Garden Harvest 4000-6000 ft

8/9/2019 Garden Harvest 4000-6000 ft

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Garden Harvest 4000 to 6000 ft

Vegetable When to Harvest Pressure CanWater

BathFreeze Dry

Asparagus

Asparagus can be harvested the

third year after planting crowns,

but do not harvest for more than

one month the first time. In the

following years, the spears may

be harvested in May and June.

Harvest spears 5 to 8 inches tall

by cutting them or snapping

them off. Cutting may damage

some spear tips that have not yetemerged from the ground. To

snap a spear, bend it from the

top toward the ground.

Asparagus deteriorates rapidly

after harvest. If it is not eaten

immediately, it should be

processed or refrigerated.

Wash asparagus and trim off tough

scales. Break off tough stems and wash

again. Cut into 1-inch pieces or can

whole. Raw pack– Fill jars with raw

asparagus, packing as tightly as possible

without crushing, leaving 1-inch

headspace. Add 1 teaspoon of salt per

quart to the jars, if desired. Add boiling

water, leaving 1-inch headspace. Pints

30 minutes; quarts 40 minutes @13 lbspressure.

Unsafe! Preparation– Select young tender

spears. Wash thoroughly and sort into

sizes. Trim stalks by removing scales

with a sharp knife. Cut into even

lengths to fit containers. Water blanch

small spears 2 minutes, medium spears

3 minutes and large spears 4 minutes.

Cool promptly, drain and package,

leaving no headspace. Seal and freeze.

Wash thoroughly. Halve large tips.

Blanch 4-5 min. Dry 6-10 hours until

Leathery to brittle

Lima Beans

Pick lima beans when the pods

are well-filled but before they

turn yellow. The end of the pod

should feel spongy.

Procedure: Shell beans and wash

thoroughly. Raw pack – Fill jars with

raw beans. Do not press or shake down.

Small beans – leave 1-inch of

headspace for pints and 1-1/2 inches for

quarts. Large beans – leave 1-inch of

headspace for pints and 1-1/4 inches for

quarts. Add 1 teaspoon of salt per quart

to the jar, if desired. Add boiling water,

leaving the same headspace listed

above. Pints 40 minutes; quarts 50

minutes @13 pounds pressure.

Unsafe! Preparation– Harvest while the seed

is in the green stage. Wash, shell and

sort according to size. Water blanch

small beans 2 minutes, medium beans 3

minutes and large beans 4 minutes.


leaving 1/2-inch headspace. Seal andfreeze.

One method of drying out-of-doors is

vine drying. To dry beans (navy,

kidney, butter, great northern, lima,

lentils and soybeans) leave bean pods

on the vine in the garden until the

beans inside rattle. When the vines and

pods are dry and shriveled, pick the

beans and shell them. No pretreatment

is necessary. If beans are still moist, the

drying process is not complete and the

beans will mold if not more thoroughly

dried. If needed, drying can be

completed in the sun, oven or a

dehydrator.

Snap Beans

Snap beans are best when the

pods are firm and snap readily,

but before the seeds within the

pod develop. The tips should be

pliable.

Select filled but tender, crisp pods.

Remove and discard diseased and rusty

pods. Procedure: Wash beans and trim

ends. Leave whole or cut or snap into 1-

inch pieces. Raw pack– Fill jars tightly

with raw beans, leaving 1-inch

headspace. Add 1 teaspoon of canning

salt per quart to the jar, if desired. Add

boiling water, leaving 1-inch

headspace. Pints 20 min; quarts 25 min

@ 13 lbs pressure

Preparation– Select young tender

pods when the seed is first formed.

Wash in cold water, snip and cut into 2

to 4-inch lengths. Water blanch 3

minutes. Cool promptly, drain and

package, leaving 1/2-inch headspace.

Seal and freeze.

Wash. Cut in pieces or strips. Blanch

4 min. Dry 8-14 hours until very dry

and brittle.

Beets

Harvest beets when they are 1-

1/4 to 2 inches in diameter. The

beet tops can also be eaten as

greens. The leaves should be 4

to 6 inches long.

