Should you preserve, freeze, or serve your local produce?

Canning jars containing beans and peppers

For most of the country, September is harvest time. That means farmers, grocery stores, and even vegetable stands on the side of the road will be bringing their finest fruits and vegetables to market. But with the upcoming demand for the fresh local produce, restaurants have a decision to make.

Should you use mason jars to can your produce for a possible point of sale item? Should you freeze your produce and create an off-season menu special? Or should you serve your locally grown produce immediately? The good news is, there’s no wrong answer.

Why choose canning?

If you choose to preserve your delicious recipe in mason jars like people have done for generations, you won’t have to worry about it spoiling, but it may take up some additional cupboard space. If this is the best option for you, we offer a complete line of jars and canning accessories that can help you can like a pro.

To get you started, here’s one of our favorite blueberry syrup recipes we can share from https://www.freshpreserving.com/. This delicious recipe makes about 3 pints and uses fresh blueberries and lemons to create a flavor like no other.

To make this recipe, you will need:

Blueberry desert being served in a bowl with a spoon.
  • 8 cups of crushed blueberries which makes about 3 and a half pounds of product
  • 6 cups of water, divided
  • 1 Tbsp lemon of zest
  • 3 cups of granulated sugar
  • 2 Tbsp of lemon juice
  • 3 16 oz glass canning jars with lids and bands

Directions

1) Combine the blueberries with 2 cups of water, and the lemon zest in a large stainless steel saucepan. Bring the pan to a gentle boil over medium heat for 5 minutes.

2) Transfer to a dampened jelly bag or a strainer that is lined with several layers of cheesecloth set over a deep bowl. Let the mixture drip, undisturbed, for at least 2 hours.

3) Prepare a boiling water canner. Heat jars in simmering water until ready for use. Be careful not to boil the water. Wash lids and bands in warm soapy water and set aside.

4) Combine the granulated sugar with the remaining 4 cups of water in a clean stainless steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar, and cook until temperature reaches 230°F. Add the blueberry juice and increase heat to high bring to a boil for 5 minutes, stirring occasionally. Remove from heat and stir in lemon juice.

5) Ladle the hot blueberry syrup into the jars while they are still hot until the product is 1/4 inch from the top. Wipe the rim of the jar as needed and center the lid on the jar applying the band until fit is fingertip tight.

6) Process jars in a boiling water canner for 10 minutes. Remove the jars from the canner and let them cool. Check the lids after 24 hours to ensure that they have been sealed. If the jars have been sealed properly, the lids should not flex up and down when the center is pressed.

How about garden fresh?

There’s nothing quite like the garden fresh taste of peppers, tomatoes, onions, and beans. Apple and peach pie are huge customer favorites at this time of year as well. If serving your local produce as fast as possible is your choice, we offer a complete line of pie pans, baking accessories, and serving utensils that will make your recipe creations spring to life.  

Work with what you have

Sometimes a restaurant owner’s decision is made by what they have to work with. If you are fortunate enough to have the additional space, now might be the perfect time of year to consider the purchase of a chest or an upright freezer. There’s no better way to treat your customers to an off-season delight than to have a high quality commercial freezer lock in their garden freshness. If you like the idea of being the only restaurant in town who can serve fresh peach cobbler in February, then this is the option for you. 

Whatever you decide to do with your favorite produce item, we’re here to serve your restaurant needs. From apple pie to zucchini bread, we’ve got the perfect commercial kitchen product for the job. Browse our site and stock up on the supplies you’ll need for your local harvest and the holiday season that lies ahead.

About Steve Ubaney

Steve Ubaney is a copywriter and SEO specialist for TundraFMP. His blogs provide tips, tools and techniques that are sure to make you a cooking aficionado.

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