After some months, the quality of stored crops may begin to deteriorate, particularaly when they are not stored under ideal conditions. As long as they are firm and crisp and have good flavor and color, their nutritive value is close to that of the fresh crops. When they begin to wither, however, their food value decreases.
Rather than letting these crops continue to deteriorate, you may want to preserve them in midwinter or early spring by canning, freezing, or drying. The rush of the Harvest Season is over, plenty of empty canning jars should now be available if you have been eating vegetables canned in the fall, and space in the freezer in opening up.
Now is the time to make and preserve pumpkins, squash, turnips, applesauce, pickled beets, or what have you. Crops that wintered in the garden or in outside storage should also be preserved now. These winter vegetables and fruits will then be usable throughout the spring and summer -- intil the next harvest.
~Krissy Van Criss~
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