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It’s October 1st, the spookiest month of the year!

We’re swinging into fall now. Break out the sweaters, plan a family hike, and roast a turkey.

October has to be one of the best months of the year. Leaves are changing colour, the crisp coolness in the air is refreshing, and garden-wise, it’s the month of preserving.

But first:

Partings and Reunions

Saying goodbye is never easy.

Just as quickly as it arrived, Sweet Corn is on its way out again. Send it off with highest honours by playing the corn anthem, our new favourite song and arguably the best thing the internet has ever given us. It’s CORN!

It’s Pumpkin season!

Pumpkin is the star of October. Playing prominent roles in both Thanksgiving and Halloween, we welcome it into the spotlight. Pumpkin pie, pumpkin carving, pumpkin spice lattes, pictures of babies in pumpkin patches, it’s Pumpkin’s world and we’re all just living in it.

And now: It’s Preserving Season!

Time to preserve all you’ve grown so it can be enjoyed until next summer’s harvests begin.

There are many ways to preserve your crops and in today’s newsletter, we’ll be going over allllll the different techniques so you know just what to do.

Technique 1 of 6: Canning

There are 2 canning methods: Water Bath Canning and Pressure Canning

Water Bath Canning is lower temperature. It is the appropriate method for preserving high acid foods like fruit, jam & jellies, tomatoes, pickles, relish, and chutneys.

Pressure Canning is high temperature (240F / 115C). It is used to preserve low acid foods like meat, seafood, and vegetables.

Water bath canning is done in a large stock pot. Pressure canners range in price and quality so shop around and buy from a reputable brand.

Technique 2 of 6: Pickling

Quick and easy.

Pickling is the method of preserving in vinegar. Ball’s standard pickling brine recipe is:

• Combine 1 cup 5% vinegar, 1/2 cup water, 1 tbsp sugar, 1/2 tbsp salt in a pot.

• Boil for 3 minutes and pour over veggies packed into jars.

• Scale up as needed.

Pickles should be kept in the fridge and eaten within 3 months. To preserve your pickles for longer or to store them outside the fridge, use the water bath canning method.

Technique 3 of 6: Freezing

The ultimate meal prep flex.

Most vegetables will keep in the freezer for a year! Just chop it the way you would when preparing a meal and pack it into airtight containers or freezer bags. Pop it right in the freezer and help yourself all winter long!

Some vegetables benefit from blanching before freezing to preserve the colour and texture. A quick google search should reveal whether your crop needs it.

Technique 4 of 6: Dehydrating

Snacks!

An electric dehydrator is a great tool to add to your arsenal when you get into gardening. Dehydrated foods can store for up to a year in clean airtight containers like mason jars. Fruits are a popular choice, with apple slices being an absolute classic.

Tomatoes are another great candidate for dehydrating, as are herbs and flowers to use for seasonings and teas.

Technique 5 of 6: Curing

Drying and toughening of the skin.

Garlic, Onions, Potatoes, and Winter Squash have to be cured before they can be stored for winter. Without this step, these particular varieties will rot in storage.

To cure, place them in a warm airy environment and keep them completely dry for 2 weeks before moving them to a cool location for storage.

Technique 6 of 6: Drying

Let Nature take its course.

Beans and shelling peas can be left on the vine until their pods are completely dry and brittle to the touch. When they’re ready, crackle the pods away by hand and pour your beans and peas into airtight containers to store.

Similarly, herbs and flowers that are intended for seasonings, herbal remedies, and teas can be laid out in a single layer on newspapers or screens to dry. When they are thoroughly dry and brittle, pack carefully into airtight containers and store.

Make sure they’re not in a humid environment, as that can slow drying time and give mold a chance to develop.

Next from Cottage Corners

Indoor herb gardens!

We are delighted by the amount of interest in our community for indoor herb gardens! It’s the perfect project to kick off the indoor growing season.

If you’re excited to grow an indoor herb garden this winter, start now by thinking about which herbs you want. Try answering the following questions to help make a small list:

1. What fresh herbs do I use in my cooking?

2. What dried herbs do I use in my cooking?

3. What herbal teas do I drink?

4. What herbal supplements or remedies do I use?

5. What essential oils do I enjoy?

When you have your list, order the seeds and stay tuned. We’ll be creating lots of resources to help you every step of the way!

News from Cottage Corners

The Honey Baby Fall Collection is live!

Available for a limited time, seasonal collections feature one of our favourite in-season vegetables. Grow it for now, wear it forever.

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Thank you!