Unique Methods to Preserve the Harvest
Updated: Aug 30
If you look beyond the usual methods of canning and freezing the garden harvest, you will find a whole new world of exciting possibilities waiting for discovery! Here are some
“unique ways” to preservation:
Infusing Oils and Vinegars
Infusing oils with herbs like basil, rosemary, or garlic are super popular and can be conveniently found in grocery stores, upscale markets, and specialty stores. More often than not, these oils and vinegars lack flavor, are expensive, and undergo processing for shelf life.
Making your own saves money and brings the joy of homegrown taste, along with the satisfaction of growing the herbs yourself!
NOTE: It is important to note that oil infusion is not a method for long-term preservation like canning or freezing. Infused oils should be used relatively quickly and stored properly to avoid the risk of bacterial and mold growth.
Herb Infused Oil RECIPE
I love this recipe because it's simple and doesn't take up too much of my time! I use herb infused oils as part of dressing for my salad, as a dip for sourdough bread, or I drizzle it on bruschetta or on top of a fish or chicken dish.
Ingredients
Fresh herbs of your choice (rosemary, thyme, basil, oregano, etc.)
Organic, Cold Pressed Extra virgin Olive Oil (high-quality)
Clean, dry glass bottle with airtight cap
Instructions
Harvest Your Herbs: Pick your herbs right before they reach their peak which will ensure that they will have optimal flavor and fragrance.
Clean and Dry: Make sure your herbs are gently rinsed in cold water and gently dried before use.
Bruise the Herbs: Delicately crush herbs by rolling them between your palms or gently pressing them with a mortar and pestle. This helps release their essential oils and intensifies the infusion.
Clean and Dry Bottle: Make sure your glass bottle is thoroughly cleaned and completely dry. This will prevent moisture from affecting the oil!
Layering: Place a layer of bruised herbs at the bottom of the bottle. Mix and match herbs for unique flavor profiles.
Pour the Oil: Slowly pour the oil over the herbs and fill the bottle.
Seal and Store: Make sure the bottle is sealed with an airtight cap and place it in a cool, dark place. Allow the oil and the herbs to infuse for 2 weeks. The longer you let it infuse the stronger and more pronounced the flavors will become.
Straining: After the infusion time, strain the oil to remove the herbs.
Bottling the Final Product: Pour your infused oil into a clean, dry glass bottle. Add a fresh herb sprig for an elegant touch!
To minimize safety risks when infusing fresh herbs, store bottle in refrigerator and use within a few weeks of creation. Infused Oil/Vinegar Storage
Refrigerator Storage
Temperature: Store in the refrigerator at temperatures between 35°F (1.6°C) and 40°F (4.4°C).
Duration: Infused oils can typically be stored in the refrigerator for about 1 to 3 months. Vinegars with fresh herbs can be stored for approximately 6-12 months.
Container: Use a tightly sealed, airtight container to minimize air exposure and prevent contamination.
Protection from Light: Choose a dark container or store the container in a dark place to shield the oil/vinegar from light, which can cause degradation.
Room Temperature Storage
Temperature: Keep the infused oils/vinegars in a cool, dry place with a consistent temperature. Avoid direct sunlight and excessive heat.
Duration: Infused oils /vinegars stored at room temperature generally have a shorter shelf life than refrigerated ones. Oils are best used within 1 to 2 weeks. Vinegars fresh herbs may last 6-12 months and possibly longer if dried herbs were infused.
Container: Similar to refrigerated storage, use an airtight container to reduce exposure to air and maintain freshness.
Protection from Light: Store the container away from direct sunlight to prevent deterioration.
Herb Infused Vinegar RECIPE
Herb infused vinegar is basically the same recipe as the infused oil with the exception of using vinegar instead of oil.
Ingredients
1 cup of high-quality vinegar (such as white wine vinegar or apple cider vinegar)
A handful of fresh herbs (such as basil, rosemary, thyme, or tarragon)
Instructions
Harvest Your Herbs: Pick your herbs right before they reach their peak which will ensure that they will have optimal flavor and fragrance.
