There's nothing more satisfying for a gardener than seeing an abundance of fruits and vegetables weighing down the plants you've worked so hard to care for. 

Now that you've harvested your bumper crop, however, you may find that you have more than you can possibly consume before it goes bad. While sharing your homegrown veggies with family and friends is extremely rewarding, you'll also want to preserve your fresh produce to use for months to come. With a little time and know-how, you'll be able to safely store your harvest to enjoy long-term. Here's how:

Bell peppers. Most varieties of peppers are a cinch to preserve. For bell peppers, simply wash and cut them into your preferred shape, such as slices for fajitas or diced for sauces and omelets. Once they're cut, place them on a baking sheet lined with parchment paper and freeze. Then place your frozen peppers in an airtight plastic bag or storage container, and pop them back in the freezer. This allows you to reach in and use the perfect amount for a given recipe.

Jalapeno peppers. These spicy little peppers can be frozen whole; just be sure to freeze them individually first before placing them in a bag or container to prevent them from clumping together. If you're a fan of jalapeno poppers, stuff them with your favorite ingredients, then freeze. This will give you a go-to appetizer for your fall football gatherings. 

Legumes. Your peas and green beans can be used for months to come in stews and soups by drying them. You can make a small investment in a dehydrator or dry them in the oven. Just place them on a lined baking sheet in the oven, setting the temperature to the lowest setting. This process takes about six to eight hours, so be patient.

Herbs. Don't let your fresh herbs go to waste. Gather them in a bouquet, with stems attached by a baggie tie, wrap them in cheesecloth, and hang them upside down in a sunny spot outside. You can then use them to flavor your recipes all year long, which will save you from investing in pricey dried spices.

Mixed veggies. A great way to enjoy your veggies for months to come is by pickling them. Cucumbers are a natural choice for this endeavor, but just about any hearty vegetable will work, such as carrots, cauliflower and beets. Simply fill mason jars with chopped vegetables, add the hot brine recipe of your choice, let cool, and refrigerate for at least 24 hours to let the flavor penetrate. The longer the jar sits in the refrigerator, the stronger the flavor. 

Taking the time to preserve your homegrown vegetables not only adds to the sustainability of your gardening practice, but allows you to enjoy the incomparable quality of fresh vegetables all year long.