July is the month that all the work really pays off. But it’s always too much of a payout. After you’ve given away some of the produce to friends and neighbors, you have the opportunity to save a little for yourself. Putting up some of your bounty in either the freezer or jars enables you to enjoy the garden this winter. But you have to have the gumption to do it.

The first step in achieving good results with canning or freezing is to start with quality produce. Pick whatever you are putting up at the peak of its ripeness and pick it as close to the time that you will be processing it as possible.

The easiest way to put up produce is to just freeze it. Squash, corn (both cut off and on the cob), asparagus, peas, any type of greens, broccoli, and cauliflower are all good candidates for freezing. Prepare the vegetable as you normally would without seasoning and cook just until it boils. Cool down, place in appropriate size bags or containers, and stick them in the freezer. It’s not difficult.

And then there’s canning. Not everything freezes well and canning is a good way to store these vegetables. Canning is not hard, but it does require dedication and some basic equipment. It’s a cruel irony that one of the hottest and longest garden tasks has to be done inside.

The key to canning is cleanliness. Making sure that everything is clean and that you’re careful during the process is insurance that you’re storing vegetables and not growing bacteria that could make you sick when you open the jars.

Start by washing the jars in scalding hot water. While this can be done in the sink, the modern day timesaver that actually does a better job is to run the dishwasher with no detergent at maximum heat settings with a load of clean jars to sanitize them.

Place around a teaspoon of kosher or canning (not iodized table) salt in each jar and pour your prepared produce into the jar making sure to fill with liquid up to around an inch of the rim. Break any air bubbles that appear at the top of the jar. Wipe the rim of the jar with a clean paper towel or kitchen towel to ensure a good seal. Then tighten the rings snug, but not overly tight. Then carefully place the jar in your processor and process according to the directions that came with your cooker.

I have witnessed people get paranoid about their pressure cooker as if they were getting ready to light a nuclear reactor. But a carefully watched cooker that is in good working order should present no problems. You can take your pressure cooker to your local county extension office for them to inspect it and make sure the gauge is reading correctly. (In Warren County — 3132 Nashville Road — http://ces.ca.uky.edu/Warren — Call at 842-1681)

If you’re canning something with high acidity (tomatoes, pickles, etc), there’s no need to pressure cook the jars. Just fill with boiling liquid, seal, and sit in a hot water bath. Remember that each non-acidtic thing you add to the mix lowers the pH of the mixture. For example, the onions, peppers, etc in salsa negate the acidity of the tomatoes. Or the cucumbers negate the vinegar in pickles. It may be best to process some of these items.

As the jars cool down and seal, you should hear an audible “pop” from each jar. If you don’t hear it, then they haven’t sealed properly. Don’t disturb the jars for about 24 hours to make sure they’re firmly sealed. Store the jars in a cool place and crack them open this winter (or sooner).

Cucumber Relish

This is a good relishto can and is very similar in taste to bread and butter pickles. I use it as an accompaniment to pinto and/or white beans. I also sometimes use it as a hot dog relish.

1 gallon — chopped peeled cucumber

1 gallon — chopped onion

1 cup n chopped pimento or green pepper

½ cup — canning salt

2 cups — sugar

2 tablespoons — turmeric

1 tablespoon — white mustard seed

3 cups n vinegar

1 cup — water

Mix the liquids, sugar, and spices in a non-reactive pan and bring to a boil stirring until the sugar and salt have dissolved. Add the cucumber, onion, and peppers. Bring to a second boil. Fill hot sterile jars with the strained cucumber mixture and top off the jars with the liquid. Seal and hot water process, if desired. Makes about 15 pints

Chris Houchens is the Online Director for the Daily News and the Amplifier. His is also known in some circles as a marketing guru. Find out more at www.ChrisHouchens.com.