Three pictures in a row: one of canning jars of green and red relish; a bowl of kale leaves; and an apple next to two canning jars of apple butter.

End of Season Preserving Ideas and Recipes

October 16, 2025 Food Preservation, Spoonful, Uncategorized

— Mary Kate Reny, UMaine Extension Master Food Preserver Volunteer

We have officially turned the corner into comfort season, bringing with it the seasonal shift in food preferences and a whole different set of recipes to try. Wait! Too soon? Are your counters and garden still bursting with summer harvest that you need to preserve before you can even think about sweater weather and holiday presents? If so, here are some different ways to preserve your bounty, eliminating the fear of wasting all of your hard work AND your harvest.

Canning

When the temperatures begin to drop, soup is on the menu! If you still have a lot of tomatoes, you can’t beat canning them for tomato soup or sauces, and they also play a leading role in this tomato vegetable soup:

Here are two excellent fall relishes that will use up a variety of veggies, while delivering both sweet and savory flavors for chicken and hamburgers, or a tasty side for beans, cheese boards, or potato salad.

Consider autumn’s standout fruit – apples! – when preserving this time of year. October 19th has been named Great Maine Apple Day, and what better way to celebrate than to consider these scratch-made gift ideas for holiday tables and presents?

Freezing

Are you ready to put the canners away? There are other easy ways to preserve your garden haul. Freezing retains the nutrition and flavor of many fruits and vegetables. For best quality, blanch vegetables before freezing to preserve color and texture.

  • Blanched Greens: Spinach, kale, and chard freeze well after a quick blanch and squeeze dry. Pack into airtight bags for smoothies or soups. Watch our how-to video on freezing greens.
  • Frozen Berries: Spread berries on a tray, freeze, then transfer to bags for easy use in desserts, oatmeal and smoothies. Watch our how-to video on freezing berries.
  • Roasted Peppers: Char and peel peppers, then freeze them flat for use in sauces or sandwiches. More information on preserving peppers.

Drying and Dehydrating

Drying is one of the oldest ways to preserve food. You can use a dehydrator, oven, or even air-dry certain herbs and peppers.

  • Dried Tomatoes: Slice and dry in the oven at low heat, store in oil or airtight containers. More information on drying tomatoes
  • Herbs: Bundle and hang basil, oregano, or thyme in a well-ventilated area, or use a dehydrator. More information on drying herbs
  • Fruit Leather: Puree overripe fruit with a little honey and spread thin to dry for a chewy, healthy snack. More information on making fruit leathers

Vinegars, Infusions, and More

Infusions and vinegars are a wonderful way to preserve herbs.

  • Herb Vinegars: Infuse vinegars with sprigs of rosemary, tarragon, or chive blossoms for salad dressings, marinades, and flavored vinegars.
  • Compound Butter: Mix chopped herbs or roasted garlic into softened butter, roll and freeze for quick flavor boosts.
  • Decorations for the holidays: Dry and string garland out of dried orange, lime, and lemon slices, cranberries, bay leaves, or pine sprigs.

Preserving the end-of-season harvest is a rewarding way to reduce waste and enjoy the flavors of your garden year-round, while allowing you to enjoy the freshness of summer and fall throughout the year. Whether you’re canning, freezing, drying or infusing, these methods and recipes will help you make the most of your fresh produce. Happy preserving!

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