Garden Harvest 4000 to 6000 ft
Water
Vegetable When to Harvest
Asparagus can be harvested the
third year after planting crowns,
but do not harvest for more than
one month the first time. In the
following years, the spears may
be harvested in May and June.
Harvest spears 5 to 8 inches tall
by cutting them or snapping
them off. Cutting may damage
Asparagus some spear tips that have not yet
emerged from the ground. To
snap a spear, bend it from the
top toward the ground.
Asparagus deteriorates rapidly
after harvest. If it is not eaten
immediately, it should be
processed or refrigerated.
Pick lima beans when the pods
are well-filled but before they
turn yellow. The end of the pod
should feel spongy.
Lima Beans
Snap beans are best when the
pods are firm and snap readily,
but before the seeds within the
pod develop. The tips should be
pliable.
Snap Beans
Harvest beets when they are 1- Trim off beet tops, leaving an inch of Unsafe unless
1/4 to 2 inches in diameter. The stem and roots to reduce bleeding of
beet tops can also be eaten as
greens. The leaves should be 4 water. Boil until skins slip off easily;
to 6 inches long.
Beets
Cut broccoli when the buds are Not recommended
compact but before they turn
yellow or open into flowers.
Leave 5 to 6 inches of stem
attached. Side shoots that
develop in the axils of the leaves
can also be used.
Broccoli
Pressure Can
Wash asparagus and trim off tough
scales. Break off tough stems and wash
again. Cut into 1-inch pieces or can
whole. Raw pack – Fill jars with raw
asparagus, packing as tightly as possible
without crushing, leaving 1-inch
headspace. Add 1 teaspoon of salt per
quart to the jars, if desired. Add boiling
water, leaving 1-inch headspace. Pints
30 minutes; quarts 40 minutes @13 lbs
pressure.
Procedure: Shell beans and wash
thoroughly. Raw pack – Fill jars with
raw beans. Do not press or shake down.
Small beans – leave 1-inch of
headspace for pints and 1-1/2 inches for
quarts. Large beans – leave 1-inch of
headspace for pints and 1-1/4 inches for
quarts. Add 1 teaspoon of salt per quart
to the jar, if desired. Add boiling water,
leaving the same headspace listed
above. Pints 40 minutes; quarts 50
minutes @13 pounds pressure.
Select filled but tender, crisp pods.
Remove and discard diseased and rusty
pods. Procedure: Wash beans and trim
ends. Leave whole or cut or snap into 1-
inch pieces. Raw pack – Fill jars tightly
with raw beans, leaving 1-inch
headspace. Add 1 teaspoon of canning
salt per quart to the jar, if desired. Add
boiling water, leaving 1-inch
headspace. Pints 20 min; quarts 25 min
@ 13 lbs pressure
pickled
color. Scrub well. Cover with boiling
about 15 to 25 minutes depending on
size. Cool, remove skins, and trim off
stems and roots. Leave baby beets
whole. Cut medium or large beets into
1/2-inch cubes or slices. Halve or
quarter very large slices. Add 1
teaspoon of salt per quart to the jar, if
desired. Fill jars with hot beets and
fresh hot water, leaving 1-inch
headspace. Pints: 30 minutes; quarts 35
minutes @13 lbs pressure
Unsafe!
Freeze Dry
Bath
Unsafe! Preparation– Select young tender Wash thoroughly. Halve large tips.
spears. Wash thoroughly and sort into Blanch 4-5 min. Dry 6-10 hours until
sizes. Trim stalks by removing scales Leathery to brittle
with a sharp knife. Cut into even
lengths to fit containers. Water blanch
small spears 2 minutes, medium spears
3 minutes and large spears 4 minutes.
Cool promptly, drain and package,
leaving no headspace. Seal and freeze.
Unsafe! Preparation– Harvest while the seed One method of drying out-of-doors is
is in the green stage. Wash, shell and vine drying. To dry beans (navy,
sort according to size. Water blanch kidney, butter, great northern, lima,
small beans 2 minutes, medium beans 3 lentils and soybeans) leave bean pods
minutes and large beans 4 minutes. on the vine in the garden until the
Cool promptly, drain and package, beans inside rattle. When the vines and
leaving 1/2-inch headspace. Seal and pods are dry and shriveled, pick the
freeze. beans and shell them. No pretreatment
is necessary. If beans are still moist, the
drying process is not complete and the
beans will mold if not more thoroughly
dried. If needed, drying can be
completed in the sun, oven or a
dehydrator.
Preparation– Select young tender Wash. Cut in pieces or strips. Blanch
pods when the seed is first formed. 4 min. Dry 8-14 hours until very dry
Wash in cold water, snip and cut into 2 and brittle.
to 4-inch lengths. Water blanch 3
minutes. Cool promptly, drain and
package, leaving 1/2-inch headspace.
Seal and freeze.
Preparation– Select deep, uniformly- Cook as usual. Cool, peel. Cut into
red, tender, young beets. Wash and sort shoestring strips or slices 1/8” thick.
according to size. Trim tops, leaving Dry 10-12 hours until dark red and
1/2 inch of stems and tap root, to brittle.
prevent bleeding of color during
cooking. Cook in boiling water until
tender-for small beets 25 to 30
minutes; for medium beets 45 to 50
minutes. Cool promptly in cold water.
Peel, remove stem and tap root, and
cut into slices or cubes. Package,
leaving ½-inch headspace. Seal and
freeze.
Preparation– Select firm, young, Wash. Trim, cut as for serving.
tender stalks with compact heads. Quarter stalks lengthwise. Blanch 4
Remove leaves and woody portions. minutes. Dry 12-15 hours until crisp
Separate heads into convenient-size and brittle.
sections and immerse in brine (4
teaspoons salt to 1 gallon water) for 30
minutes to remove insects. Split
lengthwise so flowerets are no more
than 1 1/2 inches across. Water blanch
3 minutes in boiling water or steam
blanch 5 minutes. Cool promptly,
drain and package, leaving no
headspace. Seal and freeze.
Page 1
 Garden Harvest 4000 to 6000 ft

