As the summer produce season starts to yield that much-anticipated summer produce, local experts are weighing in on making it last.

Caitlin Mellendorf is a nutrition educator at the University of Illinois Extension in DeWitt, Macon and Piatt Counties. She says extending the shelf life of fresh produce begins at the market by selecting firm, blemish-free items before employing specific temperature management practices at home.

According to Mellendorf, common summer crops like tomatoes, cucumbers, and sweet corn thrive best under distinct conditions, emphasizing that sweet corn should be consumed quickly before its natural sugars convert into starch.

To maintain peak freshness for produce stored in the refrigerator or on the counter, Mellendorf advises limiting three main environmental factors: exposure to excess air, direct heat, and fluctuating household temperatures.

For home cooks looking beyond fresh storage, Mellendorf highlights several alternative preservation methods—such as freezing, dehydrating, and fermenting—and reminds home canners that local Extension offices offer free pressure canner gauge testing.

Mellendorf stresses that following up-to-date, scientifically tested recipes is essential for food safety, noting that low-acid foods like green beans and sweet corn strictly require pressure canning rather than traditional water bath methods.

For tested preservation recipes, canning safety guidelines, or to find a local Extension expert on canning and food preservation, visit extension.illinois.edu.