Drowning in Fruit? Your Guide to BC's Bumper Crop Harvest

Drowning in Fruit? Your Guide to BC's Bumper Crop Harvest

If you live in British Columbia, you’ve seen it. The branches of apple, pear, and plum trees are practically touching the ground, heavy with a harvest that feels more like a yield of biblical proportions. It’s a beautiful, abundant problem to have.

This super-abundant year, however, comes with a unique set of challenges. Many BC municipalities have bylaws requiring residents to manage fruit trees to reduce bear attractants. The directive is clear: pick your fruit. But what do you do when you’ve picked bushels upon bushels, far more than you could ever eat fresh?

The default for many, faced with this mountain of produce, is the compost bin. While composting is better than leaving fruit to rot on the ground, it’s a shame to see such perfect food go to waste. The perceived barrier is time—how could anyone process it all?

The secret isn't to can like a professional for days on end. The secret is to use a few incredibly fast and easy methods to preserve the flavour of autumn, reduce waste, and keep our communities safe. Here are three simple, versatile recipes to help you manage the fruit-ful bounty.

3 Quick & Versatile Recipes for Your Fruit Surplus

These recipes are designed for speed and flexibility. They are perfect for a weeknight after work, allowing you to process a large quantity of fruit with minimal fuss.

Recipe 1: "Set-It-and-Forget-It" Apple or Pear Sauce (Instant Pot Magic)

This is the ultimate no-peel, no-fuss method. The result is a beautifully smooth and flavourful sauce that is shelf-stable. It works perfectly for both apples and pears.

• Works With: Apples, Pears
• Prep Time: 10 minutes
• Cook Time: 15 minutes

Instructions:

1. Wash & Core: Give your apples or pears a quick rinse in a vinegar-water solution (1 part vinegar to 10 parts water) to clean them. No need to peel! Simply chop them roughly and remove the cores.
2. Into the Pot: Place the chopped fruit into your Instant Pot. Add about ¼ cup of water or apple cider to prevent scorching.
3. Season: Add a good splash of lemon juice and a generous sprinkle of cinnamon (or other spices like nutmeg or cardamom).
4. Cook: Secure the lid, set the valve to "Sealing," and pressure cook on high for 8 minutes. Let the pressure release naturally for about 10 minutes, then do a quick release for any remaining pressure.
5. Blend & Jar: Use an immersion blender right in the pot to puree the sauce until smooth.
6. Preserve: Ladle the hot sauce into clean, room-temperature jars, leaving ½ inch of headspace. Wipe the rims, apply the lids and bands, and process in a boiling water bath for 20 minutes to make them shelf-stable. Alternatively, let the jars cool and store them in the fridge for immediate use or the freezer for long-term storage.

Recipe 2: "Quick-Pick" Spiced Plum (or Pear!) Brine

This is a fantastic, non-sweet way to preserve fruit. The result is a tangy, spiced condiment that is incredible with cheese, roasted meats, or even in salads. While perfect for plums, firm pears also work wonderfully in this brine.

• Works With: Plums, Firm Pears
• Prep Time: 10 minutes
• Cook Time: 5 minutes

Instructions:

1. Prepare Fruit: Wash your plums. You can leave them whole (prick the skin with a toothpick) or halve and pit them. For pears, quarter and core them.
2. Make the Brine: In a saucepan, combine 1 cup of water, 1 cup of vinegar (apple cider or white wine vinegar), ⅓ cup of sugar, and 1 tablespoon of salt. Add flavourings like 1 cinnamon stick, 1 tsp peppercorns, and a few slices of fresh ginger.
3. Heat: Bring the brine to a boil, stirring until the sugar and salt dissolve.
4. Combine: Pack your fruit into a clean glass jar. Pour the hot brine over the fruit, ensuring they are completely submerged.
5. Store: Let the jar cool to room temperature, then seal and store in the refrigerator. The pickles will be ready in a few days and will keep for several months in the fridge.

Recipe 3: "Classic & Simple" Light Syrup Fruit Preserves

This is the foundational method of canning fruit. It’s simple, fast, and preserves the beautiful shape and flavour of your fruit. Use this for apple slices, pear halves, or plum halves.

• Works With: Apples, Pears, Plums
• Prep Time: 15 minutes
• Cook Time: 10 minutes

Instructions:

1. Prepare Fruit & Syrup: Peel, core, and slice your apples or pears. For plums, simply halve and pit them. In a separate pot, make a light syrup by combining 4 cups of water and 1 cup of sugar (adjust to taste). Bring to a simmer.
2. Heat Fruit: You can gently simmer your fruit in the syrup for about 2-3 minutes until just slightly softened. This is called "hot packing."
3. Pack Jars: Using a slotted spoon, pack the warm fruit into clean, hot jars.
4. Add Liquid & Process: Ladle the hot syrup over the fruit, leaving ½ inch of headspace. Remove air bubbles, wipe the rims, and apply lids and bands.
5. Water Bath: Process the jars in a boiling water bath. Process pints for 20 minutes and quarts for 25 minutes.
6. Cool & Store: Remove the jars and let them cool completely on the counter. You should hear the satisfying "pop" of the seals. Store in a cool, dark place.

This year’s incredible harvest doesn't have to be a burden. With these quick recipes, you can turn your surplus into a year-round delight. Let’s be responsible stewards of our trees and our community, one jar of preserves at a time!

Happy harvesting and preserving!