10 Easy Things to Can, Freeze, or Dry This Week

Preserving food doesn’t have to be complicated or time-consuming. Whether your garden is overflowing or you scored a deal at the market, a few simple preservation tricks can help you enjoy that fresh flavor all year long.

Canning, freezing, and drying are three of the easiest ways to reduce waste and stock your pantry. These 10 foods are perfect to put up this week—no fancy equipment or experience needed.

Tomatoes

Freeze them whole, roast and jar them, or turn them into salsa and sauce. Tomatoes are one of the most versatile and rewarding things to preserve.

Basil

Dry it for winter seasoning or freeze it into pesto cubes. A bumper basil harvest is best saved now before it bolts or wilts.

Zucchini

Grate and freeze for future breads and fritters, or dehydrate into veggie chips. Zucchini tends to pile up fast, so preserving is a must.

Peaches

Slice and freeze for smoothies or bake into jam for a taste of summer in December. Canning peach halves is also a classic move.

Green Beans

Blanch and freeze for easy side dishes later on. You can also pickle them for crisp, tangy snacks that hold up beautifully.

Herbs

Dry oregano, thyme, or rosemary on a screen—or freeze fresh sprigs in olive oil. Herbs are quick to preserve and pack a lot of flavor.

Corn

Cut kernels off the cob and freeze for soups and chowders. Or try pressure canning if you’ve got an extra-large harvest.

Hot Peppers

Air-dry for homemade chili flakes, or pickle them for bold flavor in tacos and sandwiches. You can also freeze them whole.

Plums

Dry them into chewy snacks. Simmer them into jam. Their rich flavor concentrates beautifully when preserved.

Apples

Slice and dry for snacks, or turn into applesauce or apple butter. With fall around the corner, preserving apples now makes things easier later.

Preserving the season doesn’t have to be overwhelming—just start with one food at a time. A few jars, bags, or bundles now can make a big difference when winter rolls around. So grab what’s ripe, and give it a second life on your shelf or in your freezer.