Trim off beet tops, leaving an inch of

stem and roots to reduce bleeding of

color. Scrub well. Cover with boiling

water. Boil until skins slip off easily;

about 15 to 25 minutes depending on

size. Cool, remove skins, and trim off

stems and roots. Leave baby beets

whole. Cut medium or large beets into

1/2-inch cubes or slices. Halve or

quarter very large slices. Add 1

teaspoon of salt per quart to the jar, if

desired. Fill jars with hot beets and

fresh hot water, leaving 1-inch

headspace. Pints: 30 minutes; quarts 35minutes @13 lbs pressure

Unsafe unless

pickled

Preparation– Select deep, uniformly-

red, tender, young beets. Wash and sort

according to size. Trim tops, leaving

1/2 inch of stems and tap root, to

prevent bleeding of color during

cooking. Cook in boiling water until

tender-for small beets 25 to 30

minutes; for medium beets 45 to 50

minutes. Cool promptly in cold water.

Peel, remove stem and tap root, and

cut into slices or cubes. Package,

leaving ½-inch headspace. Seal and

freeze.

Cook as usual. Cool, peel. Cut into

shoestring strips or slices 1/8” thick.

Dry 10-12 hours until dark red and

brittle.

Broccoli

Cut broccoli when the buds are

compact but before they turn

yellow or open into flowers.

Leave 5 to 6 inches of stem

attached. Side shoots that

develop in the axils of the leaves

can also be used.

Not recommended Unsafe! Preparation– Select firm, young,

tender stalks with compact heads.

Remove leaves and woody portions.

Separate heads into convenient-size

sections and immerse in brine (4

teaspoons salt to 1 gallon water) for 30

minutes to remove insects. Split

lengthwise so flowerets are no more

than 1 1/2 inches across. Water blanch

3 minutes in boiling water or steam

blanch 5 minutes. Cool promptly,

drain and package, leaving no

headspace. Seal and freeze.

Wash. Trim, cut as for serving.

Quarter stalks lengthwise. Blanch 4

minutes. Dry 12-15 hours until crisp

and brittle.





BathFreeze Dry

Brussel

Sprouts

The small sprouts may be picked

or cut when they are firm and

about 1 inch in diameter. Pick

the lower sprouts as soon as they

are large enough for use. Lower

leaves may be removed to allow

more room for sprouts to

develop.

Not recommended Unsafe unless

pickledPreparation – Select green,

firm and compact heads.

Examine heads carefully to

make sure they are free from

insects. Trim, removing coarse

outer leaves. Wash thoroughly.

Sort into small, medium and

large sizes. Water blanch smallheads 3 minutes, medium

heads 4 minutes and large

heads 5 minutes. Cool

promptly, drain and package,

leaving no headspace. Seal and

Wash. Cut in half lengthwise through

stem. Blanch 5-6 minutes. Dry 12-18

hours until tough to brittle.

Cabbage

Cut the heads when they are

solid, but before they crack or

split. In addition to harvesting

the mature heads, you can

harvest a later crop of small

heads or sprouts that develop on

the stumps of the cut stems. The

sprouts will be 2 to 4 inches in

diameter and should be picked

when they are firm.

Not recommended Unsafe! Preparation – Frozen cabbage

or Chinese cabbage are suitable

for use only as a cooked

vegetable. Select freshly

picked, solid heads. Trim

coarse outer leaves from head.

Cut into medium to coarse

shreds or thin wedges, or

separate head into leaves.

Water blanch 1½ minutes.

Cool promptly, drain and

package, leaving ½-inch


Wash. Remove outer leaves, quarter

and core. Cut into strips 1/8 inch

thick. Blanch 4 minutes. Dry 10-12

hours until crisp and brittle.

Carrots

Carrots are ready for use when

they are young, crisp, and 1/2 to

1 inch in diameter. The sugar

content is higher in mature

carrots, but the younger ones are

more tender. Carrots planted in

the summer may be left in the

ground until a killing frost. A

straw mulch can be placed over

the row so that the carrots can be

harvested until the ground

freezes solid.

Select small carrots, preferably 1 to 1-

1/4 inches in diameter. Larger carrots

are often too fibrous. Wash, peel, and

rewash carrots. Slice or dice. Raw pack

– Fill jars tightly with raw carrots,

leaving 1-inch headspace. Add 1

teaspoon of salt per quart to the jar, if

desired. Add hot cooking liquid or

water, leaving 1-inch headspace.

Pints:25 min; quarts: 30 minutes @ 13

pounds pressure.

Unsafe! Preparation– Select young, tender,

coreless, medium length carrots.

Remove tops, wash and peel. Leave

small carrots whole. Cut others into

thin slices, 1/4-inch cubes or

lengthwise strips. Water blanch small

whole carrots 5 minutes, diced or

sliced 2 minutes and lengthwise strips

2 minutes. Cool promptly, drain and


Seal and freeze.

