“Waste not, want not.” This bit of old-fashioned advice never gets old! And with the fall season’s prolific produce making an appearance, these ten simple tips from The Whole Deal value guide will have you preserving the best of the harvest. You’ll save money, learn some new tricks and eat well all year.
- Quick pickle veggies such as carrots, radishes, beets, peppers and onions in white vinegar to keep a few weeks in the fridge. Download a coupon for $1.00 off of a 64-oz jug 365 Everyday Value® Distilled White Vinegar and if you’ve never pickled veggies before, you can give it a try with our Pickled Cajun Green Beans and Carrots recipe.
- Hang or oven dry peppers and store them crushed or whole in airtight jars.
- Store root vegetables like carrots, beets, onions, potatoes and turnips for a few months longer in a cool, dry storage area like a root cellar or basement.
- Dehydrate and concentrate flavor in fruits and vegetables by drying them in the oven (or in thin slices all day in the sun); try homemade Dried Apple Slices.
- Stew a medley of fruits in a splash of water with warm spices and a few chopped dates or a little sweetener of your choice. Serve warm or cold. You can also make your own applesauce.
- Quickly blanch and freeze greens to use for quick sides and easy meal prep with less fuss.
- Freeze purees, pestos and soups for big fall flavor payoffs later in the winter. Use our advanced search to find recipes with your favorite flavors or that meet any special dietary needs.
- Line-dry herbs like lavender, rosemary and thyme by hanging them up in airy open spaces and then transferring to airtight jars or the freezer for storage.
- Brandy fruits such as plums, apricots, peaches and pears by soaking in brandy for a few days or weeks to serve alongside roasted meats or over ice cream or pound cake.
- Make jams and fruit spreads for the fridge without special equipment or canning knowledge; check out our Spiced Apple-Pear Butter recipe.