Today, self-sufficiency continues to be a growing trend as people around the globe are looking to make living more fun, hassle-free, and enjoyable activity. Among these self-sufficient goals is the need to grow their food. But, how does one decide how much food to plant, especially when the goal is to feed a whole household? Or the amount of space needed to harvest the farm produce right from the backyard garden.

Making the move to grow your family’s sustainable gardening during the cool winter and spring months and the humid summer and fall can be quite tasking and requires meticulous planning.

If you’re seriously considering the sustainable living option of self-grown produce to feed your family all year round, in this article, we’ll walk you through:

·         Where to grow

·         Proposed garden size

·         What crops to plant

·         How to get the most from your garden space

·         Watering techniques for the garden

·         Proper preservation method to keep the extra yield from going to waste

Deciding Where to Grow Your Self-Sufficient Garden

How great your yield is will depend on the environment you choose to use. When considering environmental factors, the quantity of your soil, availability of water, and planting space should be key factors. To select the best planting area,

I. Select an Open Space with More Access to Sunlight

Before deciding where to plant, you also want to consider if that area has direct access to sunlight. Vegetables grow better in a sunny environment. Research shows that sunlight helps your seed germinate. Added to this, the sun works through a process called photosynthesis to help your plant convert elements like carbon dioxide, soil nutrients, and water into food. Invariably, without the sun, your plants wouldn’t survive.

Ideally, the direction of the sun will change with time and season. For the seeds to have the best chance of sprouting and growing healthy, you want to choose a planting area that would receive good sunlight and gets an average of about five to eight hours of direct sunlight during the day. But, you can always add shade as protection from the harsh sun rays for more delicate crops like cabbages and fruit bushes.

On the other hand, many home gardens may not have the necessary nutrients needed to grow your veggies. Other times, you find that the garden is swamped with weeds.  So, do you plant on such low-quality soil? The simple answer is no. But, the good news is that you can get your garden in good shape by testing and preparing the soil.

II. Testing the Soil

Do you know that nutrient-dense and rich soil helps your seed germinate and the plants grow? When deciding on garden space, it’s best to test the soil. If you find that your soil seems darker and easily falls off the roots of a plant, then it is most likely rich in organic matters. Any soil with plenty of concealed animals or soil organisms such as earthworms will work great for gardening. But, if your soil doesn’t have any of these qualities, you want to make sure to prepare it before planting.

III. Preparing the Soil to Grow Your Own Food

Most soils look shallow and are often filled with stones. Others are clay-rich and can be really cold during the winter, making it difficult to harvest any plant yield. To avoid this, you want to prepare your soil for the gardening season. You want to do this by building a raised bed and getting rid of the weeds, stones, and debris. Doing so will help improve drainage while preventing the growth of weeds.

You also want to consider cultivating in a pest-free plot. Pests are nuisances, especially on your veggies, as they can impede their growth. If you find your gardening area pest-infected, try dealing with them naturally rather than using harmful pesticides, which can seep into your veggies and potentially cause health hazards.

How Big of a Garden Do You Need to Be Self-Sufficient?

Great question! But, here’s the fact, how wide and large your garden should be will depend on the family population. A family of two will not need the same land capacity to grow everything that would last them year-round like a family of four or five. However, the more growing space you have, the more crops, veggies, and fruits you can grow to feed the family.

Generally, a growing space meant to feed one person all through the year averages 200 square feet. So, if you’re considering self-sufficient farming to feed a family of four all year, it would mean 200 square feet multiplied by four, which averages to 800 square feet.

Also, you want to keep in mind that some crops are quite weighty and will take up more space than others. So, if you’re planning to grow large crops like Asparagus and Brussels sprouts or larger fruit varieties like melons, it’s always best to plan on a few extra square feet.

What Crops Should You Plant in Your Garden to Feed Your Family?

How much to plant depends on the specific types of veggies you and your family like.  But, deciding what to plant to feed a family year-round is hard work, especially with everyone having their likes and dislikes. For instance, brothers A and B might love green Spinach, while brother C may only love whole-carb foods. 

The number of products you aim to plant will depend greatly on your family’s likes and need. On the other hand, cultivating a portion of food that would last for only one season may not be favorable. That said, here are some things you want to consider when planning your garden layout:

· Consider Planting More of What the Family Likes

If you have a large household, you know how difficult it can be when sorting out meals for everyone. Planting more of what your family likes would mean you’re less likely to waste food.

· Plant Other Varieties to Last the Year

Having to eat the same thing over and over can be tiring. Most times, you may run out of your favorite food and have nothing else to eat. So, while every household is picky with their food and may have a variety they favor over others, you want to consider other crop varieties that would serve year-round.  

Year-round, it’s easy to get veggies and crops ins seasons like carrots, tomatoes, bell pepper, corn, lettuce, spinach, potatoes broccolis, celery, cucumbers, peas, and eggplants. So, make sure to cultivate long rows of each of them to last you throughout the year.

If you have little kids who eat in small amounts, you want to downsize the number of plants to cultivate. But if you plan to preserve your veggies and crops by freezing, canning, or drying, especially when they are out of season, you’ll probably want to grow a little extra. Plan on planting a few extra varieties for everything you want to preserve.

Alternatively, planting a seasonal garden would work effectively to provide food for the family year-round. So, try growing some veggies and crops in the warm summer and fall months and others in the colder winter and spring seasons. This will allow you to benefit from your garden’s harvest all year long. While sunlight helps plants grow, you’ll find that some vegetables grow better in the colder climate with less sunlight so, they’re perfect for winter gardening.

· The Climate Matters

Weather conditions differ with the environment and location you find yourself. While each climate is beneficial in its own way, the cold winter may not do your farm produce any good, and growing anything decent can be challenging. 

The good news is that planting other varieties and larger quantities of your summer crops will keep the family well-fed even during the cold weather. However, you may need to preserve them properly.

How Do You Get the Most from Your Garden of Any Size?

Maximizing your garden’s produce may seem impossible as seasonal yield depends on factors, including the quality of both the seeds and soil, proper plant spacing, adequate water, and the weather. 

But, of all these factors, the climate condition may just be the only thing out of your control. What then does this mean? You can easily influence other factors to get the most from your garden’s production year-round. Consider the following:

1. Choose Veggies and Crops Wisely Before Planting

When it comes to planting a household garden, you want to always keep in mind that your aim of planting is to foster sustainable living. With the family’s likes as a determining factor on what to plant, it can be easy to get caught up in the excitement of planting what you like over what you actually need to sustain the family throughout the year. To get the most from your garden, it’s always best to weigh the food options and choose wisely.

2. Try Succession Planting to Take Advantage of Garden Space

Succession planting simply means the art of planting again and again to maximize available space. As soon as you harvest your crops, you want to pull it out and plant a new variety of the same crop to ensure that there’s always something growing in the ground. But, not all varieties grow fast or healthy from the previously uprooted crop spot.

Depending on the season and its length, it’s best to be strategic in choosing the next best plant that would grow healthy and faster in that spot. If you’ve previously planted potatoes in the spring period and your second or third planting follows towards the end of the growing season, it’s best to continue by planting cool weather crops like leafy greens, root vegetables, or broccolis.

3. Consider Intercropping

Intercropping is a gardening technique commonly used in small gardens. However, this technique has gained traction in larger gardens as it helps gardeners maximize their harvest. How? Intercropping enables one plant crops of varying sizes and growth rates together to maximize more yield in a small space. Imagine having to grow your Brussels in a large row and using the next available ample space to cultivate your quick-growing lettuce or radish crops.

4. Cultivate Crops Suited for Your Area

When selecting the best seed for your garden, you want to put in mind the USDA Plant Hardiness Zone Map. Most locations are prone to extreme climate conditions and can damage less-hardy vegetables. If you do not understand the Zone Map of the USDA, talk to other professional gardeners to get the best advice on cultivating the best crops suited for your area.

5. Maintain Soil Quality and Moisture to Make Your Garden Self-Sufficient

Every self-sufficient garden requires the right amounts of nutrients and moisture on the soil to grow plants. But, every time you cultivate crops, you end up losing more of this soil quality. Hence, you want to consistently replenish the soil’s nutrients. How? Maintain nutrient level by adding some base of organic matters through compost or cover crops.

Meanwhile, unhealthy soil loses its moistness to become dry and waterlogged. To get the most from your garden, make sure to drain and water your garden properly. Otherwise, it may become more tasking to harvest good yield.

6. Harvest Early and Consistently

An early harvest would increase the chances of a higher yield. In essence, your plants generate more produce throughout the season. So, you want to form the habit of picking your plants once every day or week.

7. Plant Different Varieties in Your Garden

Where possible, plant different varieties of crops that grow during the early, mid, and late growing seasons. This will ensure the family has a steady flow of products throughout the entirety of the season. It also helps cover up for all the losses caused by pests during the different stages of plant growth. So, if you’re growing seasonal crops with numerous varieties, plan to cultivate their different varieties at the different growing seasons.

8. Grow More of Calorie Crops to Maximize Your Gardening Space

Calorie crops are farm produce that has high-calorie content. If you’re planning self-sufficient gardening for your family, you’ll want to include this hack. Why? These crops quickly fill you up. Hence, they will last longer than other varieties. Likewise, they are generally stress-free, store well and for longer periods, and are versatile foodstuffs that can spring up useful delicacies for your home. The top five calorie crops you want to include in your garden are beans, potatoes, corn, winter squash, and grains like wheat.

9. Mulch to Reduce Weeds

While the growing season continues, weeds can invade your plot. Before it gets the most of your garden, it’s always best to keep weeds at bay. How? Build a layer of mulch to shield your plants. Doing so will keep your crops growing well without being weed-infested. The best part, you won’t have to work extensively to maintain your sustainable garden.

10. Try Cold Frames

When it comes to keeping your garden in good quality year-round, a protective method like cold framing is essential. Cold frames keep your harvest safe from scavengers and frost while letting in sunlight to ensure your plant thrives. The best part, you won’t have to build it yourself. You can easily purchase a ready-made cold from the store to lay over your plants.

Garden Watering Techniques for Sustainable Self-Sufficient Living

How you water your plant is one other important factor to keep in mind when considering self-sufficient gardening. A poorly watered garden will leave your crops to wither and die out. Hence, observing the right watering technique is crucial for successful gardening. To properly water your plant:

1. Water During the Day

Most times, people water their crops at night to shield themselves from the humid sunlight. But, doing so can attract fungus and insects, as your leaves are not properly dried out. Moreover, the sunlight makes your soil warm. 

Hence, your soil may not retain water till the morning. The best time to properly water your soil is right before the sunrise, as the earth is still cool from the night, and the leaves will have plenty of time to dry before the night comes.

2. Water at Intervals

A quick five minutes sprinkle won’t give your soil the strength it needs for the seed to germinate. You want to water at interims and for an extended time. This way, the soil has a constant supply of water that reaches the root to help seeds germinate.

3. Water Directly to the Roots

It’s easy to sprinkle water on the leaves believing that your plants will grow in time. Well, you may be wrong as watering directly on the leaves does not have any effect on your plants. For better absorption, it’s always best to water the roots.

4. Don’t Underwater the Roots of Your Crops

Give your plant roots about an inch of water every day of the week. Why? Neglecting to do so can lead to poor root growth, which will, in turn, affect plant production rate.