Water
Vegetable When to Harvest Pressure Can Freeze Dry
Bath
The small sprouts may be picked Not recommended Unsafe unless Preparation – Select green, Wash. Cut in half lengthwise through
or cut when they are firm and pickled stem. Blanch 5-6 minutes. Dry 12-18
firm and compact heads.
about 1 inch in diameter. Pick hours until tough to brittle.
the lower sprouts as soon as they Examine heads carefully to
are large enough for use. Lower make sure they are free from
leaves may be removed to allow insects. Trim, removing coarse
more room for sprouts to outer leaves. Wash thoroughly.
Brussel develop.
Sprouts
Sort into small, medium and
large sizes. Water blanch small
heads 3 minutes, medium
heads 4 minutes and large
heads 5 minutes. Cool
promptly, drain and package,
leaving no headspace. Seal and
Cut the heads when they are Not recommended Unsafe! Preparation – Frozen cabbage Wash. Remove outer leaves, quarter
solid, but before they crack or and core. Cut into strips 1/8 inch
or Chinese cabbage are suitable
split. In addition to harvesting thick. Blanch 4 minutes. Dry 10-12
the mature heads, you can for use only as a cooked hours until crisp and brittle.
harvest a later crop of small vegetable. Select freshly
heads or sprouts that develop on picked, solid heads. Trim
the stumps of the cut stems. The coarse outer leaves from head.
sprouts will be 2 to 4 inches in
Cabbage
diameter and should be picked
Cut into medium to coarse
when they are firm. shreds or thin wedges, or
separate head into leaves.
Water blanch 1½ minutes.
Cool promptly, drain and
package, leaving ½-inch
headspace. Seal and freeze.
Carrots are ready for use when Select small carrots, preferably 1 to 1- Unsafe! Preparation– Select young, tender, Use only crisp, tender vegetables.
they are young, crisp, and 1/2 to 1/4 inches in diameter. Larger carrots coreless, medium length carrots. Wash. Cut off roots and tops; peel.
1 inch in diameter. The sugar are often too fibrous. Wash, peel, and Remove tops, wash and peel. Leave Cut in slices or strips 1/8 inch thick.
content is higher in mature rewash carrots. Slice or dice. Raw pack small carrots whole. Cut others into Blanch 4 minutes. Dry 6-10 hours until
carrots, but the younger ones are – Fill jars tightly with raw carrots, thin slices, 1/4-inch cubes or tough to brittle.
more tender. Carrots planted in leaving 1-inch headspace. Add 1 lengthwise strips. Water blanch small
Carrots the summer may be left in the teaspoon of salt per quart to the jar, if whole carrots 5 minutes, diced or
ground until a killing frost. A desired. Add hot cooking liquid or sliced 2 minutes and lengthwise strips
straw mulch can be placed over water, leaving 1-inch headspace. 2 minutes. Cool promptly, drain and
the row so that the carrots can be Pints:25 min; quarts: 30 minutes @ 13 package, leaving 1/2-inch headspace.
harvested until the ground pounds pressure. Seal and freeze.
freezes solid.

