If the yield exceed your needs, then you can process for storage immediately the surplus. It is only worth making the effort to preserve or store the produce if healthy, unblemished, and extremely fresh fruit and vegetables are used. Below you can find some methods of storage and preservation for different types of fruit and vegetables.
Certain types of fruit and vegetable can be kept for months in a dark, ventilated cellar ideally at a temperature of 4°C and with 90% air humidity. It is important to sort out any rotten items regularly. late apples and pears, potatoes and cabbage, red beet, carrots and other root vegetables (ideally in a sandbox) are particularly suitable.
Drying is another storage method, which is suitable for some fruit, vegetables, mushrooms, and herbs, which can be dried at 30°C or higher. It is important to have good ventilation to prevent mold from forming. Some fruit can be dried in the sun and air in the attic or on the balcony, in each case they have to be protected from insects. Dried produce: Apples, pears, plums, apricots, peaches, grapes, soup vegetables, tomatoes, onions and herbs are especially suitable-should always be kept tightly sealed in cans or jars in the dark.
The acid in the vinegar has a preserving effect. Wine vinegar is usually diluted with an equal quantity of water and heated, after adding spices, kosher salt, and a little cane sugar. The fruit or vegetables are then brought to the boil in the vinegar mixture or put straight into the jar and the hot liquid poured over them. The jar must be sterilized if the contents are to be kept for a long time, although this is not necessary if they are to be eaten almost straight away. Gherkins, cauliflower, carrots, bell peppers, onions, small corn, tomatoes, capers, white cabbage, mushrooms, plums, and cherries can be pickled.
Sterilization is a widely used conventional storing method of preserving fruit and vegetables using heat. The sterilization time and temperature vary depending on the type of fruit or vegetable. The often prolonged heating produces significant losses of vital substances, and changes in the protein and flavor. For this reason, sterilized produce is not of great importance in a wholefood diet. The high consumption of energy is also an environmentally damaging. This method is most suitable for preserving mirabelles, apricots, peaches, pears, and cherries.
This natural preservation method makes use of spontaneous lactic acid fermentation and is achieved without heat. The vital substances are preserved and no energy is used. As well as the most fermented vegetable, sauerkraut, other vegetables can be fermented and stored for up one year. White cabbage, bell peppers, onions, olives, eggplants, celery, cucumber, carrots, and green tomatoes are suitable.
With this modern method of preservation, the vital substances in the fruit and vegetables are conserved. It is advisable to blanch vegetables briefly in steam to inhabit enzyme activity. Vegetables can be cooked without defrosting. Berries are particularly suitable for deep freezing. it is important for the produce to freeze through quickly, so flat containers should be used in preference. Peas, beans, Brussels sprout, kale, broccoli, cauliflower, artichokes, bell peppers, tomatoes for sauce, mushrooms, and herbs are especially suitable.