Use only crisp, tender vegetables.

Wash. Cut off roots and tops; peel.

Cut in slices or strips 1/8 inch thick.

Blanch 4 minutes. Dry 6-10 hours until

tough to brittle.

Cauliflower

Harvest before the heads become

overmature and "ricey." The

heads should be compact, firm,

and white. To keep the head

white, tie the outer leaves

together over the center of the

plant when the head begins to

form. Cauliflower will grow 6 to

8 inches in diameter and is ready

for harvest 7 to 12 days after

blanching.


pickledPreparation – Choose compact

white heads. Trim off leaves

and cut head into pieces about

1 inch across. If necessary to

remove insects, soak for 30

minutes in solution of salt and

water (4 teaspoons salt per

gallon water). Drain. Water

blanch for 3 minutes in water

containing 4 teaspoons salt per

gallon water. Cool promptly,

drain and package, leaving no


Wash. Trim, cut into small pieces.

Blanch 4-5 minutes. Dry 12-15 hours

until tough to brittle.





BathFreeze Dry

Chard

Use the leaves as they become 8

to 10 inches long while they are

still young and tender. New

leaves will continue to grow

from the center of the plant.

Wash only small amounts of greens at

one time. Drain water and continue

rinsing until water is clear and free of

grit. Cut out tough stems and midribs.

Place 1 pound of greens at a time in

cheesecloth bag or blancher basket and

steam 3 to 5 minutes or until well

wilted. Add 1/2 teaspoon of salt to each

quart jar, if desired. Fill jars loosely

with greens and add fresh boiling water,leaving 1-inch headspace. Pints 70 min;

quarts 90 min @13 lbs pressure.

Unsafe! Trim and wash very thoroughly. Shake

or pat dry to remove excess moisture.

Blanch 4 minutes. Dry 6-10 hours

until crisp.

Chinese

Cabbage

Cut the entire plant at the

ground line when the heads are

compact and firm. Harvest

before the seedstalks form in the

early summer, and before

freezing temperatures in the fall.

Not recommended Unsafe! Same as cabbage Same as cabbage

Corn

Pick corn when the silk turns

dark and starts to shrivel. The

kernels should be bright, plump,

and milky. This stage occurs

about 20 days after the

appearance of the first silk

strands. To harvest, snap off the

ears by hand with a quick, firm,

downward push; then twist and

pull. Corn is at its prime eating

quality for only 72 hours before

becoming overmature.

Select ears containing slightly immature

kernels or of ideal quality for eating

fresh. Canning of some sweeter varieties

or too immature kernels may cause

browning. Can a small amount, check

color and flavor before canning large

quantities. Procedure: Husk corn,

remove silk, and wash. Blanch 3

minutes in boiling water. Cut corn from

cob at about three-fourths the depth of

kernel. Caution: Do not scrape cob.

Raw pack– Fill jars with raw kernels,

leaving 1-inch headspace. Do not shake

or press down. Add 1 teaspoon of salt

per quart to the jar, if desired. Add

fresh boiling water, leaving 1-inch

headspace. Pints:55 min; quarts: 85

min @ 13 pounds pressure.

Unsafe! Preparation – Select only tender,

freshly-gathered corn in the milk stage.

Husk and trim the ears, remove silks

and wash. Water blanch 4 minutes.

Cool promptly, drain and cut from cob.

Cut kernels from cob about 2/3 the

depth of the kernels. Package, leaving

½-inch headspace. Seal and freeze.

Very good with a syrup made of:

Husk, trim. Wash well. Blanch until

milk in corn is set (4-6 minutes). Cut

kernels from the cob. Dry 6-10 hours

until crisp and brittle.

Cucumbers

Cucumbers may be picked when

they are 2 inches long or less for

pickles, 4 to 6 inches for dills,

and 6 to 8 inches for slicing

varieties. A cucumber is at its

highest quality when it is

uniformly dark green, firm, and

crisp. Cucumbers are past their

prime if they are large, dull,

puffy, and yellow. Remove old

fruits from the vine so that young

fruits will develop.

Not recommended Not

recommended

Not Recommended Not recommended

Eggplant

Harvest eggplant when the fruits

are 6 to 8 inches long, glossy,

and have a uniformly deep color.