Harvest before the heads become Not recommended Unsafe unless Preparation – Choose compact Wash. Trim, cut into small pieces.
overmature and "ricey." The pickled Blanch 4-5 minutes. Dry 12-15 hours
white heads. Trim off leaves
heads should be compact, firm, until tough to brittle.
and white. To keep the head and cut head into pieces about
white, tie the outer leaves 1 inch across. If necessary to
together over the center of the remove insects, soak for 30
plant when the head begins to minutes in solution of salt and
form. Cauliflower will grow 6 to
8 inches in diameter and is ready
water (4 teaspoons salt per
Cauliflower
for harvest 7 to 12 days after gallon water). Drain. Water
blanching. blanch for 3 minutes in water
containing 4 teaspoons salt per
gallon water. Cool promptly,
drain and package, leaving no
headspace. Seal and freeze.

Page 2

Vegetable When to Harvest
Use the leaves as they become 8
to 10 inches long while they are
still young and tender. New
leaves will continue to grow
from the center of the plant.
Chard
Cut the entire plant at the
ground line when the heads are
compact and firm. Harvest
Chinese
before the seedstalks form in the
Cabbage
early summer, and before
freezing temperatures in the fall.
Pick corn when the silk turns
dark and starts to shrivel. The
kernels should be bright, plump,
and milky. This stage occurs
about 20 days after the
appearance of the first silk
strands. To harvest, snap off the
ears by hand with a quick, firm,
downward push; then twist and
pull. Corn is at its prime eating
Corn
quality for only 72 hours before
becoming overmature.
Cucumbers may be picked when Not recommended
they are 2 inches long or less for
pickles, 4 to 6 inches for dills,
and 6 to 8 inches for slicing
varieties. A cucumber is at its
highest quality when it is
Cucumbers uniformly dark green, firm, and
crisp. Cucumbers are past their
prime if they are large, dull,
puffy, and yellow. Remove old
fruits from the vine so that young
fruits will develop.
Harvest eggplant when the fruits Not recommended
are 6 to 8 inches long, glossy,
and have a uniformly deep color.
The fruits are overmature when
they become dull, soft, and
seedy. Use a knife or pruning
Eggplant shears to cut the fruit off the
plant. Leave the green calyx
attached to the fruit.
Cut the plants at the ground
level when they are fully
Endive or
developed (10 to 12 inches
Escarole
across) and the center leaves
have been blanched.
Garden Harvest 4000 to 6000 ft
Water
Pressure Can Freeze Dry
Bath
Wash only small amounts of greens at Unsafe! Trim and wash very thoroughly. Shake
one time. Drain water and continue or pat dry to remove excess moisture.
rinsing until water is clear and free of Blanch 4 minutes. Dry 6-10 hours
grit. Cut out tough stems and midribs. until crisp.
Place 1 pound of greens at a time in
cheesecloth bag or blancher basket and
steam 3 to 5 minutes or until well
wilted. Add 1/2 teaspoon of salt to each
quart jar, if desired. Fill jars loosely
with greens and add fresh boiling water,
leaving 1-inch headspace. Pints 70 min;
quarts 90 min @13 lbs pressure.
Not recommended Unsafe! Same as cabbage Same as cabbage
Select ears containing slightly immature Unsafe! Preparation – Select only tender, Husk, trim. Wash well. Blanch until
kernels or of ideal quality for eating freshly-gathered corn in the milk stage. milk in corn is set (4-6 minutes). Cut
fresh. Canning of some sweeter varieties Husk and trim the ears, remove silks kernels from the cob. Dry 6-10 hours
or too immature kernels may cause and wash. Water blanch 4 minutes. until crisp and brittle.
browning. Can a small amount, check Cool promptly, drain and cut from cob.
color and flavor before canning large Cut kernels from cob about 2/3 the
quantities. Procedure: Husk corn, depth of the kernels. Package, leaving
remove silk, and wash. Blanch 3 ½-inch headspace. Seal and freeze.
minutes in boiling water. Cut corn from Very good with a syrup made of:
cob at about three-fourths the depth of
kernel. Caution: Do not scrape cob.
Raw pack – Fill jars with raw kernels,
leaving 1-inch headspace. Do not shake
or press down. Add 1 teaspoon of salt
per quart to the jar, if desired. Add
fresh boiling water, leaving 1-inch
headspace. Pints:55 min; quarts: 85
min @ 13 pounds pressure.
Not Not Recommended Not recommended
recommended
Unsafe unless Preparation– Harvest before seeds Wash, trim, cut into ¼” slices. Blanch
pickled become mature and when color is 4 minutes. Dry 12-14 hours until
uniformly dark. Wash, peel and slice leathery to brittle.
1/3-inch thick. Prepare quickly,
enough eggplant for one blanching at a
time. Water blanch 4 minutes in 1
gallon of boiling water containing 1/2
cup lemon juice. Cool, drain and
package, leaving 1/2-inch headspace.
Seal and freeze. For Frying – Pack
the drained slices with freezer wrap
between slices. Seal and freeze.
Not recommended Not Not Recommended
recommended
Page 3
 Garden Harvest 4000 to 6000 ft

