Tomatoes

• Color fully developed (red, yellow, or variety-specific)
• Slightly soft when gently squeezed
• Should separate easily from stem
• Harvest before splitting occurs
• Pick when “shoulders” are no longer green

Peppers

• Bell: Full size, firm, crisp walls
• Hot: Color change complete for variety
• Glossy skin appearance
• Size appropriate for variety
• Can harvest green or wait for final color

Cucumbers

• Bright medium to dark green
• 6-8 inches for slicing varieties
• 2-4 inches for pickling
• Firm and crisp texture
• Harvest before yellowing begins

Zucchini/Summer Squash

• 6-8 inches long
• Still tender when pierced with fingernail
• Glossy skin
• Harvest before seeds develop
• Pick every 2-3 days during peak

Root Vegetables

Carrots

• Top of root 1/2 to 3/4 inch diameter
• Bright orange color (or variety-specific)
• Pull test sample to check size
• Tops firmly attached
• Generally 70-80 days from planting

Potatoes

• Plants have died back
• Skin firmly set (doesn’t rub off)
• Test dig to check size
• Allow 2 weeks after vine death
• Stop watering when vines die

Onions

• Tops have fallen over naturally
• Necks tight and dry
• Bulb well-formed and firm
• Skin developing papery texture
• Pull when 2/3 of tops are down

Beets

• 1.5 to 3 inches diameter
• Shoulders protruding above soil
• Deep color development
• Tender when tested
• Greens 4-6 inches long

Leafy Greens

Lettuce

• Leaves crisp and full-sized
• Head varieties firm when squeezed
• Harvest before bolting begins
• Cut outer leaves of leaf varieties
• Morning harvest for best quality

Spinach

• Leaves 4-6 inches long
• Dark green color
• Before stems elongate
• Cut outer leaves for continued growth
• Harvest before bolting starts

Kale

• Leaves 8-10 inches long
• Dark color fully developed
• Still tender when tested
• Before yellowing occurs
• Cut outer leaves as needed

Swiss Chard

• Leaves 8-12 inches long
• Stems thick but still tender
• Bright, crisp appearance
• Cut outer leaves regularly
• Before leaves become tough

Pod Vegetables

Green Beans

• Pods full but still smooth
• Snap easily when bent
• Seeds small and underdeveloped
• Bright green color
• Before pods bulge

Peas

• Pods fully developed
• Seeds full size but still tender
• Bright green color
• Shell peas: pods plump
• Snap peas: pods crisp

Cole Crops

Broccoli

• Head full size but tight
• Buds still green and compact
• Before yellow flowers appear
• Cut 6 inches below head
• Harvest side shoots as they develop

Cauliflower

• Head 6-8 inches diameter
• Curds tight and compact
• White/cream colored
• Before separating begins
• Cut just below head

Brussels Sprouts

• Sprouts firm and compact
• 1-1.5 inches diameter
• Dark green color
• Bottom sprouts first
• Before yellowing occurs

Corn

• Kernels full and milky
• Silks dark and dry
• Squeeze kernel test
• About 20 days after silking
• Early morning harvest best

General Harvesting Tips

Timing Considerations

• Harvest in morning when cool
• Pick regularly to encourage production
• Check plants daily during peak season
• Don’t harvest when wet
• Use appropriate tools

Quality Indicators

• Firmness
• Color development
• Size appropriate for variety
• No disease or pest damage
• Peak flavor development

What It Is: Removing moisture from food using controlled temperature and airflow, preventing microbial growth and enzyme activity. Process: Food is heated at low temperatures (95-165°F) while air circulates to remove moisture. Best For: Herbs, fruits, vegetables, mushrooms Equipment Needed:

• Food dehydrator or low-temperature oven
• Cutting boards and sharp knives
• Storage containers or vacuum sealer Learn More: National Center for Home Food Preservation (nchfp.uga.edu)

Water Bath Canning

What It Is: Preserving high-acid foods by heating sealed jars to a boiling temperature (212°F at sea level). Process: Foods are packed in jars, sealed, and processed in boiling water to destroy microorganisms. Best For: Fruits, jams, pickles, tomatoes, salsas Equipment Needed:

• Large pot with rack
• Jar lifter and funnel
• Mason jars and new lids Learn More: Ball Canning (freshpreserving.com)

Pressure Canning

What It Is: Preserving low-acid foods using high pressure to achieve temperatures above boiling. Process: Foods are sealed in jars and processed at 240-250°F under pressure. Best For: Vegetables, meats, beans, soups Equipment Needed:

• Pressure canner
• Canning jars and tools
• Pressure gauge Learn More: Presto Pressure Canning (gopresto.com)

Fermentation

What It Is: Using beneficial bacteria to convert food sugars into acids, creating preservation. Process: Foods are submerged in brine, allowing beneficial bacteria to create preservative acids. Best For: Cabbage, cucumbers, root vegetables Equipment Needed:

