Preserving and Storing Crops – Part 3

Today I am continuing with my series on ‘Preserving and Storing Your Crops’ and I am talking about ‘drying’, jam and jelly making, pickling and chutney making:




People used to use the heat of the sun for drying and today we can still buy ‘sun-dried tomatoes’ and ‘sun-dried raisins’ from the supermarkets.  Sun drying involves many days of hot sun and dry air, which unfortunately this country is usually short of.  However, nowadays you can buy electric dehydrators, where you lay sliced foods such as apples etc. onto trays.  I would absolutely love one of these, but I also have a long list of other gadgets I would love too.

Years ago peas, beans and sweet corn were dried by families ready to use over the winter.  They were left to dry completely on the plants until they had turned yellow and then the plant would be cut to the ground and hung inside to finish drying.  When the pods were brittle they would be shelled and then left on trays for a few more days before storing in airtight containers in a cool dry place.

Today, however people find that the above things are actually nicer when they are frozen, so they don’t bother to dry them, though I do know some people that do still dry their home grown beans.


I have got to be honest, the only things I do dry are herbs such as basil and lavender.  If you read books about drying, it will say you need a warm, dry place such as an airing cupboard to dry your produce.  I wash my basil and shake it dry and then hang it in bunches in my kitchen.  When it starts to crumble, then I know it is drying and I pop it into a paper bag so the bits don’t go all over my kitchen floor.  It can take several weeks to dry, but when it is dry I rub the leaves through a colander and store it in an airtight container in my pantry.


If you don’t want things ‘hanging’ around, you can easily dry your herbs on trays in your oven.  This year  I dried my basil by placing the washed basil leaves in the oven on its lowest setting and leaving the door slightly open.  It does take several hours and obviously costs money to heat the oven, but the drying procedure is over in a day.

Home dried basil

Home dried basil


Bottling (known as ‘canning’  in many other countries).

The idea is food in bottles is heated to a high enough temperature for a designated length of time to stop any enzyme activity and kill off all the bacteria, yeasts and fungi.  The jars are sealed at this high temperature so no further micro-organisms can re-enter the bottles.  It is vitally important to follow correct instructions when you bottle foods in this way, as you can be very very poorly if you don’t…which is why I am happy to use other methods of preserving, though I know a lot of people out there do use this method.





Pickled beetroot, pickled gherkins, pickled onions etc are really easy to make as it is just a case of preparing the vegetable and pouring pickling vinegar over it.

Recipes usually tell you that pickling onions should be left overnight soaking in a salt water brine.  I have used this method and I find that the onions lose their ‘bite’, so I use my dads method instead.  He peels and washes the onions and then covers them in salt and leaves them overnight (no water is added to the salt).


In the morning he washes the salt off the onions, dries them and then puts them in sterilised jars, covering them with pickling vinegar.  Two to three weeks later, the result is a pickled onion with a ‘bite’ to it.  Just how we like them.

Full details of how to pickle beetroot, gherkins, onions etc are on my recipe index here (under preserves at the bottom of the page).

SAM_2347 SAM_7172



Chutneys are a mixture of vegetables and fruit cooked in vinegar.  The most famous shop bought chutney nowadays must be good old ‘Branston Pickle’.  Chutneys are easy to make, though they can sometimes take a couple of hours to make but they taste delicious served with salads and cold meats.  The good thing about chutney is it seems to mature with age and lasts for months.

Spiced Green Scallopini (Patty Pan) Chutney cooking

Spiced Green Scallopini (Patty Pan) Chutney cooking


Jams and jelly making.

This is one of my favourite ways to use up home grown fruit.  In fact, if I didn’t make strawberry jam for my youngest daughter there would probably be a riot in my house.  I know you can buy jams and jellies easily from the supermarkets, but if you have fruit to use up then it is so much cheaper to make your own and you know exactly what goes into it.

My Jelly making

My Jelly making

I won’t go into how you make jam, as there are lots of jams and jelly recipes on my recipe index here (under preserves at the bottom of the page), but what I will say is jam making is easy provided you follow a few basic tips which I have listed below.

My 'maslin pan' for jam making

My ‘maslin pan’ for jam making

Just to let you know, the pan I use to make jam is a ‘maslin’ pan which is deep enough for jam making.  Mine was second hand, purchased for £10 from ebay and it was worth every penny.



My Tips For Jam Making:


Clean equipment – Always use equipment that is scrupulously clean and jars that have been sterilised.


Fruit – Always use undamaged fruit. Fruit with too much damage will spoil the result and the jam is likely to deteriorate quickly.



Pectin – Jams, jellies and marmalade set because of pectin. Pectin occurs naturally in fruit and when cooked with sugar the naturally occurring acid in the fruit, thickens and sets the preserve. Citrus fruit, blackberries, apples and redcurrants have high pectin levels. Soft fruits such as strawberries have a lower pectin level. If fruits are low in pectin then you can add fruits with a higher level of pectin to it or just add a few squeezes of lemon juice which will help them to set. When possible use slightly under ripe fruit when pectin levels will be at its highest.


Sugar – I use granulated but you can use preserving sugar, but it is more expensive. Preserving sugar will help set low-pectin fruits, but I just add lemon juice, which does the same job.


Quantity – Don’t make too large a quantity at one time. Large volumes of fruit and sugar will take a long time to reach setting point, causing the fruit to break up and eventually dissolve in the jam.