Clean and Dry: Make sure your herbs are gently rinsed in cold water and gently dried before use.
Bruise the Herbs: Delicately crush herbs by rolling them between your palms or gently pressing them with a mortar and pestle. This helps release their essential oils and intensifies the infusion.
Clean and Dry Bottle: Make sure your glass bottle is thoroughly cleaned and completely dry. This will prevent moisture from affecting the vinegar!
Layering: Place a layer of bruised herbs at the bottom of the bottle.
Pour the Vinegar : Pour the vinegar over the herbs and fill the bottle.
Seal and Store: Make sure the bottle is sealed with an airtight cap and place it in a cool, dark place. Allow the oil and the herbs to infuse for 2 weeks. The longer you let it infuse the stronger and more pronounced the flavors will become.
Straining: After the infusion time, strain the vinegar to remove the herbs.
Bottling the Final Product: Pour your infused vinegar into a clean, dry glass bottle. Add a fresh herb sprig for an elegant touch!
Use vinegar with a high acid content (such as white vinegar or apple cider vinegar) to create an inhospitable environment for bacteria.
Safety Measures to Keep in Mind
When creating herb-infused oils and vinegars, it's important to prioritize safety to prevent the growth of harmful bacteria and mold and to ensure the longevity of your creations. Here are some safety measures to keep in mind:
Use Dry Herbs: Ensure your fresh herbs are thoroughly dried—this is crucial! Moisture fosters bacterial and mold growth in infused oils and vinegars. To avoid risks, consider dehydrating or drying your fresh herbs.
Clean Equipment: Ensure that all utensils, bottles, and containers you use are thoroughly cleaned and dried before starting the infusion process.
Quality Ingredients: Use high-quality vinegars and extra virgin olive oils. Using your fresh organic herbs from the garden will yield the best flavor and reduce the risk of contamination.
Sanitize Bottles: Sterilize the glass bottles or containers you plan to use for storing the infused oils and vinegars. You can do this by washing them in hot, soapy water and then rinsing them with boiling water.
Avoid Fresh Garlic and Moist Ingredients: I love garlic in everything, and my infused oil is one of my favorite places! Fresh garlic and other moist ingredients can introduce water content into the oil and create an environment for bacterial growth. So in order to infuse garlic, I use dried or roasted garlic.
Fully Submerge Herbs: Ensure that the herbs are fully submerged in the oil or vinegar. Any exposed herbs can lead to spoilage. Use a clean utensil to push down any herbs that float to the surface.
Minimize Air Exposure: Air exposure can contribute to oxidation and spoilage. Fill your containers to the top with oil to minimize the air space.
Store in Cool, Dark Place: Infused oils should be stored in a cool, dark place to prevent exposure to light and heat, which can cause the oil to deteriorate. Consider storing them in the refrigerator for longer shelf life.
Monitor for Signs of Spoilage: If you notice the signs of spoilage such as an off smell, mold growth, or cloudiness, discard the oil.
Use Within a Reasonable Time: While infused oils and vinegars can last for several months, it's best to use them within a reasonable timeframe to ensure the best flavor and quality. Many infused oils and vinegars are best used within 1 to 3 months.
Label and Date: Always label and date your infused oil and vinegars to keep track of the freshness.
Avoid Water-Based Ingredients: Water-based ingredients, such as fresh herbs, can introduce moisture that promotes bacterial growth. Stick to dry or dehydrated ingredients to avoid this risk.
Sugar Preservation Methods
It's kind of crazy to consider how sugar serves as a preservation technique! But if you think about it, the practice of using sugar for preservation is evident in various aspects of our culinary world, including the creation of jams, jellies, and various types of spreads! Though not a long term solution, it can keep optimal flavor and texture of fruits and vegetables for several months. Let's take a look at a few sugar preservation methods:
Sugar Freezing Method
The sugar freezing method is used most often with fruit, especially berries. This method involves using sugar to create a syrup that helps protect the food from freezer burn and maintain its texture and flavor. Here's how you can do the sugar freezing method:
Ingredients
Fresh fruits or vegetables (e.g., berries, peaches, rhubarb)
Granulated sugar
Instructions
Prepare the Fruit/Vegetables
Wash and clean the fruits or vegetables thoroughly.
