A bit of a pickle

If you're looking for a safe and tasty way to store your vegetable surplus, make pickles and chutneys, says Bob

- Bob Flowerdew

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.