Cooperative Living May 2021 - 31

" Vegetable plants are heavy feeders, "
he says. " It's important to fertilize them
as they start to produce. A slow-release,
organic fertilizer is a nice way to deliver
the nutrients on a continuous basis. "
PATIO AND DECK
Some vegetables are well suited for
planting in containers, as long as they
have ample sunlight. Again, at least
six hours a day applies.
Tomatoes are available in patio
and bush forms that are more compact
and better suited for containers. Growers
have also introduced a wide variety
of peppers, from sweet to hot, plus
colorful bell peppers, that grow nicely
on a patio.
" The key is to provide a container
that's large enough for the roots to
grow and support production, " he says.
" Containers also tend to dry out more
often, so it's important to keep them
properly watered. Feeding regularly
is important as well. "
Lamp'l suggests avoiding clay or
Extending the Harvest
by Pamela A. Keene
Now that you've grown your fruits and veggies, what do you do next?
FREEZING
Certain foods freeze better than others.
CANNING BASICS
Preserving food by canning presents several options:
pressure canning, water-bath canning and steam canning.
Each requires different equipment.
" It's important to follow the instructions exactly and
familiarize yourself with each before attempting to can at
home, " Andress says. " Higher-acid foods like fruits can be
processed in a water-bath canner. But foods with a lower
acid content, such as meats and soups, must be preserved
using a pressure canner. "
Some foods, such as tomatoes, can be preserved using
a water bath, but it's important to add citric acid or lemon
juice to acidify them. Pickles can also be canned using a
water bath if a tested recipe is followed.
" For a beginner, we suggest canning peaches or making
applesauce to become comfortable with the equipment
and the process, " Andress says. " Both use the water-bath
method, which involves placing filled containers into a large
pot of boiling water that covers the whole jar and lid and
boiling them for the exact time shown in the recipe. "
Yellow peaches can be peeled, cut into halves or slices,
packed into jars then covered with water or sugar syrup
before putting on the lids and placing into the boiling water.
" Hot-pack canning means that you cook the peaches
in syrup first, then fill the jars, with the hot fruit and liquid
before processing, " she says.
co-opliving.com
Vegetables like green beans and asparagus, and fruits like
blueberries or peaches, do better than cucumbers, radishes,
raw potatoes or onions.
Green beans, corn, carrots and broccoli need to be
blanched - submerged in boiling water for the prescribed
time on the recipe - before freezing. Then they can be
transferred to an ice bath for rapid cooling, drained and
packed into containers.
" Once they're blanched and drained, place them in a
single layer on a cookie sheet and freeze them individually, "
Andress says. " Then pack into freezer-safe containers, label
and store. "
Fruits such as blueberries, cherries, grapes, fresh sliced
peaches and strawberries can simply be placed on cookie
sheets and allowed to freeze individually before packing.
Remove as much air as possible before sealing.
" Keep your work surfaces clean, wash your hands often
and carefully label the packages with the date processed
and the contents, " she says.
BACK TO KITCHEN BASICS
Today's conveniences make it easier to enjoy the
rewards of growing your own food long after the harvest
is over.
" Because of the pandemic, more and more people are
turning to home food growing and preservation, " Andress says.
" Just be certain to follow all the guidelines and recipes exactly.
The recipes we provide through the National Center for
Preservation have been extensively tested. The key is to be
meticulous, whether you're canning or freezing. That way you
can be assured of the freshest flavors and the safest results. " ■
For more, visit the National Center for Home Food Preservation
at nchfp.uga.edu.
May 2021 | Cooperative Living | 29
From the garden to the table, food handling and
kitchen hygiene standards are crucial to successful food
preservation.
" Food preservation knowledge and techniques need
to be based on sound food science for safety; we're still
targeting the same bacteria in canning as we have for a
long, long time, " says Elizabeth Andress, director of the
National Center for Home Food Preservation and food
safety specialist with Georgia Cooperative Extension.
terra cotta pots that lose moisture
more quickly.
" Lighter-colored plastic pots
work better, but make sure they have
drainage holes in the bottom, " he says.
" Adding a layer of mulch will help
retain moisture and keep the roots
a little cooler. " ■
Pamela A. Keene is a freelance journalist
who writes about travel, personality features,
gardening and how-to topics for electric
cooperative publications and other magazines.
Elizabeth
Andress
PHOTO COURTESY NATIONAL CENTER
FOR HOME FOOD PRESERVATION-UGA
http://nchfp.uga.edu http://www.co-opliving.com
Cooperative Living May 2021

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