Download How to Store Your Home Grown Produce by John Harrison PDF

By John Harrison

It really is fabulous to develop your individual fruit and greens yet what do you do whilst all of it ripens straight away? How do you take care of the glut which threatens to crush you? might help all those that develop their very own fruit and greens to shop their produce competently to be able to final for months and feed the family members whilst the garden's naked. This name deals effortless and functional recommendation on tips to bottle, dry, freeze or even salt domestic grown fruit and greens. observe the flavor of your scrumptious home-made jams, chutneys and ketchups. John and Val Harrison show simply what you are able to do with that bountiful harvest and proportion their 30 years' event of growing to be fruit and greens and you can by no means waste one other tomato or courgette back. compliment for John Harrison: 'Britain's maximum allotment authority' - "Independent on Sunday"

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The final task was to fix up some shelving. Rather than solid shelves, we constructed slatted shelves from 2 x 1 inch timber. The slats allow air to flow through and this prevents damp building up under sacks, etc. The shelves were just fixed to the uprights of the stud wall. The ideal storage conditions vary for different produce – root crops such as carrots like a temperature between 0°C and 4°C (32–40°F) whereas potatoes should be between 5°C and 10°C (40–50°F), all of which complicates things a little.

For syrups the proportions are generally 250 g to 600 ml of water (9 oz per Imp pint, 8 oz per US pint). The sugar for use in syrups may be ordinary white granulated or, for a different flavour, honey or golden syrup. Dissolve the sugar in half of the water over a moderate heat and, when the sugar is dissolved, boil for one minute. Then add the remainder of the water. Doing it this way saves time in waiting for the syrup to cool sufficiently for use. Bottling Brine for Tomatoes, etc. A brine solution is best for tomatoes and vegetables.

A variation on the clamp is to dig a storage pit. 2 m) in area. The sides need to be supported – anything from bricks or concrete blocks to plywood panels can be used – and the floor covered. You then need to construct some sort of waterproof lid, perhaps wood with plastic or roofing felt or shingles to go over. The vegetables are stored in damp sand or peat moss inside the pit. The problems with this method are water and temperature. It’s far more difficult to keep out water than you might think and your box pit is like a sink, holding the water when it seeps in.

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