Garden produce

Hopefully you are starting to harvest some wonderful vegetables from your garden. If you are unsure if a vegetable is ready to harvest, hopefully the information below will help.

Additionally, we have information about a Pressure Gauge Testing event for those who may want to have their pressure canner tested this year.  

Look for carrots with smooth skin. Try picking medium-sized carrots that taper at the ends. Harvest carrots by digging or pulling them out of the ground. Once out of the ground, cut the top and bottoms off. Clip the greens as soon as you arrive home to avoid moisture loss. Carrots should be thoroughly washed in cold water and scrubbed to remove oil contaminants. 

Green beans should be harvested when the pods are firm and crisp. At this stage you should be able to feel the seeds/pods slightly. Remove the green beans by breaking them away from the vine. Once removed from the vine, you should break away the ends and then break the green beans in half. You should cook/utilize the middle segments that you have broken in half. 

Hot peppers should be allowed to ripen (darken in color) and the outer flesh is hard. Jalapenos can be picked when they are green or once they change color. Sweet peppers should be picked when they are green or ripe (once they change color depending on variety). If they are allowed to change colors, they will often be sweeter. Remove peppers by holding the plant firmly with one hand and snapping off the pepper with the other leaving about 1 inch of stem. You can also use small clippers or scissors to cut the fruit from the plant. 

Summer Squash should be harvested when the fruit is immature, and the skin and flesh are still tender (easily marked with a thumbnail). This means they should be less than 2 inches in diameter and about 6—8 inches long. Harvest summer squash by cutting it from the plant at the base of the fruit.  

Tomatoes with the strongest tomato aroma will have the richest taste. Tomatoes should also be firm with taut skin and heavy for their size. They should be harvested when they are fully colored. The outside should be free from bruising. Gently twist the stem and pull the tomato away from the plant or cut it using scissors. Tomatoes should be washed in cold water before use.

Select cantaloupes that are free from bruises and evenly shaped with no soft spots or cracks. Cantaloupes should have a light brown netting that stands out from their underlying smooth skin. If the stem is still attached, it was picked too early. Also, ripe cantaloupes will have a mildly sweet fragrance. Wash the outside of the cantaloupe with running water or a wet cloth to remove any remaining dirt.

If you are thinking about joining the trend in our communities to can food this summer, start by checking your equipment and supplies. Proper equipment in good condition is required for safe, high quality home canned food. A pressure canner is essential for canning low-acid vegetables, meats, fish, and poultry. Two basic types are available. One has a dial gauge to indicate the pressure inside the canner; the other has a metal weighted gauge. Dial gauges must be tested for accuracy before each canning season. 

Purdue Extension will be hosting a Pressure Gauge Testing event on August 6th from 2:00-6:30 pm. Testing should take about 20-minutes. Testing can be done on Presto canners with gauges (not weighted). Please schedule your appointment at https://tinyurl.com/cantest25. Cost is $5 per canner. Please bring your lid and gauge. The event will take place at the Putnam County Extension Office.   

Visit our homepage at www.extension.purdue.edu/putnam or you can contact the local Purdue Extension Office by calling 765.653.8411 for more information regarding this week’s column topic or to RSVP for upcoming events. It is always best to call first to assure items are ready when you arrive and to RSVP for programs. While many publications are free, some do have a fee. Purdue University is an equal access/equal opportunity institution. All times listed are Eastern Time.

Upcoming events:            
July 18-25 – Putnam County 4-H Fair 
Aug. 1-17 – Indiana State Fair (closed Mondays) 
Aug. 6 – Pressure Gauge Testing, 2-6:30 pm, $5 per canner, Extension Office, schedule your 20-minute appointment at https://tinyurl.com/cantest25