Preserving the Harvest: Pickling, Freezing, and Canning Seasonal Produce

Every season brings its own abundance of farm-fresh produce. But what do you do when your veggie box or garden harvest is overflowing with more tomatoes, peppers, or squash than your family can eat in a week? That’s where preserving the harvest comes in. By learning the simple techniques of pickling, freezing, and canning, you can capture the flavors of summer and enjoy them throughout fall and winter.

At Arrows Farm in Clarkesville, GA, we believe preserving food isn’t just about saving produce—it’s about honoring the effort behind every seed planted and giving your family nourishing meals well beyond the growing season. Let’s dive into practical, family-friendly ways to preserve this week’s harvest.

Pickling: A Tangy Way to Preserve Flavor

Pickling is one of the fastest, easiest, and most flavorful ways to preserve vegetables. It enhances fresh produce with tangy, sweet, or spicy brines that keep in the refrigerator for weeks.

Perfect Produce for Pickling Right Now

• Banana Peppers: Slice into rings, great for sandwiches and salads.

• Bell Peppers: Pickled strips add crunch to grain bowls and tacos.

• Okra: Classic Southern pickled snack with garlic and dill.

• Radishes & Carrots (if you have extras): Bright, crunchy additions to charcuterie boards.

Quick Pickled Banana Peppers Recipe

Ingredients:

• 4–6 banana peppers, sliced into rings

• 1 cup white vinegar

• 1 cup water

• 2 cloves garlic, smashed

• 2 Tbsp sugar

• 1 Tbsp salt

• 1 tsp mustard seed (optional)

Instructions:

1. In a saucepan, combine vinegar, water, garlic, sugar, salt, and mustard seed. Bring to a boil.

2. Pack peppers into a clean jar.

3. Pour hot brine over peppers, ensuring they are fully submerged.

4. Seal with lid and refrigerate for at least 24 hours before eating.

Tip: Quick pickles last 2–4 weeks in the refrigerator.

Freezing: Lock in Freshness for Months

Freezing is one of the simplest preservation methods. It keeps produce close to its original flavor and texture without requiring special equipment.

Best Candidates for Freezing This Season

• Tomatoes: Core and freeze whole for soups or sauces.

• Peppers (banana or bell): Slice and freeze in single layers before storing in freezer bags.

• Squash & Zucchini: Slice, blanch for 2–3 minutes, then freeze.

• Eggplant: Peel, cube, blanch, and freeze for use in casseroles and sauces.

How to Freeze Peppers (Step-by-Step)

1. Wash and dry peppers thoroughly.

2. Slice into desired size (strips or diced).

3. Spread evenly on a baking sheet and freeze until firm (about 1–2 hours).

4. Transfer to labeled freezer bags.

Tip: Freezing on a sheet pan first prevents peppers from sticking together in the bag.

Canning: Pantry Staples That Last All Year

Canning takes more preparation but offers long-term storage and homemade pantry staples that last for months—sometimes years—when done safely.

In-Season Produce Perfect for Canning

• Tomatoes: Transform into salsa, pasta sauce, or whole canned tomatoes.

• Banana Peppers: Sweet or spicy pepper relish.

• Bell Peppers: Combine with tomatoes for homemade pasta sauce.

• Okra: Pickled okra canned for long shelf life.

Simple Homemade Tomato Sauce for Canning

Ingredients:

• 10–12 ripe tomatoes (peeled and cored)

• 1 onion, diced

• 2 peppers, diced

• 2 cloves garlic, minced

• 1 Tbsp olive oil

• Salt and pepper to taste

• Fresh basil or oregano (optional)

Instructions:

1. In a large pot, heat olive oil and sauté onions, peppers, and garlic until softened.

2. Add tomatoes, salt, pepper, and herbs. Simmer for 45 minutes, stirring occasionally.

3. Blend for a smoother sauce if desired.

4. Ladle into sterilized jars, leaving ½ inch headspace.

5. Process jars in a boiling water bath for 35–40 minutes.

Tip: Always follow USDA-approved canning guidelines for safety.

What’s in Season Right Now at Arrows Farm (Early Fall)

• Tomatoes

• Banana Peppers

• Bell Peppers

• Squash & Zucchini

• Eggplant

• Okra

• Late melons

While melons don’t preserve well through pickling or canning, they freeze beautifully as purée for smoothies or popsicles.

Preserving the harvest doesn’t need to be complicated. Whether you’re quick pickling banana peppers for a tangy kick, freezing squash for winter casseroles, or canning tomato sauce for busy weeknights, you’re saving more than food—you’re saving memories of time spent at the farm and around the family table.

At Arrows Farm, we’re here to guide you in making the most of your veggie box. By pickling, freezing, or canning your produce, you can enjoy farm-fresh flavors long after the season ends.

Ready to try preserving your own harvest? Order a Veggie Box this week and start building your pantry of homegrown goodness. Visit Arrows Farm to learn more about what’s fresh this season and upcoming community events.