Use the chart below as a reference on how to preserve each vegetable, along with some delicious recipe ideas.
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Preserving vegetables
Preserving Seasonal Produce
Vegetables
| Greenhouse gluts | Method of producing | Freezing | Try making: |
|---|---|---|---|
| Aubergines | Chutneys | Fully cooked | Vegetarian aubergine fans (Ventagli di melanzane) |
| Tomatoes | Drying or chutney | Method 3 | Oven-roasted tomatoes with feta |
| Pepper family including chillis |
Chutneys | Method 4 | Stuffed summer peppers |
| Cucumbers | Pickling and chutneys | NA | Cucumber and watercress soup |
| Brassica group including cauliflower, broccoli, brussels sprouts |
Chutneys | Method 1 | Broccoli and Stilton soup with Stilton croûtons |
| Beans and pods broad, French, runners, peas and mange tout |
Some for chutneys, bottling | Method 3 | Green beans with garlic and almonds |
| Alliums - onion family various varieties of onion, shallots, garlic and spring onion |
Chutneys and pickling | Fully cooked or Method 4 | Sweet shallots |
| Sweetcorn | Chutneys | Method 1 or 4 | Sweetcorn fritters |
| Squash group including marrows, courgettes and pumpkins |
Chutneys | Method 3 or 4 | Chilli ratatouille with cheese toasts |
| Roots including beetroot, carrots, celeriac and horseradish |
Chutneys and pickling | Various | Beetroot and orange relish |
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