Summer harvest If you're green fingered you may be feeling overwhelmed with all your homegrown fruit and vegetables. So if you want to enjoy what you've grown for longer, try our ideas for storing, preserving and cooking the seasonal produce of the summer and autumn.

In this article

Get organised! Storing Oven-drying Freezing

Methods of freezing Herbs Jam, jellies and chutneys

Types of jams Successful jam-making Equipment checklist

You don't want to suddenly find yourself with lots of rotting vegetables and fruit, so it's a good idea to plan what you're going to do with your harvest.

Drying, freezing and preserving with salt, sugar and/or vinegar are all good ways to increase the shelf life of many types of fruit and vegetables, and, if stored well, others will last a decent amount of time.

Choose the method that is most suited to your needs and you can enjoy your garden produce through the winter and spring months too. See our charts below for the best methods for preserving fruit, vegetables and herbs.

Although it seems a bit of a pity at the height of the harvest to freeze your surplus, it's worth considering, provided you have the freezer storage space. Jams, jellies and chutneys, as old-fashioned as they sound, are enjoyable to make if you have the time.

For something a bit different, you can turn a traditional strawberry jam into something special with the addition of chilli or a splash of balsamic vinegar. Spice up pickled onions with Thai spices, or combine different fruits to make an interesting jelly. You could also try oven-drying - a fantastic way of making the most of too many tomatoes, chillies, aubergines and even apples or pears.

It's also important to be careful and take note of the safety advice for each method - if you don't follow the guidelines, there is the possibility of food poisoning.

Some fruits and vegetables can store well without being preserved as long as they are kept in the right conditions. Apples and pears store well for months if you choose unblemished fruit. Wrap each one in dry newspaper and then place in a single layer in the bottom of a wooden crate or shallow cardboard box. Place in a dry, airy place.

Vegetables like potatoes or beetroot also store well. For beetroot, cut off the leafy tops and then place to dry in a single layer in a wooden or cardboard box. Potatoes can be stored in hessian or paper sacks; just remove any moist mud from them to prevent mould forming. Store in a cool, airy, dark place, such as a larder or a shed.

Onions, garlic and shallots can also be stored. Plait the leafy tops and then hang them up to dry in a shed, larder or another airy, dry place.

We've put together practical information on the best ways to preserve and use your seasonal food. Find out more about:

• Fruits
• Vegetables
• Herbs

Oven-drying is a good method of preserving some types of fruit and vegetables

Oven-drying is a good method of preserving some types of fruit and vegetables including tomatoes, peppers and apples. They can then be added to salads, soups or casseroles to lend flavour, colour or texture. Be aware that fruits and vegetables dried commercially are often treated with chemicals to help the food keep its colour, so don't be disappointed if your home efforts lose some colour.

A very low oven (130C/250F/Gas ½) or the bottom, cool oven of an Aga is ideal.

• Slice the washed and prepared fruit or vegetable very finely using a serrated-edged knife.
• Arrange in a single layer on a large baking tray and leave in the oven for several hours or until totally dry and verging on crisp.
• Cool and store in an airtight container and use within a few weeks.