Your harvest is bountiful and that could be a problem. Since you can't consume all your veggies or the other farm produce all at once, and you can't leave them to rot in the fridge or elsewhere, you will need to preserve them for the coming months. In this article, you'll learn the most effective and simplistic methods of making preservations from your spring garden.

Freezing

Freezing is a common way of preserving harvest from your spring garden. Although, not all your farm produce can be frozen. Freezables include berries, broccoli, cucumber, pepper, green beans, asparagus, cauliflower, and summer squash. Immediately after harvest, pack them into an airtight bag before storing them in your fridge. Also, know those veggies that require blanching before storage to avoid ending up with soggy veggies.

Counter

Leaving some fruits and veggies to ripen under direct sunlight could easily induce rot. To combat this, pick them before they are fully ripe and store them on the kitchen counter. Fruits that need room temperature before a visit to the fridge include citrus, peaches, nectarines, and melons. It is important to know the difference between your harvests as not to store them wrongly. 

Washing and Handling

Washing helps to remove unwanted particles and germs from our fruits and veggies, however, washing your produce when you're not consuming them immediately reduces its life span, thus, leading to quick rot. Also, a minor scratch on fruits creates room for air, leading to decay. Lastly, do not store bad fruits with the goods ones. One bad fruit could damage the good ones.