Perfect Preserves: How to Preserve Tomatoes, Lemons & More

Preserving the bountiful harvest from your garden is not just a way to save money. It’s a delicious and sustainable way to enjoy your homegrown autumn produce throughout the year. With a little effort and some creativity, you can transform your autumn harvest into jams, preserves, and chutneys. These condiments are sure to tantalise your tastebuds no matter the season! 

We’ll explore the art of preserving, providing you with simple recipes that will keep your pantry stocked with garden-fresh goodness.

What Does Preserving Mean?

Before we dive into the delicious world of homemade condiments, let’s talk about the basics of preserving your harvest. “Preserving” may sound fancy, but at its core, it means finding ways to keep your garden produce fresh for longer. Food preservation typically involves techniques such as freezing, drying, pickling, or making jams, preserves, and chutneys. By preserving your harvest beyond the growing season, you’ll reduce waste and allow for a continuous supply of homegrown food.

Just be sure to sterilise all of your jars to guarantee the longevity and safety of your homemade delights!

 Instructions

1. Slice the tomatoes and finely dice the onions. Layer in a large bowl with the salt and leave overnight.
2. The next day, dice the sultanas and peel, core and chop the apples. 
3. Put the sugar and vinegar into a large pan and bring to the boil, stirring to dissolve the sugar. Add the sultanas and apples and simmer for 10 mins. 
4. Strain the tomatoes and onions in a colander (but don’t rinse), then tip into the pan and return to the boil.
5. Simmer for 1 hr, stirring occasionally until the mixture is thick and pulpy. 
6. Transfer to sterilised jars and cover with lids.

Recipe credit: BBC Good Food

Instructions

1. In a large pot, combine all the ingredients.
2. Cook over medium heat, stirring occasionally, until the mixture thickens and the apples are tender. This usually takes around 45 minutes to an hour.
3. Ladle the hot chutney into sterilised jars, leaving about 1/4-inch headspace. Cover the jars with sterilised lids and bands.
4. Process the jars in a boiling water bath for 10-15 minutes to seal them properly.
5. Allow the jars to cool, and store them in a cool, dark place. Your homemade apple chutney will pair nicely with cheeses, meats, or as a condiment for various dishes.

Instructions

1. Separate the garlic cloves from the bulb and peel them carefully.
2. Place the peeled cloves in a clean, dry jar.
3. Fill the jar with olive oil, making sure all the garlic cloves are completely submerged.
4. Seal the jar and store it in the refrigerator. The garlic will keep for several months, and you can use the oil for cooking as well.

Instructions

1. Combine the chopped pears, sugar, lemon zest, lemon juice, and vanilla extract in a large pot. Stir well.
2. Cook the mixture over medium-low heat, stirring frequently, until the pears become tender and the syrup thickens (approximately 30-40 minutes).
3. While the pear preserves are still hot, ladle them into sterilised jars, leaving about 1/2 inch of headspace.
4. Seal the jars and process them in a boiling water bath for 10-15 minutes.
5. Allow the jars to cool, and you’ll have delightful pear preserves to enjoy throughout the year.

Instructions

1. Start by washing the beetroots. If they have stems attached, trim off, leaving a few centimetres attached to the beetroot.
2. Place into a saucepan and cover beetroots with water.
3. Boil for about 30 minutes or until tender when pierced with a fork. Smaller beetroots might take about 20 minutes and large beetroots might take about 40 minutes or more.
4. Let beetroots cool to a warm temperature and then rub off the skins with your hands.
5. Slice the beetroot or cut into chunks if preferred.
6. Place beetroot into a sterilised jar.
7. Combine remaining ingredients in a saucepan and bring to the boiler. Simmer for 10 minutes.
8. Pour through a sieve and into the beetroot jar. Seal the jar and store in the fridge.

Recipe Credit: Cooking with Nana Ling

Preserving the abundance of your autumn harvest is more than just a cost-saving measure. It’s a delectable and eco-friendly way to relish the flavours of your homegrown produce regardless of the season. What’s more, with these simple jar recipes, you can explore new cooking techniques to expand your culinary horizons. So, roll up your sleeves, prepare those jars, and embark on a delicious journey to preserve the goodness from your garden.

For more eco-friendly tips, explore our guides on reducing food waste and being more sustainable at home.