Corn. Cherries. Squash. Make summer's bountiful harvest, and flavors, last all season long with these easy, tried-and-true pickling and canning recipes.

A Variety of Veggies

The “busy beavers” at the blog Creating Nirvana have been busily canning corn. It only takes about three ears of corn to fill a quart jar. It’s a simple process, but you will need a pressure canner. And, if you have young kids, you can have them husk the corn and get it ready for you to can. Make it a summer family tradition!

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Canning doesn’t stop at corn. Here’s an FDA-approved, safe, boiling water canning process that you can use for high-acid foods like fruit and fermented foods that contain lactic acid.

Tori AveyPhoto courtesy of Tori Avey

Another great option for preserving your fruits and veggies is pickling. The best part? You can pickle almost anything you grow. Here’s a great way to pickle all kinds of vegetables from mushrooms to patty pan squash.

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Or try Pickled beets. Beets have lots of health benefits, but lots of people won’t eat them plain. However, a great way to introduce this delicious and nutritious food into your diet is to pickle them, and you can enjoy them all winter.

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If you like your pickled veggies spicy, you’ll love these Mexican-style pickled jalapenos.

Greg's WorldPhoto courtesy of Greg’s World on a Plate

If you don’t like it hot, try the crispness of pickled radishes. Although these are delicious raw or cooked, pickling adds extra flavor.

MisogingerPhoto courtesy of Misoginger

Pickled carrots are the perfect side dish for a warm winter stew, or make a healthy and savory snack.

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If you want to take these two favorites and combine them into one, pickle beets and carrots together.

Gradually GreenerPhoto courtesy of Gradually Greener

Veggies and fruits are not the only things that you can pickle. Try these chili pepper-spiced pickled eggs.

Relishing ItPhoto courtesy of Relishing It

Just Tomatoes

Tomatoes are usually pretty hardy and grow easily, so it’s no surprise that it’s often what gardeners have in abundance. If you find yourself with a big tomato harvest this year, here are a few ideas for what you can do with them. First, is tomato paste. This can be used in soups, pasta dishes and lots of other tomato-based recipes.

Paupered ChefPhoto courtesy of The Paupered Chef

Another option is stewed tomatoes. These can be a meal all by themselves, or they can be combined with meat or pasta.

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Classic Pickles

There are lots of variations on this favorite, but here are some recipes to get you started. First, the sweet-and-sour variety.

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If you’re one of those people who will eat anything if it’s fried, you’ll love fried pickles. These would be great on a burger, or as a side to any savory dish.

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Simply Fruit

Canning and pickling might be among the most common ways to preserve food, but there are plenty of other techniques, too. For example, these dried apple chips are simple to make. All you need is some lemon, a knife and a dehydrator.

FitFoodieFinds
Photo courtesy of FitFoodieFinds

You can also freeze your harvest. If you have extra berries growing in your garden, you can take whatever you can’t eat now and freeze them. All those wintry months when you can’t buy seasonal, delicious fresh fruit won’t matter because you won’t have to look any further than your own freezer.

Prudent Garden
Photo courtesy of The Prudent Garden

Once you’ve frozen your berries there are many delicious ways to enjoy them, beyond smoothies. Like this berry crisp with rhubarb.

Blueberry Files
Photo courtesy of Blueberry Files

Of course, we can’t forget one of the best ways to use all of those berries: jam. This version only takes 10 minutes to make.

MyItalianSmorgasbord
Photo courtesy of My Italian Smorgasbord

Have you ever sipped some kvass? It’s a sour yet refreshing Russian berry drink made from fermented fruit. Full of natural probiotics, it’s much easier to make than kombucha.

Culinaria Eugenius
Photo courtesy of Culinaria Eugenius

One fruit that you might not think to pickle, is cherries. Pickled cherries add a savory-sweet twist to any dish.

Ken Rivard
Photo courtesy of Ken Rivard

Preserved lemons are more intensely lemony than fresh lemons, and it’s for that reason that just a tiny slice or bit of juice adds extra zest to any dish.

Cooking Lessons
Photo courtesy of Cooking Lessons

What Will You Preserve?

Do you have ideas for how you can continue to enjoy your seasonal harvest all year long? If so, we would love to hear them. Please share in the comments below how you pickle, preserve, freeze, dry or otherwise enjoy the “fruits” of all of your hard work in the garden!