October brings a full pantry and busy hands. This month is perfect for canning, freezing, drying, and pickling using safe and reliable methods. Keep it simple, follow tested recipes, and enjoy the jars you will reach for all year.

Fruits in season in October

• Apples
• Pears
• Figs
• Grapes
• Blackberries
• Raspberries
• Peaches
• Nectarines
• Plums
• Cranberries
• Pomegranates
• Kiwi

Vegetables in season in October

• Cucumbers
• Summer squash
• Corn
• Peppers
• Tomatoes
• Eggplants
• Artichokes
• Peas
• Sweet potatoes
• Parsnips
• Winter squash
• Brussels sprouts
• Celery root
• Celery
• Pumpkin

Quick projects to make this week

• ​Apple butter or apple jam, water bath canning, or freezing. Applesauce freezes well, too.
• Pear butter or spiced pear slices, follow a tested water bath recipe.
• Grape jelly or juice, a pantry favorite for kids and lunchboxes.
• ​Plum preserves have a bright flavor and are easy to set with pectin.
• ​Cranberry sauce or cranberry raspberry jam, perfect for holiday meals later.
• Blackberry or raspberry jam, small batches give fresh flavor.
• Pomegranate jelly, strain well for clear jars.
• Figs, make fig preserves or freeze halved figs for baking.
• ​Peache slices in light syrup or juice. Freeze extra.
• Kiwi, dehydrate slices for chewy snacks.

Dehydrator projects

• ​Apple, pear, and kiwi chips, sprinkle with cinnamon if you like.
• Tomato halves, dry and store in oil in the fridge for short-term use only.
• ​Herbs from the garden, dry and jarred for winter stews.
• ​Peppers, sliced thin and dried for soups and chili.

Freezer prep in an hour

• Fruit packs for smoothies: mix berries, grapes, and kiwi.
• Veggie mirepoix kits, onion, carrot, celery for quick soups.
• Roasted tomato and pepper base, blend, cool, and freeze flat.

Safety reminders to trust

• Use tested recipes from sources like the USDA, the National Center for Home Food Preservation, Ball, and Preserving Guide.
• ​Adjust for your altitude. Processing times and pressure matter.
• Low-acid foods need pressure canning. That includes corn, peas, peppers, and squash.
• Do not water bath can pumpkin, winter squash, or eggplant.
• Label jars with product and date. Store in a cool, dark place.
• Plan to use home-canned goods within 12 to 18 months for the best quality.

Try one project today. Pick one fruit, one vegetable, and one quick freezer win. Small batches build skills and fill the shelf. If you want support and step-by-step guides, visit preservingguide.com for safe methods and seasonal recipes.

Happy Preserving!