As we head into these last few weeks of summer, lots of garden vegetables are ripe for picking. But what if you have too many vegetables? Kevin Lee Jacobs shows us his no-canning tips for how to preserve beans, herbs, leafy greens, onions, and garlic for up to a year by using the freezer and some pantyhose!
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Saving, savoring, and storing
Many gardeners can't keep up with the abundant supply of vegetables that their garden produces. But it's easy to have a stash of healthy, home-grown food in the freezer or cellar that will allow you to savor the taste of summer long after your garden has disappeared beneath three feet of snow.
While I admire the folks who are willing to can their vegetables, there are other, less time-consuming and sweat-inducing ways to store food through the winter. I've put together a list of my favorite waste-not, want-not tricks for preserving beans, greens, herbs, onions, and garlic, all without sweating over a hot stove.
Kevin Lee Jacobs blogs at A Garden for the House. He was introduced to gardening when he was no taller than a delphinium. Today, his home in upstate New York features formal rose gardens outdoors and lavish window gardens indoors.