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Decide what you want to preserve and how much you want to end up with. If you don’t have enough of what you want on hand, supplement your stock (see step 2). Check out the “Fruit Yields (Canning and Freezing)” chart in the appendix for approximate yields from a specific quantity of produce to help you answer some of these “how much” questions.

Don’t forget to check the recommended storage time for the product that you are storing. For example, current guidelines recommend storing canned and most frozen food for no longer than one year. This will help you decide how much to put up so that you don’t run the risk of having to throw it away.

You’ll find greater success and less stress if you plan ahead.

Picking your own produce at local farms and orchards can be a fun and easy way to gather the fruits and vegetables want to presserve without growing a thing yourself, or it might simply supplement your own supply. Just pick as much or as little as you need.

Farmer’s markets are an amazing resource for fresh, healthy produce of all kinds. When canning and preserving, just-picked produce like this is best.