重生溺宠冥王妃00:蔬菜和水果吃不完？试试自己制作罐头食品吧

如果你喜欢果蔬（傻子才不喜欢），夏天无疑是一年中最美好的时刻。绿皮南瓜、生菜、西红柿……这些果蔬的价格一天天下降，不久后樱桃和油桃也会变得十分便宜。如果你很幸运有一个花园或者一小块地，篱墙里将爬满覆盆子和黑莓，很快你就会为如何处置这么多新鲜的果蔬而头疼。

And that's the problem. Fruit and veg arrives in great big perishable waves, and even if you're buying it, the best deals often require you to buy far more than you can handle. What to do with the surplus? Sure, you can freeze it, but if you do that too often you'll have no room for Goodfellas pizzas. Here are some of the options.

问题出现了：果蔬讲究时鲜，过时即逝，如果想低价购买时令果蔬，通常需要大量购买，这时就会有多余。如何处置多余的部分呢？当然，你可以把它们放入冰箱，但如果你一直这么做的话，冰箱里就放不下其他东西了。不妨试试下面的方法。

Tomatoes

西红柿

You wouldn't think so from the price, but sun-dried tomatoes are a doddle to make. Take some ripe tomatoes (well, what else?) and cut them into four wedges (eight if they're very big). Remove the seeds and sprinkle with salt and herbs if you're feeling fancy; otherwise just spread them on baking trays. If it's a really hot and sunny day, cover them with muslin and leave them to dry in the fresh air. Better still, put them in a parked car, closing all the windows. Either way, drying may take two or three days, which will give you time to turn the pieces and make sure there are no soggy patches. Bring the trays in before it gets dark, or the wedges will start to reabsorb moisture. If the weather's dodgy, put the trays in an oven at 60-70C for 12 to 24 hours. If mould appears, chuck everything out and start again. Store the finished product in something airtight.

也许西红柿还没贵到需要贮藏，不过晒制西红柿干不会多花你一分力气。取一些成熟的西红柿，切成四块（如果西红柿很大的话也可以切成八块），去除西红柿的籽，如果你喜欢加点小创意的话可以撒上盐和草药，否则直接把它们铺在烤盘中即可。如果天气炎热、阳光炙烈，要用棉布盖住西红柿，然后让它们在室外晒干。或者也可以放在一辆停着的车里，关上所有的车窗。任何一种办法都需要两到三天时间，期间你需要不时翻动这些西红柿，保证它们不会一直浸在水中。天黑前把烤盘拿进屋，否则半干的西红柿会再次受潮。如果天气阴晴不定，可以把西红柿放在烤箱里，在60~70°下烤12到24个小时。如果发霉了，倒掉重来。最后把晒干的西红柿放在密闭容器里即可。

Courgettes

绿皮南瓜

They freeze well and make good chutney (see Rhubarb). But for a change, make a pickle. Get yourself a few screw-top or Kilner-type jars, making sure the tops don't have any exposed metal that will react with the vinegar (plastic tops are perfect – provided they seal properly). Sterilise the jars in the oven and the lids and/or seals in boiling water, let them cool and fill them with veg, then top up with vinegar and whatever spices tickle your fancy. If you can't get hold of pickling vinegar – and you don't really need to – cider or white wine vinegar will work with most ingredients. Avoid balsamic unless you want to overpower everything and bankrupt yourself. That's pretty much all there is to it, except that many vegetables should be brined first – soaked in a salt solution, probably overnight.

绿皮南瓜便于冷藏，并且适合制作酸辣酱。但如果转换思路，也不妨做成泡菜。取一个旋盖的或者kilner式的罐子，盖子上不可以有暴露的金属，因为金属会和醋起反应（密封性好的塑料盖子最好）。把罐子放进烤箱消毒，密封盖用沸水消毒。冷却后，放入南瓜，倒满醋，放些你喜欢的调料。如果你不确定用哪种醋腌制比较好，用不着担心，果醋或白醋对大部分果蔬都适用。千万别放黑醋，它会盖掉其他东西的味道，价格也太贵。这样就差不多了。对了，所有果蔬在腌制前都需要用盐水浸泡，大约一晚上。

For pickled courgettes, slice your raw courgettes thin, layer them with thinly sliced onion and cover the lot with a hot mixture of cider vinegar, dried chilli, garlic, sugar (plenty of it), salt, mustard grains, dill and tarragon.

