SANTIN, California – For centuries, gardening has been a tried-and-true way to put fresh, home-made fruits and vegetables on your kitchen table. And for those who suffer from food insecurity in Santi, gardening can be a low-cost alternative to buying expensive organic produce sold at many local grocery stores.
The coronavirus pandemic has profoundly affected famine in San Diego County and many other communities across the nation.
Prior to the outbreak, 9.2 percent of people in San Diego County were considered food insecure, according to Feeding America, the nation’s largest food bank and food storage network. The ongoing economic downturn from the coronavirus has pushed that number to 11.4 percent of those on the brink of starvation.
Unfortunately, many people can turn to horticulture to reduce their food bills, and the fresh fruits and vegetables grown in your backyard tend to have a short shelf life.
As a result, the park գրեթե 11.5 billion է becomes food waste every year Extensive harvest, a national non-profit organization that works to connect gardeners with local food cabinets.
However, garden products should not be spilled. With a little time, effort, and education, the vast majority of you can be saved so that your family can enjoy the coming year.
Here are two common ways to store garden produce: canning and freezing.
Why does canning work?
The high percentage of water in most fresh foods makes them very perishable, according to the National Center for Home Food Preservation. Fresh produce will spoil or lose quality for several reasons, including:
- Growth of bacteria, fungus իչի yeast
- Food enzymes
- Reactions with oxygen
- Moisture loss
Canning significantly eliminates these risks by removing oxygen, destroying enzymes and preventing the growth of bacteria. Canning does this by creating a high vacuum in the jars, which is facilitated by strong seals that keep the liquid in the air – microorganisms out.
Best practice canning
Press marking canning is especially used for low acid foods such as vegetables և meat. Press marking canning is almost identical to water bath canning, but the device is different. Canned water baths, on the other hand, should only be used for foods with high acidity, such as fruits and tomatoes.
Press canning is the only safe method of canning vegetables. If low-acid vegetables are not properly preserved or canned in a boiling water bath, botulinum spores can survive and cause foodborne illness if consumed.
Here are some tips to help you get started: can your garden produceby Better Homes & Gardens:
- Learn what canned food to use. Recipes usually state what kind of canned food is needed.
- Use the right jars. Buy cans specially designed for canning, such as these Ball Mason jars. Avoid jars with cut edges և Use the ones in the recipe.
- Apply the eyelids correctly. There are two parts to canning lids: the ring: the lid. While the rings can be reused, the eyelids cannot.
- Choose the right recipe. Always use proven recipes from reliable, current sources. Follow the recipe և do not change the ingredients.
- Keep everything clean. Wash, sterilize jars, and pack hot dishes in hot jars one by one.
Want to know how to make certain types of fruits և vegetables? Has the National Center for Home Food Preservation step by step instructions Everything from canned apples to salsa to fresh lima beans. Ohio State University Expansion Resource also gives you a basis canning of certain fruits and vegetables,
Why does the freezer work?
Freezing is a great way to preserve fresh vegetables and herbs. Until freezing does not sterilize food, extreme cold will slow down the growth of microorganisms և it will change
They affect the quality of food or spoil it, according to the National Center for Home Food Preservation.
The quality of frozen vegetables depends on how fresh they are, how the vegetables are processed from the moment they are harvested until they are ready to eat. Freezing will not improve the quality of the product.
Freezing best practice
There are two main ways to freeze vegetables: dry package and tray. Dry packing includes packing vegetables – dried – dried vegetables in food-sized refrigerated bags or containers, leaving as little air as possible. Tray packing is when you freeze well-squeezed vegetables in one layer on top trays or pans before packing in bags or containers.
Before reaching this section, there are some other best practices to keep in mind, according to the National Center for Home Food Preservation.
- Choose the right containers. They must be moisture-resistant, vapor-resistant, easy to close, and must not be brittle at low temperatures.
- For freezing, use the vegetables on top to taste և texture. If possible, harvest in a cool place in the morning and refrigerate for a few hours. Wash vegetables thoroughly in cold water before freezing.
- Burning vegetables in boiling water or steam for a short time to freeze them is a vegetable. Bleaching slows down or stops the action of enzymes that can cause loss of flavor, color, or texture. This can be done with water, microwave or steam cleaning. Here’s more about whitening,
- Freeze the vegetables immediately after bleaching by dipping them in plenty of cold water.
- Label all containers with the date of freezing. Vegetables can usually be frozen for eight to 12 months.
The National Center for Home Remedies has a complete list of how to do this Freeze different types of vegetables properly,
Do you have an abundance of fresh herbs? Fortunately, freezing fresh herbs is quick, easy, preserves most of the flavor, odor, and nutrients.
Here are some Ways to preserve fresh herbsaccording to HGTV.com:
- Freezing of naked herbs. Harder herbs such as rosemary, dill, thyme, laurel or sage can be frozen directly on the stem and stored in an airtight container.
- Freezing herbs in herbs. Mild herbs such as mint, parsley and cilantro can be removed from their stems and frozen in ice cubes.
- Oil cooling. Basil freezes best when first turned into pesto, but this practice works well with other herbs such as oregano or thyme.
- Rolled herbs. Herbs with flat leaves, such as Italian parsley or sage, can be squeezed or rolled for efficient storage.
Donate your garden
If you are overwhelmed by the sheer volume of garden produce, consider donating it to a local food pantry or charity.
Ample Harvest works to connect villagers with food cabinets in their communities. The organization also has: searchable database find fresh food storages.
You can also check out other local food pantries to see what policies they have on donating fresh produce.
Feeding America serves 200 member food banks that serve և supply 60,000 food cellars, kitchens և food programs across the country.
Find your local food bank
Donate to Feeding America*
Patch works with Feeding America to help raise awareness on behalf of millions of hungry Americans. The United States, which provides food to 200 food banks around the world, estimates that by 2021, more than 42 million Americans will be malnourished due to the effects of the coronavirus epidemic. This is a good social patch project. America Nutrition receives 100 percent of donations. * Learn how you can donate to your community or Find your food store,