Water
Vegetable When to Harvest Pressure Can Freeze Dry
Bath
Pull up the bulbs when the tops Must be pickled Must be Package in glass freezer jars or plastic Wash, peel. Cut into 1/4” slices. Dry
start to yellow and dry. Place the pickled freezer boxes, leaving ½-inch 8-10 hours until crisp.
bulbs on screens to dry. When headspace. Label, date and freeze.
dry, trim the roots out close to
Garlic
the bulb, remove the loose outer
sheaths, and store under cool,
dry conditions.

Beans are a warm weather crop, Select filled but tender, crisp pods. Unsafe! Preparation– Select young tender Wash. Cut in pieces or strips. Blanch
and can not tolerate any frost nor Remove and discard diseased and rusty pods when the seed is first formed. 4 min. Dry 8-14 hours until very dry
cold soil. In the U.S. green beans pods. Procedure: Wash beans and trim Wash in cold water, snip and cut into 2 and brittle.
typically peak during July ends. Leave whole or cut or snap into 1- to 4-inch lengths. Water blanch 3
through October in the South, inch pieces. Raw pack – Fill jars tightly minutes. Cool promptly, drain and
and in August and September in with raw beans, leaving 1-inch package, leaving 1/2-inch headspace.
Green Beans
the North. But they can be ready headspace. Add 1 teaspoon of canning Seal and freeze.
as early as early June in many salt per quart to the jar, if desired. Add
places, as they only take 45 to boiling water, leaving 1-inch
60 days from the time the seed is headspace. Pints 20 min; quarts 25 min
planted! @ 13 lbs pressure

Dig the roots anytime from late Wash, remove small rootlets and stubs.
fall after a hard freeze until Peel or scrape roots. Grate. Dry 6-10
Horseradish
growth starts in the spring. hours until brittle and powdery.

Break off the outer leaves as
they become 8 to 10 inches long. one time. Drain water and continue
New leaves will continue to
grow from the center of each
plant.
Kale
Wash only small amounts of greens at Unsafe! Trim and wash very thoroughly. Shake
or pat dry to remove excess moisture.
rinsing until water is clear and free of Blanch 4 minutes. Dry 6-10 hours
grit. Cut out tough stems and midribs. until crisp.
Place 1 pound of greens at a time in
cheesecloth bag or blancher basket and
steam 3 to 5 minutes or until well
wilted. Add 1/2 teaspoon of salt to each
quart jar, if desired. Fill jars loosely
with greens and add fresh boiling water,
leaving 1-inch headspace. Pints 70 min;
quarts 90 min @13 lbs pressure.

The best time to harvest is when Not recommended Not Preparation– Select stems when fully Info not available
the bulbous part is 2 to 3 inches recommended grown but tender. Cut off tops and
in diameter (size of a golf ball). roots. Wash and peel off the tough
Large, older kohlrabi is tough bark. Leave whole or dice in 1/2 inch
Kohlrabi and woody and may have an off cubes. Water blanch whole 3 minutes
flavor. The young leaves can be and cubes 1 minute. Cool promptly,
cooked like spinach. drain and package, leaving 1/2-inch
headspace. Seal and freeze.

Harvest in late summer and fall Not recommended Not Remove the tough top and outer leaves. Remove the tough top and outer leaves.
by loosening the soil with a recommended Wash in cold water. Cut stalks in half Wash in cold water. Cut stalks in half
spading fork and pulling out the lengthwise. Slice crossways into ¼” lengthwise. Slice crossways into ¼”
Leeks
plant. Cut off the roots and all slices and separate. Freeze in single slices and separate. Dry 8-12 hours
but 2 inches of the green leaves. layer, then in airtight bag. until crisp.

