I had a very productive weekend getting the last of the veggies out of the ground. I intended a busy week of canning, freezing, and drying, but only got as far as the canning: pickled the beets Monday and crashed on the couch with the worst flu I remember ever having. I’m coming out of the haze today, only hoping the carrots and turnips are still happy, covered, in the garage. To think I was going to leave the carrots in the garden over the winter, harvesting as needed. That would have been the better choice, had my crystal ball been working.
If some of you are wondering what to do with the end-of-season veggies at your house, I came across the USDA National Center for Home Food Preservation website, which gives specific guidelines for canning, freezing, drying, fermenting, curing… almost any type of food.
If you are more a book type, the old hippie-written Keeping the Harvest is still my go-to reference. During the growing season it rarely leaves my kitchen counter.