You have grown your own fruit and vegetables, defeating all that the elements, pests and diseases have thrown at you, and then you find that you cannot lay your hands on suitable recipes for preserving your excess crop. This section hopes to give you the necessary ideas to bridge that gap.
PRESERVING FRUIT AND VEGETABLES
Bottling is one of the most useful ways of storing fruit or tomatoes and frees up the freezer for other things.
Freezing is one method of preserving food to eat later, but it is only suitable for those ingredients that do not have their texture destroyed by the freezing process, or where it does not matter to the final product, say soup, if the normal texture has been destroyed.
Jam and Jelly making is really quite easy. Remember to save up and re-use any screw top bottles. Make sure that the metal bottle tops are still covered on the inside with a plastic coating. This prevents the fruit acids from corroding the bottle tops.
Pickles and chutneys are useful ways of preserving vegetables.
Preserving in Alcohol. This is a very quick way of preserving fresh fruits and you have the benefit of having a fruit tasting alcohol to drink once you have finished eating all the fruit!
STORAGE SELECTION MAP