Leaf lettuce reaches maximum Not recommended Not Not Recommended Not recommended
size in 50 to 60 days. Cut or pull recommended
the outer leaves (4 to 6 inches
Lettuce long) as you can use them.
Butterhead varieties form small,
loose heads that are ready in 60
to 70 days.
They develop their best flavor Not recommended Not Preparation– Select firm-fleshed, Select mature, firm fruits that are
when they ripen in warm, dry recommended well-colored, ripe melons. Cut in half, heavy for their size; cantaloupe dries
weather. As the melon ripens, remove seeds and rind. Cut melons into better than watermelon. Scrub outer
the stem separates readily from slices, cubes or balls. Syrup Pack – surface well with brush under cool
the fruit. After harvesting, the Pack into containers and cover with running water. Remove outer skin, any
fruit can be held at room cold 30 percent syrup. Leave fibrous tissue and seeds. Cut into 1/4-
Muskmelons temperature for 1 to 3 days until headspace. Seal and freeze. to 1/2-inch thick slices. Dip in ascorbic
the blossom end softens. Unsweetened Pack – Pack into acid or other antimicrobial solution for
containers, leaving headspace. Seal 10 minutes. Remove and drain well.
and freeze. Arrange in single layer on trays. Dry
until leathery and pliable with no
pockets of moisture.

Page 4

Vegetable When to Harvest
Harvest the leaves when they are Not recommended
young and tender, about 6 to 8
inches long. In the summer, the
Mustard
leaves become tough and
develop a strong flavor.
The okra pods should be
harvested while they are
immature and still tender (2 to 3
inches long). The large pods
become tough and woody. The
pods must be picked at least
every other day if you want the
Okra plants to remain productive.
Green onions may be harvested Onions can be canned in a pressure
when the tops are 6 inches high canner, but they discolor and lose their pickled
and the stem is the thickness of a shape. It's easier and more satisfactory
pencil. Harvest dry onions in
late July or early August after
most of the tops have fallen
down. Allow the bulbs to air dry usually pickled with a brine and spices.
for a day or two after digging.
Then they can be stored in a dry
shelter on slats or screens, or
Onions hung in small bunches. Complete
drying or curing takes 2 to 3
weeks. After curing, the tops
should be cut 1-1/2 to 2 inches
long. Place the bulbs in dry
storage with good circulation. I
hang mine in old nylons.
Parsnips should be left in the
ground until the tops freeze,
since they are not fully flavored
until after early frosts. The
moderate sizes are best. Larger
ones may be woody. If you do
Parsnips
not have storage facilities, you
can leave the roots in the ground
and mulch them with straw so
they can be dug up throughout
the winter.
Pick them when the pod is full
and green and the peas are still
tender and sweet. Test for
maturity frequently by picking a
couple of pods and examining
them for firmness. Harvest the
Chinese and snow peas, which
Peas
are eaten pod and all, when the
pods are 1-1/2 to 2 inches long
and the peas are about the size
of BB's. The pods are usually
picked 5 to 7 days after
flowering.
Garden Harvest 4000 to 6000 ft
Water
Pressure Can
Bath
Not
recommended
Wash pods and trim ends. Leave whole Unsafe!
or cut into 1-inch pieces. Cover with hot
water in a saucepan, boil 2 minutes and
drain. Fill jars with hot okra and
cooking liquid, leaving 1-inch
headspace. Add 1 teaspoon of salt per
quart to the jar, if desired. Pints: 25
min; quarts 40 min @ 13 pounds
pressure.
Unsafe unless
to pickle them, freeze them or just store
them. Even the "canned" onions you
find in the store aren't plain - they're
Not recommended Unsafe unless Preparation – Select small to medium,
pickled
Shell and wash peas. Add 1 teaspoon of Unsafe!
salt per quart to the jar, if desired. Raw
pack – Fill jars with raw peas, add
boiling water, leaving 1-inch
headspace. Do not shake or press down
peas. Pints or quarts: 40 min @13 lbs
pressure.
Page 5
Freeze Dry
The smooth type varieties freeze as
well as or better than the ridged
varieties because they do not split as
easily. Preparation– Select young
tender pods and separate into small
pods (4 inches or under) and large
pods. Wash. Remove the stems at the
end of the seed cells, being careful not
to expose the seed cell. Water blanch
small pods 3 minutes and large pods 4
minutes. Cool promptly and drain.
Leave whole or slice crosswise.
Package, leaving 1/2-inch headspace.
Seal and freeze.
Bulb onions store well in a cool, dry place. Wash, remove outer paper skin.
Freezing is usually not recommended. Remove tops and root ends. Slice
Preparation – Choose mature bulbs and 1/8=1/4” thick. Blanch 4 minutes.
clean as for eating.Water blanch for 3 to 7 Dry 6-10 hours until very brittle.
minutes or until center is heated. Cool
promptly, drain and package, leaving 1/2-
inch headspace. Seal and freeze. These are
suitable for cooking only. Green Onions –
Young green onions may be chopped for
salads and sandwiches and frozen without
blanching, but they will not be crisp. They
will be highly flavored but may be slightly
tough. Onion Rings – Wash, peel and slice
onions. Separate into rings. Water blanch
for 10 to 15 seconds. Cool promptly, drain
and coat with flour. Dip in milk. Coat with
a mixture of equal parts cornmeal and
pancake mix. Arrange in a single layer on a
tray. Freeze. Pack into containers using
plastic wrap to separate the layers. Seal and
freeze.
Use only crisp, tender vegetables.
firm turnips or parsnips that are tender Wash. Cut off roots and tops; peel.
and have a mild flavor. Wash, peel and Cut in slices or strips 1/8 inch thick.
cut into 1/2-inch cubes. Water blanch Blanch 4 minutes. Dry 6-10 hours until
for 2 minutes. Cool promptly in cold tough to brittle.
water and drain. Pack into containers,
leaving 1/2-inch headspace. Seal and
freeze,
Preparation– Harvest when pods are Shell and wash. Blanch 4 minutes.
filled with young, tender peas that have Dry 8-10 hours until hard, wrinkled,
not become starchy. Wash and shell; and green.
water blanch 1 ½ minutes, cool and
drain. Package, leaving 1/2-inch
headspace. Seal and freeze.
 Garden Harvest 4000 to 6000 ft