The fruits are overmature when

they become dull, soft, and

seedy. Use a knife or pruningshears to cut the fruit off the

plant. Leave the green calyx

attached to the fruit.


pickled

Preparation– Harvest before seeds

become mature and when color is

uniformly dark. Wash, peel and slice

1/3-inch thick. Prepare quickly,

enough eggplant for one blanching at a

time. Water blanch 4 minutes in 1gallon of boiling water containing 1/2

cup lemon juice. Cool, drain and


Seal and freeze. For Frying– Pack

the drained slices with freezer wrap

between slices. Seal and freeze.

Wash, trim, cut into ¼” slices. Blanch

4 minutes. Dry 12-14 hours until

leathery to brittle.

Endive or

Escarole

Cut the plants at the ground

level when they are fully

developed (10 to 12 inches

across) and the center leaves

have been blanched.

Not recommended Not

recommended

Not Recommended





BathFreeze Dry

Garlic

Pull up the bulbs when the tops

start to yellow and dry. Place the

bulbs on screens to dry. When

dry, trim the roots out close to

the bulb, remove the loose outer

sheaths, and store under cool,

dry conditions.

Must be pickled Must be

pickled

Package in glass freezer jars or plastic

freezer boxes, leaving ½-inch

headspace. Label, date and freeze.

Wash, peel. Cut into 1/4” slices. Dry

8-10 hours until crisp.

Green Beans

Beans are a warm weather crop,

and can not tolerate any frost norcold soil. In the U.S. green beans

typically peak during July

through October in the South,

and in August and September in

the North. But they can be ready

as early as early June in many

places, as they only take 45 to

60 days from the time the seed is

planted!

Select filled but tender, crisp pods.

Remove and discard diseased and rustypods. Procedure: Wash beans and trim

ends. Leave whole or cut or snap into 1-

inch pieces. Raw pack– Fill jars tightly

with raw beans, leaving 1-inch

headspace. Add 1 teaspoon of canning

salt per quart to the jar, if desired. Add

boiling water, leaving 1-inch

headspace. Pints 20 min; quarts 25 min

@ 13 lbs pressure

Unsafe! Preparation– Select young tender

pods when the seed is first formed.Wash in cold water, snip and cut into 2

to 4-inch lengths. Water blanch 3

minutes. Cool promptly, drain and


Seal and freeze.

Wash. Cut in pieces or strips. Blanch

4 min. Dry 8-14 hours until very dryand brittle.

Horseradish

Dig the roots anytime from late

fall after a hard freeze until

growth starts in the spring.

Wash, remove small rootlets and stubs.

Peel or scrape roots. Grate. Dry 6-10

hours until brittle and powdery.

Kale

Break off the outer leaves as

they become 8 to 10 inches long.

New leaves will continue to

grow from the center of each

plant.










with greens and add fresh boiling water,

leaving 1-inch headspace. Pints 70 min;


Unsafe! Trim and wash very thoroughly. Shake



until crisp.

Kohlrabi

The best time to harvest is when

the bulbous part is 2 to 3 inches

in diameter (size of a golf ball).

Large, older kohlrabi is tough

and woody and may have an off

flavor. The young leaves can be

cooked like spinach.

Not recommended Not

recommended

Preparation– Select stems when fully

grown but tender. Cut off tops and

roots. Wash and peel off the tough

bark. Leave whole or dice in 1/2 inch

cubes. Water blanch whole 3 minutes

and cubes 1 minute. Cool promptly,

drain and package, leaving 1/2-inch


Info not available

Leeks

Harvest in late summer and fall

by loosening the soil with a

spading fork and pulling out the

plant. Cut off the roots and all

but 2 inches of the green leaves.

Not recommended Not

recommended

Remove the tough top and outer leaves.

Wash in cold water. Cut stalks in half

lengthwise. Slice crossways into ¼”

slices and separate. Freeze in single

layer, then in airtight bag.

Remove the tough top and outer leaves.

Wash in cold water. Cut stalks in half

lengthwise. Slice crossways into ¼”

slices and separate. Dry 8-12 hours

until crisp.

Lettuce

Leaf lettuce reaches maximum

size in 50 to 60 days. Cut or pull

the outer leaves (4 to 6 inches

long) as you can use them.

Butterhead varieties form small,

loose heads that are ready in 60

to 70 days.

Not recommended Not

recommended

Not Recommended Not recommended

Muskmelons

They develop their best flavor

when they ripen in warm, dry

weather. As the melon ripens,

the stem separates readily from

the fruit. After harvesting, the

fruit can be held at room

temperature for 1 to 3 days until

the blossom end softens.

