
Snow Peas
- Pickle: Quick pickled snow peas make a satisfying, crunchy and sour snack.
- Freeze: Blanch and freeze for stir-fries and salads.
- Enjoy: Pair pickled peas with cheese boards or toss frozen peas directly into stir-fries while cooking.
Peaches
- Can: Can peach slices in light syrup.
- Freeze: Make a peach purée and freeze for smoothies or baked goods.
- Enjoy: Canned peaches are perfect in cobblers or dice frozen peaches and mix them into yogurt or oatmeal.
Nectarines
- Can: Make nectarine preserves, which are a delightful topping for yogurt and cottage cheese.
- Freeze: Slice and freeze nectarines for later use.
- Enjoy: Spread preserves on pancakes or blend frozen nectarine slices into smoothie bowls or thaw and add to a peppery arugula salad or flat bread with crumbled blue cheese.
Corn
- Can: Try canning sweet corn off the cob for soups and stews.
- Freeze: Blanch and freeze corn kernels for a quick side dish.
- Enjoy: Use canned corn in salads or add frozen corn to chilli.
Strawberries
- Can: Make strawberry jam or conserve.
- Freeze: Freeze whole strawberries for smoothies, shortcakes or parfaits.
- Enjoy: Use jam on fresh biscuits or frozen strawberries in pies, milkshakes or Greek yogurt pops.
Apples
- Can: Make apple sauce or spiced apple preserves.
- Freeze: Slice apples and freeze them for oatmeal or smoothies.
- Enjoy: Use canned apple sauce in baking recipes or as a side for pork dishes.
Apricots
- Can: Make apricot jam with sugar and lemon juice.
- Pickle: Try pickling apricots for a unique condiment.
- Enjoy: Try apricot jam on toast or pickled apricots alongside grilled meats or on a charcuterie board.
About the Author
Alicia is a journalist and editor in digital and print media specializing in health, nutrition, fitness, and wellness. She was previously the Editorial Director of Clean Eating and Vegetarian Times. Her work has also appeared in Hone Health The Edge, Yoga Journal, Women’s Running, and Oxygen, among others. In addition to being a content creator, she's an ISSA-certified nutritionist, certified personal trainer, and fitness studio owner in Toronto. Alicia loves spreading the word about helpful, science-backed health information, and she can be contacted via her website at aliciamtyler.com.
