Additional Harvest Preservation Practices

As August draws to a close here in the Heartland, the air begins to shift. Mornings carry a hint of crispness, and the golden light of late Summer settles over fields that have given generously all season long. In our Amish community, this time of year is marked by a quiet urgency and the steady rhythm of preparation as families turn their attention to preserving the bounty of the garden for the colder months ahead.

This week, we continue our preserving series with a look at drying, fermenting, and freezing. These methods may not be as widely practiced as canning, but they hold a special place in the memory and ingenuity of Amish life. While drying has become less common in recent years, some families still recall their parents laying out corn to dry in the warmth of the woodstove oven. Herbs and garden teas are often dried on racks or even on an extra bed covered with a clean sheet, filling the home with earthy fragrance and the promise of comfort in Winter.

Fermenting, on the other hand, remains a trusted method for preserving cabbage and cucumbers. Sauerkraut is a staple in many homes, not only for its tangy flavor but also for its digestive benefits. The process is simple but precise, as cabbage is packed into jars with a tablespoon of salt per quart, and within three to five days, the transformation begins. While crocks were once the vessel of choice, most families now use jars for convenience and storage. Fermented vegetables often find their way into meals, adding brightness and nutrition to hearty Winter fare.

Freezing, though reliant on electricity, has become a semi-practical solution for many Amish families. Personal freezers are not found in Amish homes, although arrangements are sometimes made with English neighbors who rent out space in garages or outbuildings. One such English gentleman living in our community has a building filled wall to wall with freezers, leaving only narrow aisles to walk through. Each freezer is rented for fifteen dollars a month, and families often share space or maintain a freezer-fridge combo. Despite the cost, freezing is valued for its ease and versatility. Sweetcorn, strawberries, blackberries, meats, and even water for ice are stored away, ready to bring refreshment and nourishment when needed.

While drying and fermenting may not replace canning entirely, they offer important alternatives, especially when time, fuel, or space are limited. These methods also reflect a deeper truth about Amish life: the commitment to resourcefulness, community cooperation, and honoring the gifts of the land. Preserving food is not just about survival; it's about stewardship, tradition, and preparing with care for the seasons ahead.

Stories from Our Amish Basket Weavers

Here are a few happenings the families dedicated to weaving the beautiful baskets featured on AmishBaskets.com have shared with us this week.

The Mast Family

Last Thursday, Iva was invited to help as both cook and dishwasher at a wedding held nearby. The Masts ate an early lunch so they could arrive in time for the service, which was followed by a whirlwind of food preparation. Mashed potatoes, gravy, dressing, sweetcorn, meatballs, and salad were served to the guests, followed by grape pudding, fresh peach pie, and peanut butter pie. Later in the evening, after the older folks had eaten, the cooks realized there might not be enough food for the young folks finishing up their volleyball game. With quick teamwork, more food was prepared just in time.

The Yoder Family

The two oldest Yoder daughters spent several days this week visiting relatives in Missouri. While there, they helped make noodles using a large engine-powered mixer and assisted with bread dough for the farm they were visiting's store. One day, they baked ten loaves of bread that were sold right from the family's porch shop. The girls were fascinated by the diesel-powered freezer and cooler on site, which kept ice cream available every day. They noted how the Missouri family no longer saw ice cream as a special treat, since it was always on hand. It was a fun and eye-opening trip for both sisters.

The Gingerich Family

A relative of the Gingerich family had quite an adventure on their way home from a wedding in Middletown. Their usual driver was ill, so they hired a local woman to drive the van. All went well until the diesel engine suddenly quit, sending steam and smoke billowing from under the hood. Everyone scrambled out, including a sleeping child who was gently carried to safety. As flames began to rise, family members made several trips back to retrieve their belongings. The driver, visibly shaken, said through tears that she hadn't known anything was wrong. The family reassured her it wasn't her fault, and they were later picked up from a nearby gas station to continue their journey home.

"For an extreme makeover, try a faith lift."

— Amish Wisdom