Peel, pit, and remove any unwanted parts as necessary.
Create Sugar Syrup
In a large mixing bowl, combine granulated sugar with a small amount of water to create
a syrup. The amount of sugar needed depends on the sweetness of the fruit and your
personal preference. A common ratio is 1 part sugar to 4 parts water.
Dissolve Sugar
Heat the syrup mixture on the stove or in the microwave until the sugar is completely
dissolved. Allow the syrup to cool before proceeding.
Pack the Fruit/Vegetables
Gently place the prepared fruits or vegetables into clean, airtight freezer-safe containers.
You can use plastic containers or plastic bags designed for freezing.
Add Syrup
Pour the cooled sugar syrup over the fruits or vegetables in the containers. Make sure
they are fully submerged in the syrup. The syrup acts as a protective barrier against
freezer burn and helps maintain the texture and flavor of the produce.
Seal and Freeze
Seal the containers tightly to prevent air from entering.
Freeze
Place the containers in the freezer. Make sure they are placed in a single layer initially so
they freeze quickly. Once frozen solid, you can stack them if needed.
Thaw and Use
To use the preserved fruits or vegetables, simply remove the desired amount from the
freezer and allow them to thaw in the refrigerator or at room
Jams and Jellies, Fruit Preserves, Fruit Compotes, Fruit Butters and Fruit Sauces, and Fruit Chutneys and Relishes
I decided to categorize these various types of sugar-preserved foods together due to their suitability for both short-term and long-term storage. When kept in the refrigerator, their shelf life spans from a few weeks to several months. For extended preservation, the water bath canning method can be used for to long-term storage.
Let's look at a fruit relish recipe:
Simple Fruit Relish Recipe
Ingredients
2 cups of fresh fruits (such as apples, peaches, berries, or a combination)
1/2 cup finely chopped onion
1/2 cup chopped bell pepper (any color)
1/2 cup white or apple cider vinegar
1/2 cup granulated sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Instructions
Prep the Fruits: Wash, peel (if necessary), remove any pits or cores from the fruits. Cut them into small, uniform pieces.
Combine Ingredients: In a pot, combine the chopped fruits, finely chopped onion, chopped bell pepper, vinegar, sugar, salt, and ground black pepper.
Cooking: Place the pot over medium heat and bring the mixture to a gentle boil. Stir to dissolve the sugar and incorporate the ingredients.
Simmer: Reduce the heat to low and let the mixture simmer uncovered for about 30-40 minutes. Stir occasionally to prevent sticking.
Check Consistency: The relish should thicken and the fruits should become soft. Cook until the mixture reaches your desired consistency.
Cool and Store: Once the relish has cooked down and reached your desired consistency, remove the pot from heat and let it cool.
Transfer to Jars: Once the relish is cooled, transfer it to clean, sterilized glass jars. Leave a bit of headspace at the top of the jar.
Refrigerate or Can: If you plan to consume the relish within a few weeks, seal the jars and store them in the refrigerator. If you'd like to preserve it for longer, follow water bath canning procedures to create a proper seal for longer shelf life.
Salt Preservation Methods
Salt has played a crucial role in preserving food, enabling long distant trade, and shaping culinary traditions for thousands of years. Cultures from Ancient Egypt to modern times used it to preserve fish and meat, used it as a mummification agent in religious practices, it was used as a currency and in taxation. In our modern day society, it is used to enhance the flavor and modify the texture of food. Salt helps to inhibit the growth of bacteria and mold, which can cause food to spoil. Let's look at some methods of salt preservation:
Herb Salting
Since we are focusing a majority of this article on preserving our harvest, I wanted to include a way to not only preserve herbs with salt but to use it as a wonderful flavoring for food. Herb salts can be kept for quite a long time. Here is a simple herb salt recipe that I use:
Simple Herb Salt Recipe
Ingredients
Fresh herbs of your choice ( sage, thyme, basil, oregano, rosemary, etc.)
