There’s something super satisfying about picking your own food in the sunshine. Juicy tomatoes, chunky cucumbers, beans climbing over every trellis, and courgettes that somehow triple in size overnight. But what happens when your kitchen starts overflowing? You don’t need a dehydrator, vacuum sealer or an industrial-sized freezer to keep your summer harvests going through the year.
Here’s how I preserve my summer gluts using what I already have at home.
Freeze what you can, even with a small freezer.
Freezing is one of the easiest methods for storing your crops. I blanch beans, courgettes, kale, and peas before freezing by dipping them in boiling water for a couple of minutes, then quickly cooling them in cold water. Spread them on a tray first to freeze so they don’t all clump together. Once frozen, I move them into tubs or freezer bags. Tomatoes don’t need blanching. I freeze them whole and use them later in sauces and soups.
Dry herbs and chillies the old-fashioned way
Some herbs like mint, rosemary, thyme and sage are incredibly easy to dry just by hanging them upside down in bunches in a dry, dark corner. I sometimes lay them out on a tea towel or cooling rack on a windowsill too. Chillies dry beautifully if you leave them in a warm, airy place. Once they’re crispy, you can crumble them into jars or keep them whole.
Simple pickling without any special kit
Pickling is a brilliant way to extend the life of your veg. All you need is vinegar, water, salt and sugar. I use old jam jars and pour hot pickling liquid over sliced courgettes, cucumbers, beetroot or onions. If I’ve got mustard seeds or peppercorns, I’ll throw them in too. If not, keep it plain, and it still works.
Fermenting can be simple too
Chopped cabbage or grated carrots mixed with salt and packed into jars will ferment naturally. It creates its own brine and makes a tangy kraut-style preserve. It’s great for gut health and adds interest to winter meals. You don’t need fancy weights, just make sure your veg is pressed under the liquid and keep it somewhere cool.
Tomatoes become sauce
I roast trays of tomatoes with garlic, herbs and olive oil, then blitz them into a thick sauce. It freezes well and is perfect for quick winter meals.
Some veg stores well as it is
Not everything needs processing. Onions and garlic can be stored for months in a cool, dry cupboard. I keep them out of plastic and in old baskets or hanging so they can breathe. Potatoes store best in the dark in cardboard boxes or paper sacks. Courgettes will last for a week or two in the fridge if left unwashed.
Preserving your summer harvest doesn’t have to be neat or expensive. You don’t need a matching jar collection or a special pantry. It’s more about making the most of what you’ve grown and reducing waste. A bit of trial and error is part of the fun. And if something doesn’t work out, there’s always the compost heap!
Let me know how you store your summer harvests over on Instagram.
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