Enjoy Fresh Local Food: Seasonal Storage

Enjoy fresh, local food all year long. A guide to simple seasonal storage, such as canning, freezing, dehydrating and more.



Preserving locally grown foods helps strengthen your local economy, supports more sustainable food production and brings you a step closer to a more self-sufficient life.
Preserving locally grown foods helps strengthen your local economy, supports more sustainable food production and brings you a step closer to a more self-sufficient life.
Photo by William D. Adams
When bringing winter squash home from a farmers market, cradle them in towels to avoid accidental nicks or bruises.
When bringing winter squash home from a farmers market, cradle them in towels to avoid accidental nicks or bruises.
Photo by Walter Chandoha
The Raleigh Farmers Market is one of five operated by the North Carolina Department of Agriculture and Consumer Services.
The Raleigh Farmers Market is one of five operated by the North Carolina Department of Agriculture and Consumer Services.
Photo by William D. Adams
Freezing is often the best way to preserve the flavors and textures of delicate vegetables, such as peppers and eggplant.
Freezing is often the best way to preserve the flavors and textures of delicate vegetables, such as peppers and eggplant.
Photo by Walter Chandoha
Tomatoes with added herbs can be canned in a water bath canner, but use a pressure canner when including zucchini, okra or other low-acid vegetables.
Tomatoes with added herbs can be canned in a water bath canner, but use a pressure canner when including zucchini, okra or other low-acid vegetables.
Photo by Walter Chandoha
You will need a pressure canner to preserve foods with a pH level above 4.5, because higher temperatures are required to kill bacteria in non-acidic foods.
You will need a pressure canner to preserve foods with a pH level above 4.5, because higher temperatures are required to kill bacteria in non-acidic foods.
Photo by Matthew T. Stallbaumer
Pickles, acidic tomatoes and sweetened chutneys or fruit preserves have a pH level below 4.5 that retards bacterial growth, so they can be canned in a large water bath canner. A water bath canner is nothing more than a large pot with a metal tray or rack that holds glass jars at least a half inch off the bottom.
Pickles, acidic tomatoes and sweetened chutneys or fruit preserves have a pH level below 4.5 that retards bacterial growth, so they can be canned in a large water bath canner. A water bath canner is nothing more than a large pot with a metal tray or rack that holds glass jars at least a half inch off the bottom.
Photo by Matthew T. Stallbaumer
Preserve foods to enjoy the bounty of the harvest year-round.
Preserve foods to enjoy the bounty of the harvest year-round.
Photo by Matthew T. Stallbaumer











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