Preserving food in November

Preserving food in November isn’t just a practical way to reduce waste and save money—it’s a chance to savor the last tastes of autumn. Plus, there’s something deeply satisfying about opening a jar of homemade applesauce in January and remembering the crisp November day you made it. So grab your aprons, stock up on jars, and get preserving—you’ll thank yourself when winter arrives.

Preserving the Flavors of November: What to Save and How to Do It

November is a time of abundance. The farmer’s markets are brimming with late-harvest vegetables, apples are still aplenty, and Thanksgiving leftovers practically beg for creative storage solutions. Preserving these seasonal treasures is not just about extending their shelf life—it’s about bottling up a little piece of autumn to savor when the winter winds blow. Here’s a guide to the best foods to preserve in November and how to do it with minimal stress (and maximum flavor).

What to Preserve in November

1. Apples

   • Why Preserve? Apples are a quintessential fall fruit, and their versatility makes them a must-have for winter baking, snacking, and cooking.

   • How?

     • Freezing: Peel, slice, and toss with a little lemon juice before freezing for use in pies or crisps.

     • Canning: Apple butter or applesauce are simple to make and store beautifully.

     • Dehydrating: Apple chips make a healthy snack and pack perfectly for on-the-go treats.

2. Pumpkin and Winter Squash

   • Why Preserve? These hearty vegetables are packed with nutrients and can be used in soups, pies, or casseroles.

   • How?

     • Freezing: Roast, puree, and freeze in measured portions for quick use in recipes.

     • Dehydrating: Slice thinly and dry for crunchy chips.

3. Cranberries

   • Why Preserve? Cranberries aren’t just for Thanksgiving—they add a tart pop to winter dishes.

   • How?

     • Freezing: Spread on a tray to freeze individually, then transfer to bags for easy portioning.

     • Canning: Make cranberry sauce or jam for festive gifts or winter meals.

4. Herbs

   • Why Preserve? Fresh herbs add vibrant flavor to winter dishes but are hard to find after the frost hits.

   • How?

     • Freezing: Chop and freeze in olive oil or butter using ice cube trays.

     • Drying: Hang small bundles of herbs upside down in a cool, dry place until fully dried.

5. Root Vegetables (Carrots, Beets, Turnips)

   • Why Preserve? These staples are a winter kitchen’s best friend.

   • How?

     • Root Cellaring: Store in a cool, dark, and slightly humid environment.

     • Pickling: Pickled carrots and beets make tangy additions to salads and sandwiches.

6. Turkey and Thanksgiving Leftovers

   • Why Preserve? No one wants to waste the fruits of their Thanksgiving labor.

   • How?

     • Freezing: Freeze shredded turkey, mashed potatoes, and stuffing in meal-sized portions.

     • Broth: Simmer the turkey carcass with veggies and herbs for a rich stock, then freeze.

Tips for Easy and Effective November Preservation

• Label Everything: Trust me, that frozen puree will look identical to every other container in two months. A sharpie and masking tape are your best friends.

• Use What You Have: Don’t overbuy. Preserve what’s already in your fridge or pantry to avoid waste.

• Involve the Family: Kids can help peel apples, label jars, or snap beans. It’s a fun way to teach them about food sustainability.

• Plan Ahead: Think about what you’ll actually use in winter. Love smoothies? Freeze berries and bananas. Hate cooking? Prep casseroles or soups.

• Keep It Simple: You don’t need fancy equipment. Freezing and drying are beginner-friendly methods that yield excellent results.