Not recommended Not

recommended

Preparation– Select firm-fleshed,

well-colored, ripe melons. Cut in half,

remove seeds and rind. Cut melons into

slices, cubes or balls. Syrup Pack–

Pack into containers and cover with

cold 30 percent syrup. Leave


Unsweetened Pack– Pack into

containers, leaving headspace. Seal

and freeze.

Select mature, firm fruits that are

heavy for their size; cantaloupe dries

better than watermelon. Scrub outer

surface well with brush under cool

running water. Remove outer skin, any

fibrous tissue and seeds. Cut into 1/4-

to 1/2-inch thick slices. Dip in ascorbic

acid or other antimicrobial solution for

10 minutes. Remove and drain well.

Arrange in single layer on trays. Dry

until leathery and pliable with no

pockets of moisture.





BathFreeze Dry

Mustard

Harvest the leaves when they are

young and tender, about 6 to 8

inches long. In the summer, the

leaves become tough and

develop a strong flavor.

Not recommended Not

recommended

Okra

The okra pods should be

harvested while they are

immature and still tender (2 to 3

inches long). The large podsbecome tough and woody. The

pods must be picked at least

every other day if you want the

plants to remain productive.

Wash pods and trim ends. Leave whole

or cut into 1-inch pieces. Cover with hot

water in a saucepan, boil 2 minutes and

drain. Fill jars with hot okra andcooking liquid, leaving 1-inch

headspace. Add 1 teaspoon of salt per

quart to the jar, if desired. Pints: 25

min; quarts 40 min @ 13 pounds

pressure.

Unsafe! The smooth type varieties freeze as

well as or better than the ridged

varieties because they do not split as

easily. Preparation– Select youngtender pods and separate into small

pods (4 inches or under) and large

pods. Wash. Remove the stems at the

end of the seed cells, being careful not

to expose the seed cell. Water blanch

small pods 3 minutes and large pods 4

minutes. Cool promptly and drain.

Leave whole or slice crosswise.

Package, leaving 1/2-inch headspace.

Seal and freeze.

Onions

Green onions may be harvested

when the tops are 6 inches high

and the stem is the thickness of a

pencil. Harvest dry onions in

late July or early August after

most of the tops have fallen

down. Allow the bulbs to air dry

for a day or two after digging.

Then they can be stored in a dry

shelter on slats or screens, or

hung in small bunches. Complete

drying or curing takes 2 to 3

weeks. After curing, the tops

should be cut 1-1/2 to 2 inches

long. Place the bulbs in dry

storage with good circulation. I

hang mine in old nylons.

Onions can be canned in a pressure

canner, but they discolor and lose their

shape. It's easier and more satisfactory

to pickle them, freeze them or just store

them. Even the "canned" onions you

find in the store aren't plain - they're

usually pickled with a brine and spices.

Unsafe unless

pickled

Bulb onions store well in a cool, dry place.

Freezing is usually not recommended.

Preparation – Choose mature bulbs and

clean as for eating.Water blanch for 3 to 7

minutes or until center is heated. Cool

promptly, drain and package, leaving 1/2-

inch headspace. Seal and freeze. These are

suitable for cooking only. Green Onions –

Young green onions may be chopped for

salads and sandwiches and frozen without

blanching, but they will not be crisp. They

will be highly flavored but may be slightly

tough. Onion Rings – Wash, peel and slice

onions. Separate into rings. Water blanch

for 10 to 15 seconds. Cool promptly, drain

and coat with flour. Dip in milk. Coat with

a mixture of equal parts cornmeal and

pancake mix. Arrange in a single layer on a

tray. Freeze. Pack into containers using

plastic wrap to separate the layers. Seal and

freeze.

Wash, remove outer paper skin.

Remove tops and root ends. Slice

1/8=1/4” thick. Blanch 4 minutes.

Dry 6-10 hours until very brittle.

Parsnips

Parsnips should be left in the

ground until the tops freeze,

since they are not fully flavored

until after early frosts. The

moderate sizes are best. Larger

ones may be woody. If you do

not have storage facilities, you

can leave the roots in the ground

and mulch them with straw so

they can be dug up throughout

the winter.


pickled

Preparation – Select small to medium,

firm turnips or parsnips that are tender

and have a mild flavor. Wash, peel and

cut into 1/2-inch cubes. Water blanch

for 2 minutes. Cool promptly in cold

water and drain. Pack into containers,

leaving 1/2-inch headspace. Seal and

freeze,

Use only crisp, tender vegetables.

