Putting up zesty pickles as summer winds down, followed by chutney as crisp apples and walnuts arrived with autumn’s brisk chill. This was once as routine as dusting and other housekeeping. For days, you filled the pantry, lining up jars next to those already filled with glowing fruit preserves like this apricot jam. Today, though, you can make pickled zuccini or a batch luscious preserves like these in a couple of hours.