Reap the benefits of growing your own fruits and vegetables by learning how to plan and maintain a garden. You will also learn about which plants work together and which don't, and how to can and preserve the fruits of your labors, so they can be enjoyed year-round.

1. Growing and
Preserving Your Own
Fruits and
Vegetables
By
Sherry Ellis

2. Why Grow Your Own Fruits and
Vegetables?
• Save money on food
• Know exactly what goes on your food and where it comes
from
• Get healthy by eating fruits and vegetables
• Gardening provides exercise: 45 minutes of gardening can
burn as many calories as 30 minutes of aerobic exercise

3. A Lesson from History
• Victory Gardens were fruit
and vegetable gardens
planted during World War I
and World War II to reduce
the pressure on public food
supply.
• 5 million gardens were
created in the United
States on apartment
building roof tops,
backyards, and parks.
• “Grow your own, can your
own,” became the popular
slogan of the day.

4. How to Get Started
• Plan your garden space
• Plant from seeds
• Plant seedlings/older
plants

5. Planning Your Garden Space
• Select a site that gets enough sun and
has enough space for the fruits and
vegetables you wish to grow.
• Measure your garden in order to plan
row lengths, spacing between rows and
amount of plants and seeds that will be
needed.
• Select fruits and vegetables based on
your growing climate and preferences.
• Diagram your garden plot and
determine where you wish to plant each
crop. Plant tall plants on the north side
of your garden to avoid shading the rest
of the plants.
• Rotate annual plants to help replenish
the soil chemistry in your garden. Refer
to previous garden diagrams to help you
do this.

6. Growing from Seeds
• Read seed packet instructions.
• Some can be started indoors in
small pots or seed starter kits.
• Start seeds inside about two
months before the last frost.
• Keep soil moist.
• Two weeks before planting,
acclimate the seedlings to the
outdoors by placing them outside
for short periods of time.
• Plant seedlings outside after last
frost.
• Place seedlings and soil into the
ground, allowing enough space
between plants for them to grow.
• Water regularly.

7. Collect Your Own Seeds
• Collect from mature,
healthy fruits and
vegetables.
• Save seeds from
several plants of the
same variety to keep
gene pool healthy.
• Seeds can be stored in
a cool, dark place for
about three years.
• Two methods for
collecting seeds: wet
and dry

8. Wet Method
• Used for wet, fleshy fruits and
vegetables, like tomatoes and
cucumbers.
• Scoop out the insides of
vegetables and leave in a
container to ferment.
• In three to five days, a mold will
have formed over it. This is fine.
It encourages germination.
• Scoop mold off with a spoon
then add water to the container
and swish around.
• Some seeds float, some will sink.
Keep the ones that sink.
• Rinse and dry on a tray out of
direct sunlight.
• When dry, store in a labelled
envelope. Include date on
envelope.

9. Dry Method
• For vegetables whose seeds are encased
or not surrounded by pulp, like beans,
peas, and carrots.
• When seeds look mature, secure paper
bags over the seed heads, and attach to
plant stems. This will catch the seeds as
they fall off.
• Separate the seeds from their coverings
(chaff). You may need to loosen the
coverings by lightly crushing them in a
brown bag. Be careful not to hurt the
seeds.
• Place seeds in a bowl and shake the
bowl around. The chaff will rise to the
top. Gently blow the chaff out of the
bowl until just the seeds are left.
• Store seeds in a labeled envelope.
Include the date on the envelope.

10. Growing from Seedlings
• Read labels or information cards
attached to your plants. Most
seedlings should be planted after
the last frost.
• Prepare planting site by weeding
and loosening the ground
(tilling).
• Dig holes twice the diameter of
the seedling’s root ball and
slightly deeper than the pot it
was in.
• Place seedling in the hole so that
the base of the seedling stem is
near or just below the surface
level. You may need to add or
remove soil to do this.
• Fill remainder of hole with
garden soil.
• Water well.

