Before the days of refrigeration and a supermarket on every corner, preserving fruit (and other food) was a matter of necessity. Knowing and using lots of different methods of storing those essential nutrients to see us through winter was second nature, particularly for country families.
In the modern era, when we expect to be able to buy any type of food at any time of year (which is very weird, when you think about it…) these life skills have largely disappeared.
It’s such a pity, and makes us much more vulnerable to factors outside our control for our food supply. Cities in particular can run short of food very quickly after disasters. The COVID-19 pandemic hasn’t seen food shortages here in Australia, but the rapid and immediate shut-down of travel and many supply chains has certainly made us much more aware of how vulnerable we are when our food comes from a long way away.
So it just makes good sense to keep our food supply close to home, and to preserve as much food as we can to keep our pantries full. Turning our harvest into preserves is also heaps of FUN, and brings out your inner homesteader!
Our “go to” method is bottling (also called canning in some parts of the world), because once the fruit is preserved it doesn’t take any more energy to store it (unlike freezing, for example), and it lasts for years.
Here’s the technique we use:
- Prepare the fruit by washing if needed, remove any bad bits and chop into the right sized pieces to fit the jars you’re planning to use;
- Pre-cook the fruit if desired (it can also be bottled raw);
- Wash jars, rings, lids – and have your clips handy;
- Place rings around the neck of the jars;
- Fill the jars with fruit, and top up with either water or syrup (get as much air out of the jars as possible and leave a 12mm headspace);
- Put the lid and clip on;
- Cook in the Fowler’s pan or preserving pan for the right period of time (this differs slightly for different types of fruit, depending on whether the fruit is pre-cooked, and the temperature of the contents when you start the preserving process);
- Carefully remove from the preserving pan, and leave to cool somewhere with good air circulation (pro tip—don’t put the hot jar on a cold surface! Sitting it on a chopping board or folded newspaper is usually good enough insulation to let it safely cool).
- Label and store in a cool, dark place.
You can find more detail about this in our Fabulous Fruit Preserving short course, along with detailed instructions for other techniques including:
- making jams, chutneys etc.
- drying (including how to build your own dehydrator)
Any type of fruit can be preserved using this technique. The photos are us preserving some apricots and plums earlier in summer, but at this time of year hopefully you’ll still have access to plenty of fresh pears and apples – and maybe even quinces, if you’re lucky!