When harvest time comes for each crop, be thorough. The best specimens will transfer correct to the table. What you are able to’t use fresh store for later use. Vegetation which may well be damaged must nevertheless be picked and sent to the compost pile.
Harvest varies from crop to crop and also at the side of your taste. You may make a selection some vegetables more youthful, small, and succulent; others you want to make a selection harvested mature.
Many root crops can be left throughout the ground in all on the other hand the coldest of spaces. Lift the ones vegetables, as you need them. Root crops can also be stored in a fab on the other hand frost-free dark place. Clean root crops quicker than storing them in sand or sterilized soil.
Other crops can be stored on cupboards or in boxes. Merely be certain that the ones crops do not touch. Onions and garlic can be stored in open sacks or tied by way of string. Cabbage will keep in nets for two or 3 months. Brussels sprouts and turnips are highest conceivable left throughout the garden until you need them.
Vegetables for freezing must be blanched or cooked quicker than freezing.
Speedy Data to Storing Your Harvest
· Asparagus. Eat fresh. Prepare dinner dinner or blanch 2-4 minutes and cool quicker than freezing. Asparagus can also be power canned.
· Beans. Beans must be totally dried when stored.
· Beans, Lima. Blanch in boiling water for 2-4 minutes, cool instantly, seal and freeze.
· Beets (beetroot). Shelf storage or pickle. Lift and twist-off highest and store in rainy peat or vermiculite. Beets can also be power canned.
· Huge beans (fava beans). Freeze or dry.
· Broccoli. Best possible eaten fresh. Cut back central shoot first to encourage side-shoots. Continue harvest until after the main frost without protection. Broccoli can be frozen. It becomes discolored and develops a strong style when canned.
· Brussels sprouts. Freeze or leave on plant until sought after. Harvest from the bottom of the plant upwards. Brussels sprouts, like broccoli, are inferior as a canned vegetable.
· Bush beans. Blanch and freeze.
· Cabbages. Freeze or shelf storage. Leave throughout the garden in delicate necessities. In cold spaces, clutch the improper manner up in a frost-free place for use throughout the wintry climate months. Blanch for 1.5 minutes, cool, pack in packing containers and freeze.
· Cabbage, Chinese language language. Storage is not conceivable except for for short categories refrigerated in plastic luggage.
· Carrots. Leave throughout the ground in delicate necessities, on the other hand they’ll get a divorce in time. Shelf storage in rainy peat or vermiculite. Carrots can upper than they freeze–raw pack or sizzling pack. Carrots can be dried for storing.
· Cauliflowers. Blanch quicker than freezing. Store hung the improper manner up in the dark and helps to keep misted to stick fresh for a few weeks. Cauliflower can be power canned.
· Celeriac. Store in boxes in rainy peat in a frost-free place.
· Celery. Blanch for 3 minutes quicker than freezing. Limited shelf storage.
· Chard (Swiss chard). Harvest a few leaves from the outside as sought after. Will face up to some freezing; harvest until early wintry climate in cold spaces, longer in delicate spaces.
· Corn. Pressure can or freeze entire kernel corn. To freeze entire ears, blanch for 7 to 11 minutes depending on cob measurement, drain neatly, cool, and freeze.
· Cucumbers. Use fresh or pickle.
· Eggplant (Aubergine). Prepare dinner dinner quicker than freezing. Pressure can sizzling pack highest.
· Garlic. Store in sacks or strung in a frost-free place. Dry quicker than storing.
· Greens (Spinach, Dandelions, Beet Greens, Collards, Kale, Chard, Mustard, Fiddleheads). Sizzling pack highest spinach. All others can be frozen after blanching for 3 minutes.
· Kale. Harvest via wintry climate.
· Kohlrabi. Leave throughout the ground if delicate or secure. Temporary to medium shelf storage in boxes of rainy peat in a frost-free place.
· Leeks. Freeze. Leave throughout the ground in delicate necessities until sought after. Shelf storage in a box of rainy peat.
· Melons. Best possible eaten fresh.
· Okra. Pressure can sizzling pack highest. Freeze after blanching for 3-4 minutes.
· Onions. In sacks or nets in a frost-free place. Tie leaves at the side of wire and clutch. Onions can be frozen in small quantities for a quick provide of diced onions.
· Parsnips. Leave throughout the ground until sought after or late wintry climate. Lift and store loosely packed in rainy peat or vermiculite in a frost-free place. Pressure can sizzling pack highest.
· Peas, Field (Southern and Cowpeas). Pressure can–raw pack or sizzling pack. Freeze after blanching for 2 minutes.
· Peas, Green. Freeze or power can; for dry peas, let dry on the plant.
· Peppers, Sizzling and Sweet. Blanch quicker than freezing. Pickle or dry. Pressure can sizzling pack highest.
· Potatoes. Store in paper or burlap sacks in a frost-free place once cleaned and dried. Use blemished potatoes instantly. Pressure can, sizzling pack highest. Potatoes can also be dried.
· Pumpkins. Prepare dinner dinner quicker than freezing. Superb shelf storage if completely ripe. Leave them throughout the sun after lowering to allow the skin to harden. Store in a frost-free place and eat in autumn to mid-winter. Pressure can, sizzling pack highest.
· Radishes. Eat fresh.
· Rhubarb. Prepare dinner dinner quicker than freezing.
· Runner beans. Freeze.
· Rutabaga (Swedes). Leave throughout the ground until sought after (can be woody by way of late wintry climate). Lift and twist-off highest and store in rainy peat or vermiculite. Freeze after lowering into cubes and blanching.
· Salsify. Lift and store in rainy peat in a frost-free place. Some can stay throughout the ground for harvest until spring.
· Shallots. In sacks or nets or strung in a frost-free place.
· Soybeans. Dry beans totally as you may be able to dry beans.
· Spinach. Prepare dinner dinner then freeze.
· Summer season squash (Zucchini, cocozelle, yellow crookneck). Prepare dinner dinner quicker than freezing. Pressure can raw pack.
· Sunchokes. Cut back down stems in mid-autumn; leave tubers throughout the ground to use as sought after.
· Sweet potatoes and yams. Store in paper or burlap sacks in a frost-free place once cleaned and cured. Use blemished potatoes instantly. Pressure can dry pack or wet pack.
· Wintry climate squash. Shelf storage.
· Sweet corn. Freeze or pickle.
· Tomatoes. Prepare dinner dinner quicker than freezing. Pickle. Pressure can.
· Turnips. Leave throughout the ground until sought after. Lift and twist-off highest and store in rainy peat or vermiculite. Freeze–blanch for 2 minutes, cool, then store throughout the freezer.
· Zucchini. Prepare dinner dinner quicker than freezing. Will store in a frost-free place for a short time at the end of the season.
Seek advice from the Harvest Magnificence to discover ways to store specific particular person crops.
