If the harvest is richer again, you have to extend the shelf life so that it doesn't spoil. We'll show you 5 ways to do this.
Almost every gardener knows the problem that many vegetables are ripening at the end of the season, but they can no longer be eaten immediately. And of course you would like to enjoy these vitamin-rich garden fruits for longer. That's why you should simply preserve your garden vegetables.
We would like to present 5 preservation options to you in more detail. So you can eat vegetables from your own garden all year round.
What vegetables can be preserved?
Numerous types of vegetables are suitable for preserving, such as carrots, peas, beans, zucchini, celery, peppers, cauliflower florets, broccoli, mushrooms, tomatoes, potatoes, onions, chili, cucumbers, beetroot, spinach, radishes, White cabbage and red cabbage, corn, etc.
How is it preserved?
You can preserve the vegetables in various ways, e.g. by boiling, freezing, pickling, drying. But no matter what type of preservation you ultimately choose, you always have to clean the vegetables properly first, peel them depending on the variety and then chop them accordingly.
You also need glass containers with a lockable screw cap for preservation. These glass containers should always be as sterile as possible so that no bacteria can later damage the vegetables placed in them. For this reason, you must boil the glasses again with hot water immediately before use.
Preserving vegetables - 5 ways presented
Option 1 - Freeze:
If you freeze fresh vegetables in portions immediately after harvest, you can easily take them out of the freezer and use them again and again for a whole year. The good thing about freezing immediately is that the vitamin content of each variety is preserved relatively well.
» Tip:
You can also freeze some types of vegetables together, e.g. as mixed vegetables (e.g. carrots, peas, cauliflower). Not suitable for freezing are turnCucumbers, radishes, onions and pumpkins.
Option 2 - preserving:
When preserving, the vegetables are cut into bite-sized pieces, washed and then blanched in hot water for a few minutes. Then you need to take out the vegetables, drain well and boil fresh water with s alt.
Meanwhile, pour the vegetables into the glasses already provided and then pour the fresh hot water over them until they are completely covered. Clean the rims of the glass again and seal the jars airtight with the screw cap.
You must then place the glasses on a deep baking tray that you have previously filled with water. Put the baking tray in the oven, turn it on at 100 degrees and cook the vegetables for about 1 to 2 hours.
Option 3 - Drying:
Not all types of vegetables are suitable for drying. However, chili peppers can be dried without any problems and later added to dishes as a hot spice. Or tomatoes, peppers, mushrooms and peas.
After drying, you can then put the vegetables in oil. As an antipasti, for example. Sun-dried tomatoes or peppers marinated in oil, for example, taste particularly delicious. Just give it a try!
Option 4 - Insert:
Vegetables are usually pickled in vinegar, more rarely in oil or in alcohol mixtures (is increasingly used with fruit, such as rum topf). All types of vegetables that can in principle also be eaten as a salad are well suited for pickling, such as courgettes, cucumbers, peppers, onions, cauliflower, broccoli, beans, carrots, beetroot, celery and tomatoes.
As soon as you have chopped up the vegetables, you should wash them again, s alt them and pour cold water over them. The vegetables must then soak well before you pour vinegar on them, boil them and fill them into the screw-top jars while they are still hot. You always have to make sure that the broth completely covers the vegetables.
» Tip:
When pickling vegetables, you should always use vinegar (white wine vinegar or herbal vinegar) with at least 5 percent acetic acid.
You can also pickle the vegetables sweet and sour by adding sugar to the mixture. You can also refine the whole thing by adding herbs, spices, honey or oil.
Option 5 - Store:
Many types of vegetables can also easily be stored for several monthsstore if kept in a cool, dark basement. Potatoes, pumpkins, onions, garlic and root vegetables in particular are predestined for this. Please also read our article "Storing vegetables" on this topic
» Tip:
Some types of vegetables such as carrots, leeks or salsify can also be stored outside for a long time under a layer of earth or sand.
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