PHOTO BY CYNDI BEMEL

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Preserving the bounty of the harvest season is a tradition as old as agriculture itself. From the humble beginnings of root cellars to the modern marvels of vacuum sealing, the art of food preservation has evolved to ensure summer’s flavors can be enjoyed long after the last tomato has been plucked from the vine.

This user-friendly guide explores the easy techniques of freezing and drying. Whether you’re a seasoned foodie or a kitchen novice, it will add to your knowledge and skills to transform your garden’s abundance into pantry staples that delight your taste buds throughout the year.

FREEZING

Freezing is the superhero of food preservation, effortlessly locking in the flavor of fruits and vegetables while maintaining the integrity of your favorite ingredients with minimal effort. Most fruits and vegetables will maintain their quality for eight to 12 months when properly frozen.

Fruit and Vegetables

1. Preparing: Wash your produce thoroughly in cool running water. For vegetables, peel, trim and cut them into uniform pieces. Fruits can be sliced or frozen whole.
2. Blanching: Blanching is crucial for preserving the color, texture and nutritional value of vegetables. Submerge them in boiling water for a brief period—typically 1 to 3 minutes—then quickly transfer to an ice bath to halt the cooking process. (Using a steamer basket makes getting the veggies out easier.) Fruit doesn’t need to be blanched unless you’re removing the skin, then it’s just a quick dip in boiling water.
3. Packaging: Once blanched and cooled, pack your fruits and vegetables snugly into special durable freezer bags or freezer containers (no larger than a half-gallon is best since food will freeze faster and more evenly). Leave approximately ½–1 inch headspace to allow for expansion as they freeze.
4. Freezing: Place your packed items in a freezer bag in a single layer for optimal freezing. Or freeze on a baking sheet lined with parchment paper or silicone sheet liner. When frozen, place the fruit or veggies in an airtight container.

Note: For those who love the idea of homemade jam but shy away from the traditional canning process, freezer jam is a game-changer. With special freezer pectin and the recipe that’s included in the box, you can enjoy delicious jam for up to a year with minimal effort. After freezing, just thaw in the refrigerator before spreading on toast or making pastries for a taste of summer anytime.

Herbs

Frozen herbs are usually unsuitable for garnishes because they become limp when thawed, but freezing is the best preservation method when herbs are going to be used in soups, stews and sauces. You can pick the leaves anytime during the season to dry, but they will have the most intense oil concentration and aromatic flavor when the flower buds first appear and haven’t fully opened. Wash leaves on the stems under cool running water and pat dry with paper towels.

Three ways to freeze herbs:

1. Put completely dried herbs in a freezer bag container (see instructions below).
2. Put a single layer of fresh-picked herbs on a pan and place in a freezer. When they’re frozen solid, pack them into airtight containers.
3. Chop washed herbs and put 1–1½ tablespoons of herbs into the cube of an ice cube tray; fill with water and freeze. Once frozen, put the cubes into an airtight container and pop them back in the freezer.

DRYING

A time-honored technique, drying concentrates the flavors of herbs, fruits and vegetables, ensuring their longevity without refrigeration.

Air-Drying: Airflow is key to drying. For hearty herbs like rosemary, sage and thyme, bundle the stalks together with twine and hang them upside down in a well-ventilated area away from direct sunlight. High-moisture herbs like basil, oregano, tarragon and mint can be placed in a paper bag with the stems poking out. Punch holes for airflow and hang, allowing them to air-dry until they crumble at the touch, about a few weeks.

Microwaving: In a pinch, the microwave can expedite the herb-drying process. Arrange them in a single layer between two paper towels and microwave on high for 1 minute (with a wattage rating of 1,000 or less). Leaves should crumble off the stem. If they’re not dry, continue in 30-second increments until they are brittle and dry.

Dehydrating: Investing in a dehydrator streamlines the drying process, providing consistent heat and airflow for optimal results. Arrange sliced fruits, vegetables or herbs on the trays in a single layer, adjusting the temperature and time settings according to each ingredient’s specific requirements. Store the dried ingredients in airtight containers for up to a year. It’s also easy to make fruit leathers and meat or fish jerky by placing a silicone sheet or parchment paper on the screens in the dehydrator.

Note: Gas/electric ovens are not recommended for drying because the temperature needs to be maintained between 95°F and 115°F over long periods, and most ovens run too hot.

One last thing: Remember to label all containers with the ingredients and date. You think you’ll remember what’s in them, but likely you won’t.

The art of preservation is a journey of experimentation and discovery, filled with trial and error and the need for patience. Whether you prefer savory or sweet, there’s a preservation method just waiting for you to try.

So roll up your sleeves, embrace the alchemy of preservation and embark on a culinary adventure that celebrates the flavors of every season and stocks your pantry with a treasure trove of preserved delights. Go ahead, dive in and enjoy the delicious rewards of your preservation efforts.

Bemel has compiled a list of helpful resources and recipes. To access them, visit EdibleSFValley.com