How to Store Your Garden Produce

Introduction Part One: The Methods General guidelines Basic storage Clamping Freezing Drying Vacuum packing Salting Bottling Pickles and chutneys Relishes, ketchups and sauces Jams and jellies Fruit butters and cheeses Fermenting Part Two: The Produce Apples Artichokes – globe Artichokes – Jerusalem Asparagus Aubergines Beans – broad Beans – French Beans – runner Beetroot Blackberries Blackcurrants, redcurrants and whitecurrants, jostaberries and chokeberries Broccoli – purple sprouting Brussels sprouts Cabbages Calabrese Carrots Cauliflowers Celeriac Celery Chard Cherries Chicory Cucumbers Endive Fennel Figs Garlic Gooseberries Grapes Herbs Horseradish Kale Kohl rabi Leeks Lettuces Medlars Melons Mulberries Mushrooms and other edible fungi Nuts Okra Onions Parsnips Peaches, nectarines and apricots Pears Peas, sugarsnap peas and mangetout Peppers – sweet and chilli Plums, greengages and damsons Potatoes Quinces Radishes Raspberries, loganberries, tayberries and boysenberries Rhubarb Salsify and scorzonera Spinach Squashes – summer Squashes – winter Strawberries Swedes Sweetcorn Tomatoes Turnips Useful resources Acknowledgements Photo credits Main index Index of recipes