This blog post focuses on quick methods for
processing your glut.
Here are the quick methods I am aware of:
Method
1: do nothing
Are you joking? Well, no.
The dying down of your potato foliage (telling you that your spuds are
ready for harvest), or the fact that your carrots or parsnips have reached a
good size, does not necessarily mean that you have to take them out of the
ground. If three conditions are met you can just leave them
in the ground until you need them. These conditions are that your soil is not
very clayey, is not and will not be very wet and does not contain a lot of
root-eating grubs. In these
circumstances AND if you stop watering the crop, gradually diminishing autumn
temperatures create a perfect storage area for your crop. I have done it and it works in my garden, with
the limitation that you need to dig up your crop before mid August when ‘the
call of nature’ becomes too strong and roots begin to sprout.
Method
2: store in a cool and dark place
I will never forget a visit to a cool dark cellar
below a stone farm-house in the South of France. The wonderful smells and
the wealth of food hanging from rafters, on shelves and in bottles were just fantastic. If you have a year-round-cool, dry,
preferably dark area somewhere (perhaps under your house), it might be suitable as your food cellar. After harvesting, leave your crop outside in the shade for a few hours until it is dry, then store it in your
food cellar area, making sure it is well ventilated.
Potatoes and other root crops will do best in total darkness, and will
last well over winter until around mid August when nothing except anti-sprouting
chemicals will stop them from sprouting.
Garlic does not need to be kept in the dark, but, unless treated with
nasties, will also sprout in early Spring.
An old variation on this theme was used in Europe
in centuries gone by. A hole was dug in ground
not subject to flooding or in a shed, a layer of dry sand was put on the bottom
of the pit, root crops were stacked in layers on their side and then buried
with sand. Works well, but only until early Spring.
Vinegar is a flavour-enhancing quick reliable preservative.
In essence, ‘pickling’ is filling sterilized
jars with produce and adding vinegar until it covers the content. Put on the lid, store in a year-round-cool
spot, preferably a fridge, and your produce will remain fresh for a very long time.
For garlic the process is very quick and easy:
see garlic recipe here.
For other produce herbs and spices are
added: see capsicum recipe on that same blog page.
Soaking in salty water (‘brining’) is a time-consuming process used with for instance olives before storing them in vinegar: see the same blog
page.
Such a wonderful substance, vinegar! What a pity fruit stored in vinegar is not all that wonderful.
With the availability of electric
refrigeration we can now freeze and store food for years. However, with human-induced climate change
and electricity costs now serious issues, freezing is no longer the ‘no
brainer’ it once was. Still, there is no
doubt it is fast and easy:
·
Freeze whole
‘Just chuck it in the freezer’ is a real option for some produce. Don’t let your lemons lose their ‘zing’ on the tree. Pick them, remove any dirt and blemishes, put them in a bag, and freeze whole. Do the same with Rhubarb and Leek if you have space for long stalks. Just make sure you separate them in quantities that are easy to ‘dislodge’ from your freezer.
‘Just chuck it in the freezer’ is a real option for some produce. Don’t let your lemons lose their ‘zing’ on the tree. Pick them, remove any dirt and blemishes, put them in a bag, and freeze whole. Do the same with Rhubarb and Leek if you have space for long stalks. Just make sure you separate them in quantities that are easy to ‘dislodge’ from your freezer.
·
Cut and freeze
Wash, remove blemishes, cut into bits, put in meal-size containers and freeze. This method can be used for rhubarb, leek, silverbeet and many other leaf vegetables and stone fruits. I use lunch boxes for leeks that I cut in half. When I need a stalk I separate it from the rest of the stalks with a knife and because it is hard it is easy to cut. The taste is identical to that of a fresh leek.
Wash, remove blemishes, cut into bits, put in meal-size containers and freeze. This method can be used for rhubarb, leek, silverbeet and many other leaf vegetables and stone fruits. I use lunch boxes for leeks that I cut in half. When I need a stalk I separate it from the rest of the stalks with a knife and because it is hard it is easy to cut. The taste is identical to that of a fresh leek.
·
Blanch and freeze
Blanching is the process of steaming vegetables for around three minutes. Many vegetables will lose colour if frozen without blanching. Blanching also has the advantage that the volume of your produce shrinks, so less space is taken up in your freezer. This method can be used for peas, beans, carrots, and many other vegetables. Tomatoes are blanched to make it easy to take of the skins.
Blanching is the process of steaming vegetables for around three minutes. Many vegetables will lose colour if frozen without blanching. Blanching also has the advantage that the volume of your produce shrinks, so less space is taken up in your freezer. This method can be used for peas, beans, carrots, and many other vegetables. Tomatoes are blanched to make it easy to take of the skins.
·
Cook and freeze
For bulky produce such as tomatoes cooking and then freezing is very tempting. Clean your produce, cut into bits, cook until soft, put in meal-size containers and store in your freezer. This will save a lot of space compared to the uncooked produce.
For bulky produce such as tomatoes cooking and then freezing is very tempting. Clean your produce, cut into bits, cook until soft, put in meal-size containers and store in your freezer. This will save a lot of space compared to the uncooked produce.
Method
5: Microwave
Microwave bottling is a not well known
method of preserving fruit and some vegetables. It works a treat, is ideal
if you just want to preserve a small quantity and produces very healthy results
as you don’t need to add sugar. Food Garden Group member Marg wrote a blog post on the subject.
You can find it at https://foodgardengroup.blogspot.com/2012/03/harvest-time.html
Through the ages people around the world
have tried to preserve fruit and vegetables in many ways. Some failed and made people ill or worse. Please read ‘Oil does not preserve food’ at http://foodgardengroup.blogspot.com.au/p/preserving-your-glut.html
).
Other proven methods for preserving produce are drying, 'Fowlers Vacola'-style bottling
and brining, but they are not quick and fall outside the
scope of this blog post.
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