How Can I Preserve My Self-Sufficient Garden’s Harvest?

Your produce can easily damage when they are not preserved properly, especially during the harsh winter months. If you do keep to the USDA Plant Hardiness Zone Map or you simply anticipate an extreme winter climate, it’s always best to preserve your home-grown crops to ensure they survive through the winter and early spring. 

Wonder how? There are preservation techniques like freezing, canning, and trying to help you achieve this.

a. Freezing

One of the easiest methods to preserve your produce is freezing. Why? It will keep your veggies and crops long-lasting even without any special equipment. But, you may need to get a freezing bag to store your produce.

If you’re considering freezing as a preservation method, you have to first wash your produce, whether veggies or calorie crops, dice them neatly, then place them on a clean single-layered baking sheet. 

After this, place the baking sheet with your product inside the freezer for close to thirty minutes to freeze. Once frozen, get your freezer bag, portion them into individual servings, label the type of product, date them to keep track of them, and freeze until you are ready to use them again.

b. Canning

Unlike freezing, canning can be quite complex, especially for the novice gardener, as it requires some technical know-how to carry out safely. For this process, you’ll need your clean, sterilized, and dried canning jars. You’ll also need to know the proper sealing procedure suited for your produce.

To can, consider preparing your produce. Vegetables and fruits work perfectly when made as soup, sauces, relishes, and even jams. On the other hand, calorie crops will demand you precook and season them before storing them in your canning jar.

c. Drying

Another preservation technique to consider is drying. Like freezing, drying is a simple process that requires little to no know-how. But, while this procedure is quite useful in preserving your produce all year long, it is less commonly practiced.

The good news is that a technique like this will save you space. Dried foods are ultralight and less spacious. Plus, you won’t have to worry about them getting spoilt due to an extended period of a power outage.

Deciding on the Right Sized Garden to Be Self-Sufficient

Gardening to feed your family can be a long and difficult process, and only a few ever fully achieve it.  The good news is that self-sufficient gardening is extremely rewarding. Now, add the cost of feeding the full household throughout the year, and you save money while gaining peace of mind.

The key to its success lies in choosing the right garden space, what crops to plant, how to get the most from your plot, the right watering techniques, and proper preservation methods to save the extra harvest from going to waste. While deciding where to grow, especially the garden space can be tasking, a family of four would do well with an 800 square foot plot of twenty by forty feet in size.

In this article, we will take a closer look at the variety of essential crops every survivalist should grow in their garden. But you shouldn’t rush when deciding on which of those to plant. Some might have a higher nutritional value, while others can be easier to grow in your climate. Also, you should compare how long they take before harvest and come up with an idea of where to store the veggies.

Since your homestead or farm might lack electricity (or the solar panels are simply not powerful enough for cooking), you must be well aware of which of those products you can eat in raw form. Frying vegetables on fire is not always an option because the process is somewhat time-consuming. With the survival garden, you must be ready for all kinds of situations!

Please, make sure you’ve consulted a doctor before eating the crops mentioned in this article. Diet changes might cause allergies and other symptoms.

Amaranth (pigweed)

The main advantage of this plant is that takes little water and pests usually ignore it. While it looks gorgeous, we are after those tiny crunchy black seeds that you can eat with cereals, salads, or pasta. You can also grind them into flour.

The pigweed is an impressive source of vitamin C, iron, calcium, protein, and amino acids. The leaves can be eaten raw, but it’s recommended to stir-fry them just like spinach. By the way, did you know that you can brew fantastic beer with amaranth seeds?

Apples are Ideal for Your Survival Garden

The US is the second-largest producer of apples in the world. So why not join the statistics here. Some farmers say that it’s important to prune and shape each tree so that it grows healthy. Also, be prepared to spray pesticides and don’t forget to learn a bit of information about possible diseases because this will surely help you in the future. 

If everything is done correctly, you’ll get dozens of fresh fruits every year, and there is an enormous number of recipes with them. As for the vitamins, medium-sized apples contain vitamin C, K, B6, potassium, manganese, and copper. They are low in calories but nutrient-dense.

Asparagus

Once known as swamp grass, this perennial takes about five years to turn into a fully yielding plant from a seed. Luckily, the cooking process isn’t time-consuming here. You can choose to plant green or purple asparagus. While the latter is sweeter, these spears turn green when cooking.

The list of vitamins includes A, B6, C, E, folate, and calcium. It’s an excellent prebiotic that also reduces anxiety and provides you with a lot of energy.

Barley

This grass is world-famous for creation an inch standard (3 seeds equal 1”) as well as the base of many alcoholic drinks. Farmers plant it once the soil is dry in the spring and harvest it in the middle of summer. After it is collected, you then need to remove the edible part of the grain from the chaff. Soak it, and you’ll be able to cook stews, porridges, and salads.

Nutrition-wise, it contains several amino acids that help to reduce weight and sugar levels. On top of that, it is rich in vitamin B, loaded with fiber, helps balance gut bacteria, and prevents gallstones.

Basil is a Perfect Addition to Your Survival Garden

Along with adding an outstanding flavor to your meals, this herb contains polyphenols that boost your immune system. Vitamin K ensures stronger bones, while its antioxidants fortify cells. Furthermore, this adaptogen helps to improve your mood. As if it’s not enough, basil balances pH levels and promotes blood flow.

If you want to grow more than you can eat, you have to follow several care steps: 

Do’s:

• Water it every week;
• Remove the leaves once the plant has two sets of them.

Don’ts:

• Don’t use too much fertilizer;
• Don’t let them go to seed.

Beans

Commonly used as a meat substitute, beans contain vitamins, minerals, all the essential amino acids, and most importantly, protein. The protein amounts help to maintain lean muscle mass. Moreover, beans are low in fat and high in fiber. The organism takes a while to digest them, which lowers blood sugar levels.

They can be added to any meal, and you will surely get that feeling of fullness after dinner. Also, they grow fast, especially when the soil is warm and dry. Thus, you won’t have to keep an eye on them.

Beets are Easy to Grow in Your Survival Garden

You can come across a variety of beets: white, red, golden, and candy cane. These vegetables are full of oxidants, minerals like potassium and magnesium, and vitamin C. Many doctors claim that beets improve liver detoxification as well as purify the blood.

However, it’s not all about their taproots. The greens are edible too, and in our humble opinion, sautéing them is the best option to cook them.

You’ll love to learn that the beetroots are super easy to grow – they neither attract pests nor are susceptible to diseases. After you sow seeds, you’ll need to wait for about six weeks before harvesting.

Berries

Here, you’ll also find an assortment of plants to pick from. Strawberries, raspberries, blueberries, huckleberries… the list goes on. Packed with vitamins and minerals, berries are low in calories and rich in fiber. They provide a healthy gastrointestinal tract, balance pH, and prevent heart diseases.

Have you ever heard that berries have the highest antioxidant levels among any fruits and veggies? Combined with vitamin C, anthocyanin, catechin, ellagic acid, gallic acid, they slow the aging process, provide better skin color, and even make joints more flexible.

Once gathered, you can freeze them for the whole winter to make smoothies and drinks and add them to porridges. The plants are self-sustainable, but it might take about 2-3 years until fruit.

Bok choy

Also known as Chinese white cabbage, bok choy is a highly recommended vegetable for those who want to have stronger bones. This benefit is achieved thanks to high levels of calcium, phosphorous, and Vitamin K. 

The entire vegetable is edible both raw and cooked, so you can stir-fry it, steam, add to your favorite soups or salads. It has a specific mild taste, but when harvested earlier, it becomes much sweeter. By the way, it grows quickly. Only 45 days are required for the plant to grow fully.

Broccoli

Did you know that broccoli’s close relatives are cabbage, kale, and Brussel sprouts? This cruciferous vegetable is entirely edible. While fresh broccoli is full of phytochemicals and antioxidants, vitamin C, K, A, and has decent protein and potassium amounts, the nutrient content can be altered depending on the cooking method you choose. For instance, it’ll lose fewer vitamins if you steam it.

It has multiple benefits for your heart and brain, reduces cholesterol levels in your body, and prevents allergic reactions. On top of that, that vegetable thrives in colder weather, which is rare among similar plants.

Brussel sprouts

Recently, Brussel sprouts have gained popularity due to their versatility allowing them to be used in any diet. This is partly because you can cook it or eat it raw.

Brussel sprouts are loaded with vitamin A, C, K folate, manganese, potassium, antioxidants, and have low calories. This helps to make your immune system stronger and prevents inflammations as well as some diseases. Next, the fiber they contain promotes digestive system health. As for growing, they don’t need much space, but it’ll take up to 31 weeks to produce sprouts.

Why Your Survival Garden Should Include Cabbage

Maybe some of you have heard of the anti-carcinogenic properties of cabbages. Unfortunately, cooking might destroy the component that is responsible for that, so it’s highly recommended to lightly steam them.

Additionally, cabbage helps stomach ulcers heal faster. It’s full of beta-carotene which allows your liver to detox itself. However, people with thyroid conditions should be aware of eating it because of goitrogens.

Once you plant it, you’ll get your harvest in less than 3 months. Just don’t forget to cover it with micromesh if your region is full of flies that like to eat it.

Carrots

World-famous carrot is a great source of alpha, beta and gamma carotene, zeaxanthin, lutein, vitamin A, B, C, K, minerals, and fiber. You can find this vegetable in many colors, and you can enjoy it raw, cook, or juice it.

The health benefits that its components provide are an improved immune system, healthier skin, eyes, and teeth, stronger bones, and increased metabolism. Carrots also help prevent cancer, cleanse the liver and achieve proper cholesterol and blood sugar levels.

You don’t have to constantly check them, so you can rest assured that you will get your harvest anyway. Depending on the weather, they can take up to 4 months to mature.

Cauliflower

This vegetable is famous for its low carb content, and it is widely used in the keto diet. As for the vitamins and nutrients, it’s super high in choline, which allows your brain to send signals to your muscles faster. Let’s not forget to mention the impressive vitamin C amount it has. Also, it comes packed with Anthocyanin which is a powerful antioxidant, Sulforaphane which promotes liver detoxification, and Isothiocyanate which reduces cancer risks.

Unlike broccoli or cabbage, cauliflower is very sensitive to climate changes, so growing it might take trial and error. 

Chives are Ideal to Plant in Your Survival Garden

Chives is a great source of choline, which is known for improving your sleep and learning process. Flavanols and organosulfur compounds found in this plant prevent inflammation, while vitamin A helps to maintain good eyesight. Additionally, chives are full of antioxidants like carotenes, zeaxanthin, and lutein. The grass-like leaves drastically reduce cholesterol production in the liver and normalize blood pressure.

The most successful way of growing chives is to wait until the sun becomes full so that it drains soil. Also, it requires good organic matter.

Corn

This is one of the oldest and famous crops in the world. You can think of it as both grain and vegetable. Besides vitamin A, E, K, and B6, it contains thiamin, riboflavin, niacin, folate, pantothenic acid. It also has a lot of minerals, such as iron, magnesium, phosphorus, potassium, manganese. Last but not least, it is a great source of phytic acids. Along with protein, it does contain gluten, so be mindful of that.

All of the components are important because they lower the risks of heart diseases, diabetes, inflammation, and help to normalize digestion.

