Every Wednesday at noon, Food section staff members and guests answer your cooking questions. You can submit a question in advance in the box below. Just remember to return when we’re live, or read the transcript after the chat ends.

Preserving summer’s bounty for later — especially wonderful fruits and vegetables, such as tomatoes and blueberries — can be daunting when you don’t know where to start.

This week, Julie Garden-Robinson, a professor in the Health, Nutrition, and Exercise Sciences at North Dakota State University who is an expert in preserving foods, helped us answer your many questions on the topic.

She shared her ideas for what to do with all of those peaches and how to thicken up a too-think fig jam. Dig into the chat for a rich source of links to more expert advice, too.

Want more recipes and tips from the food team? Check out our past chats or sign up for Voraciously’s Essential Cookbooks Newsletter.