What Should I Do With My Glut?
Tap what you have too much of, and we will tell you the best way to keep it.
Every productive garden hits a glut: a crate of tomatoes, a tree of lemons, more eggs than you can eat. Here is the fastest decision on how to preserve each one.
Tomatoes: Passata or bottling for sauce; dehydrate the rest; or freeze whole for cooking.
Cucumbers: Ferment or quick-pickle. They do not freeze (turn to mush).
Best methods: Fermenting · Bottling & jam
Cabbage: Ferment into sauerkraut or kimchi. The classic glut fix.
Best methods: Fermenting
Beans: Blanch and freeze, or pickle. Ferment for a tangy snack.
Best methods: Freezing · Fermenting
Zucchini: Freeze grated for baking; dehydrate slices; or relish/pickle.
Citrus: Marmalade, preserved lemons, or freeze the juice.
Stone fruit: Jam, dehydrate, or freeze. Bottle in syrup.
Berries: Freeze (best), jam, or dehydrate into fruit leather.
Herbs: Dehydrate or freeze in oil. The easiest of all.
Best methods: Dehydrating · Freezing
Chilli: Dehydrate to flakes/powder, ferment into hot sauce, or freeze whole.
Leafy greens: Blanch and freeze. Ferment some into kimchi-style.
Best methods: Freezing · Fermenting
Eggs: Fridge keeps them months; freeze beaten; or waterglass the surplus.
Best methods: Storing eggs
Apples: Dehydrate rings, freeze sauce, or bottle.
Pumpkin: Stores whole for months; or freeze cooked; dehydrate for soups.
Best methods: Freezing · Dehydrating
Then dive into the method guides: fermenting, dehydrating, freezing, bottling & jam, and storing eggs.
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