You can come across herbicide and insecticide-resistant corn so that it will make it easier to fight pests when growing it. Also, corn loves to grow in larger areas and takes up to 100 days to mature.

Cucumber

You might be surprised to find out that cucumbers contain 73 different phenolic compounds. These help to maintain the proper levels of blood sugar and cholesterol, cause anti-inflammatory effects, and contain antioxidants and fiber. Just don’t peel them when eating so that you can get all the vitamins.

Since cucumbers contain a lot of water, you’ll always stay hydrated while also getting all the necessary nutrients. On top of that, they kill bacteria in your mouth that cause bad breath and help to fight stress.

Apart from being easy to grow, they are quite prolific.

Interesting fact: while pickled cucumbers help digestion, it isn’t the best way to preserve all the healthy components.

Dill

Dill has exciting antibacterial effects so that you won’t have to go to the pharmacy to buy something against flue. It also works well against fungal infections. Along with being full of beta-carotene and vitamin C, it is known to settle the stomach and provide positive effects to your skin. When cooking, it adds exceptional flavor to the products.

Do you often feel nervous and tired? Try eating dill daily since it helps to deal with stress and bad mood. Moreover, it is packed with Magnesium, iron, and calcium, so nursing mothers should consider this when feeding their babies. 

It is very simple to grow and get a permanent supply – plant it a few times each month, and you are ready to go!

Eggplant

Have you ever heard about eggplants containing nicotine? However, there is no need to worry since its content is very low. On the other hand, it’s packed with vitamins, potassium, and fiber, which promotes the absorption of nutrients. It also allows your organism to process food effortlessly.

This vegetable also reduces the risks of anemia, repairs damaged cells and protects lipids in our brain. Moreover, this is the best option for people who want to lose weight.

Apart from eggplant flea beetles, nothing should disturb your plants. After two months, you’ll find the veggies (or it’s better to say berries) that are almost ready to be harvested.

Include Garlic in Your Survival Garden

While many people know that garlic boosts the immune system, it also reduces blood pressure thanks to the active compounds it has and normalizes cholesterol levels. Next, eating more garlic will provide your organism with antioxidants that slow down the aging process. Also, this plant allows heavy metals removal from the organism.

At the same time, you have to be careful with eating too much garlic, because it causes bad breath. Some might also suffer from garlic allergies.

One thing we especially love about garlic is that it takes minimum space to grow. But you have to be patient – it requires more than seven months until you can gather it.

Ginger

Ginger is an excellent spice with many health benefits such as blood glucose levels control, gas relieving, and immune system boosting properties. Added to that, it allows your organism to absorb nutrients more efficiently, improves blood flow, relieves pain, and unclogs sinuses quite fast. Just like a cucumber, it can make your breath fresh and neutralize any bad taste.

Unless your climate is warm, it is impossible to grow ginger because it is a tropical plant. As an alternative method of growing it, you can plant ginger at home.

Jerusalem Artichokes

The prebiotic effect that Jerusalem artichokes provide helps to stimulate the activity in the gastrointestinal tract. They also control blood glucose levels, cholesterol, blood pressure, and improve blood formation. Full of vitamin B, these vegetables reduce inflammation and boost the immune system.

It’s great that this plant requires little to no attention and provides you with large potato-like tubers that can be eaten raw or cooked. However, it’s important to remember that you can’t eat leaves and hairy parts because these are known for causing choking hazards.

Your Survival Garden Should Include Kale

High contents of beta-carotene and vitamin C in Kale slow down the aging process and prevent damage caused by free radicals. At the same time, lutein, zeaxanthin, and carotenoids improve vision and ensure good skin. The recommended daily dose has more vitamins and minerals than you need. For example, it contains a lot of vitamin K, calcium, and iron, which ensures stronger bones.

It is also anti-inflammatory thanks to the well-balanced omega-3 and omega-6 fatty acids. Thus, arthritis shouldn’t bother you at all. The best part here is that kale is low in calories while providing you with that feeling of fullness after lunch. Furthermore, it removes toxins from your body and improves immunity. Lastly, it is not hard to grow at all!

Lavender

You can’t mistake the lavender scent, which is commonly used in aromatherapy. The tea made with lavender helps a lot to avoid anxiety and calm down your nerves. At the same time, you won’t feel drowsy even after a few cups. 

In the well-drained soil, it grows fast, and it can withstand heavy winds, heat, and lack of water. Depending on the climate you live in, it grows either as a perennial or as an annual.

Leeks

Allicin contained in leeks helps to control the cholesterol level as well as blood pressure. The anti-bacterial properties of this plant boost your immune system. Thus, doctors often recommend it to pregnant women to ensure proper baby growth. 

Your heart muscles highly depend on vitamin B, and leeks have plenty of it, while iron and calcium prevent anemia. Also, its fiber helps your digestive system work better.

Leeks require at least 14 weeks for growing, and you have to make sure that the soil it sits in is fertile.

Lentils

The world knows more than 12 varieties of this plant, and it can be eaten with or without a husk, which contains a lot of fiber. It’s highly recommended for people with low blood iron levels. After a small portion, you will feel full and energized again. Along with iron, they help to control blood sugar.

Antioxidant effects, especially from manganese, prevent free radicals impacts, while folic acid help to keep the baby healthy during pregnancy. Also, lentils improve intestinal regularity.

Before harvest, it takes about three months, and they require to be planted in sunny areas. They prefer soil pH levels somewhere around 6.5 points.

Lettuce

Do you like crunchy salads? Along with the pleasant sound comes rich nutrient content. It contains omega-3 fatty acids that improve your skin and prevent the degeneration of skin cells.

To get rid of insomnia, you simply need to add lettuce to your salads on daily basis. On top of that, you’ll notice stress relief and reduced anxiety. If you are after weight loss, this is also a great option due to its low calories and fats content.

Only about 1 month is needed for this vegetable to grow, and you go even further with a loose-leaf type that will help you avoid any fuss with it.

Melon

Not only they are sweet and juicy, but also melons are a great source of vitamin A, beta-carotene, and antioxidants. The latter prevents skin aging and protects it from sunlight while also causing a positive effect on our eyes. On top of that, you’ll be glad to find out that it has an anti-inflammatory effect, helps our digestive tract, and prevents asthma. Thanks to vitamin C, potassium, and fiber, melons lower blood pressure and protect the heart. It is also incredibly beneficial for our hair.

Just like other tropical and subtropical fruits, melons need sunny places and well-drained soils. Apart from that, they are quite easy to grow, but the maturation process might differ for each fruit.

Milk thistle

Also known as “silymarin”, this herb is famous for influencing the hepatocyte growth factor. It causes a positive effect on the liver: it reduces damage caused to cells by toxins and regenerates them. Along with being full of antioxidants, it boasts anti-inflammatory and anti-fibrotic effects.

While growing them in your survival garden is not a big deal, you should know that they can overtake any plants that sit nearby.

Mint is Perfect for Your Survival Garden

This herb is known for its wide variety of uses and its sweet and cooling taste. It guarantees fresh breath and fights oral infections. By the way, you don’t have to make smoothies or tea every time – just chew a leaf for a few minutes to prevent any potential dental diseases.

It is a great source of vitamins A, B2, C, zinc, calcium, copper, and magnesium. If you add mint to your diet, you’ll notice that it helps to relieve indigestion. Also, its antispasmodic properties soothe the muscles and relieve pain. Due to the inflammatory effects it causes, it soothes asthma symptoms. 

Before planting mint, you should prepare the flowerbeds so that they won’t invade other plants. It takes only 3 months before maturity.

Moringa Tree

Only in a couple of years, moringa tree has caught the attention of the medical community around the world with its high protein content, vitamins A, B6, and C, iron, beta carotene, phosphorus, calcium, and magnesium.

The components found in moringa lower blood sugar levels, which prevents blood diseases. It also reduces inflammation and cholesterol in your organism. For those looking for a crop that can keep the hormones balanced, this is an ideal solution. On top of that, you’ll get healthy skin and improved mental health.

Moringa tree likes slightly moist soil, but don’t water it too much so that its roots can develop normally. It can grow very high, but the trick is to top it, so you’ll get a small bush-like tree.

Nettle

The nutrients and vitamins that you can find in nettle help to detox your body. Vitamin C and iron improve blood circulation. Also, studies have shown that its anti-inflammatory effect works great against arthritis and muscle pain. It strengthens bones and helps with respiratory conditions.

As for growing, you can plant them indoors and then take them to your garden. The harvest will be ready in 3 months.

Okra is a Must in Any Survival Garden

The “ladyfingers” can be found in red or green color. Despite the type to pick, you’ll always end up having green ones after cooking them. Okra contains vitamin C and K1 that control the immune system and blood clotting respectively.

It’s low in carbs and calories but rich in fiber and antioxidants. This plant promotes muscle growth and prevents heart diseases. 

Of course, it likes a warm climate, but it’s OK to start growing it in the pot. The maturity is then reached in 2 months, and the fruits will be available for multiple weeks.

Onions

Everybody knows that onions are packed with vitamins and minerals. For example, they are full of chromium that maintains blood sugar balance. Also, they contain biotin which is needed for healthy hair. Vitamins B6 and C are responsible for metabolism and the immune system, while sulfur is needed for liver detoxification. Onions have strong anti-viral properties, and their components are great for your heart.

To make sure that they keep as many vitamins as possible, you should remember to lower the heat when cooking. Next, don’t cook them for too long and never cut them too thin.

Oregano

Here is another member of the mint family. This plant is rich in compounds that prevent damage from free radicals. Moreover, its essential oil fights well against various bacteria and decreases chronic inflammation. Consequently, your organism will be more resistant to viral infections. 

If you want to plant oregano, don’t hesitate to do so because its presence will be beneficial for other veggies. With the well-drained soil and full sun, it will reach maturity in 45 days.

Parsley

You can find this herb in many gardens, and this is due to the simplicity of growing it and various medical effects. The seeds are known to work great against flatulence and colic pain, the roots are excellent diuretics, and its juice is used to treat kidney ailments. Apart from that, it causes a beneficial effect on your bones, removes toxins from the body, and fights cardiovascular diseases. The anti-bacterial properties ensure good breath.

To get the most out of your harvest, plant the parsley in the sunny area and water the soil regularly.

Parsnips

This root vegetable resembles carrot but has a unique spiced flavor with some extra sweetness. Just like carrots, you don’t need to cook them. Parsnips are packed with vitamins B, C, E, K contain a high amount of potassium, manganese, magnesium, phosphorous, zinc, and iron, and have a lot of fiber.

This vegetable allows your digestive tract to function better, improves metabolism, prevents depression, and eliminates free radicals.

From seeds to roots, they need more than 4 months. The process will go faster if you provide them with sun and moist soil.

Peanuts are a Great Addition to Your Survival Garden

These delicious nuts are full of fats that promote good heart health. Thanks to manganese, they normalize blood sugar regulation. If you eat a small portion of the peanuts daily, the risk of developing gallstones will be reduced drastically. The combination of components allows you to fill full longer, so it’s a great weight management choice. Also, they are full of niacin, which helps to improve your memory.

Before planting peanuts, prepare a bowl with moist soil and remove the shell. If you keep them inside until the weather gets warmer, you should be able to get the harvest in four months.

Peas

Many healthcare associations and organizations recommend consuming legumes regularly as they have multiple benefits. As such, they reduce heart diseases and free radicals damage caused to your organism, lower cholesterol levels. On top of that, they are packed with vitamin C for your immune system and help to improve your skin.

