Late summer is a wonderful time of year for many reasons – including the delicious bounty that’s springing forth from gardens, farms and farmers’ markets. There’s nothing like biting into a just-picked peach that’s still warm from the sun, or enjoying a BLT made with a tomato that you grew yourself.

But to everything there is a season, and it won’t be long until we’re tucking our garden beds in for the winter and farmers’ market stalls are back to featuring potatoes, turnips and kale for the long, cold months.

If that thought fills your soul with dread, consider doing future you a favour and preserving some of summer’s bounty. Short of a tropical vacation, there’s no better mood lifter than opening a jar strawberry jam or homemade tomato sauce in the middle of February to enjoy a little taste of summer.

In a pickle
Sweet or sour, quick or fermented, mustard or brined, surely there is a pickle out there for just about everyone’s tastes. If you’re overrun with cucumbers, making pickles is the obvious answer – but you can pickle just about anything you want, if you set your mind to it (and follow food safety protocols, of course!).

Looking for an easy one to start with? This bright and crunchy pickled vegetable sandwich slaw will accommodate just about any veggies, is ready in a jiffy and will improve any sandwich.

What a jam
Jams, jellies and chutneys are a wonderful way to preserve the summer’s fruit harvest. Quick, or freezer, jams are easy to make – just store them safely in the freezer until you’re ready to open each jar. (Make sure you consume the contents within about two weeks – any longer and it will spoil.) If you don’t have the freezer space, or you prefer the taste of a cooked jam, you’ll find no shortage of recipes for just about any combination of fruit you can imagine. Try this honey-sweetened peach chutney for a sweet/savoury combo that can’t be beat.

Yes, you can
If you buy in bulk at peak season, preserving fresh vegetables by freezing or canning can be one way to save money. (Can’t countenance buying a full bushel of tomatoes? Consider splitting the cost – and the work – by hosting a preserving party with family or friends!)

Freezing fresh vegetables requires a bit of prep work and a lot of freezer space, but once you understand the basics, you’re off to the races. Finally, a quick way to dispatch that late-August glut of corn, zucchini and beans!

Canning vegetables (other than tomatoes) requires a pressure canner, because you need to ensure the water bath reaches temperatures high enough to prevent botulism, which is caused by a toxin produced by a naturally occurring bacteria. Before you start canning vegetables, do some background reading, invest in a pressure canner, and ensure your kitchen, tools and ingredients are clean. Bernardin is a reliable source of up-to-date canning procedures.

Crunch time
If your garden runs more to herbs than it does to fruit and vegetables, or if you love dried fruit but loathe jam, consider dehydrating food. It’s easy to dehydrate herbs by hanging them up, but for anything else, people are more likely to use the oven or to invest in an electric dehydrator. (These are efficient but can be expensive – up to $1,000. Consider borrowing one from a friend or local tool library before you take the plunge, and keep your eye out at Frenchys!). Try this dried apple chips recipe for a low-effort, easy entry into the world of dehydrating.

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