Quick answer: Summer (June-August) peaks with tomatoes, corn, blueberries, peaches, cucumbers, bell peppers, and more. The single best move: freeze blanched corn kernels and can your tomatoes now, while prices are low and flavor is at its highest.
June through August is when the produce aisle actually earns its keep, tomatoes so ripe they split, corn that’s sweet for about four days before it isn’t, and enough zucchini that your neighbors stop answering the door. This is the season to buy in bulk, eat well, and stash the rest before prices climb back up in September. Your freezer and your canning pot are about to become your best friends.
What’s in season in summer (June-August)
- Tomatoes, peak July, August · Peak glut hits July-August, this is the window to buy a flat and preserve the rest.
- Corn, peak July, August · Sugars start converting to starch within 24 hours of picking. Buy it and use it fast.
- Blueberries, peak June, July, August · All three months are fair game, stock up in July when prices usually bottom out.
- Peaches, peak June, July, August · Floral, juicy, and gone by September. Don’t wait until they’re perfect to preserve them.
- Cucumbers, peak June, July, August · They come in waves. If you have more than you can eat, pickle them.
- Bell Peppers, peak July, August · Red, yellow, and orange bells are sweetest now, and they freeze beautifully.
- Watermelon, peak June, July, August · Best eaten fresh and cold. Hard to preserve well, so just buy the right size.
- Summer Squash, peak June, July, August · Zucchini included. They multiply aggressively. Shred and freeze for baking if you’re drowning in them.
- Green Beans, peak June, July, August · Snap them fresh or blanch and freeze, they hold up well either way.
- Blackberries, peak July, August · Short window, soft fruit. Freeze same day if you’re not eating them immediately.
- Raspberries, peak June, July · Earlier than blackberries and even more fragile. Fridge life is basically 48 hours.
- Strawberries, peak June · Early summer only, by July they’re fading. Freeze or jam them in June.
- Okra, peak July, August · Freeze it sliced and blanched. Canning turns it to mush.
- Eggplant, peak July, August · Best roasted fresh, but it freezes fine if you cook it first.
- Plums, peak July, August · Great for jam or eating out of hand. They go from firm to overripe fast.
When each one peaks
| Ingredient | Peak |
|---|---|
| Tomatoes | July, August |
| Corn | July, August |
| Blueberries | June, July, August |
| Peaches | June, July, August |
| Cucumbers | June, July, August |
| Bell Peppers | July, August |
| Watermelon | June, July, August |
| Summer Squash | June, July, August |
| Green Beans | June, July, August |
| Blackberries | July, August |
| Raspberries | June, July |
| Strawberries | June |
| Okra | July, August |
| Eggplant | July, August |
| Plums | July, August |
Top 5 things to preserve this summer
Tomatoes: can
Blanch, peel, and pack whole tomatoes or cook down into sauce, then process in a water-bath canner, but add bottled lemon juice (2 tablespoons per quart) to make sure the acidity is high enough for safe water-bath canning. Pure sauce without added acid needs a pressure canner. A case of tomatoes in August becomes six months of pasta nights. The biggest summer glut crop. Flavor peaks in July-August and grocery prices follow in September. Canning locks in that peak and saves real money over store-bought canned tomatoes all winter.
Source: NCHFP
Corn: freeze
Shuck, blanch ears for 4 minutes in boiling water, cool in an ice bath, cut kernels off the cob, spread on a sheet tray to freeze solid, then bag them. No special equipment needed, just a big pot and some freezer bags. Corn sugars convert to starch fast after harvest. Freezing blanched kernels locks in the sweet summer flavor that’s completely gone by October.
Blueberries: freeze
Rinse, dry thoroughly (wet berries freeze into one sad clump), spread on a sheet tray, freeze until solid, then transfer to a freezer bag. They’ll keep for up to a year and go straight from frozen into pancakes, smoothies, or muffins. Blueberries are cheap in bulk at peak season and expensive out of season. Dry-pack freezing is a two-minute job that pays off every time you’d otherwise pay $6 for a small off-season pint.
Peaches: can
Blanch to peel, halve and pit, pack into sterilized jars with a light syrup, and process in a water-bath canner. Add bottled lemon juice if your peaches are very ripe and low in natural acid; fully low-acid products require a pressure canner. The result is jarred summer that tastes nothing like the canned stuff at the grocery store. Peak peaches are juicy and floral in a way that doesn’t last. Canning halves in syrup captures that and gives you a pantry staple through winter.
Follow this guide from NHCP for specific canning instructions
Okra: freeze
Slice into rounds, blanch for 3-4 minutes, cool in an ice bath, pat dry, and freeze in a single layer before bagging. Skip canning, it turns okra into something you’d rather not describe at the dinner table. Okra has a narrow peak window and a short fridge life. Freezing is the only method that keeps its texture intact for gumbo and stir-fries later in the year.
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Frequently asked questions
What fruits and vegetables are in season in summer in the US?
Peak summer produce (June-August) includes tomatoes, corn, blueberries, peaches, cucumbers, bell peppers, watermelon, summer squash, green beans, blackberries, raspberries, okra, eggplant, and plums. Strawberries peak early in June and start fading by July. Timing shifts 2-4 weeks later in northern and coastal states compared to the South.
Can you freeze tomatoes without blanching?
Yes, whole tomatoes can go straight into the freezer without blanching, and the skins slip off easily once thawed. That said, frozen raw tomatoes turn soft and watery, so they work best cooked into sauce or soup rather than used fresh.
How long does frozen corn last in the freezer?
Blanched, properly bagged corn kernels keep well for 10-12 months in the freezer. Blanching before freezing is the key step, it stops the enzymes that cause flavor and texture loss over time.
Do I need a pressure canner for tomatoes?
It depends on what you’re making. Whole tomatoes and tomato products acidified with bottled lemon juice (2 tablespoons per quart) can be safely processed in a water-bath canner. Pure tomato sauce or any low-acid tomato product without added acid requires a pressure canner to reach the temperature needed to prevent botulism.
What’s the best way to preserve peaches?
Canning peach halves in a light syrup is the best way to hold onto peak-season flavor and texture. For safe water-bath canning, add bottled lemon juice to ensure proper acidity; fully low-acid peach products need a pressure canner. Freezing sliced peaches with a little sugar also works well for smoothies and baking.
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Peak seasons shift by region and year; this guide assumes United States (general).