List of the best storing and preserving methods for fruit and vegetables

silverbeet-parents

Different produce responds to different treatments – and some things just need to be eaten.

The list below gives a summary of which fruit and vegetables store and preserve well. It may also help in planing your edible gardening year.

Stores well:

  • apples, pears (not early variety)
  • beetroot, cabbage, carrot, garlic, kohlrabi, onion, parsnip, potato, pumpkin, swede, turnip

Good for bottling:

  • all fruits
  • tomato

Makes delightful things:

  • all fruits
  • aubergine, cabbage, cauliflower, courgette, cucumber, onion, tomato

Can be dried:

  • apples, damsons, plums
  • beans, peas, tomato

Freezes well:

  • berry fruits, apples and pears (if pureed)
  • broad beans, broccoli, calabrese, French beans, peas, runner beans

Lasts well on the plant or in the ground:

  • rhubarb
  • artichoke (Jerusalem), beetroot, broccoli (sprouting), Brussels sprouts, cabbage, carrot, cauliflower, celeraic, celery, chard, chicory, kale, leeks, lettuce and salads, parsnip, swede, turnip

Eat when ready: few or no good storage preservation options

  • artichoke (globe), asparagus, cardoon, radish, sweetcorn

21st-Century Smallholder – by Paul Waddington