Preserving Fresh Food  

Preserving fresh produce from the summer growing season is not a new concept. However, the skills and methods can often be lost due to the availability of commercially produced products, as well as living busy lives and being time poor. 

This summer UKHarvest has rescued tonnes of surplus fruit, vegetables and herbs from food producers across the South of England. We have also rescued dairy products including milk and cream that are often overlooked and can be preserved in a variety of ways, by making cheese and yogurts. From tomatoes, peppers and cucumbers to soft fruits and apples, many of which have a short shelf life, can all be made into long-life condiments and ingredients that are welcome for any mealtime. 

UKHarvest and Nourish Hub, our community kitchen in London, are huge advocates for ensuring that fresh rescued food can be enjoyed well into the autumn and winter months, keeping their high nutritional value, preventing it from going to waste and providing healthy store cupboard ingredients even when they are no longer being grown and harvested. 

Earlier this year, Nourish Hub ran a successful Scrap and Pickle course from their training kitchen, that gave clear and simple methods to preserve ingredients such as jams and preserved lemons, cheese, confits, pickles, chutneys and kimchi. The course was well received with attendees sharing that they’ve “...gained so much confidence that I’ve started making these recipes at home. I had lemon skins I didn’t need so I preserved them in salt!” and that “everything has value, and everything can be used.” 

Find out about our upcoming courses at Nourish Hub, and online resources at UKHarvest through our newsletter each month, or via our what’s on pages.