When you have extra produce, preserving it ensures you can enjoy it later. Below are different methods for freezing, preserving in jars, and dehydrating apples, zucchini, beets, onions, bell peppers, and lime.

1. Freezing

Freezing is an easy way to keep produce fresh for months. Most vegetables need to be blanched before freezing to maintain texture and color.

Apples:

• Slice apples and remove seeds.
• To prevent browning, toss in lemon or lime juice.
• Lay slices on a baking sheet in a single layer and freeze for 1–2 hours.
• Transfer to freezer bags or containers, removing as much air as possible.
• Use for: Smoothies, baking, or blend into applesauce.

Zucchini (for cooking or zoodles):

• Wash and cut into slices, cubes, or zoodles.
• Blanch in boiling water for 1–2 minutes, then immediately cool in ice water.
• Drain well and freeze on a baking sheet before transferring to bags.
• Use for: Soups, stir-fries, or blending into sauces.

Beets:

• Wash, peel, and cut into slices or cubes.
• Blanch for 2–3 minutes, then cool in ice water.
• Spread on a baking sheet to freeze before transferring to bags.
• Use for: Roasting, salads, or smoothies.

Onions:

• Peel and chop (diced or sliced).
• Spread in a single layer on a baking sheet and freeze for 1 hour.
• Transfer to freezer bags.
• No blanching needed!
• Use for: Cooking (soups, stir-fries, omelettes).

Bell Peppers:

• Wash, remove seeds, and slice or dice.
• Spread on a baking sheet and freeze for 1 hour.
• Transfer to freezer bags.
• No blanching needed!
• Use for: Stir-fries, omelets, soups.

Lime (Juice & Zest):

• Juice: Squeeze and pour into ice cube trays, then transfer cubes to a bag.
• Zest: Grate the peel and store in a small container or freezer bag.
• Use for: Dressings, marinades, and baking.

2. Preserving in Jars – click here for important safety tips

Canning is great for long-term storage without freezing.

Apples (Apple Sauce or Apple Butter):

• Cook peeled and sliced apples with a little water until soft.
• Mash or blend, then add cinnamon or sugar if desired.
• Pour into sterilized jars and process in a hot water bath for 10 minutes.
• Use for: Spreading on toast, baking, or eating as-is.

Zucchini (Pickles or Relish):

• Slice zucchini into rounds or sticks/spears.
• Pack into sterilized jars with vinegar, garlic, dill, and salt.
• Process in a hot water bath for 10–15 minutes.
• Use for: Sandwiches, salads, or snacking.

Beets (Pickled Beets):

• Boil or roast whole beets until soft, then peel and slice.
• Pack into sterilized jars with a hot brine (vinegar, sugar, salt, and spices).
• Process in a hot water bath for 30 minutes.
• Use for: Salads, side dishes, or sandwiches.

Onions (Pickled Onions):

• Slice onions thinly and pack into sterilized jars.
• Pour hot vinegar brine (vinegar, sugar, salt) over them.
• Store in the fridge for up to 1 month or process in a hot water bath for 10 minutes for longer storage.
• Use for: Burgers, tacos, sandwiches.

Bell Peppers (Roasted and Preserved in Oil/Vinegar):

• Roast peppers, peel the skin, and slice.
• Pack into jars with vinegar or oil and a little salt.
• Store in the fridge or process in a hot water bath for 15 minutes.
• Use for: Sandwiches, pasta, or antipasto platters.
  

3. Dehydrating

Dehydrating removes moisture for long-term storage. You can use a dehydrator or an oven at 135–150°F (57–65°C) with the door slightly open.

Apples (Apple Chips):

• Slice apples thinly and dip in lemon water to prevent browning.
• Arrange on dehydrator trays or a baking sheet.
• Dehydrate at 135°F (57°C) for 6–8 hours until crisp.
• Use for: Snacking, granola, or baking.

Zucchini (Zucchini Chips or Powder):

• Slice into thin rounds or shred for powder.
• Dehydrate at 125°F (52°C) for 6–12 hours.
• Blend dried zucchini into powder for soups or sauces.
• Use for: Snacks, soups, or pasta sauce thickener.

Beets (Beet Chips or Powder):

• Slice thinly and arrange on trays.
• Dehydrate at 135°F (57°C) for 6–10 hours.
• Blend dried beets into a powder for smoothies.
• Use for: Snacking or adding color to food.

Onions (Dried or Powdered):

• Slice onions into thin rings.
• Dehydrate at 125°F (52°C) for 6–10 hours until brittle.
• Blend into onion powder if desired.
• Use for: Cooking, soups, seasonings.

Bell Peppers (Dried Strips or Powder):

• Cut into strips or dice.
• Dehydrate at 125°F (52°C) for 8–12 hours.
• Blend dried peppers into a powder for seasoning.
• Use for: Soups, casseroles, or spice blends.

Lime (Dried Slices or Powder):

• Slice thinly and remove seeds.
• Dehydrate at 125°F (52°C) for 6–8 hours.
• Use whole dried slices for tea or grind into lime powder.
• Use for: Drinks, marinades, seasoning.

Follow this link to learn more about the dehydrating process.