Storing and preserving fruit and vegetables
Why do it?Storing and preserving fruit and veg means you can use the food you grow yourself, or buy cheaply when they are in season, for the rest of the year.
How is it done?There are several methods of storing and preserving fruit and vegetables. The most popular ones are freezing, drying and storing in vinegar, oil or salt. Some people also store harvested vegetables in wooden boxes, on pallets or in a hole between layers of straw and covered in dry soil. Carrots are best stored in sand; apples can be laid individually, clean but unwashed, on pallets.
Drying is suitable for vegetables, fruit, herbs and mushrooms. The process has to be as fast as possible and the dried food has to be kept in airtight containers. Ireland isn’t warm enough for air- or sun-drying, so food must be cut and placed on greaseproof paper in an oven at 65-75 degrees. Before freezing, vegetables and fruit must be blanched – dipped in boiling water and cooled immediately by plunging in ice-cold water. They are then bagged and frozen.
Other methods include pickling in vinegar, which is most suitable for foods that are eaten in small quantities, such as beetroot and cucumbers. Some vegetables can also be preserved in oil. The most suitable are those, such as tomatoes, mushrooms and artichokes, which are usually cooked in oil.
Fruits such as strawberries, raspberries, cherries, pears and plums can also be preserved in rum or other alcohol, with honey.
How long does it take?That depends on the method used and the amount of food that is preserved or stored. The most important thing to remember is that vegetables and fruit must be fresh, good quality and ripe but not over-ripe (except for drying, where over-ripe fruit is best). Containers must be clean and sterile. Everything should be labelled and dated, and old or spoiled food should be discarded.
Where do I sign up?Hans Wieland will give a masterclass on storing and preserving vegetables, herbs and fruit today at 11.40am at the Theatre Royal, Waterford as part of the GIY Gathering there. See giyireland.com.
He is also giving a course in storing and preserving vegetables, herbs and fruit next Saturday, September 17th, from 10am to 5pm at the Organic Centre, Rossinver, Co Leitrim (071-9854338, theorganiccentre.ie).
Frank Bouchier and Gráinne Vaughan of the Irish Seed Savers Association will give a workshop on harvesting and storing vegetables on Friday from 10am to 5pm at the Irish Museum of Country Life, Turlough Park, Castlebar, Co Mayo. Cost €20. Book on 094-9031755 or e-mail tpark@museum.ie.
Kathy Marsh will give a workshop on harvesting and storing crops on Saturday, September 24th, at Sonairte, The Ninch, Laytown, Co Meath. Cost €60 (041-9827572, sonairte.ie).