腌制绿皮南瓜的时候，要把南瓜切薄些，然后和同样切得很薄的洋葱层叠在一起，浸泡在热的果醋里，覆盖上干辣椒、大蒜、糖（越多越好）、盐、芥菜粒、莳萝和龙嵩叶。

Cucumbers

黄瓜

You can't freeze them – they'll turn to mush. Nor can you dry them. But again you can pickle them. Slice them thin and pour over a hot mixture of white wine vinegar, dill, peppercorns and salt. As with all pickles, if at any point you find yourself with more jars than vegetables, this is a good excuse to make pickled eggs. Hardboil half a dozen, let them cool, shell them, and cover them with cold cider vinegar, plus dried chillis, peppercorns and any other spices you fancy. Leave a month before sampling.

黄瓜不能冷冻（会变软），也不能晒干，但可以腌。把黄瓜切成薄片，浇上热的白醋、莳萝、干胡椒和盐的混合物。在腌制果蔬时，如果有多余的罐子，你不妨试试腌制鸡蛋。煮透半打鸡蛋，冷却，剥壳，用冷的白醋浸泡，加入干辣椒、干胡椒和任何你喜欢的香料。一个月后尝尝看味道如何吧。

Rhubarb

大黄（译者注：与同名中医药材同属的食材）

Make chutney. In fact, that's a good way to tackle almost any glut, from green tomatoes to pumpkins. Simmer your raw produce for a long time with salt, vinegar, spices and sugar, all of which are preservatives; once everything's nice and tender, bottle it in the same sort of jars as you use for pickles. For rhubarb chutney, Pamela Westland's Food For Keeps recommends onions, ginger and mixed spice, as well as currants and sultanas.

制作酸辣酱。其实，不管是青番茄还是南瓜都可以做成美味的酸辣酱。把你的原材料和盐、醋、香料、糖等防腐的材料一起炖一段时间。炖好后装入放泡菜用的罐子里即可。关于制作大黄酸辣酱，Pamela Westland撰写的《食物贮存（Food for Keeps）》一书中推荐使用洋葱、姜、混合香料或者红醋栗和小葡萄干。

Peas

豌豆

Drying's an option, but freezing gets much better results – and look how much space we've already saved in your freezer. Like most veg, peas first need blanching, which slows deterioration and preserves vitamin C. Plunge them into plenty of boiling water for one or two minutes – definitely no longer – then bring the temperature down as fast as possible by dropping them into ice-cold water. Drain and freeze as quickly as you can.

豌豆可以晒干，但是冷冻会更好——前面的方法已经为你省出了很多冰箱空间。和大多数蔬菜一样，豌豆首先要用开水烫，这样可以减缓腐坏并保存维生素C。把豌豆倒入足够多的沸水中一两分钟（不要超过这个时间），然后再立刻把它们倒入冰水中，迅速冷却。要用你最快的速度换水冷却。

Beans

豆类

This is your chance to try the ancient art of salting. Take your french or runner beans, top and tail them, slice them if they're chunky and mix them with three times their weight in salt. Pack this into sterilised jars with saltproof tops. After a week or so the beans should have shrunk, making room for more of the mixture. You'll need to rinse them well before use, and rehydrate them.

这次你可以尝试古老的盐腌法。“之”字形排列四季豆或红花菜豆，如果很粗壮的话可以切断，然后把它们放在三倍重量的盐中。放入消过毒的罐子里，盖上不会被盐腐蚀的盖子。一个星期左右以后，豆子会缩小，于是多出的空间可以放入更多的盐和豆子。在拿出来食用之前，要充分地冲洗，并用水把豆子再次泡开。

Berries, currants and other soft fruit

樱桃、红醋栗和其他软质果实

Some of it belongs in the freezer, either in ice creams, frozen yoghurts and sorbets, or au naturel as ingredients for other desserts. The rest? Jam it. The hardest thing is getting hold of proper thick-walled jam jars; new, they can be more expensive than some cheap jams. Ask your friends to save them for you. The fruit needs to be in perfect condition and not too ripe. You boil this with sugar, then pour the mixture immediately into sterilised jars. Some fruits will set by themselves; others need extra helpings of pectin. You can usually provide this by including high-pectin fruits such as apples, redcurrants or lemon juice in your recipe.

