Sliced or grated beetroot is easy to preserve and keeps well. Boil unpeeled beets till tender, then rub off their skins under the cold tap (use gloves if you’re worried about staining your hands red; and an apron to protect your clothes). Slice or grate into sterilised jars. Bring 1 cup water, 2 cups malt vinegar, 1 teaspoon salt and 1 cup brown sugar to the boil. Top up jars and seal. Reduce the sugar if you don't like your beets too sweet. Add cloves, cinnamon sticks and pickling spices if desired.
Freeze your apples
Got an excess of apples? Try this preserving tip recommended by Get Growing reader Steve Hedges of Oamaru. ”We have a ‘Peasgood Nonsuch’ apple tree and I would recommend them. My wife slices the large apples and freezes them. The small apples are peeled and cored and frozen whole. They make a
delicious pudding by roasting them with sultanas and a syrup. The fruit stays white in the freezer and we make a pudding with a sponge top or crumble. They also taste nice with rhubarb. We gave away lots of fruit this year to our friends.” ‘Peasgood Nonsuch‘ is a heritage variety and a highly regarded culinary apple.
Last quarter Gardening by the moon Sow another round of root crops, such as radishes and turnips. Energy is rising so start preparing for the fertile next period. Cultivate soil. Apply compost. Water dry areas.