Each fall, gardeners are faced with a familiar challenge: much of their produce ripens around the same time, leaving more than they can eat fresh. Whether you're harvesting the last of your garden's vegetables, gathering pumpkins and squash, or preparing stored produce for the months ahead, there are several ways to make the most of your harvest and reduce food waste. Storing fresh produce properly, freezing or preserving extras, sharing with others and composting garden waste can all help you get more value from your garden.
Some produce stores well without processing, while other items are best used or preserved soon after harvest. For guidance on preparing and preserving your harvest, visit 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: Cool fall temperatures can help with storing root vegetables such as carrots and beets, provided they are kept in suitable conditions. Before winter sets in, check your stored produce regularly and use any damaged or deteriorating items first. Leafy greens and other perishable vegetables should be refrigerated promptly and used sooner.
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 |
Storage times are approximate and depend on storage conditions and the quality of the produce at harvest. Check stored produce regularly and remove spoiled items.
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.
Canning
Canning can be an excellent way to preserve produce for later use, but following tested recipes and safe processing instructions is essential. Two important considerations are acidity and processing temperature.
The main concern with canning low-acid foods is Clostridium botulinum, a bacterium that can produce a toxin that causes botulism. Foods with a pH of 4.6 or lower are considered high-acid for canning purposes. This is why some recipes require lemon juice or vinegar. Never omit or reduce the acid specified in a tested recipe.
High-acid foods can generally be processed using a boiling-water canner, while low-acid foods, such as most vegetables, require pressure canning. Processing times and pressures must be adjusted according to the tested recipe, equipment and elevation. Around Rocky View County, elevation adjustments may be necessary.
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 sharing your harvest with neighbours, community groups or local food programs. The Calgary Food Bank's Grow A Row program encourages gardeners to donate fresh vegetables to help support people experiencing food insecurity.
The Food Bank asks that donated vegetables be left unwashed and brought in a container you are willing to part with. If you have produce remaining at the end of the growing season, check with the Food Bank to confirm what it can currently accept.
For more information click here: Grow A Row | Calgary Food Bank.
Home Composting: Giving Back to Your Garden
Fall garden clean-up produces plenty of material that can be put to good use. Vegetable scraps, healthy garden trimmings and fallen leaves can be composted to create a soil amendment for future garden beds. Composting helps reduce the amount of organic waste sent to the landfill while returning valuable organic matter to the soil.
In areas where bears or other wildlife are common, take precautions to avoid attracting animals. Consider whether your composting method is appropriate for your location, and follow local guidance on managing food scraps and other materials that may attract wildlife.
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.