Coarse sea salt or kosher salt
Common ratio is 1 part herbs to 4 parts salt by volume
Instructions
Gather and Prepare the Herbs
Wash the fresh herbs thoroughly and pat them dry with a clean towel or paper towel.
Remove the leaves from the stems, as you'll only be using the leaves for this recipe.
Combine Herbs and Salt
In a food processor or blender, combine the fresh herb leaves with the coarse sea salt or kosher salt.
Blend or Process
Pulse the mixture in the food processor or blender until the herbs are finely chopped and well combined with the salt. Be careful not to over-process, as you want to maintain some texture in the herbs.
Dry the Herb Salt: Two Options
Air Dry: Spread the herb and salt mixture onto a baking sheet in a thin layer. Allow it to air dry for a day or two in a cool and dry place.
Oven Dry: Dry the mixture at the lowest oven setting. The drying should take between 1-3 hours to dry. When the herbs crumble easily, then they are dry. Be cautious not to use too much heat, as you want to preserve the flavor of the herbs.
Store the Herb Salt
Once the mixture is completely dry, transfer it to an airtight container and store in a cool dark place.
Dry Salting
This method involves covering or rubbing food items with a layer of salt. It extracts the moisture from the food, thus preventing the growth of bacteria. It’s usually used on fish, meat, and vegetables. One of my favorite Thanksgiving recipes for my turkey involves this method.
Dry Brined Turkey
Ingredients
1 Cup Kosher Salt
1/4 Cup of Baking Soda
Instructions
Prepare the Turkey: Thoroughly rinse turkey inside and out with cold water. Pat dry with paper towels. *Spatchcock the turkey
Mix Salt and Baking Soda: In a bowl mix salt and baking soda together.
Prepare Dry Brine: Mix baking soda and salt together.
*"Spatchcock" is a cooking term for flattening poultry by removing the backbone, making it cook more evenly and quickly.Dry Brine Turkey: Place turkey on a rack after spatchcock and set rack on baking sheet. Sprinkle dry brine mixture all over the turkey and gently rub into the turkey skin.
Refrigerate: Put turkey in refrigerator and loosely cover in saran wrap. Refrigerate the turkey for 24-48 hours and let the brine work it's magic. (moisture will drip onto the baking sheet)
Rinse and Dry: Rinse the dry brine off the entire turkey(don't forget under the wings and in every crevasse!
Follow instructions for baking. We have found that because of the combination of the dry brine and the spatchcock turkey that we can bake a 20 pound turkey in about 45 minutes!!! It's incredible! (Reach out to me at Thanksgiving if you need more details!!!)
Other Salt Preservation Methods...
Brining
Brining involves immersing the food in a concentrated saltwater solution, often with additional flavorings like herbs and spices. The food absorbs some of the saltwater, which helps to preserve it. Brining is commonly used for preserving meats and sometimes fish. The brine can be adjusted in terms of salt concentration and flavorings to achieve the desired preservation and taste.
Curing
Curing combines salt with methods like smoking or air-drying, often used for meat, particularly pork. A mix of salt, sugar, and seasonings is rubbed on the meat and left to rest. This develops flavors, preserves the meat, and can include smoking for added preservation.
Pickling
Pickling involves preserving foods by immersing them in a solution of salt and vinegar or other acidic liquids. The combination of salt and acid creates an environment where bacteria cannot thrive. Pickling can be used for preserving vegetables, fruits, and even some meats (e.g., corned beef).
Salted Fish Fermentation
In some cultures, fish preservation involves salting the fish and allowing it to undergo a controlled fermentation process. This can lead to the development of unique flavors and textures. Examples of such preserved fish include salted fish, salted anchovies, and salted herring.
Salt Packing
This method involves layering food items with salt in a container, often with alternating layers of food and salt. The salt draws out moisture and forms a protective layer around the food. This technique is used for preserving items like fish and vegetables.
Regardless of which method you use to preserve your herbs, fruits, and vegetables, it's great to know that there are options out there that save the freshness and flavor of your homegrown goodness.
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