11. Vegetables That Work Well
Together
• Beans, celery, cucumbers
• Beets, lettuce, onions
• Carrots, lettuce, radish, onions, tomatoes
• Squash, cucumbers, corn

12. The Three Sisters
• Corn, beans and squash
• Iroquois Indians used this
method of companion
planting.
• Plant in a ratio of 4:4:1.
• 4 corn seeds and four bean
seeds for every squash seed.
• Corn is the oldest sister. Plant
first in the center of a mound.
It will protect the others from
weeds and insects and offer
support.
• When the corn is 10 inches
tall, plant the squash and
beans around it.

13. Vegetables That Do Not Work Well
Together
• Do not plant cucumbers near herbs or potatoes.
• Do not plant onions near peas and beans.
• Do not plant cabbage or cauliflower next to tomatoes, onions
or carrots.

14. Double Duty Plants
• Garlic wards off aphids, fleas and spider mites.
• Chives keep away aphids and spider mites.
• Basil keeps away flies and mosquitos.
• Radishes discourage cucumber beetles, squash bugs and stink
bugs.
• Peppermint repels ants, cabbage moths and aphids.

15. Caring for Your Garden
• Water. Early morning
works best. Plants need
about 1-3 inches of water
per week.
• Weed. Adding mulch in
your garden can reduce
weeds and increase water
retention.
• Fertilize.
• Deter pests with a chicken
wire fence. You can soak
old rags in white vinegar
and attach them to fence
posts to keep unwanted
visitors out.

16. Fertilizer
• Three main ingredients:
nitrogen, phosphorus and
potassium
• Nitrogen is for foliage growth.
• Phosphorus is for flowers and
roots.
• Potassium is for overall health.
• On fertilizer bags, there is a set of
three numbers, which represent
the percentages of nitrogen,
phosphorus and potassium in the
mix. (5-10-5 = 5% nitrogen, 10%
phosphorus, 5% potassium)
• 1-2-1 is a good mix for vegetable
gardens.
• 5-10-5 is a good all-purpose
fertilizer.

17. Harvesting
• Most fruits and vegetables
should be harvested before full
maturity.
• Apples: Harvest in the fall, when
a little twist easily removes them
from the tree.
• Asparagus: Harvest when spears
are 6-8 inches tall and as thick as
your little finger.
• Beans: Harvest before the seeds
inside bulge out. They should
easily snap in two.
• Broccoli: Harvest before flower
heads bloom, when heads are
deep green and compact.
• Carrots: Harvest 2-3 months
after planting, when diameter
looks right for the variety.

18. More Harvesting Guidelines
• Corn: Harvest about three weeks after the silks on the cobs have
formed. They will have turned brown.
• Cucumbers: Harvest when firm and smooth, before they become
big or yellow.
• Leaf lettuce: Harvest when outer leaves are about four inches tall.
• Onions: Are mature when tops of plants turn yellow and tip over.
• Peas: Are ready three weeks after the flowers appear.
• Pears: Harvest before they are fully ripe – when they are mature
and still hard.
• Peppers: Harvest when they reach a useable size.
• Potatoes: Are mature when the potato plant stems and leaves turn
brown.
• Tomatoes: Are ripe when they change color.

19. Recycle through Composting
• Compost is recycled
garden debris that acts
as a mulch and
fertilizer for your
garden.
• Compost adds valuable
nutrients to the soil.
• Compost helps clay soil
drain better, and sandy
soil retain water.

20. How to Make a Compost Pile
• Choose an area that’s out of sight, yet convenient to your garden.
• Buy or create a composting bin. A stiff, wire mesh can be used to
contain your compost.
• Collect compost material: green and brown garden debris.
• Green garden debris: raw vegetable peelings, coffee grounds, grass
clippings
• Brown garden debris: dry leaves, newspapers, sawdust
• Mix debris in the ratio of one part green debris to two parts brown
debris. Too much green makes the pile smell bad. Add more brown if
this becomes a problem.
• To jump start the microbial action, toss a shovelful of finished compost
or garden soil.
• Your pile should be moist, but not too wet. Add some water if it starts
to dry out.
• Turn the pile once a week to keep the airflow continuous. If possible,
keep uncovered.
• Your compost should be finished in about two months, when you can’t
tell what the original materials were.

