There’s nothing like a summer meal with vegetables fresh from the garden.
“But when the vegetables are getting ripe faster than you can eat them, save them for a cold winter night when you can’t go harvest them from the garden,” said Tammy Roberts, nutrition and health education specialist, University of Missouri Extension.
To assure the foods are at optimal quality, they should be canned, frozen or dried, according to Roberts.
For basic information on preserving foods by canning, freezing or drying, see the full version of this article at http://missourifamilies.org/
For a hands-on learning experience, find a food preservation workshop in your area using the the MU Extension calendar.
