Pick Now - Preserve for Later: Extending the Shelf Life of Seasonal Produce

By Marie-Antoinette Issa.

 

As the seasons change and the temperature drops, so too does the availability and abundance of fresh fruit and vegetables. However, with the right preservation techniques, you can enjoy the flavours of your favourite produce long after their peak season has passed.

Here are some methods for extending the shelf life of fruit and vegetables through some of the most popular techniques for preserving food - to ensure that you can savour the best of each season, any time of year. 

One of the simplest and most versatile methods of preserving food is freezing. Many Summer fruit and vegetables, such as berries and peas, can be left whole, puréed or chopped and then frozen for later use.

 

Alternatively, if you’re looking to extend the life of veggies that are currently available in abundance in Autumn, experiment with pumpkin. Simply roast, purée and portion it into freezer bags or containers. Frozen pumpkin purée can be used in soups, smoothies or baked goods throughout the year, providing a taste of the season well into Winter. 

While pickling is a popular technique for extending the life of the fruit available in Summer  - such as cucumbers - it also offers a versatile and flavourful way to preserve a variety of Winter fruit allowing their unique taste and texture to be enjoyed long after the season has passed.

Fruit like pears, apples, cranberries, persimmons and cumquats, for example can all be transformed through pickling. The process typically involves combining the fruit with seasoned vinegar and sugar brine, along with spices like cinnamon, cloves and ginger, to create a tangy-sweet condiment.

 

Pickled Winter fruit adds brightness and complexity to dishes such as salads, cheese boards, sandwiches and roasted meats, making them a delightful addition to any meal. 

Bottling involves preserving fruit in jars through a process of heating and sealing. This method allows fruit to be stored at room temperature for an extended period, preserving their flavour and texture.

One of the easiest ways to experiment with bottling is by making apple sauce. Simply cook down apples with a bit of water and sugar, then process the sauce in sterilised jars using a water bath canner. Properly bottled applesauce can last for up to a year in your pantry, providing a delicious and nutritious snack or accompaniment to meals.

 

 

Drying is an ancient preservation technique that removes moisture from fruit and vegetables, preventing spoilage and extending shelf life. It is particularly well suited to fruit as they retain their sweetness and flavour when dehydrated.

Start in Summer and dehydrate your favourite berries and tropical fruits. Alternatively, this technique also works well for the abundance of Autumn fruit. So next time you’re in store, stock up on a few extra apples and pears.

Simply slice thinly and arrange them on a baking sheet or dehydrator tray. Dry at a low temperature until the slices are leathery but still pliable. Dried fruit can be enjoyed as a snack, added to muesli or trail mix or rehydrated for use in baked goods or savoury dishes.

 

Fermentation is a traditional preservation method that not only extends the shelf life of vegetables but also enhances their flavour and nutritional value. Cabbage, for example, can be transformed into tangy sauerkraut through the process of lacto-fermentation.

Simply shred cabbage, mix it with salt and pack it into a sterilised jar. Allow the cabbage to ferment at room temperature for several days to several weeks, depending on your desired level of sourness. Once fermented, sauerkraut can be stored in the refrigerator for months, providing a crunchy and probiotic-rich condiment for sandwiches, salads and more.

Preserving fruit in the form of jam is a delightful way to capture the essence of the season. As well as the standard tropical Summer fruit, Autumn figs, with their natural sweetness and rich flavour, make excellent candidates for those keen to experiment with jam-making right now.

 

Simply simmer figs with sugar and a bit of lemon juice until thickened, then pour the mixture into sterilised jars and process in a water bath canner. Fig jam can be spread on toast, paired with cheese, or used as a topping for yoghurt or ice cream, bringing a taste of Summer to even the coldest Winter mornings.

Citrus fruit, quinces and persimmons are also excellent options for jams and preserves. So next time you're looking to extend the shelf life of Winter fruit, consider transforming them into a tasty spread to unlock their full flavour potential all year long.