Self-Sufficient Vegetables & Preservation Methods

Asparagus

Beans

Broccoli

Cabbage

Carrots

Cauliflower

Celery

Corn

Cucumbers

Lettuce

Onions

Parsnips

Peanuts

Peas

Potatoes

Rhubarb

Squash

Tomatoes

Turnips

 

In my opinion, choosing which vegetables to plant in your self-sustainable garden is half the fun. Since there are so many types of vegetables and varieties to choose from, I've included some easy to follow tips to make choosing the best vegetables for your garden easy.

#1: Which vegetables does your family eat? Plant vegetables that you're family loves and eats most often.

#2: Plant vegetables that grow best in your area. Make sure the veggies you're planting will thrive in the USDA Zone you live in.

#3: Grow vegetables that are easy to preserve for year-round use.

One of my favorite parts of growing a self-sustainable garden is being able to "put-up" vegetables to be eaten during the rest of the year. Most vegetables can be frozen or canned for later consumption.

Before freezing or canning any vegetables, always choose the best vegetables from your crop and wash them thoroughly. Before freezing, vegetables need to be blanched (see blanching instructions below). Blanching is the process of preparing vegetables for freezing by submerging them in boiling water for a few minutes then plunging them into iced-water to stop the cooking process.

When canning your vegetables, the vegetables you choose should be ripe (not over or under) and have no damage or spoil spots on them. I use Blue Ribbon Preserves for all my canning recipes. This book is like my canning bible and it's what I recommend to everyone who wants to preserves fruits and vegetables.

The best vegetables to store in your root cellar are root vegetables. These are hardier and when stored properly, last must longer than other types of produce. Only store disease free, un-damaged, mature vegetables in your root cellar for the best tasting vegetables all winter long.

Image: Patou / FreeDigitalPhotos.net

Vegetable

Freezing

Canning

Root Cellar

Asparagus

*

 

*

Beans

*

*

*

Broccoli

*

 

 

Cabbage

 

*

*

Carrots

*

*

*

Cauliflower

*

*

*

Celery

*

*

*

Corn

*

*

 

Cucumbers

 

*

 

Onions

*

*

*

Parsnips

*

*

*

Peanuts

 

 

*

Peas

*

*

 

Potatoes

*

*

*

Rhubarb

 

*

 

Squash

*

*

*

Tomatoes

*

*

*

Turnips

*

 

*

Blanching Times

Asparagus

2-4 Mins *

Beans

2-3 Mins *

Broccoli

3-5 Mins*

Cabbage

1.5 Mins

Carrots

3-5 Mins

Cauliflower

3 Mins

Corn

4-8 Mins *

Onions

2-4* Mins

Parsnips

2 Mins

Peas

1-2 Mins

Potatoes

Fully Cooked

Squash

1.5 Mins

Tomatoes

15 Secs

Turnips

2.5 Mins

Asparagus

Thin Stems: 2 Mins - Thick Stems: 4 Mins

Beans

Whole: 2-3 Mins - Shelled: 3 Mins

Broccoli

Thin Stems: 3 Mins - Med. Stems: 4 Mins - Thick Stems: 5 Mins

Corn

Small: 4 Mins - Med: 6 Mins - Large: 8 Mins (Ears) Kernels: 3-4 Mins

Onions

Chopped: 2 Mins - Whole: 4 Mins (small)

• Fill your root cellar late in the season
  
• Brush/shake off loose dirt instead of using water
  
• Layer straw or hay between vegetables (1/4")
  
• Check you vegetables weekly and toss any threatening to rot
  
• Cure vegetables such as onions, potatoes, and winter squash in warmer temps for a few days before storing
  
• Leafy vegetables store best by themselves (cabbage, celery)
  

Image: David Castillo Dominici / FreeDigitalPhotos.net