Self Preservation Society

It’s that time of year when the final flourish of some crops presents a headache. Those extra rows of late-planted beetroot, more than can be eaten by the family, need to be properly stored; but the consistent temperature required and all that mucking around with boxes and sand make it easier to give it away. The glut of suddenly reddened hot and sweet peppers from the greenhouse is more than even the most ardent heat-seeking foodie can stomach. And the apples; oh, the apples… The answer is, of course, preserving. If you’re pushed for space - as we are in our house - pickles, chutneys and relishes are a very easy way of putting any excess to good use. If you can grow it yourself, you can preserve it yourself.

Pickled beetroot
1 kg beetroot, washed
600 ml pickling vinegar
50g caster sugar
Pinch of chilli flakes
Approx. 2 small preserving jars

Roast at 200 C for 50 – 90 minutes, or until soft.
Leave to cool.
Stir the sugar into the vinegar.
Peel away the beetroot skins then slice.
Pack into warm sterilized jars.
Pour in vinegar to cover beetroot..
Add chilli flakes.
Seal and shake jars lightly.
Store in a cool, dark place.
Leave at least a month before using.
Will keep for 6 months but refrigerate after opening.

Apple chutney
1 ½ kg cooking apples, peeled and diced
750g light muscovado sugar
500g raisins or dates
2 onions, finely chopped
2 tsp yellow mustard seeds
2 tsp ground ginger
1 tsp salt
700ml cider vinegar
Approx. 4 small sterilised preserving jars

Add all ingredients into a jam pan.
Slowly bring to the boil.
Simmer for 40 minutes or until thick.
Add to jars and seal.
Store in a cool, dark place.
Leave for 3 months before using.
Will keep for a year but refrigerate after opening.

Chilli relish
100g long fresh red chillies; deseeded and finely chopped
100g red peppers; cored, deseeded and finely chopped
630g jam sugar
400ml cider vinegar
Approx. 4 small sterilised preserving jars

Stir the sugar into the vinegar in a jam pan over a low heat.
Add the chillis and peppers.
Bring to the boil and boil for 10 minutes
Allow to cool for 45 minutes or until jelly-like
Add to jars and seal.
Leave for 3 months before using.
Will keep for a year but refrigerate after opening.