A bit of a pickle
Amateur Gardening|August 13, 2022
If you're looking for a safe and tasty way to store your vegetable surplus, make pickles and chutneys, says Bob
Bob Flowerdew
A bit of a pickle

ABOUT now, our gardens can become so bountiful that we may be unable to consume it all, so we end up giving much away before it goes over. Who has not pressed carrier bags on a friend, bursting with runner beans or courgettes, hoping they might appreciate them? Which is fine and dandy, but I suspect, too often, they just binned them when we've gone. (Not their fault - it's just they're probably overwhelmed by your generosity with little idea of what they could do with them, either.)

Soon you'll realise it's better to process your surplus into something that lasts longer. Fruits are easily frozen, jammed, jellied, juiced, dried or bottled; however, vegetables should not be so blithely treated. Don't let me put you off - but if you're slapdash about following instructions (especially temperatures and cooking times) then stick to processing fruit.

この記事は Amateur Gardening の August 13, 2022 版に掲載されています。

7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。

この記事は Amateur Gardening の August 13, 2022 版に掲載されています。

7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。