Harvest Time? How to Keep Your Summer Vegetables Fresh for Longer!

August 18, 2025

The harvest season is in full swing – gardens, markets, and fields are now overflowing with fresh, seasonal produce. From crunchy cucumbers and vibrant carrots to aromatic herbs: now is the perfect time to stock up and preserve the abundance of the season for the months ahead. Homemade preserved vegetables are true everyday helpers – they save time when cooking, make spontaneous meals easier, and ensure that you can still rely on high-quality regional ingredients even in winter. This way, the harvest doesn’t just last longer, but turns into a practical pantry treasure that’s always at your disposal.

Why preserve vegetables now?

During peak season, there’s often more produce than can be consumed fresh. To avoid food waste, pickling is a tried-and-true method for gently preserving vegetables – without artificial additives. Especially convenient: with modern vacuum technology such as the Lava Flex Jar-Sealer, the process becomes even easier and safer.

Advantages of vacuum pickling:

Longer shelf life – often several months without refrigeration
Gentle preservation – vitamins and flavors are retained
More intense taste – enhanced with herbs, vinegar, and spices
Zero waste – perfect for sustainable use of leftovers

Lava Flex Jar-Sealer – the modern way of food preservation

The Lava Flex Jar-Sealer is an innovative solution for vacuum-sealing jars – no boiling required. Combined with a vacuum sealer or Lava’s electric hand pump, it creates strong vacuum pressure directly inside the jar.

Recipe Idea: Pickled Summer Vegetables in a Vacuum Jar

A classic base recipe – quick to prepare and perfect for any harvest.

Ingredients (for approx. 2 jars of 500 ml each):

1 kg vegetables (e.g., cucumbers, carrots, peppers, kohlrabi)
500 ml water
250 ml white wine vinegar (alternatively apple cider vinegar) with 5.5% acidity
3 tsp sea salt (avoid iodized salt, as it makes the vegetables less crisp)
2 tsp raw cane sugar
1 tsp black peppercorns
2 bay leaves
1 tsp mustard seeds
1 tsp coriander seeds
Optional: 1–2 garlic cloves, sliced
Optional: dill, chili, thyme, or other herbs/spices to taste

Instructions:

Prepare the vegetables – wash, peel if necessary, and cut into pieces
Sterilize the jars – boil for 10 minutes
Make the brine – briefly boil water, vinegar, salt, sugar & spices
Fill – layer vegetables and herbs in jars, pour in brine (leave 1 cm space)
Vacuum-seal with the Lava Flex Jar-Sealer:
- Let jar contents cool completely
- Place lid loosely on (do not screw tightly)
- Connect the Lava Flex Jar-Sealer to the vacuum sealer with the hose, switch to container mode
- Place the bell over the jar
- Once maximum vacuum is reached, stop by disconnecting the hose from the bell or device
Store – keep in a cool, dark, and dry place. After a few days, the vegetables are infused and will keep for several months

Freshly harvested vegetables in a crate and on soil

Conclusion: Preserving vegetables made easy

Pickling vegetables is a simple, sustainable, and healthy way to stock up – perfect for harvest season. With the Lava Flex Jar-Sealer, preserving becomes not only easier but also safer – ensuring a perfect vacuum and long shelf life.

👉 Preserve the variety of summer – safely, cleanly, and with peace of mind.