Summer sustainability tip #2: Can or freeze

After the long New England winter, it can be easy to get carried away by summer’s bounty.  If you pick more than you can eat before they go bad, can or freeze the extra. 

• Greens can be blanched and frozen. 
• Corn can be cut off the cob and peas shelled, then frozen in a single layer on a cookie sheet and bagged for easier storage. 
• Berries and other fruits can be frozen in simple syrup (a 1:1 water and sugar mixture) or made into jam or butter. 
• Herbs can be made into pesto or mixed with water and frozen in ice cube trays, then bagged for later use. 
• Tomatoes can be turned into sauce and frozen, and cucumbers and beets pickled.