These delicious vegetables take about two months to grow, and you can choose to plan them either inside or outside.

Pepper

When speaking about bell peppers, red ones have the most nutrients, but all of them are extremely beneficial. They contain beta carotene that helps to improve vision, vitamin C that boosts your immunity, and low calories. Additionally, they improve the condition of your digestive system.

They only need some extra care in the early developing stages. Later, they won’t require that much attention. Depending on the type you’ve picked, they can grow mature in two or three months.

Potatoes

Do you know why potatoes can be deemed as the most important vegetables in your diet? This is because of the amount of energy they can provide you with. The high potassium content ensures a good supply of ions in your body. Eating potatoes with skin allows you to get more calcium, iron, and phosphorus.

While there is a common misconception that potatoes are responsible for gaining extra weight, this isn’t going to happen if you lower the amount of butter that is used when cooking.

Growing potatoes is a simple process, and you’ll always get an abundant harvest. The thing is that you might require extra help when digging the soil.

Pumpkin

While pumpkins aren’t very easy to cook, eating them fresh allows you to get as many vitamins as possible. They are packed with vitamin A, beta-carotene, potassium, and fiber. You shouldn’t be afraid of gaining extra weight with them because they have almost no calories and no fat.

Growing pumpkins can bring a lot of fun, especially if you love making Halloween decorations. All you need to do is to hide it from cold weather, provide them with plenty of water and sunlight, and you’ll be able to enjoy this massive type of squash.

Add Quinoa to Your Survival Garden Crops

This gluten-free cereal is nutrient-dense, while also being full of protein and all the essential amino acids. Moreover, it contains magnesium, potassium, zinc, iron, and antioxidants. Quinoa is anti-inflammatory, and it has an anti-depressive effect.

The good news is that it grows almost in every climate, doesn’t need that much space, and needs only about 90 days to mature.

Radishes

If you are looking for something that can help you to clean sinuses, radish is a great option as it removes mucus from different parts of your body. Apart from that, you’ll be happy to know that it supports your liver and kidneys as well as the lymphatic system.

It only takes three weeks to mature after planting, so you can organize a constant supply of this fast-growing vegetable.

Rhubarb

Rhubarb has its distinct sweet and tart taste, but this is not the only reason why we’ve included it on our list. When eaten raw, it will supply your body with vitamins C, K potassium, magnesium, and manganese. Doctors admit that it normalizes digestion and improves cognitive function.

The plant does need sun but also can grow in partial shade. The soil needs to be well-drained and rich. But keep in mind that it takes two years to grow after you seed it.

Rutabagas

This vegetable appeared as the result of crossing cabbage and turnip, and both its parts are edible. Full of vitamin C, magnesium, potassium, calcium, zinc, iron, rutabagas reduces blood pressure, aids your digestive function and metabolism, and boosts immunity.

This plant needs a longer growing period and requires cooler days to mature. You can plant it in containers if you want, just make sure that you leave more free space for each of them.

Sorrel

Sorrel is another popular herb that boasts multiple health-promoting abilities. It increases blood circulation, helps your immune system, digestive tract, and it’s full of vitamins A, B6, and C. This herb also has a lot of dietary fiber.

In open areas with dry soil, sorrel thrives and gives many leaves. Only two months are needed before it is ready to harvest.

Your Survival Garden Should Have Spinach

The top benefits of eating spinach are its rich nutritional profile, anti-inflammatory effect, heart diseases prevention, and immune system boost. This is all due to the higher content of vitamins A, C, K, magnesium, calcium, and potassium.

It is a fast-growing plant, as only 6 weeks are needed before it’s ready. In addition, you don’t have to water it too often.

Squash

Butternut squash is easy to recognize because of its cocoon shape and orange flesh inside. Apart from the flesh, you can also roast and eat its seeds. As for the concentration of nutrients, it includes vitamins A, C, fiber, zinc, protein, folate, potassium, and various antioxidants. It protects your heart health, preventing strokes, atherosclerosis, and other issues.

 You start growing it indoors in the pot, and then you can prepare the beds as the weather becomes warmer. The growing season is quite long, and it takes about 4 months to mature.

Sunflower Seeds

Sunflower seeds are rich in micronutrients and they ensure stronger bones, better skin, proper cell functions, mood enhancement, and cardiovascular health. Since they are full of antioxidants, they help to fight against free radicals. As a drawback, they lack omega-3, so you have to be mindful of that.

The sunflowers prefer warmer climates, and their growing season usually takes from 90 to 120 days.

Sweet Potatoes

If you compare sweet potatoes and their regular cousins, you’ll notice those lower amounts of calories and carbohydrates. Moreover, sweet potatoes have more vitamin A, fiber, and antioxidants, which ensures better skin and vision. Interesting fact: the nutritional content correlates with the color of the root.

You can call this crop fragile, as it can’t withstand cool weather. At the same time, you’ll be surprised by the abundance of the harvest if it grows in a warm climate.

Swiss Chard

Even astronauts admit the importance of this vegetable since they’ve picked it to be the first one grown in space. Swiss chard contains chlorophyll, phytochemicals, and fiber that help to prevent cancer. Next, people who suffer from diabetes will like that it helps to normalize blood sugar levels. Additionally, vitamin K and calcium will ensure stronger bones.

This plant is not demanding at all – with a bit of fertilizer, you will be provided with many green leaves that contain a lot of vitamins and minerals.

Thyme

Commonly used as a spice or tea, thyme is known to slow down aging processes, treat acne, and stabilize blood pressure. It has anti-inflammatory and antibacterial effects and improves your respiratory health. Thanks to the high iron content, it can provide up to 20% of RDA.

While this herb feels comfortable in rocky areas, it doesn’t like moist soil. After the first year, be prepared to prune it regularly.

Tomatoes

These juicy plants are used in a wide range of recipes. Due to the rich fiber content, they keep you full without those extra calories. They contain a lot of potassium, which normalizes blood pressure, and vitamin C is required for skin health.

Perhaps tomatoes are the best plant for beginners to grow in their survival garden as they are self-sustainable and provide you with a lot of fruits.

Turmeric

The curcumin that this plant contains has strong anti-inflammatory and antioxidant effects. It also helps to reduce the risks of heart and brain diseases as well as age-related diseases.

Turmeric grows like a weed in sunny and well-watered flowerbeds, but you’ll need your patience – the whole cycle might take up to 10 months.

https://www.everydayhealth.com/diet-nutrition/diet/scientific-health-benefits-turmeric-curcumin/

Wheat

No one doubts the popularity of this crop, and the number of recipes you can find with it is big. Still, some might question the idea of growing wheat as it contains gluten. Various surveys show that wheat is proven to help avoid gallstones, prevent type 2 diabetes and cancer. It is also a great source of fibers and antioxidants.

At first, it might seem like a daunting task, but growing wheat in your survival garden is possible. It takes up to 8 months to reach maturity, and you need to be aware of all wheat pests and diseases beforehand.

Wheatgrass

The complex of vitamins in wheatgrass includes A, C, E, K, and it contains amino acids and minerals. Its juice is full of elements that improve your immune system, remove toxins from your body, and boost metabolism. Moreover, it lowers blood pressure and reduces cholesterol levels.

It is a very fast-growing type of grass that doesn’t need much sunlight. You can plant it in the pot and enjoy it after 10 days.

Zucchini

Also known as courgette, zucchini can help a lot for those who have extra pounds. It is rich in fiber, vitamins, and beta-carotene, which improves your immunity. Magnesium is beneficial for heath health while antioxidants flush out all the unwanted toxins from your organism.

Zucchini loves a warm climate, grows fast, and doesn’t need much attention. Adding a bit of fertilizer might help, and you’ll notice the germination in a few days.

Creating Your Survival Garden Crop Plan

We hope that our article helped you find out which crops are a must-have in your survival garden. With this information, it should be easier to plan your diet as well as analyze which of those plants can be used as medications or have the beneficial effects that you are after. Happy gardening!

If you’re considering preserving your fresh tomatoes for a longer and better cooking treat, or maybe you’re looking for the best way to sustain and preserve your tomato flavor for long, then a good place to start is learning how to make the most of your tomato harvest with easy to do techniques on the ways to preserve tomatoes.

Instead of leaving your tomato on the kitchen counter or plate to spoil, why not learn a preservation technique that would work best for you? Preserving your fresh tomato will not only help you make sumptuous dishes all year round but will also save you the cost of buying this treat regularly. Here, we discuss some of the ways to preserve your tomato recipe throughout the seasons.

Preserving Tomatoes in the Freezer

Did you know that many ripe tomatoes retain their flavor and quality for two to three days if kept at room temperature? While tomatoes are usually acidic, their pH level is a great determinant of the degree of their ripeness. In essence, the riper a tomato is, the less acidic it becomes and the more difficult it will be to preserve them. It is why a technique like freezing works wonders.

The fun part of this method is that you can preserve your tomato in any form, whether whole, raw, diced, chopped, skinned, or cooked. However, this method can be a chore to complete as it may cause the tomato to develop a mushy texture, especially for thawed raw tomatoes. On the other hand, you want to avoid seasoning them before freezing as this method may not retain the ingredients. While it is possible to freeze your tomato in different forms, the techniques, however, may differ.

To begin the process, prepare your tomato. Select a ripe, unspoiled, and firm tomato. Wash thoroughly and dry with a paper towel or clean cloth.

· Freezing Whole Tomatoes

Complete the preparation method to begin this process. Then, remove the stem scar before placing the tomato on a cookie sheet and freezing it. Once frozen, transfer into a safe container, seal, and freeze again.

· Freezing Peeled Tomatoes

Select your ripe, unspoiled, and firm tomatoes and wash thoroughly. Then, dip the peeled tomatoes in boiling water for one minute. If after dipping for one minute and the skin remains intact, boil until the skin breaks. Peel the skin away before freezing in a tightly sealed container.

· Freezing Cooked or Stewed Tomatoes

Follow the preparation method and cut the stem away. Dip into boiling water as described above until you get loose skin. Then, chop into small sizes, add your ingredients and cook in a pan until soft. Pack your stewed tomatoes in a freezing bag and freeze. But, make sure to cool the hot stewed tomatoes before packing and freezing.

Drying Tomatoes for Preservation

Dehydration is one eco-friendly and sustainable way to preserve your tomatoes, as it keeps moisture away from this veggie. However, completing this process we depend greatly on tomato variety, thickness, air humidity, and effectiveness of dehydrator.

When it comes to variety, you want to consider how firm, meaty, and ripe your tomato is before drying. Varieties like beefsteaks with a significant amount of gel cushioning the seed do not work well for this method. On the other hand, varieties like the Italian, Roma, Pear, and Plum tomatoes produce a better quality dried tomato as they hold fewer seeds and more flesh.

However, one secret of this method everybody should know is that a well-regulated air and temperature serves more advantageous. Optimal drying temperature usually ranges between 57° to 60°C. When dried properly, the tomato usually spots a deep red color and a leathery feel.

To complete this process, choose your ripe, firm, and unspoiled tomato pieces. Wash and dry thoroughly. Then cut halfway, remove seeds (or not), and lay the freshly cut side up on your dehydration pan.

