Agricultural News

Minimizing Food Waste and Getting the Most Out of Your Garden

Wednesday, October 8, 2025

Each year at harvest, gardeners are faced with a serious predicament: lots of produce ripens at the same time and there’s not enough time to eat it all fresh. By preserving some of your harvest, you can extend your time to enjoy your garden and reduce the amount of produce that spoils before you get to it. Some produce is best stored unprocessed while other produce should be processed first. A complete guide on preparing and preserving produce can be found here: Preparing and preserving.

Storing Unprocessed Produce

Some produce can last for months when stored under the right conditions. Storage success depends on the type of produce and the conditions it’s kept in. All plants contain natural reserves of sugars and water that are vital for keeping it fresh; once harvested, the plant begins using these reserves, and the speed at which this happens is known as the respiration rate.

Produce with high respiration rates, like broccoli or strawberries, needs to be cooled to fridge temperatures as fast as possible and should be used first. Lower respiration rate produce like potatoes and apples, can be kept in a cool room and used later in the season.

Local tip: In Rocky View County, cool nights in September and October make root vegetables like carrots and beets ideal for unprocessed storage. Leafy greens can be quickly cooled and used within a few days to prevent spoilage.

Quick-Reference: Storage of Common Garden Produce

Produce	Best Storage Method	Approx. Storage Time	Respiration Rate
Apples	Cool, humid, dark area	1–4 months	Low
Beets	Cool root cellar	3–4 months	Low
Carrots	Cool root cellar	3–5 months	Low
Onions	Cool, dark, dry	3–4 months	Low
Potatoes	Cool, dark, dry	2–3 months	Low
Peppers	Refrigerate	1–2 weeks	Medium
Broccoli	Refrigerate	3–5 days	High
Lettuce/Spinach	Refrigerate	3–7 days	High
Strawberries	Refrigerate or freeze	1–2 days	High
Tomatoes	Room temperature (unripe) or process	1–2 weeks (ripe)	High

 

For more information on respiration rates and storage, click here: Respiration and post-harvest cooling.

Freezing

Freezing can help food last all year if the right produce is chosen. Avoid produce with high water content as freezing will cause the cell walls to rupture, making the texture limp and watery.

Waste reduction tip: Freeze small portions immediately after harvest to prevent large amounts of produce from going bad before you have a chance to use it. This also makes meal prep easier throughout the winter.

For more information on freezing produce, click here: Freezing – Gardening at USask.

Canning

Canning can be an excellent way to store lower shelf-life produce but there are two important things to consider to do it safely: acidity and temperature.

The main enemy to canning is a bacteria called Clostridium botulinum, which can cause serious illness if even one toxin-producing cell is present. Harmful bacteria will not grow below a pH of 4.6, which is why many canning recipes include lemon juice or vinegar. Do not omit the acid in your recipe.

Many bacteria are killed when water reaches a boil or within a few minutes of being held at a boil, but elevation plays a role here. Around Calgary, roughly 2 minutes must be added to the boiling time because of our higher elevation. For products with a pH above 4.6, these items must be processed using the pressure canning method, which safely heats the contents to 120 °C and prevents the growth of harmful bacteria.

For more information on Canning at home, click here: Home canning basics.

Preserving Not Your Jam?

If you have more produce than you can use, consider donating part of your harvest or sharing it with neighbors, community fridges, or food swaps. The Calgary Food Bank accepts garden donations and asks that you bring unwashed produce in a box you’re willing to part with. Donations can be dropped off at their warehouse at 5000 11 Street SE (Donation Centre – Loading Dock, Door 7) between 8 am and 7:30 pm Monday through Thursday, and 8 am to 3 pm Friday through Saturday.

For more information click here: Grow A Row | Calgary Food Bank.

Home Composting: Giving Back to Your Garden

Gardeners can turn vegetable scraps, garden trimmings, and leaves into nutrient-rich compost. This reduces waste and creates healthy soil that can be added back to garden beds, completing a full-circle approach to sustainable gardening.

In areas where bears or other wildlife are common, use bear-resistant compost bins or consider indoor composting methods like bokashi or vermicomposting to help reduce odors and prevent attracting animals.

Essential Components for a Healthy Compost Pile:

• Greens: Fresh, moist materials like fruit and vegetable scraps, grass clippings, and coffee grounds. These provide nitrogen to the pile.
• Browns: Dry, dead plant materials such as autumn leaves, small branches, and shredded paper. These add carbon to the pile.
• Water: Moisture is crucial for the microorganisms that break down organic matter.
• Air: Regularly turning the pile ensures oxygen reaches the microorganisms, aiding decomposition.

Tips for Successful Composting:

• Balance Materials: Aim for a mix of approximately 3 parts browns to 1 part greens.
• Maintain Moisture: The pile should be as damp as a wrung-out sponge. Add water as needed.
• Turn Regularly: Aerate the pile every few weeks to speed up decomposition and prevent odors.
• Avoid: Meat, dairy, oily foods, and pet waste, as they can attract pests and slow down the composting process.

For more detailed information and guidance, refer to: Alberta Government's Home Composting Guide and Backyard Composting Guide.

Posted in: Agriculture