People grow gardens for different reasons. Some just want enough produce to enjoy it fresh while others want extras to freeze, can or dry. How much extra do you need for preserving, yet not so much you become a pest to friends and neighbors in trying to share the bounty?
There are resources available from Extension agencies around the United States which give you an idea of how much to grow based on the amount needed to eat fresh and have additional to preserve. You can search on the Internet for "vegetable planting guide for preserving." Here are some examples.
For green beans, a bushel (about 30 pounds) will give you enough to preserve 15 to 20 quarts. Typically, to have a bushel you'll need between 5 and 10 feet of beans which will give you some to also eat fresh.
For green peas, a bushel in the pod (also about 30 pounds) will only provide 6 to 8 quarts canned or frozen and you'll need between 20 and 30 feet of plants. The difference is peas normally only have one major picking while you will likely have multiple pickings of the green beans.
If you want to can tomatoes or have extra for salsa, figure on needing 3 to 4 pounds for each quart. A bushel of fruit will give you 15 to 20 quarts so you'll likely need about a dozen plants.
If you want to preserve, but don't know how to begin, plan to attend food preservation workshops on Saturday, June 8. The basic 101 class will be from 9 a.m. to noon, and the advanced class on pressure canning is from 12:30 to 3:30 p.m. These are both hands-on classes with participants taking foods home which they have preserved.
The basic class covers freezing fruits and vegetables, canning fruits and tomatoes, making jams/jellies and making salsa. The advanced class covers pressure processing vegetables and other low acid foods, including preserving your own salsa recipe.
For information about growing vegetables or preserving them, call Colorado State University Extension in Morgan County at 542-3540. The horticulture agent can help you with the growing of your garden, and I can assist you with preserving to enjoy all year long.
Also call 542-3540 to get more information about the workshops or to register early at the early bird rate. There is only room for 15 participants for each session so all have an opportunity to do actual preservation during the workshop.