Fall harvests will soon be coming in, and there is only so much squash you can eat at one time. Preserve your fall produce to get the most out of your gardening efforts. Here is a basic guide to fall produce preservation.

Can or Freeze Fruits and Fruit Dishes

Fruit may not last long in the pantry, but you should be able to can them in a variety of ways to really extend their life. You have the option of canning raw fruits or cooking them first. Check the acid levels of your fruit to see what method of canning is appropriate, then get creative! Jams, jellies, applesauce and pearsauce, fruit cocktails, syrups, apple butter, pie filling, stewed, strained, pureed and diced are just a start to the ways fruit can be canned. Jams and jellies will need to be eaten sooner than basic fruits, though applesauces can last well over a year.

For a simpler method of preservation, spread prepared fruit on a tray and freeze overnight, then store in bags or containers in the freezer. Freezing it on the tray first will keep it from clumping together in the bag. Frozen and stored properly, you can get as much as 8-10 months out of frozen fruit.

Fruit cans well in a variety of ways

Winter Squash and Root Vegetables Store Well

Rather than having to can, winter squash and root vegetables do well by simply storing them in a cool, dark place. Keeping them dry and separate from each other will keep them from rotting and can extend their life for months.

If you want to freeze squash or root vegetables, cook them first and cube or mash them. Mashed/pureed vegetables can be frozen in ice cube tray, then the cubes can be popped out and placed into bags. Summer squash does not can well, but you can cook and freeze it for future use, as well.

What doesn't freeze or can easily can be pureed, frozen and added to soups

Many Vegetables are Best Preserved by Freezing

Other miscellaneous vegetables can be either canned or frozen, depending on the vegetable and your preferences on flavor and texture. Canning comes with a lot of restrictions for safety, as well as the effort and time involved. If you are looking to keep your produce through the winter rather than long term, freezing may be the best option. Most need to be blanched first if freezing whole or sliced, and purees frozen in ice cube trays can be wonderful additions to thicken soups or sneak a nutritional boost into baked goods.

With just a bit of planning and research, you can stretch your fall harvest all winter and beyond!

Photo credits (in order of appearance) to thebittenword.com, Rachel Tayse, norwichnuts