Early summer brings so many options for fresh produce, but what do we do when the season is over? 

Caitlin Mellendorf is a Nutrition Educator with the University of Illinois Extension in DeWitt, Macon, and Piatt Counties, and explains that canning can be a great method of preserving produce, and some methods take very little equipment or previous knowledge. 

Freezing is also a good way to keep your produce fresh. Mellendorf indicates that the purpose of freezing goods is to lower the temperature enough to prevent bacterial growth. This does at times change the color or texture of the food.

Dehydration is the practice of drying foods to entirely remove the water from them. This can change the texture, color, and even flavor of produce, and Mellendorf points to the process of turning grapes into raisins as the most common example. The biggest benefit is the ability to store dried foods at room temperature. 

Mellendorf's final tip for preserving foods is fermentation. Common examples of this practice are foods like kimchi, sour kraut, and even drinks like kombucha. Fermentation encourages the growth of beneficial bacteria, which in turn stops harmful bacteria from growing. 

For more tips on keeping the "fresh" in "fresh produce," visit extension.illinois.edu/dmp.