With the season change also comes the change of what is harvested and grown. Fall brings about fruits and vegetables such as apples, cabbage, collards,
mustard greens and pumpkins. Isn’t it great to bite into a sweet, crisp, fall apple. Yum!! While we are in a season of peak apple production in many states, you might consider preserving some specialties that will add variety to menus throughout the year. Apples can be dried, made into applesauce or apple butter, or even made into a delicious apple pear jam. Apples do not make the highest quality canned or frozen slices, but they can be preserved by those methods, also.

Most fall fruits and vegetables can be preserved using freezing or canning methods. Freezing preserves the natural color, fresh flavor, and much sought after nutritive quality of most foods better than a process where high heat is required. Spoilers such as mold, yeast and bacteria are kept in check at below freezing temperatures. When using the freezing method for food preservation you should;

1. Start with quality ingredients- The original quality of foods selected for freezing is the most important factor in the quality of the preserved foods when served.
2. Freeze it fast- Rapid freezing of fruits, vegetables meats and prepared foods prevents quality loss due to organic and environmental spoilers.
3. Be sure to use correct packaging. Packaging designed specifically for freezing foods minimizes the adverse effect spoilers have during freezer storage. Select packaging that is moisture and vapor-proof, odorless, tasteless, grease-proof and capable of being tightly closed.

Canning is another method of food preservation. When canning food products be sure to:

1.  Start with a tested recipe - Choose recipes from a reliable resource with the knowledge of food chemistry and process testing to ensure safe, nutritious results that will store on your pantry shelf safely for one year. Reliable resource includes Ball Blue Book, and The National Center for Home Food Preservation.
2. Get ready to can - Before each canning session, examine all the equipment you plan to use to ensure it’s in good working condition, including canners, jars, lids and bands. Guidelines given from reliable resources must be followed for safe handling, cleaning and processing.

Happy Fall, Happy food preservation.

For further information on food preservation contact North Carolina Cooperative Extension, Franklin County Center at 919-496-3344.

References: Penn State Extension

Ball Blue Book

National Center for Home Food Preservation