· Sun Drying

For areas that have relatively low humidity and temperature that ranges close to 90°F, sun-drying may be the perfect option for you. To sun-dry, lay the chopped pieces of tomatoes on your wooden or plastic non-stick trays, then cover with a piece of cheesecloth or netting to keep dirt away. Make sure that the trays are not stacked to ensure proper circulation.

You want to consider changing the position of your cut tomato pieces once per day to allow them to dry well. If the temperature drops below 20°F, ensure to move the drying pan inside to prevent moisture from seeping into the dried tomatoes again. This process usually takes as long as five days to complete.

· Dehydrator Drying

A much more effective solution than sun drying, this method does not depend on the sun to dry your produce and can take place at any time. Likewise, it ensures proper air circulation and even temperature by using a blower. To complete this method sets your dehydrator at the right temperature between 57° and 60°C. Then place your cut tomato pieces upwards and rotates until dry. A process like this usually takes 15 to 18 hours to complete, depending on the size of your tomato and the type of model used.

Canning (Bottling) Preserved Tomatoes

If you are not planning on freezing your tomatoes due to constant power outages, or you don’t fancy employing the drying method, canning is one good sustainable preservation technique to practice. When canning your tomatoes, you want to consider using fleshy and juicy chunks as they hold together.

While this method is easy to complete, it is also an art that would require constant practice. It is also wise to acidify canned tomato products with acid bases like lemon juice, citric acid, or vinegar to keep the paste fresh and free of harmful toxins that may accumulate over time. Most people prefer using a steam canner as a storage container for tomato products, but a pressure canner is also easier, faster, durable, and more efficient.

A method like this would demand that you first sort fresh and ripe tomatoes, then discard the spoilt ones. After this, you want to make sure to sterilize your cans in the microwave or oven. Cut tomatoes nicely and add two tablespoons of lemon juice before or after filling the cans with your diced tomato pieces. It acts as an acid-base to ensure the longevity of your canned food.

You’re considering using an old can, ensure that the container is sealed tightly. Equipment like metal lids and rings works exceptionally for this purpose.

Partial Dehydration and Freezing

A more time-saving method, this technique combines both the dehydration process and freezing method to preserve your tomato. It is more or less the best resort for people who prefer these two methods but may not necessarily have the means to complete each. This procedure also adds a unique taste to your veggie while saving its original flavor.

Ideally, you begin this process by using a dehydrator to partially absorb the moisture from the cut pieces, allowing them to collapse. This usually takes four to five hours to complete. The next step would be to freeze the half-dried tomatoes on a cookie tray. Then, place the frozen halves in a tightly sealed container and store them.

Preserving Tomatoes with Fermentation

For many, fermenting any food, including tomatoes, could be scary. But, you’ll find this sustainable method more pleasing, time-saving, and more cost-effective. Like every other fermented food, fermenting tomatoes adds a level of probiotic benefits to it.

How? It keeps your tomato paste longer in storage. So, the bigger question is, why not ferment your tomatoes and save the stress, time, and cost of buying this ingredient daily? Fermented tomatoes last between four to six months in cold storage. Technically, canning this product is possible. However, it could potentially kill the beneficial probiotics.

· Fermenting Whole Tomatoes

To ferment whole tomatoes, you want to first make a brine by boiling water, add ingredients like salt, sugar, pepper, and bay leaves, and allowing it to cool down. Prepare tomatoes by washing, then making holes in the bottom of the tomatoes to allow the brine to penetrate in them.

After this, fill the storage jar with tomatoes, make sure they are tight, pour in cool brine to completely cover tomatoes, and seal tightly for three to five days. Once you notice the brine becoming milky, it may mean your fermented tomato is ready. So, transfer the jar into your fridge to cool.

· Fermenting Ketchup

Start this process by setting up your ingredients, which will include some amount of tomato paste, maple syrup or raw honey, vinegar, two tablespoons of brine or whey, onion powder, salt, black pepper, and your spices. Ensure that the brine/whey ingredient is present as it is advantageous in achieving that beneficial probiotic nature of fermented ketchup.

Mix all ingredients and pour in your preferred non-stick jar. Make sure to seal tightly, as you would have to leave the jar for two to three days at room temperature. If you’re considering using a regular lid, it simply means that the container would hold lots of gases. So, you want to burp the mixture regularly to avoid this. However, a cover like an airlock will not demand this process. After this, place your almost formed ketchup in the freezer for another three days to get a well-formed and quality flavor.

Making Tomato Condiments for Preservation

Your homemade pantry may do well with a perfect setup batch of tomato sauces, chutney, puree, and soup. But, you want to consider making tomato sauces and soup as they are easier and faster than most condiments.

· Preparing Tomato Sauce

To make your tomato sauce, you want to consider getting ingredients like onion, garlic cloves, tomato pieces, herbs, and seasoning. Stir-fry garlic and onions until golden brown. Then, cook chopped skinned tomatoes herbs for five minutes and add salt, pepper, herbs, and ingredients to taste. Simmer over low heat for about twenty minutes, and your tomato sauce is ready!

· Preparing Tomato Chutney

Technically, a process like this will require ingredients like freshly cut tomato slices, apple cider vinegar, and red wine vinegar, granulated sugar, red peppers, green onions, and seasonings such as salt and red pepper flakes.

To make the chutney, begin by heating the sugar, the two types of vinegar, and spices together. Chop the red pepper, onions, and tomatoes. Make sure to reduce the tomato halves into a smooth pulp after cutting. Repeat this process with other cut vegetables including, your onions and pepper. Then, mix all ingredients and cook for about fifteen to twenty minutes. If by this time the chutney isn’t completely thickened, continue cooking until you have a thick paste.

The best part, these two condiments can even be stored in a freezer or canned jar. But, you want to make sure to use a new container with a quality lid that seals properly.

Roasting Tomatoes

This preservation method gives a tasty flavor to your tomatoes. Moreover, it works well for different tomato varieties. However, they may require constant attention to prevent them from burning.

For this method, you want to start with washing your tomatoes thoroughly and dry them with a clean towel. Preheat microwave or oven at a temperature of about 204° C (400°F). Cut the tomato into halves while removing its seeds. Then line the cut-side up of tomato piece on a foil placed on an oiled-out baking tray. Season with ingredients like salt, olive oil, black pepper, and basil. After this, you want to bake until completely cooked for fifty minutes. Then, store in a freezer bag.

Preserving Your Tomatoes

Making the right preservation choice can be challenging, especially when considering air humidity and temperature levels. These different techniques help you make the best choice for sustainable living as it aids the cooking process while conserving energy, time and money. Hence, to make the right choices, there’s no better way than through this guide to teach you the right ways to preserve your tomatoes for your home pantry.

Even if you yourself don’t have a little house on the prairie, a root cellar may be just the ticket for keeping your garden-grown bounty fresh and usable throughout the cold winter months and into the spring. Whether you opt to build your root cellar yourself or hire a professional to help, the steps need for building a great root cellar are fairly straightforward. 

If you’ve always been curious about how to go about making your own root cellar, you’re in the right place. Here is a great step by step breakdown and all the information you’ll need to learn about root cellars and how they can benefit you. With a little effort, you too can have a root cellar of your very own. 

Why Have A Root Cellar Anyway? 

Technically, a root cellar is an underground food storage area that uses natural cooling. Root cellars are able to preserve food because they’re kept at a constant temperature of around 32 degrees, similar to a fridge, but they offer some benefits that a fridge cannot. Root cellars are able to keep their humidity levels up, which helps the food stay fresher longer. 

When temperatures are kept cool, the release of ethylene gas produced by vegetables goes down, as does the growth of microorganisms. This means that produce stays fresher longer without freezing or breaking down. 

This is why many root cellars are dug into the ground: the soil prevents vegetables from freezing and the moisture keeps fruits and veggies from drying out from the evaporation. While the length of time things will stay fresh in a root cellar can vary wildly, because there is often more room in a root cellar than a fridge, it’s easier to use things up and not forget that they’re there. 

Root cellars don’t rely on electricity to work which is why they’ve grown so popular recently. With many people who are preparing for natural disasters and even zombie apocalypses, there’s a lot of renewed interest in having a root cellar once again. But even people who are looking for cost-effective ways to store their food can appreciate what root cellars have to offer. 

While you can store any fruit or vegetable in a root cellar, often root vegetables such as carrots, potatoes, parsnips, rutabagas, beets, or turnips are typically stored most frequently which is how they got their name. Root cellars are also an ideal environment for storing jars of home-canned goods since heat can cause canned goods to spoil. 

A secondary use for a root cellar is that wine beer and other alcoholic beverages store beautifully in a root cellar with their moderate temperatures. A root cellar is a time-tested storage method and is definitely worth considering for any property. 

The Elements of A Fully Functioning Root Cellar

The measure of success of a root cellar depends on its temperature, humidity, darkness, and ventilation. Without these four elements working together your root cellar will likely be a disaster.

Because harmful bacteria thrive in warmth you will want to make sure that your root cellar stays between 32 and 40 degrees Fahrenheit year-round. 

While this can be harder to do in the summer months, you may choose to not store anything in your root cellar during that time. Root cellars are designed to borrow the cold from the cool ground or soil but protect produce from freezing in the winter months. The cool weather helps the crops stay fresh longer allowing you to eat safe vegetables even when they’re not in season.

Don’t underestimate your humidity levels inside your cellar. Aim for 85 to 95% humidity to prevent the cellar from losing moisture through evaporation and to keep your produce from wilting. It’s not complicated to keep the humidity levels on track to have longer-lasting produce.

Most below-ground root cellars don’t need special measures taken since soil naturally has a good amount of moisture in it already. However, should you find your moisture levels are too low you can spread damp burlap bags over your produce. Just be sure they’re not too wet which could cause mold. 

Equipping your root cellar with a hygrometer and thermometer is a great idea to help you track the humidity and temperature levels within your space. Checking both devices daily can help reassure you that your food is safe from harm and that your root cellar is in prime condition. 

Ventilation is also key and making sure your root cellar works properly. Warm air rises so you will need to make sure your root cellar is properly ventilated to prevent moisture build-up which could possibly leave you with moldy vegetables. 

Make sure your cellar has both an air intake and exhaust fan to keep the air circulating. You will want the incoming air vent low to the ground and the outlet vent should be higher and close to the ceiling. For best results, the two should be on opposite sides of your cellar. This will allow the cool fresh air in and allow the stale air to be exhausted out with a good flow in between. 

The other necessary element to a root cellar is darkness. You’re likely familiar with potatoes that continue sprouting and turning green. Darkness helps prevent that from happening. Keeping your root cellar as dim as possible will help keep your vegetables fresh longer. 

Making sure the ventilation, darkness, temperature, and humidity are correct in your root cellar will help prevent you from being disappointed. This might seem complicated but in reality, will be fairly easy to pull off when you build your root cellar.

How to Build Your Own Root Cellar From Scratch

Most typically a root cellar is an underground room that will maintain its temperatures into the mid-thirties in the winter and mid-50s in the summer. If you are hoping to create your own root cellar, the first thing you’ll need to do is check the legal requirements in your area and then choose the perfect spot.

If your region gets a lot of snow you’ll want to choose a location that sheltered so you don’t have to dig in the snow to reach your produce. Beneath the porch or inside a dirt floor shed are great location ideas for snowy climates. If you live in a warmer climate you’ll have a lot more options for your root cellar to be located since you won’t need to avoid letting snow in. 