Wash. Cut off roots and tops; peel.

Cut in slices or strips 1/8 inch thick.

Blanch 4 minutes. Dry 6-10 hours until

tough to brittle.

Peas

Pick them when the pod is full

and green and the peas are still

tender and sweet. Test for

maturity frequently by picking a

couple of pods and examining

them for firmness. Harvest the

Chinese and snow peas, which

are eaten pod and all, when the

pods are 1-1/2 to 2 inches long

and the peas are about the size

of BB's. The pods are usually

picked 5 to 7 days after

flowering.

Shell and wash peas. Add 1 teaspoon of

salt per quart to the jar, if desired. Raw

pack – Fill jars with raw peas, add

boiling water, leaving 1-inchheadspace. Do not shake or press down

peas. Pints or quarts: 40 min @13 lbs

pressure.

Unsafe! Preparation– Harvest when pods are

filled with young, tender peas that have

not become starchy. Wash and shell;

water blanch 1 ½ minutes, cool and

drain. Package, leaving 1/2-inch


Shell and wash. Blanch 4 minutes.

Dry 8-10 hours until hard, wrinkled,

and green.





BathFreeze Dry

Peppers

Fruits may be harvested at any

size, but they are usually picked

when they are full-grown and

mature. They may be left on the

plant to ripen fully to a red or

yellow color, when they will be

mellower and sweeter. Hot

peppers, except Jalapeño (which

remains green when ripe), are

usually harvested at the red ripestage.

Select your favorite pepper(s). Small

peppers may be left whole. Large

peppers may be quartered. Remove

cores and seeds. Slash two or four slit s

in each pepper, and either blanch in

boiling water or blister using one of the

following methods:Oven or broiler

method: Place peppers in a hot oven

(400° F) or broiler for 6-8 minutes until

skins blister. Allow peppers to cool.Place in a pan and cover with a damp

cloth. This will make peeling the

peppers easier. After several minutes,

peel each pepper. Flatten whole

peppers. Add 1/2 teaspoon of salt to

each pint jar, if desired. Fill jars loosely

with peppers and add fresh boiled

water, leaving 1-inch headspace. Half

pints or pints: 35 min @ 13 lbs pressure.

Unsafe! Preparation– Select crisp, tender,

green or bright red pods. Wash, cut out

stems, cut in half and remove seeds. If

desired, cut into 1/2-inch strips or

rings. Package raw, leaving no


Wash, stem. Remove core and seeds.

Cut into 1/4-1/2 inch strips or rings.


until tough to brittle.

Potatoes

"New" potatoes can be dug

before the vines die. For large

potatoes, wait until the vines die.

Use a spading fork. Dig 4 to 6

inches beneath the soil surface.

Handle the tubers gently during

harvest to avoid bruising.

Wash and peel potatoes. Put in ascorbic

acid solution to prevent darkening. If

desired, cut into 1/2-inch cubes. Drain.

Cook 2 minutes in boiling water and

drain again. For whole potatoes, boil 10

minutes and drain. Add 1 teaspoon of

salt per quart to the jar, if desired. Fill

jars with hot prepared potatoes, leaving

no more than 1-inch headspace. Cover

hot potatoes with FRESH boiling water,

leaving 1-inch headspace and covering

all pieces of potato. (Caution:Do not

use the water you cooked the potatoes

in; it contains too much starch). Pints

35 min; quarts 40 minutes @13 lbs

pressure

Wash, peel. Cut into ¼” shoestring

strips or 1/8” thick slices. Blanch 7

minutes. Dry 6-10 hours until brittle

and translucent. If potatoes are not

cooked sufficiently they will turn black

when dried.

Pumpkins

Allow them to ripen fully on the

vine, but pick them before the

first heavy freeze. The fruit

should have a deep-solid color

and a hard rind. Cut pumpkins

from the vine, leaving 3 to 4

inches of the stem attached.

Pumpkins without stems do not

store well. Store in a cool, dry

area (50° to 55°F.).

Wash, remove seeds, cut into 1-inch-

wide slices, and peel. Cut flesh into 1-

inch cubes. Boil 2 minutes in water.

Caution: Do not mash or puree.Fill

jars with cubes and cooking liquid,

leaving 1-inch headspace. Pints: 55

min; quarts: 90 min @ 13 lbs pressure.

