Particularly in summer, you can get a glut in produce. Preserving fruits and vegetables can be a great way to avoid waste, make them last longer and have something delicious too!
We’ve had a pretty warm summer this year and as I mentioned when I shared my marinated eggplant salad a few days ago, it’s meant mixed results for our small vegetable patch. We’ve had some delicious tomatoes already and plenty more coming soon, a few eggplants seem to be coming along well but the sugar snap pea plants were sadly killed off a bit early and the broccoli bolted.
That said, we were never exactly going to rely on our own crops as our main source and we’ve enjoyed many great additional fruits and vegetables in our box and from the local farmers markets and supermarkets. While I’m looking forward to fall produce, it will be a little sad to say goodbye to so many of the great tastes of summer.
But you don’t have to say goodbye to everything – there’s still a bit more time to enjoy summer produce while it lasts plus you can preserve many things in various ways to use through the colder months. To give you some help with ideas, this week’s SundaySupper is all about harvesting summer, and it’s a topic I’m happy to say I’m hosting.
I took part in a similarly-themed SundaySupper last year where I shared my roast tomato soup, which is still one of our favorites. There were lots of other great ideas shared then for preserving summer’s bounty, from canning to freezing and drying to pickling, and even more below.
In all honesty, I’m not really that good at making up big batches of things preserving fruits and vegetables. I suspect some of it is because I’ve never lived anywhere since leaving my parents that has much freezer space or shelf space to store things, but time is also a factor as well as what I was brought up with.
I do have some nice memories of making jam with my mum when I was a kid and still love seeing her rows of jam when I visit – after making a tasty strawberry chia jam earlier in the year I think I’ll be making at least the odd jam soon to enjoy a bit longer. However we never made things like pickles, I’ve never had a dehydrator etc so these are still on my to-do list. Maybe some of them this year!
For now, I’m looking forward to the inspiration from the other SundaySupper tastemakers and hope you’ll join me on Sunday when I share a tasty Indian relish/chutney and delve into the other recipes below.
See all the tasty recipes being shared to give more ideas for preserving fruits and vegetables:
- Brinjal pickle (Indian eggplant relish/aubergine chutney) by Caroline’s Cooking
- Freezer Mixed Berry Puree by Cindy’s Recipes and Writings
- Ginger Fig Jam by Palatable Pastime
- Herbed Salsa by What Smells So Good?
- Homemade Giardiniera by Curious Cuisiniere
- Homemade Sriracha by Monica’s Table
- Hot Pepper Oil by Feeding Big and more
- Mediterranean Chutney by Wholistic Woman
- Nanny’s 7-Day Sweet Pickles by Grumpy’s Honeybunch
- Nectarine Kumquat Habanero Chutney by Food Lust People Love
- No Pectin Mixed Berry Jam by My Imperfect Kitchen
- Peach Butter by Redhead Baker
- Pear Ginger Jam by Hezzi-D’s Books and Cooks
- Tomato and Chili Pepper Jam by Delaware Girl Eats
- Grilled Peach and Burrata Pizza by An Appealing Plan
- Oven Roasted Tomato Basil Marinara Sauce by Renee’s Kitchen Adventures
- Tomato-Zucchini Pesto Flatbread with Chevre and Balsamic Drizzle by The Weekend Gourmet
- Pickled Asian Vegetables by A Mind Full Mom
- Homemade Fruit Leather by A Kitchen Hoor’s Adventures
- Slow Cooker Cinnamon Apple Sauce by Books n’ Cooks
- Chocolate Zucchini Banana Muffins by The Bitter Side of Sweet
- Drunken Peaches by Nosh My Way
- Freeze and Bake Blueberry Pie by That Skinny Chick Can Bake
- How to Freeze Peaches and Make Peach Sauce by The Freshman Cook
- How to Make Chocolate Zucchini Bread by Asian In America
- Mom’s Zucchini Bread by Cosmopolitan Cornbread
- Summer Fruit Crisp by Pies and Plots
- Summer Fruit Popsicles by Powered By BLING
- Berry Shrubs + A Cocktail by Culinary Adventures with Camilla