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Before Old Man Winter comes a-callin', make sure none of fall's bounty goes to waste by preserving some of the season's harvest, extending the lives of delectable fruits and vegetables well into the lean winter months when produce choices are scarce. Salt, sugar, vinegar, and alcohol can be used to preserve your foods, which should be sealed in airtight, sterilized mason jars.
Here are two easy recipes-pickled turnips and pumpkin-and-apricot chutney-we've taken from A Slice of Organic Life (2007, DK), an omnibus of more than 80 individual projects for sustainable living, edited by Sheherazade Goldsmith.
Pickled Turnips
3lb turnips, peeled
3 cups white wine vinegar
1/2 cup unrefined sugar
1 tbs salt
1 cup olive oil
1. Baby turnips can just be peeled. Large turnips need cutting into neat shapes.
2. Put the vinegar, sugar, and salt into a large stainless steel saucepan and slowly bring to the boil. Add the turnips and simmer for ten minutes.
3. Remove the pan from the heat and allow to cool.
4. Sterilize glass jars and fill with the vegetable and vinegar mixture. When the jars are almost full, pour a thick layer of olive oil over the top.
5. Seal the jars and store.
Pumpkin and Apricot Chutney
1 cup red onions, chopped
A large chunk of fresh root ginger, grated
3 cloves of garlic, finely chopped
1 large chili, finely chopped
2 tbs olive oil, plus a little for roasting
A large pinch each of cumin powder, coriander powder, salt, and pepper
1 1/2 cups dried apricots, whole
2 cups cider vinegar
1 1/2 cups unrefined sugar
1/2 cup sultanas
1 cup water
1 bay leaf
1 lb pumpkin, peeled, and cubed
1. In a thick-based pan, cook the onions, ginger, garlic, and chili in the olive oil until tender.
2. Add the rest of the ingredients, except the pumpkin,to the pan and bring to the boil. Summer for one hour, stirring occasionally.
3. Meanwhile, toss the pumpkin cubes in a little olive oil and roast in a hot oven until they have taken on some color and are soft
4. Add the pumpkin to the chutney and simmer for a further 10 minutes. Remove from the heat.
5. Sterilize some glass jars and fill with the chutney. Fasten the lids securely and store in a cool dry place for up to six months.
Difficulty level: Moderate
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