Unsafe! Preparation– Select full-colored

mature pumpkin with fine texture.

Wash, cut into cooking-size sections

and remove seeds. Cook until soft in

boiling water, in steam, in a pressure

cooker or in an oven. Remove pulp

from rind and mash. To cool, place pan

containing pumpkin in cold water and

stir occasionally. Package, leaving ½-

inch headspace. Seal and freeze.

Radishes

For the best flavor, start thinning

and eating radishes when they

are the size of marbles. They

will be good up to 1 inch in

diameter. After that, they may

become hot and pithy.

Not recommended Not

recommended





BathFreeze Dry

Rhubarb

Do not harvest the first year.

Harvest only for 1 to 2 weeks

the second year. Thereafter,

stalks may be harvested for 8 to

10 weeks. To harvest, pull the

leafstalks from the plant. Only

the stem (petiole) is used, since

the leaves contain large amounts

of oxalic acid and should not be

eaten.

Trim off leaves. Wash stalks and cut

into 1/2-inch to 1-inch pieces. In a large

saucepan add 1/2 cup sugar for each

quart of fruit. Let stand until juice

appears. Heat gently to boiling. Fill jars

without delay; leave 1/2-inch

headspace. Adjust lids and process 8

minutes at 13 lbs pressure.

Trim off

leaves. Wash

stalks and cut

into 1/2-inch

to 1-inch

pieces. In a

large

saucepan add

1/2 cup sugar

for each quartof fruit. Let

stand until

juice appears.

Heat gently to

boiling. Fill

jars without

delay; leave

1/2-inch

headspace.

Adjust lids

and process

pints 20

minutes;

quarts 25

minutes.

Preparation– Choose firm, tender,

well-colored stalks with good flavor

and few fibers. Wash, trim and cut into

lengths to fit the package. Heating

rhubarb in boiling water for 1 minute

and cooling promptly in cold water

helps retain color and flavor. Pack

either raw or preheated rhubarb tightly

into containers without sugar. Leave


Wash, and cut into 1/4” slices. Blanch

for 1 minute. Dry 8-10 hours until

crisp.

Spinach

Spinach may be harvested from

the time the plants have 6 to 8

leaves until the seed stalk

develops. For the best quality,

cut while young. Cut the entire

plant off at the soil surface.










with greens and add fresh boiling water,

leaving 1-inch headspace. Pints 70 min;


Unsafe! Preparation– Select young, tender

green leaves. Wash thoroughly and cut

off woody stems. Water blanch collards

3 minutes and all other greens 2

minutes. Cool, drain and package,


freeze.

Trim and wash very thoroughly. Shake



until crisp.

Squash

summer or

banana)

Summer squash should be

harvested while still young and

tender - 6 to 8 inches in length

and 1-1/2 to 2 inches in

diameter. Scallop squash are

best while small, 3 to 4 inches in

diameter and a grayish or

greenish-white in color. Squash

grow rapidly and are usually

ready to pick 4 to 8 days after

flowering. Harvest winter squash

when the vines have died back

and the fruit has a hard ring, but

before a heavy frost. Cut squash

from the vines carefully, leaving

2 inches of stem attached. Avoid

cuts and bruises. Store in a dry

location at 50° to 55°F.

Not recommended Not

recommended

Preparation– Choose young squash

with tender skin. Wash and cut in 1/2-

inch slices. Water blanch 3 minutes.



freeze. Grated Zucchini(for Baking)

– Choose young tender zucchini. Wash

and grate. Steam blanch in small

quantities 1 to 2 minutes until

translucent. Pack in measured amounts

into containers, leaving 1/2-inch

headspace. Cool by placing the

containers in cold water. Seal and

freeze. If watery when thawed, discard

the liquid before using the zucchini.

Wash, trim, cut into 1/4” slices.


until leathery to brittle.





BathFreeze Dry

Sweet

Potatoes

Harvest in the fall before frost

kills the vine. Handle carefully

when digging to avoid bruises.

After digging, let the roots lie

exposed for 2 or 3 hours to dry

thoroughly, then put them in a

warm room at 85°F. to cure for

about 10 days. Store at 50° to

55°F and 85 percent humidity.

Wash potatoes and boil or steam until

partially soft (15 to 20 minutes).