有些软质果实可以冷冻，比如放入冰淇淋、冻酸奶、沙冰中，或作为其他甜点的原材料。其余的呢？做成罐头吧。最大的问题是如何找到合适的厚壁果酱罐子：如果买新的，也许还不如直接买便宜的果酱划算。让朋友帮你留意收集吧。水果要生熟适中，不可以太熟。和糖一起煮过之后迅速倒入消过毒的罐子。一些水果这样就可以了，但有一些需要果胶才行。为此，可以在食谱里加一些高果胶的水果，比如苹果、红醋栗或柠檬汁。

If this sounds like hard work, make yourself a drink. A few handfuls of raspberries or blackberries will transform the cheapest vodka. Leave the fruit to infuse for a few months, then either strain it and recycle it in a very boozy dessert or leave it for the full rustic effect. If the drink turns horribly sour – it will with bilberries, for example, – don't be afraid to add sugar.

如果这听起来有点困难，也可以试试做杯果汁。几小勺覆盆子或黑莓可以媲美廉价的伏特加。让果子泡上几个月，然后或挤压成汁、或做成酒味甜点、或让它继续发酵出更粗犷的味道。如果喝起来太酸的话（比如用欧洲越橘做就会非常酸），加糖即可。

Apples

苹果

Useful in jams, sauces and leathers etc (see Grapes, figs, apricots). They also dry well. Peel and core the fruit, then cut them into rings, which can either be dried flat or strung on cords. If you're bothered by browning, dip them in diluted lemon juice first.

可以用来做果酱、调味酱和干果皮等（见葡萄、无花果、杏子）。苹果也适宜晒干。削皮去核，切成环状，这样即可以晒干变扁，也可以串在绳子上。如果你担心苹果变成黄褐色，可以先用稀释过的柠檬水浸泡。

Plums, peaches, nectarines, pears, cherries

李子、桃子、油桃、梨、樱桃

They make lovely jam, or they can be bottled. This is more complicated than anything else on these pages, and more likely to make you sick if something goes wrong (bottling vegetables, meanwhile, is potentially lethal.) If that hasn't put you off, the technique involves heating a jar, fruit and some sort of liquid, all at the same time in almost boiling water, then tightening the lid before everything cools down - assuming it hasn't already blown up in your face. It's perfectly doable but not for beginners, especially as there's no salt or vinegar to help preservation.

这些水果可以做出美味的果酱或者装罐贮存，不过比其他任何果蔬都要复杂，如果变质也更加容易吃坏肚子（变质的罐装蔬菜甚至可以致命）。如果你并没有因此退却，那么步骤如下：把水果和某种混合液装入罐子，然后放入即将沸腾的水中加热，拧紧盖子直到全部冷却（如果这些东西没有全部喷到你脸上的话）。这样做完全可行，但是对生手来说有点难，尤其是在不实用盐或醋等防腐材料的情况下。

Grapes, figs, apricots

葡萄、无花果、杏子

You can dry them, of course – or use them to make fruit leather, which is a great way to finish up almost any surplus fruit. Bob Flowerdew, author of the inspirational Grow Your Own, Eat Your Own, describes it as a "much neglected art", but this is not because it's difficult. He recommends combining a plentiful fruit such as apples or pears with a smaller amount of something stronger-flavoured, like plums or blackberries, then slowly simmering this down to a paste. You then sift out the pips, skins, stalks etc and further reduce the puree, before pouring it into well-oiled trays for drying. The result is a kind of fruit jerky that can be eaten as a sweet or used in all sorts of desserts. Because the fruit is now so concentrated, there's no need to add sugar.

这些水果可以晒干，当然，也可以用来制作柑果皮（译者注：大概是类似橙皮的东西）。几乎所有多余的水果都可以制成柑果皮。《自己动手，丰衣足食（Grow Your Own, Eat Your Own）》的作者Bob Flowerdew把制作柑果皮称作一种“被人忽视的艺术”，但这并不是因为它很难。他建议用大量的淡味水果（如苹果或梨）和少量的重味水果（如梅子或黑莓）混合，然后慢慢地炖成糊状。滤出果核、果皮、茎干等，进一步提炼糊糊，然后倒入光滑的托盘里等待干燥。最后形成的东西可以用来当糖果或者放在各种甜点中。因为经过高度浓缩，不需要再放糖。

For more information and recipes, try Bob Flowerdew's Grow Your Own, Eat Your Own (Kyle Cathie), Pamela Westland's Food for Keeps or Pam Corbin's Preserves: River Cottage Handbook No 2(Bloomsbury). For blanching times and instructions, go to allotment.org.uk

更多的信息和食谱，参阅Bob Flowerdew的《自己动手，丰衣足食（Grow Your Own, Eat Your Own）》，Pamela Westland的《食物贮存（Food for Keeps）》和Pam Corbin的《蜜饯：河边村舍手册2（River Cottage Handbook No 2）》。更多的饮食指南，请点击allotment.org.uk。