As the season of bountiful produce winds down, gardeners may find themselves with more fruits and vegetables than they can keep up with. Fortunately, summertime yields can be savored beyond the season.

From freezing to canning, there are myriad ways to extend the shelf life of garden harvests. But preserving produce for year-round use requires careful food safety practices.

According to Virginia Cooperative Extension, improper preservation can lead to serious health risks, including illnesses such as botulism.

It’s important to start with high-quality produce from a trusted source. Select young, tender vegetables or fully ripened fruits, and wash and inspect them thoroughly before preserving.

Extension offers additional guidance on safe home food preservation methods to help Virginians make the most of their harvests:

Freezing

• Blanch, cool and dry vegetables before freezing to preserve texture.
• Use sugar syrup for fruits. Some fruits, like apples or peaches, should be dipped in ascorbic acid to prevent browning.
• Freeze in small, even layers at zero degrees.
• For the best quality, use within eight to 12 months.

Canning

• Use only tested recipes from Virginia Cooperative Extension, the National Center for Home Food Preservation or the U.S. Department of Agriculture.
• Avoid unverified recipes from blogs or social media. Recipes from unverified sources may have insufficient ingredient ratios, which can lead to the survival of dangerous microorganisms.
• Consider taking a hands-on class through your local Extension office.

Pickling

• Use vinegar with at least 5% acidity.
• Do not taste any fermentation batch that has bad or off odors; discard it.
• Follow trusted recipes closely, especially ratios of salt, vinegar and produce.

Dehydrating

• Blanch vegetables before drying to preserve color and flavor.
• Because of the temperature and humidity in Virginia, use a dehydrator rather than air-drying.
• Pasteurize air-dried foods to kill insect eggs and other contaminants. Heat oven to 160 degrees and cook for 30 minutes, or place in a freezer set to zero degrees for 48 hours.
• Store in sealed containers and shake daily for seven to 10 days to condition.

Visit the Extension website for more tips on safely preserving produce.