No matter where you live you will also want to avoid trees since ironically their roots can pose a problem. Not only can they make digging difficult but over time as the roots grow, they can crack the walls of your cellar. An open space will work best for a location for your new root cellar.

Digging the Hole For Your Root Cellar

Next, you will need to dig a hole. First, check to see if there are any buried electric lines or underground plumbing in the general area you wish to dig. Calling your utility companies before you dig could save you a lot of unnecessary expenses as well as potentially keep you from harming yourself should you hit a live electric wire. 

Depending on the size of the root cellar you’re looking for, dig your hole. Complete temperature stability requires a hole to be around 10 feet deep. Consider your soil and the water table in your area before you tackle digging to be sure your root cellar won’t flood or cave in. 

If you’re hoping for a large root cellar that you can walk in you may wish to hire someone with experience digging graves or with a backhoe to help you. For smaller root cellars you can likely dig yourself with a shovel.

Build The Footer and Walls for The Root Cellar

The best root cellars have dirt floors. Packed earth will help control the humidity in the cellar easily, but it is difficult to build walls right on the dirt so consider pouring a cement footer to build your walls on. 

Once you have a foot you can get to work on your walls. The easiest option is to use cinder blocks. Be sure to use plenty of mortar to hold them in place. This is for your safety and to be certain your root cellar will be usable. 

Build A Roof On Your New Root Cellar

The roof can be one of the most challenging parts of building a new root cellar. Because you want it to be made out of concrete, it will take some time to complete this next step. Again, professionals are well-equipped to help but it is not impossible for this to be done on your own. Be sure to factor in your vents before you pour the concrete since adding them later can be problematic. 

You will want to build a rounded ceiling, this will help excess condensation run down the sides and avoid ruining your produce. Use a wooden form and rebar as a support for your concrete as it is poured and hardening. Be sure you don’t enter your root cellar until you’re positive the concrete has cured properly and will not cave in. 

Once the roof is properly hardened and safe you can remove your wooden form from the inside. At this point get excited, your root cellar is nearly complete! Add some soil to cover the roof, about 2 feet should keep your ceiling properly insulated. 

Add Stairs and A Door To Get to The Root Cellar Easily

You’ll need a way to get in and out of your root cellar safely, so building stairs is a good idea since carrying produce up a ladder may prove difficult. Building your stairs doesn’t need to be complicated. But you do want to make sure your root cellar is properly insulated so you will need a door both at the bottom of the stairs and at the top. 

If you live in a snowy climate, you may want to build a small shed over the door so you won’t have to dig out the entrance when you need to get down there but this is completely a personal preference. You can also add a shed in later years if you find you’d prefer to have one after trying it out for a time. 

Install Your Root Cellar Shelves and Stock Them

For larger root cellars you will want to have wooden shelves to keep your produce and cans organized and safe. Wooden shelves and bins are your best bet in a root cellar since wood doesn’t conduct heat and cold as quickly as metal does. 

Stock your root cellar as late in the season as possible. If possible, chill your produce in the fridge before you place them in your cellar. It is better to store your vegetables with some dirt on them rather than being freshly washed. The excess moisture from washing could cause mold to grow or the produce to break down. 

Smaller Root Cellars 

Did you know it’s possible to have a small root cellar? These root cellars lack the storage capabilities of larger options but are a great first step into discovering the benefits of root cellars and can be easily created in one afternoon. If you just want to buy potatoes in bulk and not have them go bad, smaller root cellars are the choice for you.

You will need a few items to get started. galvanized steel garbage can with a lid, chopped straw, gravel, a tarp, and a cinder block. All of these things are easily purchased at your local hardware store. You’ll also need a drill and shovel though you likely already have these around your house or workshop. 

As you begin digging, following all the safety recommendations for the larger root cellars, you should aim to dig your hole large enough to insert the trash can into while leaving approximately four inches of the can above the soil line. Take into account that you will be lining the bottom as you dig. 

Line the floor of the dirt hole with your gravel to help drain rainwater away from the can. This is an important step to keeping your produce from getting moldy. Before inserting the garbage can into the hole take some time to drill ventilation holes all around the bottom of the can roughly six inches apart from one another.

Fill the can up with produce, layering with plenty of straw between varieties, and cover it with the lid. Pile twelve inches of straw on top of the closed lid then cover that straw with a waterproof tarp to stop rain from seeping into the can. Put your cinder block on top of the tarp to keep everything in place and to prevent wildlife from forging your produce.

It may seem straightforward, but you’ve just created a root cellar. Perhaps not the fanciest, but is still worthy of keeping your potatoes fresh longer. These smaller backyard options are a great introduction to the benefits of root cellars or for yards that may not be able to accommodate larger options.

A Final Thought on Building Your Own Root Cellar

No matter which kind of root cellar you prefer, making your own doesn’t need to be difficult. You too can enjoy the fruits (and vegetables) of your labors with a root cellar to keep your kitchen well-stocked throughout the winter and early spring months. Whether you’re a master gardener looking for a way to keep your potatoes fresh or preparing for zombies, enjoy your root cellar and its many benefits! 

The fresh fruit that’s readily available can fluctuate quickly from season to season. Sometimes, harvests are abundant, but only for a very short term period of time. Preserving fruit is the best way to make the most of a large crop and take advantage of it when it’s at its peak. It’s also a great way to avoid the disappointment that comes with watching fruit go to waste. 

You can do everything from can your fresh fruit to making delicious, flavorful jellies and jams. Dried fruit and fruit leathers make the perfect healthy but sweet snacks. You can even pickle your fruit for a unique way to preserve it. 

These methods don’t require any complicated tools or equipment. The processes are simple and you don’t need tons of experience in the kitchen. By using these ways to preserve your fruit, you can lock in the flavor and freshness to enjoy later. 

Cleaning Your Sealing Jars

Sanitizing

Whether you’re pickling, canning, or making jams and jellies, its safest to start with sanitized jars and lids. This provides you with the cleanest storage option. It also helps your preserved fruit stay fresher.

To start, clean your jars and hot soapy water then rinse them well. Then, using a heavy stockpot, cover them with at least two inches of water. Bring the water to a boil for the correct amount of time corresponding to the altitude of your home. 

• 0 – 10,000 feet: 10 minutes
• 1,000 – 2,000 feet: 11 minutes
• 2,000 – 3,000 feet: 12 minutes
• 3,000 – 4,000 feet: 13 minutes
• 4,000 – 5,000 feet: 14 minutes
• 5,000 – 6,000 feet: 15 minutes
  • If you are unaware of your home’s altitude, your safest bet is to boil for 15 minutes.

Remove the jars from the water with tongs and place them upside down on a clean, dry towel. Then, continue the boil, adding the lids for the same amount of time. When they are done, place them on the towel to dry as well. 

Sealing

Once you’ve filled your jars with preserved fruit, sealing them can help lock in the freshness. The process will also help maintain the fresh taste of your fruit. It’s a simple process and you can use the same pot you sanitized your jars in.

Make sure your jar lids are on tightly. Carefully place your jars into the bottom of the pot and cover them entirely with water. Bring the water to a boil and allow the jars to sit in the water for ten minutes. 

Remove the jars and set them on a towel to cool. To test the seal, press down in the middle of the jar’s lid. If it pops back up, the jar isn’t sealed well. Repeat the sealing process until the lids no longer buckle when they are pressed on. Allow the jars to cool completely and store them in a cool, dry place like a pantry or cabinet.

Canning

Canning is one of the most tried and true methods for preserving fruit that’s been around for centuries. It requires minimal ingredients and the process is relatively simple. Plus, canned fruit has a long shelf life so you can enjoy your fruit long after harvest. 

Pears

Peel your pears with a vegetable peeler and cut them into quarters. Carefully remove the stem and the core. Spray them with lemon juice to keep them from browning as you process them.

Place the slices in a large pot and cover with water. Add a cup of sugar for every quart of water you need. You can also add a sprinkle of cinnamon if you want a burst of flavor. Bring the pears to a boil and stir them carefully so they don’t break. Boil them for about five minutes, making sure all of the sugar dissolves. 

Remove from heat and allow to cool slightly. Then, carefully fill the jars with the cooked pears using a slotted spoon. Pour the sugary water over the tops of the pears, leaving about half an inch at the top of the jar. Close the lids and seal your jars and you’ll have fresh pears that are perfectly preserved.  

Applesauce

During the fall, when the trees are bursting with apples, it’s a great time to make applesauce. It’s a delicious use of any variety of apple. Plus, it’s a crowd favorite with the kids!

First, begin by peeling your apples. Remove the core and cut them into one-inch chunks. Place them in a large pot and add just enough water that they are covered. 

You can change up the ingredients to suit your tastes. You can choose to keep it simple and just use apples. A few scoops of sugar can help to sweeten up applesauce, especially if you are using tarter apples. Cinnamon and nutmeg can be sprinkled in to add a warm, spiced flavor. 

Simmer the apples until they are soft and most of the water is evaporated. Remove the pan from the heat and allow it to cool enough to handle. Then, using a potato masher, puree the applesauce. You can leave it chunkier if you prefer or keep mashing it until it becomes smooth.

Taste the applesauce and stir in more sugar or spices if necessary. Bring the applesauce back to a low simmer and allow it to cook until it’s the desired thickness. Make sure to stir it occasionally so it doesn’t stick. 

Once it’s done, you can allow it to cool for canning. Fill your jars with your prepared applesauce to about an inch from the top. Seal them in a boiling bath for about twenty minutes. Then, allow them to cool and store them for a yummy treat to enjoy later. 

Pickling

Peaches

Pickling’s not just for cucumbers anymore, it’s also a great way to preserve fruit. Fresh peaches barely last a few days on the counter before sadly softening. However, if you pickle them, you can enjoy them much longer. 

You’ll first need to blanch and peel your peaches. Bring a large pot of water to a rolling boil and cut a small crisscross on the bottom of the peaches. Then, gently lower them into the boiling water. 

Allow the peaches to boil for two or three minutes. Then remove them and immediately put them in a bowl of ice water. Allow them to cool then gently peel off the skin. 

First, you’ll need to sterilize and prepare your jars. Then, make your pickling mixture. For every pound of peaches, you’ll need a cup each of vinegar and water. Stir in a cup and a half of sugar for every pound also. Place the peaches in the mixture and allow them to cook for about twenty minutes. 

You can then place the peaches in the jars and pour the liquid over them. Add a bit of cinnamon or clove for extra flavor.  Then, seal the jars and let them pickle to enjoy a taste of summer later. 

Cherries

The tartness of cherries also makes them delicious when pickled. The cherry season can be short but the fruit is in abundance at the peak of it. Take advantage of their bounty and pickle them. They can last for months this way so you can enjoy them all winter. 

Thoroughly rinse your cherries. Then, use a cherry pitter or a straw to remove the pit from each one. Set them aside and sterilize your jars.

Use a saucepan to make your brine. You’ll want to make enough to cover your cherries and fill your jars almost to the top. Bring equal parts apple cider and water to a boil, adding a quarter of a cup of brown sugar for every two cups of brine. You can also add a few drops of vanilla if you would like. 

Simmer the mixture until the sugar dissolves. Stir in the cherries and cook for just a few minutes until they start to soften. Carefully pour the mixture into the jars and make sure the cherries are completely covered with the brine. 

