In addition to winter CSA shares and winter markets, another way to eat local during the winter is to make use of the many different ways to preserve fruits and vegetables. Several options are available, such as freezing, canning, drying, fermenting, and root cellaring. Take advantage of the abundance of produce available at the farmers market now by getting some extra to preserve so that you can continue to enjoy it throughout the winter.

 

Visit the website of the National Center for Home Food Preservation for detailed information about preservation options (inlcuding general guidelines and specific information for many different fruits and vegetables). Brief overviews of some methods are included below.

 

Freezing is one of the easiest ways to preserve food because many fruits and vegetables can be frozen with little or no processing. Try freezing whole plum tomatoes or raspberries in a single layer on a cookie sheet in the freezer and then packing them in freezer bags once they have frozen solid. Although the texture of the tomatoes and berries will be soft after freezing, they are excellent to use in sauces or baked foods. Freezer pectins are available for making quick and easy jams without any cooking or canning.

 

Canning is one of the most common traditional methods of preserving food, but it can be a fairly long, complex process for a beginner. However, it does give excellent results and long-lasting food preservation. Canning involves packing prepared fruits and vegetables in jars that are vacuum sealed by heating them in boiling water or a pressure canner. 

 

Drying can be as simple as hanging a bunch of herbs in a warm place to dry or as complicated as making fruit leathers in a food dehydrator. If you plan to do a lot of drying, a good food dehydrator would be a worthwhile investment. You could buy an electric food dehydrator (try to find one at a yard sale, in the Want Ads, or on craigslist) or consider making a solar food dehydrator. You can also dry many fruits and vegetables in a low-temperature oven ("sun-dried" tomatoes made in the oven are easy and delicious).

 

Fermenting is a process that uses acidity for preservation, often by adding vinegar or salted water to vegetables. Pickles and sauerkraut are well-known fermented foods. Vegetables are usually cut in pieces or shredded before fermenting to increase the surface area exposed to the liquid they are submerged in, and they are also usually salted to discourage bacterial growth and to make them release water and thus become crunchier. Use ceramic or glass containers for fermenting (metal containers will corrode).

 

A root cellar is a room or structure, usually built underground, in which vegetables can be stored for several months in an environment of low temperatures (32-40�), high humidity (80-95%), and good air circulation. In this environment, many vegetables (such as root vegetables and winter squash) will last for four to six months. An unheated, underground garage or basement (especially in a north-east corner) in your home can be converted into a root cellar. Root cellar conditions can be created in a buried trash can in your backyard, and vegetables such as carrots can even be stored for several months in a pail of damp sand or sawdust in a dark room, such as a garage, that is 32-40�. Be sure to cut the leaves off of carrots before storing them this way.