This season has turned out to be very generous in terms of harvest. Reasonable and modern processing of the surplus will not only preserve the grown produce without loss, but also turn the excess vegetables and berries into genuine gastronomic pride.

Each crop requires an individual approach depending on the density of the flesh, sugar content, acidity, and juiciness.

For juices and nectars, suitable are juicy fruits with high moisture content, pronounced natural sweetness, or pleasant refreshing acidity. The main candidates for pressing are autumn apples, pears, ripe sea buckthorn, late raspberries, blackberries, as well as fleshy tomatoes and sweet carotene pumpkin.

Moreover, fruits with minor external defects, scab, or wind-damaged, which certainly won't keep in the cellar for weeks, are excellent for juice — it's enough to cut out the damaged parts.

The secret to tasty homemade juice is the proper balance of acid and sugar. Overly sweet juice from pure sweet pear or pumpkin always needs to be blended with acidic components. Pumpkin ne

To preserve sauces without sterilization, use natural preservatives: apple cider vinegar, lemon juice, sugar, and spices with a sterilizing effect — cloves, black peppercorns, and garlic.

Freezing is a foolproof option for aromatic herbs (dill, parsley, basil, cilantro), zucchini, courgettes, green beans, and all kinds of berries — from delicate strawberries to firm black chokeberry.

To ensure that frozen products retain their shape and consistency after thawing, it is important to follow the rule of dry and rapid freezing. Vegetables (green beans, broccoli, or zucchini cubes) must be blanched before placing them in the freezer — immerse in boiling water for 2 minutes, then immediately cool in ice water. This will stop the action of enzymes that destroy the structure and color of the vegetable.

Dense berries and blanched vegetables must be dried on a towel before freezing, spread in a single layer on a tray, and frozen until solid, after which they can be transferred to airtight bags.

Herbs can be frozen in portions: finely chop, tightly pack into ice cube trays, and cover with a small amount of melted butter or olive oil. In winter, such a cube will make a wonderful aromatic dressing for soup or a side dish.