Vegetable When to Harvest
Fruits may be harvested at any
size, but they are usually picked
when they are full-grown and
mature. They may be left on the
plant to ripen fully to a red or
yellow color, when they will be
mellower and sweeter. Hot
peppers, except Jalapeño (which
remains green when ripe), are
usually harvested at the red ripe
Peppers stage.
Water
Pressure Can Freeze Dry
Bath
Select your favorite pepper(s). Small Unsafe! Preparation– Select crisp, tender, Wash, stem. Remove core and seeds.
peppers may be left whole. Large green or bright red pods. Wash, cut out Cut into 1/4-1/2 inch strips or rings.
peppers may be quartered. Remove stems, cut in half and remove seeds. If Blanch 4 minutes. Dry 8-12 hours
cores and seeds. Slash two or four slits desired, cut into 1/2-inch strips or until tough to brittle.
in each pepper, and either blanch in rings. Package raw, leaving no
boiling water or blister using one of the headspace. Seal and freeze.
following methods: Oven or broiler
method: Place peppers in a hot oven
(400° F) or broiler for 6-8 minutes until
skins blister. Allow peppers to cool.
Place in a pan and cover with a damp
cloth. This will make peeling the
peppers easier. After several minutes,
peel each pepper. Flatten whole
peppers. Add 1/2 teaspoon of salt to
each pint jar, if desired. Fill jars loosely
with peppers and add fresh boiled
water, leaving 1-inch headspace. Half
pints or pints: 35 min @ 13 lbs pressure.

"New" potatoes can be dug Wash and peel potatoes. Put in ascorbic Wash, peel. Cut into ¼” shoestring
before the vines die. For large acid solution to prevent darkening. If strips or 1/8” thick slices. Blanch 7
potatoes, wait until the vines die. desired, cut into 1/2-inch cubes. Drain. minutes. Dry 6-10 hours until brittle
Use a spading fork. Dig 4 to 6 Cook 2 minutes in boiling water and and translucent. If potatoes are not
inches beneath the soil surface. drain again. For whole potatoes, boil 10 cooked sufficiently they will turn black
Handle the tubers gently during minutes and drain. Add 1 teaspoon of when dried.
harvest to avoid bruising. salt per quart to the jar, if desired. Fill
jars with hot prepared potatoes, leaving
no more than 1-inch headspace. Cover
Potatoes
hot potatoes with FRESH boiling water,
leaving 1-inch headspace and covering
all pieces of potato. (Caution: Do not
use the water you cooked the potatoes
in; it contains too much starch). Pints
35 min; quarts 40 minutes @13 lbs
pressure

Allow them to ripen fully on the
vine, but pick them before the
first heavy freeze. The fruit
should have a deep-solid color
and a hard rind. Cut pumpkins
Pumpkins from the vine, leaving 3 to 4
inches of the stem attached.
Pumpkins without stems do not
store well. Store in a cool, dry
area (50° to 55°F.).
Wash, remove seeds, cut into 1-inch-
wide slices, and peel. Cut flesh into 1-
inch cubes. Boil 2 minutes in water.
Caution: Do not mash or puree.Fill
jars with cubes and cooking liquid,
leaving 1-inch headspace. Pints: 55
min; quarts: 90 min @ 13 lbs pressure.
Unsafe! Preparation– Select full-colored
mature pumpkin with fine texture.
Wash, cut into cooking-size sections
and remove seeds. Cook until soft in
boiling water, in steam, in a pressure
cooker or in an oven. Remove pulp
from rind and mash. To cool, place pan
containing pumpkin in cold water and
stir occasionally. Package, leaving ½-
inch headspace. Seal and freeze.

