How to successfully preserve the last of the season's tomatoes, peppers, and plums: tips and recipes for fall 2024
Ripe tomatoes Crispy peppers Sweet plums Easy Homemade Preserves
Capturing summer in a jar: why make your own preserves?
When the season draws to a close and the stalls are overflowing with juicy tomatoes, bright peppers, and fragrant plums, it's the perfect time to make your own homemade preserves. 🍅🌶️🍑 Preserving your own jars means extending the taste of sunshine all winter long while reducing waste. Imagine yourself in January, opening a jar of homemade tomato sauce to coat your pasta or enjoying plum jam on a warm slice of toast for breakfast... A feeling of comfort guaranteed!
Homemade preserves also give you the freedom to control your sugar and salt intake and avoid additives. Budget-wise, you can enjoy fruits and vegetables at low prices, often on sale at the end of the season or harvested from your garden. And there's nothing like the pride of seeing your stash of colorful jars lined up on the shelf!
Gourmet ideas: what to do with tomatoes, peppers and plums?
With the last of autumn's tomatoes, get started on an ultra-versatile homemade sauce: perfect for pizzas, pasta, stews... or even to enhance an air fryer with roasted vegetables! Peppers, on the other hand, are perfect for canned ratatouille, a shakshuka base, or even an antipasto-style preparation with olive oil.
On the sweet side, autumn plums are ideal for making tangy and fragrant jams, compotes to enjoy plain or in yogurt, or even jars of fruit in syrup to add a sunny touch to your winter desserts.
For a change, consider blending tomatoes and peppers into a soup base to preserve, or making chutneys to accompany a cheese board or grilled meat. In fact, you'll find plenty of creative ideas for using up your preserves in our recipe of the week selection!
Tips for successful home canning 🥗
- Always sterilize jars and lids : immerse them in boiling water for ten minutes or put them in the oven (110°C, ten minutes). Leave them to dry upside down on a clean cloth, without touching the inside.
- Respect the sterilization times : for canned vegetables (tomatoes, peppers), allow at least forty minutes in the pressure cooker or sterilizer. For sweet fruits, sterilization is shorter (ten to twenty minutes).
- Add salt, lemon, or vinegar to lower the pH: this is key to preventing bacteria growth, especially if you're making tomato sauces or plain peppers.
- Use ultra-fresh produce : The quality of your preserves depends on the quality of your vegetables and fruits. Process them the same day they are picked or purchased.
- Check for a pop when opening : if the lid doesn't hold, or if you see bubbles, foam, or a suspicious odor, throw the can away without tasting. Safety first!
- Need ideas for using your jars? Why not pair an autumn barbecue with homemade candied peppers or tomato compote, as suggested in our barbecue & grill selection!
Budget, equipment & smart purchases for your preserves
Good news: making your own preserves doesn't require investing in expensive equipment. A few jars with a seal or screw cap (like Le Parfait or recycled), a large pot or sterilizer, a ladle, and off you go! If you want to blend your preparations (coulis, compotes, soups), a blender will be very useful for obtaining smooth textures.
On the budget side, take advantage of end-of-season sales on crates of tomatoes or plums. Don't hesitate to ask at markets or pick them directly from the producers. "Oversized" or slightly damaged fruit is often less expensive and perfect for canning.
To inspire you and vary your recipes, consider consulting our air fryer comparison to quickly cook and dry certain vegetables before putting them in jars, or take a look at our weekly recipes : you'll find plenty of easy variations, even for novices.
FAQs About Fall Homemade Canning
Which fruits and vegetables are best for canning at the end of summer?
Tomatoes, peppers, plums, but also zucchini, eggplant, and mirabelle plums are ideal for extending the season. Ripe but still firm fruit gives the best results.
Is a sterilizer absolutely necessary to make successful jars?
No, a large pot or pressure cooker works perfectly, provided you respect the sterilization times and immerse the jars well.
How do you know if a can of canned food is bad or unhealthy?
Smell, appearance, the lid popping when opening: if in doubt, don't taste it and throw the jar away. Homemade preserves must always be impeccable to avoid any risk.
Any ideas for using my homemade preserves on a daily basis?
Tomato sauces heat up in a flash for pasta, peppers enhance a stir-fry or pizza, and plums in syrup flavor yogurts and desserts. Find more ideas in our recipes of the week !
Can you make preserves without sugar or salt?
Yes, but you have to be very strict about sterilization and acidity. For fruit, a little lemon juice helps preserve it. For vegetables, vinegar or salt remain safe allies.
Resources & inspiration for preserving fall
- To enhance your summer vegetables, explore the Barbecue & Grill collection: ideas for side dishes made with homemade preserves!
- Looking for ultra-smooth compotes or soups? Discover our Blender & Smoothie selection to easily prepare and blend your jars.
- Find all the seasonal recipes and inspiration for your preserves on Neary 's Recipes of the Week .
- Need advice on cooking or quickly processing vegetables before canning? Also read our review of the best air fryers of 2025: perfect for drying or roasting before preserving!
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