21. Preserving Your Fruits and
Vegetables
• Preserving saves
money.
• Preserving prevents
waste.
• Preserving allows you
to enjoy fruits and
vegetables
throughout the year.
• Methods of
preserving: Canning
and freezing

22. Canning Method
• Peel the fruit. (Tomato and peach skin can be removed by placing the fruit in boiling water
for 30-60 seconds. The skin will crack. Remove fruit and place in cool water. Once cool
enough to handle, slip the skin off.
• Remove cores, pits, or damaged parts. Tomatoes can be canned whole.
• Slice fruit to preferred size.
• Place fruit in a pot with water and turn on high heat.
• Add sugar to fruit: approximately one cup per quart of fruit.
• If desired, add seasonings.
• Bring to a boil and reduce heat. Simmer for twenty minutes.
• Prepare jars. Use clean, sanitary jars.
• Turn off heat and fill jars to about a half an inch from the top.
• Place lids on each one and screw on a band, tightening snugly.
• Process the filled jars by bringing a large pot of water to a boil. Boil the jars with water level
a half inch above the tops of the jar. This kills any remaining microorganisms. See next
slide for boiling times or follow your recipe. (Begin timing when water comes to full boil.)
• Remove jars carefully and place on a dish towel to cool.
• Jar lids should snap down and make a “pop” sound. When the lids are pressed, they should
not pop up. If the jar is not properly sealed, refrigerate.
• Dry the jar lids to prevent rusting.
• Store in a cool, dry place.

23. Process Times for Jars
Quart
• Apples: 20 minutes
• Apricots: 25 minutes
• Berries: 15 minutes
• Cherries: 20 minutes
• Peaches: 25 minutes
• Pears: 25 minutes
• Tomatoes: 45 minutes
Pint
• Apples: 20 minutes
• Apricots: 20 minutes
• Berries: 15 minutes
• Cherries: 15 minutes
• Peaches: 20 minutes
• Pears: 20 minutes
• Tomatoes: 40 minutes

24. Freezing Vegetables
• Wash vegetables and remove stems and damaged parts.
• Chop the vegetables into useable pieces.
• Boil one gallon of water per pound of vegetables.
• Prepare another pot with ice water to blanch after boiling.
• Boil vegetables, covered and in a colander for appropriate
blanching time. (See following slide.)
• Remove from boiling water and place vegetables in ice water.
• Drain thoroughly.
• Store vegetables in a freezer container and close lid so it is
sealed.
• Label the container with contents and date.
• Freeze.

25. Blanching Times
• Asparagus: 2 minutes
• Broccoli: 3 minutes
• Carrots: 2 minutes diced, 5 minutes whole (small)
• Cauliflower: 3 minutes
• Corn: 7 minutes small ear, 11 minutes large ear, 4 minutes if
taking off the cob. (Blanch before removing kernels.)
• Green beans: 3 minutes
• Peas: 1-2 minutes
• Summer squash: 3 minutes

26. Freezing Fruit
• Wash fruit and remove stems
and damaged parts.
• Drain thoroughly.
• Berries may be placed on a
tray and frozen before storing
in a freezer bag, to prevent
clumping.
• Juicy fruits such as
strawberries and peaches can
be preserved by first rolling
them in sugar, then layering in
freezer containers with a
sheet of wax paper separating
the layers.
• Label freezer bags and
containers with contents and
date.

27. How Long Can Preserved Food Be
Stored?
• Frozen, blanched
vegetables should be
used within 12- 18
months.
• Canned food should be
used within a year.
• Frozen fruit should be
used within 9 months.
• General rule: Use
preserved food within
12 months.

28. Recap
• Gardening helps you save money and eat healthier.
• For optimal results, plan your garden and research the fruits
and vegetables you wish to grow.
• Preserve your fruits and vegetables so they can be enjoyed
throughout the year.

29. SherryEllis
Sherry Ellis is an award-winning children’s author and professional musician who plays and
teaches violin, viola and piano. To learn more about her, please visit www.sherryellis.org.