For the best flavor, start thinning Not recommended Not

and eating radishes when they recommended
are the size of marbles. They
Radishes will be good up to 1 inch in
diameter. After that, they may
become hot and pithy.

Page 6

Vegetable When to Harvest
Do not harvest the first year.
Harvest only for 1 to 2 weeks
the second year. Thereafter,
stalks may be harvested for 8 to
10 weeks. To harvest, pull the
leafstalks from the plant. Only
the stem (petiole) is used, since
the leaves contain large amounts
of oxalic acid and should not be
eaten.
Rhubarb
Spinach may be harvested from
the time the plants have 6 to 8
leaves until the seed stalk
develops. For the best quality,
cut while young. Cut the entire
plant off at the soil surface.
Spinach
Summer squash should be
harvested while still young and
tender - 6 to 8 inches in length
and 1-1/2 to 2 inches in
diameter. Scallop squash are
best while small, 3 to 4 inches in
diameter and a grayish or
greenish-white in color. Squash
grow rapidly and are usually
Squash
ready to pick 4 to 8 days after
(summer or
flowering. Harvest winter squash
banana)
when the vines have died back
and the fruit has a hard ring, but
before a heavy frost. Cut squash
from the vines carefully, leaving
2 inches of stem attached. Avoid
cuts and bruises. Store in a dry
location at 50° to 55°F.
Garden Harvest 4000 to 6000 ft
Pressure Can
Trim off leaves. Wash stalks and cut
into 1/2-inch to 1-inch pieces. In a large
saucepan add 1/2 cup sugar for each
quart of fruit. Let stand until juice
appears. Heat gently to boiling. Fill jars
without delay; leave 1/2-inch
headspace. Adjust lids and process 8
minutes at 13 lbs pressure.
Wash only small amounts of greens at Unsafe!
one time. Drain water and continue
rinsing until water is clear and free of
grit. Cut out tough stems and midribs.
Place 1 pound of greens at a time in
cheesecloth bag or blancher basket and
steam 3 to 5 minutes or until well
wilted. Add 1/2 teaspoon of salt to each
quart jar, if desired. Fill jars loosely
with greens and add fresh boiling water,
leaving 1-inch headspace. Pints 70 min;
quarts 90 min @13 lbs pressure.
Not recommended
Water
Freeze Dry
Bath
Trim off Preparation– Choose firm, tender, Wash, and cut into 1/4” slices. Blanch
leaves. Wash well-colored stalks with good flavor for 1 minute. Dry 8-10 hours until
stalks and cut and few fibers. Wash, trim and cut into crisp.
into 1/2-inch lengths to fit the package. Heating
to 1-inch rhubarb in boiling water for 1 minute
pieces. In a and cooling promptly in cold water
large helps retain color and flavor. Pack
saucepan add either raw or preheated rhubarb tightly
1/2 cup sugar into containers without sugar. Leave
for each quart headspace. Seal and freeze.
of fruit. Let
stand until
juice appears.
Heat gently to
boiling. Fill
jars without
delay; leave
1/2-inch
headspace.
Adjust lids
and process
pints 20
minutes;
quarts 25
minutes.
Preparation– Select young, tender Trim and wash very thoroughly. Shake
green leaves. Wash thoroughly and cut or pat dry to remove excess moisture.
off woody stems. Water blanch collards Blanch 4 minutes. Dry 6-10 hours
3 minutes and all other greens 2 until crisp.
minutes. Cool, drain and package,
leaving 1/2-inch headspace. Seal and
freeze.
Not Preparation– Choose young squash Wash, trim, cut into 1/4” slices.
recommended with tender skin. Wash and cut in 1/2- Blanch 4 minutes. Dry 10-16 hours
inch slices. Water blanch 3 minutes. until leathery to brittle.
Cool promptly, drain and package,
leaving 1/2-inch headspace. Seal and
freeze. Grated Zucchini(for Baking)
– Choose young tender zucchini. Wash
and grate. Steam blanch in small
quantities 1 to 2 minutes until
translucent. Pack in measured amounts
into containers, leaving 1/2-inch
headspace. Cool by placing the
containers in cold water. Seal and
freeze. If watery when thawed, discard
the liquid before using the zucchini.
Page 7
 Garden Harvest 4000 to 6000 ft