To test for the setting point – Place a few small plates or saucers in to your freezer for a while before you start to make jam, so they are really cold.  Pour a small drop of the hot jam on to the plate and wait a few moments. Push the edges of the jam with your index finger and if the jam wrinkles then the setting point has been reached.  If it’s not set, continue to boil it and check again in 5 minutes. Don’t overcook. It is tempting to keep cooking to achieve a firmer set. A slightly looser jam is preferable to one that tastes burnt or where the fruit has dissolved.  Don’t worry if you didn’t judge your jam setting point correctly and it’s runny, just call it a ‘preserve’ instead.



Scum – There is always a little bit of scum on the jam after the setting point has been reached.  Skim it off with a ladle or add a tiny knob of butter and stir. This will dissolve the scum almost instantly.


Leave the jam to settle – Always leave the jam for 15 mins away from the heat, once the setting point has been reached.  This will prevent the fruit from rising to the surface of the jar when you pour it in.




This is the end of my feature on ‘Preserving and Storing Your Crops’ as I have written an awful lot on the subject.  There are many other ways to preserve crops e.g. wine making, fruit butters and cheese making etc. but I have written about the basic methods, as these are the most used.

I really hope you have enjoyed reading about ‘Preserving and Storing Your Crops’.  I would love to hear any feedback from you.


Thank you for reading my blog today.

I will be back on Monday at 4pm.

24 thoughts on “Preserving and Storing Crops – Part 3

    • You don’t really have a setting point for chutney, you cook it until it is’gloopy’ and chutney like. Let me know how it turns out if you have a go, it really is easy, it just takes a while lol, but tastes delicious

  1. Lovely useful post, thank you.
    Just to warn you and your faithful followers.. do NOT purchase the SHEF dehydrator. The price was under £25 but as the element burnt out after 15 hours and the company have offered 0 Customer Service.. it was money wasted.

  2. Do the onions end up with a salty taste? It’s this thought that puts me off as we don’t like salty food?

    As for bottling – I don’t have the ‘bottle’ to try – thoughts of salmonella if I get it wrong!!!

    • That’s exactly the reason I don’t ‘bottle’ Sue. The pickled onions don’t taste salty at all as you wash the salt off before you put them in jars …if you are unsure, why don’t you just do a jam jar full to try, next time you are pickling.

  3. My mother, an extremely frugal woman, worked a very large kitchen garden in the 50 k 60’s, and she always made us put the pips and stones from the stone fruit into a pot, she then cracked the stones and nused the kernels for jam and chutneys.. yes, she went through WW2.
    It made sense, I still do it, I get a few ‘strange’ looks but some people say “oh, you make jam” ! Free pectin..

      • My mother did not live in England during WW2. In 1941 she helped run a Transit Camp in Karachi for the Jews who had escaped from Germany & Poland.
        She then went onto run an ‘R&R’ Camp for the troops up on the border of Burma.
        R&R means rest & recuperation.
        She spoke fluent German, Urdu,

  4. For attention of sue@GLAllotments.
    Dear Sue.
    Please read the recipes that ‘notjustgreenfingers’ puts up on this Blog and print the off, because they are absolutely correct.
    Buy a large deep pan and follow the recipes. You will then join the HUNDRDSvod MILLIONS of women worldwide who provide wonderful food for their families throughout the year.. by bottling / canning / freezing or making chutneys or jams out of fresh produce that , otherwise, would go to waste.
    And it is extremely satifying!
    Go on.. read the recipe and DO it.. sterilise the jars and lids and give it a go..

    • Sara thanks for your kind words about my recipes and I absolutely love your enthusiasm. Did you mean it to be FAO sue@GLAllotments as i’m sure she already makes jams and pickles?

      Edit: I’ve just re-read her post and I think she was joking lol, but I can see the confusion.

      By the way I would love to hear more stories about what your mother used to do pre-war and during the war as I find it so interesting.

      • Sorry, I left my response about my mother in the wrong section. My mother was born in Madras, southern India. Which is why she spoke Urdu, she also spoke Hindi and Tamal.
        She kept a journal and had a camera with her throughout the entire war, very sadly the books were muddled up with my fathers’ books (he spent WW2 on the NorthWest Frontier.. a very scary place to be) when my parents divorced.
        She had gifted the entire collection of journals & photograph books to The Imperial War Museum. Unfortunately my father died before he could sort her books out and get them to the museum and my very jealous and extremely vicious step-mother burnt every single one..

      • Oh my goodness, what a loss. The information in her journal would have been priceless! She sounds a wonderful woman. Thanks for sharing all of this information with us, it is so interesting. There must be so many interesting stories like this that we just don’t get to hear about, it’s such a shame.

  5. Dear Sue@allotments. Please forgive me if my comment caused you offence. I only meant to say that ‘notjustgreenfingers’ is absolutely correct in / on of her posts. When botyling jamming or doing any type of preserve, make sure to sterilise both the bottles & lids & make sure rubber rings are good if you are using Kilner jars ( or their equivalent).

  6. It has been a great series on preserving and storing, i am in the throws of making bramble jam from the hedgerows on our land 14lb so far is just great.

  7. I have tried drying in the oven. I have discovered my oven is too small!! But in the summer I just need to line whatever I want on a tray and stick it on the roof and it dries out pretty quick :S
    Now SALTING the onions is something I want to try! I have done the soaking in water thing, and first thing I will say to all those who have never done it before is OPEN THE LID CAREFULLY!! I opened my first one and bl**dy onion water exploded all over me!! Erk!
    I want to make more jelly, but I have to use up what we have in the cupboard first, lol. I see you are using cheesecloth? I use panty hoes (stockings) for mine. I did, however, make PERFECT mint jelly a few days ago. I am SO happy with it, as my last attempt could only be described as syrup. But this is JELLY! Woot! I am so proud, heh heh.
    Love your blogs, woman 🙂 Don’t ever stop!

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