Seal your jars and keep them in a cool dry place. Your pickled cherries should stay preserved for up to five or six months. They are a delicious way to add color and a punch of flavor to cheese plates or salads.

Jams and Jellies

Jams

Making jam is a great way to preserve whole fruits and capture their fresh flavors. You can keep it up to a year and use nearly any fruit. It’s a delicious way to top everything from toast to muffins and scones. 

Everything from peaches and nectarines to all variety of berries can make a yummy jam. You can even create combinations of your favorite fruits for a custom recipe. Mixed berry jam is perfect to pair with peanut butter while tomatoes and herbs make a savory jam, perfect for spreading on cheese and crackers.

Choose your fruit and rinse it in a strainer. Then, begin cutting your fruit into pieces if you aren’t using berries. You want the pieces to be as close to the same size as possible to encourage even cooking. 

Place the fruit in a pot and add a quarter cup of sugar and the juice from one lemon for every cup of fruit. You can always taste and add more later. Stir the sugar, lemon juice, and fruit together well and allow it to sit for about half an hour. This will start the process of breaking down the fruit. 

Then, bring the mixture to a strong boil. It’s important to stir it frequently so it doesn’t burn or stick. After about twenty minutes, you can start checking if your jam has set. Using a wooden spoon, scoop a small bit out of the pot. Allow it to cool slightly and check with your fingers to see if it’s reached a gel-like texture. If not, simply keep boiling and stirring. 

Once your jam has reached the desired texture, you can check it for flavor. Taste your jam to see if you need to add more sugar. It’s important to add any ingredients when the jam is still hot to ensure they mix in properly. You can also add these other ingredients for a burst of flavor. 

• Lemon juice: add small amounts, tasting in between, if your jam is too sweet 
• Sugar: stir in a spoonful at a time until you reach the desired sweetness
• Herbs: dried rosemary is delicious in tomato jam while basil goes great with berries
• Vanilla: tastes great and brings out the flavor in berry or peach jams

Once you’re happy with the flavor of your jam, it’s time to can it. Fill your sterilized jars with the hot jam to as close to the top as possible. Replace the lids and seal the jars in a boiling water bath for about fifteen minutes, making sure the lids are completely sealed before storing. 

Jelly

Jelly is another wonderful way to use a wide variety of fruits. Berries and stone fruits like peaches and plums make delicious jellies. The jelly can later be used as a spread and in a variety of different recipes. 

Start by cleaning and cutting your fruit into similar sized pieces. Place the fruit in a saucepan and barely cover it with water. Bring it to a boil and allow it to cook for about fifteen minutes, using a potato masher to break the pieces of fruit apart. 

Place a cheesecloth over a bowl. Pour the mixture into the cheesecloth and allow it to drain into the bowl for several hours. After there are several cups of juice in the bowl, tie the cheesecloth closed and gently squeeze it over the bowl to release the rest of the juice. 

Place the juice in the saucepan and add half a cup of sugar for each cup of juice. Bring the mixture to a boil, stirring in a splash of lemon juice and a dash of salt. Taste and adjust the sugar and lemon juice as the mixture thickens. 

Test the jelly to make sure it’s gained a smooth, thick consistency that holds together. Then, place the hot jelly into your prepared jars. Follow the process to seal the jars and store them in a cool, dark place until ready to use. 

Drying

Drying fruit is one of the tastiest ways of preserving it. By removing the moisture, the fruit has a longer shelf life. Plus, it’s still amazingly sweet and delicious.

Apples and Pears

Drying apples and pears intensify their flavor and allows you to enjoy them longer. The process is simple and easy and can be done without any special equipment. Look for fruit that is firm and isn’t super juicy.

First, you need to carefully remove the peel and stem. You can slice the fruit in half, remove the core, then cut thin slices crossways. If you want to make rings, you’ll need to slice crossways first, then carefully remove the core from each slice. The most important part is trying to get the slices to a uniform thickness of about a quarter an inch each. 

If you are cutting a lot of fruit, make a bowl of lemon water to keep it from browning. Just add two tablespoons of lemon juice to a bowl of water. Then, drop the slices into the bowl as you cut them.

Drain them by gently shaking them in a strainer, tossing them to remove as much water as possible. Carefully arrange the slices on a baking sheet. It’s important to leave space between them and make sure none are overlapping. 

Turn your oven on to about 150 degrees. Place the baking sheet in the oven and check on the fruit about every thirty minutes, rotating the baking sheet each time. The fruit is done when it’s to the chewiness or crispiness you desire. This can take anywhere from five to ten hours.  

When it’s ready, remove the fruit from the oven and allow it to cool. Tear a slice in half to test the dryness. No juice should remain inside the fruit. If so, pop it back in the oven and follow the same steps again.

Place your completely cooled, dehydrated fruit in a container with plenty of room. Stir the fruit daily for a week and watch for moisture. If you see any on the inside of the container, you’ll need to return the fruit to the oven for another hour or two.

Once your fruit is completely dehydrated, you can put it in airtight containers. Tightly seal them and store them in a dark, cool place. You can savor the sweetness of fresh apples and pears over the next few months.

Berries

Berries are delicious and super good for you. However, they seldom last long, even when refrigerated. Drying them preserves their sweetness and health benefits. 

Raspberries, strawberries, and blueberries. All sweet, yummy, and able to be dried. Using the same method for all of them, you can dehydrate them to give them a longer shelf life. 

Clean your berries first and discard any that are smashed or mildewing. Small berries like blueberries can be dried whole. However, raspberries do better when halves and strawberries should be cut into thin, even slices. 

Preheat your oven to 200 degrees and line a cookie sheet with parchment paper or a silicone mat. Arrange the prepared berries on the cookie sheet, leaving plenty of space between them. Put them in the oven for about two hours, flipping or shaking halfway. 

Pull the berries from the oven and allow them to cool. Test them to make sure they are fully dehydrated. Place them in an airtight container and you’ll have a healthy snack to enjoy in the weeks to come. 

Fruit Leather

Like drying, making fruit leather eliminates the moisture from the fruit to preserve it. The sweet treat is relatively simple to make and to store. It makes it easy to save your produce from the compost bin and create a delicious treat for later.

Everything from grapes to apples and berries can make awesome fruit leather. It’s a great way to get an extra few weeks out fruits that tend to spoil quickly like mangoes and bananas. Different combinations of fruits can even create interesting flavors. 

Rinse your fruit and place it in a pan with a quarter cup of water for every cup of fruit. Start simmering the fruit and mashing with a potato masher. Let the fruit cook for about fifteen minutes or until most of the water is gone.

Taste the mixture and add sugar if it’s not sweet enough. You can also add a few drops of lemon juice to balance the flavor if it’s too sweet. Keep simmering and mashing until the mixture is completely smooth and thickened. 

Using a food mill, process the fruit into a puree. Prepare a cookie sheet with parchment paper or a silicone mat. Spread the puree onto the cookie sheet so it’s about a quarter of an inch thick. Place it in the oven at 200 degrees Fahrenheit for a few hours. 

Check the leather after three hours to see if it’s dried. Once the top is smooth and not sticky, flip the leather over and dry the other side. When both sides are completely dry, remove it from the oven and allow it to cool. 

Slice your leather into strips with scissors or a very sharp knife. Roll up your leather and keep it in an airtight container. It will stay fresh for snacking for the next week or so.

Conclusion

Preserving fruit is a great way to save quickly deteriorating produce. It gives you the chance to enjoy the taste and nutrition of fresh fruit all year round. By creating your own spin on these methods, you’ll find your own ways to preserve your favorite fruits. 

Canning, pickling, and making delicious jams and jellies aren’t as overwhelming as it may seem. Creating fruit leathers and dried fruits give you a perfect, healthy snack for the whole family. You’ll enjoy combining flavors and trying new methods as you give your precious fruit crop a much longer shelf life.   

However, you don’t even need refrigeration to make your fruits and veggies last. There are some techniques you can use to significantly expand their shelf life to months. Plus, none of them require any special equipment or complicated steps. 

From potatoes to berries, there are some great ways to have a well-rounded, well-stocked pantry. You can enjoy the flavors of fresh produce year-round. With these strategies, you can make sure none of your precious produce goes to waste.

Preserving and Storing Root Vegetables

Preserving and Storing Beets

Beets are a great choice for long-term storage. Many choose to pickle them but they are delicious and store well when kept dry. They can even last many months without being refrigerated. 

Store your beets in a cool, dry place. Try to find an indoor location where the temperature is as low as possible like a basement or garage in cooler months. It’s also important that the space have as much humidity as possible. 

Harvest your beets and remove the leaves and brush off as much soil as possible. You don’t need to wash them before storing them. The key is making sure your beets are completely dry. 

Use a box or bin that has a lid and fill it with an insulating material like peat moss or sand. Arrange the beets in the container so there is plenty of space between them. If the roots end up touching, they can start to rot. Make sure they are well-covered and the lid is on to keep the moisture in. 

Check on the beets regularly to ensure that the roots are in good shape and not starting to rot. You can add more beets to your storage if space allows. Mist your insulating material with a spray bottle to make sure it is always slightly damp. Your beets should stay fresh in your container for up to three to six months. 

Storing Potatoes

Most varieties of potatoes are great for long-term storage. They should be carefully harvested at the end of the season when the skins have toughened up. Discard or eat any partially damaged potatoes as storing them with your good potatoes can ruin the whole batch. 

Brush the dirt off and allow them to dry completely. You’ll want to lay them out on top of an absorbent towel or layer of paper and cover them to shield them from light. Let them dry out for a few weeks to harden the skins. 

Stored potatoes need to breathe. Look for a container that allows for maximum air circulation. A mesh bag, paper bag, or appropriately named potato sack are all good choices. 

A cool area is the best place to keep your potatoes. A temperature of close to 50 degrees is ideal. It’s important to keep your potatoes in the dark as well. Exposure to light can prompt the eyes to start sprouting. 

Potatoes should not be stored near onions as they both release gases that can encourage each other to sprout. Your potatoes should last in storage for several months. You want to check on them regularly to make sure they aren’t softening or sprouting. If you spot a rotting potato, immediately remove it before it spread to the others. 

Try to eat potatoes quickly if they seem to be going bad. You don’t have to throw them out if they begin to sprout. You can just remove the sprouts and eat them as soon as possible. However, it’s important to not eat potatoes that have turned green. Don’t forget to save a few of the eyes from your potatoes to plant in the garden for next year’s crop! 

Keeping Onions

Surprisingly, old pantyhose or long, thin socks are the ideal tools for storing onions long-term. You can use them to keep onions separated. They also allow for the air circulation that they need to keep well.

Harvest the onions and cut off most of the green stalk. Allow them to dry out for a few weeks or until the tops have shriveled before storing them. Immediately use or discard any softened or damaged onions. 

Simply cut the leg off the pantyhose or use the sock as is. Slip and onion into the top and work it down to the toe of the foot. Tie a knot and insert the next onion. 

You can then hang your filled socks in a cool, dark area with plenty of air circulation. Make sure it’s dark and your onions are kept away from neighboring vegetables. Their strong flavor can transfer to other foods.

Check on your onions to make sure they aren’t starting to soften. You can simply cut an onion from the bottom of your sock each time you need one. They should last for several months if kept cool and protected from light. 

