Drying, freezing, pickling… For those who want to keep summer, sun, peach and figs as much as possible.
We like to consume fruits and vegetables in their season. In the kitchen of Ruhun Doysun, there is eating figs by picking them from the branch in summer, coloring the table with pumpkin in winter, and chasing fresh herbs in spring. But we also like to save its flavor and nutritional value for other seasons when we find a good ingredient. Moreover, even though it may seem troublesome at first glance, these are the ingredients that later save us time in the kitchen and add pleasure to cooking at home. Here are ways to save the indispensable tomato, eggplant and colorful fruits for winter.
Whichever method you choose, the most important point is the quality of the materials you use. Plan ahead. Shortly after getting the fruits and vegetables you want to keep, freeze, dry and jar. Do not forget to sterilize the jars and bottles you use.
Dry
We may not have enough space or time to dry fruit and vegetables outdoors in the city. Of course, you can get a fruit-vegetable dryer, but actually the lowest setting of the oven also works very well. Drying in the oven is a practical method, especially for those who live in damp places. Remember to heat your oven as low as possible and leave the door open for a few centimeters if necessary so that the moisture inside can escape.
