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How To: Deal with a glut of.....tomatoes, cucumbers, zucchinis and so much more

An Overview of Preserving Methods:


Pickled vegetables retain their texture, shape, & colour and are preserved in spiced vinegar.

This method is good for:

French beans, beetroot, cabbage, capsicum, carrot, cauliflower, celery, zucchini, mushrooms, onions, tomato; fruits; hard-boiled eggs


Vegetables are chopped and cooked with vinegar, spices and sugar often with fruits.

This method is good for:

Beetroot, zucchini, capsicum, pumpkin, tomato, apple, apricot, pear, rhubarb, dried fruit


Vegetables retain their crispness by chopping veggies coarsely and cooking quickly or not at all; keep in jar for at least 2 months before using.

This method is good for:

Tomato, capsicum, celery, cucumber, onion, beetroot, cabbage, corn, etc.

Sauces & Ketchup

To make sauces cook vegetables with vinegar then strain; sauces are made from multiple vegetables, ketchup only one.

This method is good for:

Mushrooms, onion, tomato.

Keys to preserving:

  • make sure the acidity level is high enough (greater than 4.6pH) – you can use lemon juice or citric acid to increase pH

  • make sure the jars are clean (sterilized)

  • for more info go to USDA National Center for Home Preserving website

Get your community together:

Create a local food swap – neighbors come together with their produce and swap for yours.

Fermenting or preserving group – each person brings their glut and creates a ferment (e.g. sauerkraut, kimchi) or a preserve (e.g. tomato passata, jam, chutney); each participant leaves with some of each.

Momma Bake- each ‘Momma’ brings the ingredients for a dish (times the number of participants); each person leaves with each dish created.

Ideas for common 'gluts':


Semi-dried (in oil)

Sun-dried (in oil)

Passata (bottle)

Cook with zucchini and basil (freeze)

Cook with mince and seasoning (freeze)

Desert wine

Chutneys (bottle)

Kasundi (bottle)

Sauce/ketchup (bottle)

BBQ sauce (bottle)

Tomato paste (bottle)

Green tomato pickles (bottle)


Pickles (bottle)

Lacto-ferment (ready after 5-7 days)

Fritters (freeze)

Sauté with onion & garlic (freeze)

Grill and pack in oil

Grate into other dishes: Bolognaise cakes, meatballs, fritters, etc.


Pickles (bottle)

Lacto-ferment (ready after 5-7 days)

Bread and butter pickles (bottle)

Dill pickles (bottle)

Sweet pickles (bottle)

Relish (bottle)


Relish (bottle)

Kasundi (bottle)

Sweet chilli sauce (bottle)

Chutneys (bottle)

Hot sauce (bottle)


Chutneys (bottle)

Worcester sauce (bottle)

Apple sauce (bottle or freeze)

Apple butter (bottle or freeze)

Jelly (bottle)

Chokos/Cheyote Squash

Apple & choko sauce (bottle or freeze)




Chop and freeze for later use

Rhubarb compote (freeze or bottle)

Rhubarb chutney (bottle)

Rhubarb and raspberry jam (bottle)

Rhubarb and apple relish


Quince chutney

Quince jam

Quince Jelly

Quince Paste


Preserved in salt

Juice and freeze

Lemon cordial

Lemon jelly


Lemon butter/curd



Boil whole to use in almond cakes (freeze)

Orange cordial

Orange butter/curd

Happy Preserving.......N x

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