Remove skins. Cut medium potatoes, if

needed, so that pieces are uniform in

size. Caution: Do not mash or puree

pieces. Fill jars, leaving 1-inch

headspace. Add 1 teaspoon salt per

quart to the jar, if desired. Cover with

your choice of fresh boiling water or

syrup

Unsafe! Preparation– Choose medium to large

sweet potatoes that have been cured for

at least one week. Sort according to

size and wash. Cook until almost

tender in water, in steam, in a pressure

cooker or in the oven. Let stand at

room temperature until cool. Peel

sweet potatoes, cut in halves, slice or

mash. If desired, to prevent darkening,

dip whole sweet potatoes or slices for 5seconds in a solution of 1/2 cup lemon

juice to 1 quart water. To keep mashed

sweet potatoes from darkening, mix 2

tablespoons orange or lemon juice with

each quart of mashed sweet potatoes.

Pack into containers, leaving 1/2-inch


Cook as usual. Slice thin or mash onto

trays. Dry 10-12 hours until brittle.

Tomatoes

During hot summer weather,

pick the tomatoes when they

have a healthy pink color and let

them ripen indoors. Tomatoes do

not need to be in the sunlight in

order to ripen. If you have green

fruit on the plants in the fall

when frost is approaching, pick

the tomatoes and store them in a

cool, dark place to ripen.

* Best Method. Add 2 TB lemon juice

and 1 tsp salt per quart, or 1 TB juice

and ½ tsp salt per pint. 8 lbs pressure fo

13 minutes.

Add 2 TB

lemon juice

and 1 tsp salt

per quart, or 1

TB juice and

½ tsp salt per

pint. Process

95 minutes

(Raw pack

with no added

liquid)

Raw – Wash and dip in boiling water

for 30 seconds to loosen skins. Core

and peel. Freeze whole or in pieces.

Pack into containers, leaving l-inch

headspace. Seal and freeze. Use only

for cooking or seasoning as tomatoes

will not be solid when thawed.

Excellent for “Sun Dried Tomatoes, or

homemade tomato powder. For Sun

Dried: Romas are best. Remove seeds

and inner flesh. Dehydrate until

leathery. For powder: Dehydrate until

crisp, then put in blender. Reconstitute

into sauce, paste, or juice. Also can be

used for flavorings for soups, breads,

dips, etc.

Turnips

Harvest when the roots are 2 to 3

inches in diameter. The tops can

be used for greens when they are

4 to 6 inches long. Turnips can

be left in the ground after a

heavy freeze and mulched with

straw for harvest during the early

winter.

Wash turnips, scrubbing well. Peel,

slice or dice. Place turnips in a

saucepan, cover with boiling water and

boil 5 minutes. Drain. Pack hot into hot

jars, leaving 1-inch head space. Add ½

teaspoon salt to pints; 1 teaspoon to

quarts, if desired. Fill jar to 1 inch from

top with boiling hot cooking liquid.

Remove air bubbles. Wipe jar rims.

Adjust lids. Pints 30 minutes; quarts for

35 minutes at 13 pounds pressure.

Unsafe! Preparation – Select small to medium,

firm turnips or parsnips that are tender

and have a mild flavor. Wash, peel and

cut into 1/2-inch cubes. Water blanch

for 2 minutes. Cool promptly in cold

water and drain. Pack into containers,


freeze,

Watermelon

Use a combination of the

following indicators to

determine when watermelons are

ripe; (1) light-green, and when

the curled tendril near the stem

begins to shrivel and dry up; (2)

the surface color of the fruit

turns dull; (3) the skin is rough

and resists penetration by a

thumbnail; and (4) the bottom of

a melon where it touches the

ground turns from a light green

to a yellowish color.

Watermelons will not continue

to ripen after harvest.

Not recommended Not

recommended

Preparation– Select firm-fleshed,

well-colored, ripe melons. Cut in half,

remove seeds and rind. Cut melons into

slices, cubes or balls. Unsweetened

Pack – Pack into containers, leaving


See Muskmelons

Parsley, and

ther herbs

Harvest leafy stalk-like herbs

such as parsley by snipping off

the stalks close to the ground,

beginning with the outside

stalks. New growth will be

encouraged throughout the

growing season if pruned in this

fashion. If just the tops are cut

off and the leaf stalks remain,

the plant will be less productive.

Not recommended Not

recommended

Wash and pat dry. Freeze in single

layer, then package together in airtight

bag.

Wash thoroughtly. Separate clusters.

Discard long or tough stems. Blanch 4

minutes. Dry 4-6 hours until flaky.

Garden Harvest 4000-6000 ft

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