Vegetable When to Harvest
Harvest in the fall before frost
kills the vine. Handle carefully
when digging to avoid bruises.
After digging, let the roots lie
exposed for 2 or 3 hours to dry
thoroughly, then put them in a
warm room at 85°F. to cure for
about 10 days. Store at 50° to
55°F and 85 percent humidity.
Sweet
Potatoes
Water
Pressure Can
Bath
Wash potatoes and boil or steam until Unsafe!
partially soft (15 to 20 minutes).
Remove skins. Cut medium potatoes, if
needed, so that pieces are uniform in
size. Caution: Do not mash or puree
pieces. Fill jars, leaving 1-inch
headspace. Add 1 teaspoon salt per
quart to the jar, if desired. Cover with
your choice of fresh boiling water or
syrup
Freeze Dry
Preparation– Choose medium to large Cook as usual. Slice thin or mash onto
sweet potatoes that have been cured for trays. Dry 10-12 hours until brittle.
at least one week. Sort according to
size and wash. Cook until almost
tender in water, in steam, in a pressure
cooker or in the oven. Let stand at
room temperature until cool. Peel
sweet potatoes, cut in halves, slice or
mash. If desired, to prevent darkening,
dip whole sweet potatoes or slices for 5
seconds in a solution of 1/2 cup lemon
juice to 1 quart water. To keep mashed
sweet potatoes from darkening, mix 2
tablespoons orange or lemon juice with
each quart of mashed sweet potatoes.
Pack into containers, leaving 1/2-inch
headspace. Seal and freeze.

During hot summer weather, * Best Method. Add 2 TB lemon juice Add 2 TB Raw – Wash and dip in boiling water
pick the tomatoes when they and 1 tsp salt per quart, or 1 TB juice lemon juice for 30 seconds to loosen skins. Core
have a healthy pink color and let and ½ tsp salt per pint. 8 lbs pressure for and 1 tsp salt and peel. Freeze whole or in pieces.
them ripen indoors. Tomatoes do 13 minutes. per quart, or 1 Pack into containers, leaving l-inch
not need to be in the sunlight in TB juice and headspace. Seal and freeze. Use only
order to ripen. If you have green ½ tsp salt per for cooking or seasoning as tomatoes
Tomatoes
fruit on the plants in the fall pint. Process will not be solid when thawed.
when frost is approaching, pick 95 minutes
the tomatoes and store them in a (Raw pack
cool, dark place to ripen. with no added
liquid)
Excellent for “Sun Dried Tomatoes, or
homemade tomato powder. For Sun
Dried: Romas are best. Remove seeds
and inner flesh. Dehydrate until
leathery. For powder: Dehydrate until
crisp, then put in blender. Reconstitute
into sauce, paste, or juice. Also can be
used for flavorings for soups, breads,
dips, etc.

Harvest when the roots are 2 to 3 Wash turnips, scrubbing well. Peel, Unsafe! Preparation – Select small to medium,
inches in diameter. The tops can slice or dice. Place turnips in a firm turnips or parsnips that are tender
be used for greens when they are saucepan, cover with boiling water and and have a mild flavor. Wash, peel and
4 to 6 inches long. Turnips can boil 5 minutes. Drain. Pack hot into hot cut into 1/2-inch cubes. Water blanch
be left in the ground after a jars, leaving 1-inch head space. Add ½ for 2 minutes. Cool promptly in cold
heavy freeze and mulched with teaspoon salt to pints; 1 teaspoon to water and drain. Pack into containers,
Turnips
straw for harvest during the early quarts, if desired. Fill jar to 1 inch from leaving 1/2-inch headspace. Seal and
winter. top with boiling hot cooking liquid. freeze,
Remove air bubbles. Wipe jar rims.
Adjust lids. Pints 30 minutes; quarts for
35 minutes at 13 pounds pressure.

Use a combination of the Not recommended Not Preparation– Select firm-fleshed, See Muskmelons
following indicators to recommended well-colored, ripe melons. Cut in half,
determine when watermelons are remove seeds and rind. Cut melons into
ripe; (1) light-green, and when slices, cubes or balls. Unsweetened
the curled tendril near the stem Pack – Pack into containers, leaving
begins to shrivel and dry up; (2) headspace. Seal and freeze.
the surface color of the fruit
turns dull; (3) the skin is rough
Watermelon
and resists penetration by a
thumbnail; and (4) the bottom of
a melon where it touches the
ground turns from a light green
to a yellowish color.
Watermelons will not continue
to ripen after harvest.

Harvest leafy stalk-like herbs Not recommended Not Wash and pat dry. Freeze in single Wash thoroughtly. Separate clusters.
such as parsley by snipping off recommended layer, then package together in airtight Discard long or tough stems. Blanch 4
the stalks close to the ground, bag. minutes. Dry 4-6 hours until flaky.
beginning with the outside
stalks. New growth will be
Parsley, and encouraged throughout the
other herbs growing season if pruned in this
fashion. If just the tops are cut
off and the leaf stalks remain,
the plant will be less productive.

Page 8