Home preserves: the pandemic effect
Posted by The Wares Team on 21st Jun 2020
As we draw ever closer to the fifth month of Covid-19 lockdown in the
UK, we might be seeing some easing of restrictions, in England at least,
but we are still very far from the normal that we once took for
granted. We’ve seen food shortages in the supermarkets and elsewhere,
the closure of weekly markets and a sea change in how people think about
shopping in general. It’s true that restrictions are gradually starting
to be lifted now, but people’s appetite for shopping is still low, and
there is always the threat of a second wave on the horizon.
With these thoughts in mind, perhaps, and with the possibility of price
hikes and food shortages next year due to the combined effects of Brexit
and Coronavirus-related harvest problems, more and more people are
currently thinking about home preserves and about how they can build up a
store of produce and preserves to see them through the months ahead.
Whilst full self-sufficiency is just a dream for most of us, we can all
do at least something to preserve as much fruit and vegetables as we
can, whilst they are in season and readily available. If we achieve
nothing more than providing our families with a tasty treat of
strawberry jam or a jar or two of tangy chutney, it will at least bring
cheer to the damp days of autumn and free up some cash to buy those
essentials that we can’t readily make ourselves, such as pasta and
flour, for example.
In today’s blog post, we take a look at some of the things that are in
season and available right now, and what to do with them to preserve
them for the coming months.
Mason jars are your best friend
If you are about to embark on a home preserves marathon, you need to
stock up on Mason jars, in a range of shapes and sizes. These clever
jars come with two-part lids that form the perfect airtight seal, to
keep your preserves safe from harmful bacteria that could spoil the
contents. From large gallon jars for pickled eggs and onions to smaller
jars for items such as chestnut terrine, there’s a Mason jar for every
project.
Whilst Mason jars themselves can be re-used, the lids, with their
distinctive rubber seals, are not intended for re-use and should be
replaced with each use. Fortunately, we also stock inexpensive
replacement lids, so check what Mason jars you already have, and order
some new lids alongside any new jars you intend to buy.
A checklist of simple home preserves
Whether you have your own vegetable plot or allotment, or you plan to
bulk buy from your local greengrocers or market (restrictions
permitting), it pays to get organised with a list of things that you
want to preserve. That way, you will ensure that you have the right
number of Mason jars, labels and so forth, before you start each
project. Start with a few simple jams to use up some of your fruit glut.
Strawberry jam is everyone’s favourite, of course, but blackcurrant
jam, raspberry jam and rhubarb and vanilla jam are all delicious in
their own right and well worth making.
It’s also worth pointing out that strawberry jam may well be your
favourite but if you make dozens of jars of this and no other flavours,
you may find your love of this particular preserve starts to wane
sometime around the end of November! Variety is the spice of life, so
have a go at a few different types of jam to keep everyone happy.
Gooseberries are also in season right now and make a lovely jam, and it
won’t be too long before it’s time to make some apple and blackberry jam
too.
Having stocked up your larder with jam, the next preserve to think about
is chutney. The good thing about chutney is that you can make it using
pretty much whatever you have to hand. Again, the Mason jar is the
perfect design to use for this kind of preserve. Some people love broad
bean chutney, whilst others prefer a sweeter apple or plum chutney.
Green tomatoes, aubergine, cauliflower, beetroot and even bananas can
all be used in chutney.
It’s a great way to use up any fruit or vegetables that are slightly
over-ripe or past their best, which means you’re doing your bit to
reduce food waste at the same time as creating something sensational. If
you shop at an independent greengrocers, you’ll find that they often
have some amazing bargains on offer for larger quantities of fruit or
veg that have been slightly bruised or are coming towards their
best-before date. These are perfect for converting into chutney, and
with a little experimentation, you can find just the right combination
of spices to flavour your own creations perfectly.
We’ve only really scratched the surface with building up a pandemic
pantry filled with preserves, and we’ll cover more ideas for filling up
those Mason jars in future blog posts.