One of the greatest joys of gardening is relishing homegrown crops, from tomatoes and peppers to strawberries and melons. By preserving them, you can enjoy them year-round too! While certain methods like canning can require a steep learning curve, these simpler ones may allow you to easily extend the lives of your fruits, vegetables, and more well beyond summer’s end.

Quick pickling

Canned pickling is a traditional and long-lasting way to preserve vegetables, but it can also take several weeks, which is why many prefer to quick-pickle them in the refrigerator instead. All you need is some water and vinegar, a few lidded pint-sized jars, and the freshest veggies from your bounty. You’ll first want to wash and dry the crops and cut them into slices or spears; smaller ones, such as cherry tomatoes, can be left whole. Then place them into the clean jars and prepare the brine, mixing equal parts vinegar (any basic variety will work) and water. Feel free to add your choice of seasonings—for example, garlic, dill seed, and red pepper flakes for classic cucumber pickles or honey and sea salt for sweet pickled onions.

Once the brine boils, carefully pour it over the vegetables, leaving a little space at the top of the jars. Tap gently to release any trapped air bubbles, secure the lids tightly, and store the jars in the refrigerator. Though the brine will begin to work in about ten minutes, wait at least a day to allow the flavors to develop. Properly stored in the fridge, your pickled vegetables will stay fresh and delicious for one to three months.

Freezing

Storing your produce in your freezer is a quick and effortless tactic to extend its life for up to a year. Most fruits, veggies, and herbs can be frozen, though delicate ones like lettuce and cucumbers may lose some of their crispness. For best results, pick them in the morning when they’re at their freshest, getting them prepped and stowed within twelve hours. It’s also a good idea to cut larger items into smaller pieces; this will allow them to freeze and thaw faster and more evenly.

In addition, many vegetables should be blanched (briefly boiled or steamed) first to kill bacteria, deactivate decay-promoting enzymes, and preserve texture. (To get specific blanching times for different vegetables, visit the National Center for Home Food Preservation’s website.) After blanching, immediately place them in an ice bath to stop the cooking process, then pat them dry and store them in airtight, freezer-safe containers. As for herbs, wash, dry, and chop them before combining them with a neutral oil, such as extra-virgin olive or avocado oil, and freeze the mixture in ice-cube trays or freezer bags for easy use in future recipes.

Dehydrating

Another option is to dehydrate your crops to create delicious snacks like kale chips and fruit leather that can be stored for four to twelve months. You’ll get the best consistency with a dehydrator, but you can also use an air fryer on its lowest temperature; some even have a dehydrator setting. Alternatively, you can simply set your toaster oven or full-sized oven to low.

While dehydrating is a basic process, it does require patience: it can take up to four hours in an air fryer, ten hours in an oven, and twelve hours in a dehydrator. To prepare your foods, wash and dry them thoroughly, then cut them into uniformly sized slices. For fruits that are prone to oxidation, such as peaches, pretreat them with a mixture of bottled lemon juice and water to prevent browning. Lay your produce flat on a tray in your appliance to ensure that they dry evenly, and store them in an airtight container in a cool, dry, and dark area like your pantry.

Soups and sauces

If you have an abundant harvest, options premaking soups and sauces for busy weeknights can make excellent use of them. Most can keep in your freezer for around three months—just move them to your fridge the day before you wish to enjoy them. Depending on what your garden yields, you might whip up a creamy roasted carrot soup, a vibrant chimichurri with fresh cilantro and parsley, or a rich tomato and basil pasta sauce. With a little creativity, the possibilities for delicious homemade dishes may be endless!

Save your flowers

Are you more of a flower gardener than a veggie one? There are plenty of ways to enjoy your blooms’ beauty long into autumn as well. Try the pounding method, which involves placing them on a piece of fabric or paper over a hard surface, covering them with a paper towel, and gently hammering them to transfer their pigments. Or you can press them by laying them between parchment paper within the pages of a book and setting a heavy item on top. Then use them to embellish handcrafted cards or bookmarks or make stunning decor for your home.

With these techniques, you may prolong your enjoyment of your delicious and beautiful garden, giving you plenty of tasty foods and pretty blooms to savor for weeks to come.