• Fermentation crocks or jars
• Weights and airlocks
• Salt and measuring tools Learn More: Wild Fermentation (wildfermentation.com)

Freezing

What It Is: Preserving food by lowering temperature below freezing to stop microbial growth. Process: Foods are prepared, packaged, and frozen quickly to maintain quality. Best For: Most fruits and vegetables, herbs, prepared dishes Equipment Needed:

• Freezer bags or containers
• Vacuum sealer (optional)
• Blanching pot Learn More: USDA Freezing Guidelines (fsis.usda.gov)

Cold Storage

What It Is: Storing produce at cool temperatures without freezing. Process: Foods are kept in controlled temperature and humidity environments. Best For: Root vegetables, apples, winter squash Equipment Needed:

• Root cellar or cool storage area
• Storage containers
• Temperature/humidity monitors Learn More: Mother Earth News (motherearthnews.com)

Salt Curing

What It Is: Using salt to draw moisture from food, preventing bacterial growth. Process: Foods are packed in salt or strong brine solutions. Best For: Vegetables, herbs, some fruits Equipment Needed:

• Curing salt
• Glass or ceramic containers
• Weights Learn More: The Art of Preserving (artofpreserving.com)

Food Safety Considerations

Basic Guidelines

• Always use tested recipes
• Maintain proper pH levels
• Follow processing times
• Use appropriate equipment
• Monitor storage conditions

Testing Services

• Pressure gauge testing
• pH testing for foods
• Lab analysis services
• Equipment calibration

When to Harvest

• Seeds must reach full maturity on the plant before harvesting
• Allow fruits to ripen completely past eating stage
• Let seed pods dry and turn brown on the plant
• Watch for natural seed dispersal signs
• Harvest in dry weather to prevent mold

Plant-Specific Guidelines

• Tomatoes: Allow fruit to fully ripen beyond eating stage
• Peppers: Let peppers turn their final color and start to wrinkle
• Beans/Peas: Leave pods on plant until they’re dry and brittle
• Lettuce: Watch for seed heads to form white fluff
• Squash: Allow fruit to remain on vine well past mature stage
• Herbs: Let flower heads turn brown and dry

Collection Methods

Dry Seeds (Beans, Peas, Herbs)

1. Wait for pods/seed heads to dry completely
2. Collect on a dry, sunny day
3. Place pods in paper bag to catch falling seeds
4. Gently crush pods to release seeds
5. Winnow to remove chaff
6. Check seeds for insect damage

Wet Seeds (Tomatoes, Cucumbers, Squash)

1. Scoop seeds from ripe fruit
2. Place in container with water
3. Allow to ferment 2-3 days
4. Remove floating seeds and pulp
5. Rinse good seeds thoroughly
6. Dry on paper plates or coffee filters

Cleaning and Processing

Dry Method

• Remove all plant debris
• Use screens or sieves to separate seeds
• Winnow in gentle breeze to remove chaff
• Ensure seeds are completely clean
• Check for damage or disease

Wet Method

• Wash seeds in colander
• Remove any remaining pulp
• Pat dry with paper towels
• Spread on drying screens
• Keep in ventilated area

Drying Process

Essential Steps

1. Spread seeds in single layer
2. Provide good air circulation
3. Keep away from direct sunlight
4. Maintain room temperature
5. Allow 1-2 weeks for complete drying
6. Test by breaking seed (should snap, not bend)

Drying Equipment

• Window screens
• Paper plates
• Coffee filters
• Dehumidifier (if needed)
• Fan for air circulation
• Mesh drying racks

Storage Methods

Container Selection

• Paper envelopes
• Glass jars with tight lids
• Mylar bags with zip seals
• Avoid plastic bags
• Use silica gel packets for moisture control
• Label everything clearly

Storage Conditions

• Keep temperature between 32-41°F
• Maintain low humidity
• Store in dark location
• Protect from temperature fluctuations
• Check periodically for moisture

Labeling and Documentation

Essential Information

• Plant variety name
• Date collected
• Special growing notes
• Parent plant characteristics
• Original source
• Expected viability period

Record Keeping

• Maintain seed inventory
• Track germination rates
• Note weather conditions during growing season
• Document any unique traits
• Keep planting calendar

Testing Viability

Before Storage

• Conduct float test for larger seeds
• Check for proper maturity
• Examine for damage
• Test sample for proper drying

Before Planting

• Germination testing
• Paper towel method
• Count success rate
• Record results

Long-Term Preservation

Best Practices

• Rotate seed stock regularly
• Share with other gardeners
• Store backups in different locations
• Maintain optimal storage conditions
• Check periodically for quality

Expected Viability

• Tomatoes: 4-10 years
• Peppers: 2-5 years
• Beans: 3-4 years
• Peas: 3-4 years
• Lettuce: 4-6 years
• Squash: 3-6 years