Preparing for Winter: Seasonal Produce to Stock Up On

As the weather begins to cool and fall settles in, it’s time to start thinking about how to make the most of seasonal produce before winter arrives. Stocking up on fresh, local produce now and preserving it can keep your pantry and freezer full with delicious, nutritious options throughout the colder months. Whether you’re canning, freezing, or drying, fall is the perfect time to prepare for winter.

Best Seasonal Produce to Buy & Preserve for Winter

Here are some of the best types of produce to stock up on now and preserve for later:

• Apples: A fall staple, apples are versatile and easy to preserve. They can be turned into applesauce, jams, or pie filling, and they freeze well when sliced.
• Squash & Pumpkins: Both winter squash and pumpkins store easily for long periods if kept in a cool, dry place. You can also roast and freeze them to use in soups, stews, or pies later on.
• Root Vegetables: Carrots, beets, sweet potatoes, and turnips are hardy vegetables that store well. You can either keep them fresh in a cool storage space or pickle them for an added flavor boost.
• Cabbage: Perfect for making sauerkraut or kimchi, cabbage is a wonderful vegetable to preserve through fermentation or canning.
• Greens (Kale, Spinach, Chard): Leafy greens may not keep fresh for long, but they freeze exceptionally well. Blanching the greens before freezing helps retain their nutrients and color.
• Pears: Another fruit that’s at its peak in fall, pears can be canned or turned into delicious preserves and sauces.
• Cranberries: These tart little berries freeze well and are great for making sauces, jams, or even baking with later in the year.

What to Freeze for Winter Meals

Freezing is one of the easiest ways to preserve produce. It requires less time than canning and is perfect for quick meal prep during busy winter months. Here are some items that freeze particularly well:

• Berries: Blueberries, blackberries, and strawberries freeze easily and are perfect for smoothies, baking, or adding to oatmeal.
• Tomatoes: Chop and freeze tomatoes to use in sauces and soups. They don’t need to be blanched and can be stored in freezer-safe bags or containers.
• Herbs: Fresh herbs like basil, rosemary, and thyme can be frozen in olive oil in ice cube trays for easy access when cooking.
• Peppers: Bell peppers, jalapeños, and other peppers freeze well. Slice them before freezing to make them easier to use in stir-fries, soups, and stews.

Get More Tips on Canning & Preserving

If you’re looking for more ways to extend the life of your fall produce, check out our Canning & Preserving: How to Extend the Life of Your Local Produce blog. It covers everything from a brief history of canning to step-by-step tutorials on the best methods for preserving your harvest. With a little preparation, you can enjoy your favorite local produce long after the season ends.