Storing Garlic

Braiding the bulbs is a super cool way to store garlic. It looks awesome and rustic hanging up in your home. Plus, it makes the garlic last longer. 

Harvest garlic why the tops start to dry up and turn yellow. Gently dig it up to avoid any damage. Then, lay them out in a cool, dark place and allow them to dry out for a few weeks. Check on them every few days to make sure the stalks are drying out but not completely hardening. 

Once they are dry, you can braid the stalks together to form a rope. Tie your first three bulbs together with some string and continue to add more stalks to the braid as you go. This can then be hung in a cool, dry place. Whenever you need a bulb, simply cut it from the bottom of your braid. Practical and pretty! 

Storing Carrots

Carrots can last up to six months when they are stored properly. They also prefer a cool, damp environment. Like, beets, an insulating material can help keep them fresh. 

Carefully sort through carrots to make sure they are intact and have no damage. Trim the stalks and leaves from the top so only a small bit remains. Wipe dirt from the carrots and allow them to dry completely.

Find a wide container like a plastic bin or even a cooler. Line the bottom with a layer of peat moss or sand. Spritz it with water and place a row of carrots on top, being careful that they don’t touch. Then, add another layer of peat moss or sand. You can continue these steps until you fill your container or run out of carrots. 

Place the lid on the container but leave it cracked to ensure plenty of ventilation. Make sure to spray the sand or peat moss whenever it dries out. You can work your way down, layer by layer, using the carrots as needed. 

Pickling and Canning Vegetables

Pickling is a great way to add flavor to foods and preserve them. Adding other ingredients that naturally fight bacteria like garlic and onions can increase their shelf life. The vinegar serves as a pickling agent, encourages fermentation of vegetables. 

Sterilizing Jars is Very Important For Preserving Vegetables

Before pickling or canning, you’ll want to sterilize your jars and lids. Luckily, this is a pretty straightforward process and just requires some simple tools that you likely already have. You need a large pot, tongs, and a towel for drying.

Place your empty jars in the pot with the openings facing up. Fill the pot with hot water so that the jars are covered by at least an inch or two of water. Then, place the pot on the stove on high heat. 

Bring the water to a rolling boil. This is when the sanitation begins and you can start timing. The number of minutes you need to boil your jars is a little more complicated. 

The number of minutes it takes to safely sanitize your jars depends on your altitude. If you live at sea level, you can boil for ten minutes. However, if you live above sea level, you should boil your jars an extra minute for every 1,000 feet of altitude.  

For example, if you live 3,000 feet above sea level, you’ll need to boil your jars for thirteen minutes. Don’t know your level of altitude? You can boil your jars for fifteen to sixteen minutes just to be on the safe side.

After the jars have boiled, carefully remove them from the water with the tongs. Allow them to cool and dry on the towel. Add the lids in the still boiling water and boil for the same amount of time before removing them and allowing them to cool as well. 

Pickling Cucumbers

Cucumbers are one of the most popular foods to pickle. They are often in abundance for certain times during the growing season. Pickling them allows for storage of a full crop so none go to waste. 

Select fresh, healthy cucumbers for pickling. Look for straighter ones if you plan to leave them whole or make spears. This will allow them to fit in the jars better. 

Taller, larger jars are perfect for pickling cucumbers. You can either leave smaller cucumbers whole or quarter larger ones to fit in the jars. They can also be cut across every quarter of an inch to make pickle slices. 

Pack the cucumbers in the jar so they are full but not smashed. Bring enough vinegar to cover your cucumbers to a boil. Add about a tablespoon each of salt and sugar for every cup of vinegar. You can add more or less of either depending on the flavor you prefer. 

Pour the hot vinegar into the jars over the cucumbers. You can also add ingredients to boost the flavor. Horseradish, mustard seeds, and dill are all delicious additions. Tightly seal the jars and store them in a cool place to enjoy later.

Pickled Asparagus

Asparagus is another veggie that pickles well. Try to use fresh, crisp stalks with good color. Trim the bottoms to remove any rough spots and rinse the stalks clean.

Soak them in a bowl of salted water for a few hours before starting. Sterilize jars tall enough to fit the spears with about an inch to spare. Then, drain and pack them in the jar with the tips facing up.

Boil enough vinegar to fill the jars and add about a third of a cup each of salt and sugar for each cup. You can also add mustard seed or dill for extra flavor if you have some. Let the mixture simmer for about a minute. 

Pour the mixture over the asparagus spears. Leave about a quarter-inch of room at the top of the jar. Seal the jar tightly and store in a cool, dark place like a cupboard or pantry.  

Pickled Cauliflower

Cauliflower is a vegetable that tastes delicious and keeps really well when pickled. You can pickle it on its own or add it to your cucumbers. You can even add some carrots when your pickling your cauliflower for a burst of color and flavor. 

A head of raw cauliflower can quickly go bad, so pickling it is a good way to make it last. You’ll want to use cauliflower that’s fresh and trim off any bad spots. Remove the leaves and stems and break the cauliflower into florets. Soak it in cold water for a few hours then drain it. 

Sterilize enough jars to hold your cauliflower with space. Combine one part each of sugar and salt and three parts vinegar and bring to a boil. You can add any seasonings you have on hand like garlic, turmeric, or mustard seed to bring out the flavor of the cauliflower. 

Simmer the mixture for five minutes then pour it into the jars. Cover the cauliflower and leave about a half of an inch at the top. Put lids on the jars tightly and you’ll have delicious cauliflower to enjoy later.

Preserving Tomatoes by Canning

Tomatoes are a super versatile food so they are perfect to stockpile. They can be canned in different forms. They can also be used in a huge variety of recipes. 

The first step of canning tomatoes, no matter which method you’re using, is to blanch them and remove the skin. First, you slit a small criss-cross at the bottom of the tomato and submerge them in boiling water for a few minutes. When you can see the skin loosening, use a slotted spoon to scoop them out and immediately place them in an ice-water bath.

After they’ve cooled, pull the tomatoes from the cold water. The skin should easily peel off. You can trim the remaining stem from the top. 

Smaller tomato varieties like Roma can be easily canned whole or halved. Simply fill your sterilized jars with the blanched tomatoes to about an inch from the top. Add a couple of tablespoons of lemon juice and seal. 

Diced tomatoes are a perfect way to preserve tomatoes to use later in salsa and soups. Cut your tomatoes to your desired size and fill the jars to nearly the top. Top with lemon juice and tightly close the lid. 

Canning sauce is an awesome way to save tomatoes. It’s also a great use of fresh herb and garlic. Onion, peppers, and mushrooms can even be added. 

If using other veggies, dice them and sautee until softened in a stockpot. Cut your blanched tomatoes into small pieces. Use a potato masher or whisk to puree the tomatoes as much as possible. Add the puree to the stockpot and stir in any fresh herbs. Pour the sauce into sterilized jars, leaving about a quarter-inch of space at the top.

Canning Your Corn

Corn on the cob is a super popular crop and is usually in abundance when in season. However, canning allows you to enjoy the sweet veggie all year long. You can either can it raw or cooked, depending on your preference. 

Make sure corn is fresh and the kernels are plump. Remove the husk and silk and wash the cobs of corn. Then, carefully cut the kernels from the cob downward, using a sharp knife. 

You can choose to can these kernels raw if you’d like. Pour them into a sterilized jar, leaving about an inch of room at the top. Fill the jar with boiling water to about a half-inch from the rim and put the lid on tightly. 

You can also cook your corn prior to canning. Add the kernels to a pot and cover with water. Simmer for about five minutes until the corn softened. Pour the cooked kernels into the sterilized jars, leaving about an inch of space from the top and seal them.

Canning Your Peas

Peas are another great veggie to can. They retain their freshness well and are filling. Plus, they are an easy addition to many dishes. 

Young pods will give you the best peas for canning. Look for tender ones to get the sweetest peas. Shell your peas from the pods carefully and sort through them to make sure none are bad. Place your shelled peas in a colander and rinse well. 

Fill your sterilized jars with peas, leaving about an inch at the top. You can also add a teaspoon of salt to preserve the flavor and freshness. Peas also taste awesome when they are canned with a little sauteed onions or garlic. 

Meanwhile, bring a pot of water to a boil. Pour the boiling water over the peas, leaving about a half-inch of space at the top. Tighten the lid and store the peas, ready to be added to soups, or used as a quick side dish. 

Sealing Your Canning Jars

After you fill your jars with your veggies, you should the final step to seal them. Sealing your jars extends the life of your preserved veggies. It will help seal in the fresh flavor and give them a longer shelf life. The boiling water method can seal your jars with no special equipment. 

Place your filled jars in a large stockpot. Fill the pot with water, enough to cover two inches above the jars. Then, bring the water to a boil and cover the pot. You can boil your jars up to thirty minutes to ensure they are properly sealed.

Then, remove the lid and turn off the heat. Using tongs, carefully place the jars on a dishtowel to cool. Give them a few hours to return to room temperature. To check the seal, press in the middle of the jar’s lid. If it pops up, you should reseal the jar. They can then be moved to a cool spot for storage.  

Drying to Preserve Your Produce

Drying Mushrooms

Mushrooms are a great way to add a boost of nutrients and texture to your dishes. Unfortunately, they have a shorter shelf life. Drying them allows you to enjoy them much longer past their typical timeline of optimal freshness.

You can dry anything from portabellas to shitakes. Either way, start by cleaning your mushrooms well to remove any dirt and soil. Use a dry towel to brush the debris free instead of running them underwater. Then, cut the mushrooms in thin slices to a uniform size. 

Space the slices out on a cookie sheet and bake at 150 degrees for two hours, flipping halfway through. Check the mushrooms periodically and try to blot up as much water as possible from the cookie sheet. 

Repeat these steps until the mushrooms are completely dried out. They can then be sealed and stored in a cool, dark place. You can later add hot water to rehydrate them or add them to soups and stews.

Drying Zucchini

Zucchini slices make a healthy and delicious snack. The squash is perfect for drying to store for an extended time. It just takes a little work to remove all of the moisture from this dense squash. 

Clean your zucchini and trim off any bruises or bad spots. Slice your zucchini into as thin of slices as possible. Just try to make sure they are all the same thickness. 

Sprinkle your zucchini with salt and toss it in a large bowl. Transfer it to a colander and allow it to drain. The salt will begin the dehydration process and the zucchini will sweat out the excess moisture. 

Preheat the oven to 225 degrees and arrange your slices on an oiled cookie sheet. Make sure there is plenty of room between them and toss them every once in a while to ensure even cooking. Leave them in for about an hour and a half, flipping halfway through. 

When all of the moisture is removed, pull them from the oven and allow them to cool completely. Check them to make sure they are perfectly crispy. If not return to the oven to dry for another thirty minutes, checking frequently. Once they are done, store them in an air-tight container for an easy snack to enjoy for months to come. 

Enjoying Your Preserved Veggies

Your preserved veggies can last for months when stored properly. The fresh flavors and nutrition can be preserved so you can enjoy them later. You can safely store your vegetables and eat them as you need them.

Careful planning can make the most of your vegetables. Make sure you’re going to use a whole jar of canned veggies before breaking the seal. Check your root vegetables carefully to be smart about using them before they go bad. With a good routine, you can make the most of your vegetable stash and not let any go to waste.