Strawberry, Rhubarb & Vanilla Jam

We like to make this jam with some firm strawberries and some soft ones and with the rhubarb remaining intact rather than going to mush. Ingredients 750g Strawberries, washed, hulled and cut in half 750g Rhubarb, washed, chopped into 2-3cm pieces 1 Vanilla bean split... read more

Lemon & Vanilla Marmalade

Ingredients 1 kg of Lemons (any you can glean from a backyard tree but Meyer is traditionally the variety used) 75ml lemon juice or homemade pectin About a 1kg white sugar or mix 50/50 brown or raw / white 1 vanilla bean Method Scrub the fruit then cut in half and... read more

Tomato Relish

This recipe is an old family favourite that is always a winner at our workshops. Makes about 1 litre, recipe is best doubled or trebled Ingredients 1.5 kg ripe Tomatoes 500 g onions 2 Tblsp Salt 2 cups Sugar 3 Tsps Curry powder ¼ Tsp Chilli powder 1 Tblsp Dry mustard... read more


This is a good recipe to get you started with sauerkraut making. Once you’ve mastered the method only your imagination is the limit to the possibilities of fermenting!  Ingredients 400g cabbage – red or green 1 tsp good quality salt Optional: Seasonings eg Caraway... read more

Zucchini Pickles

Cut the zucchini into a size and shape that suits how you would like to eat them, rounds for on a biccie and cheese or long lengths for a sandwich. You could use cucumbers for this recipe too Ingredients to Pickle 1 kg zucchini, thinly sliced 2 small onions or 5... read more

High Acid Water Bath

High acid water bathing is a great method of preservation for bottled fruits, cordials and low sugar jam and preserves. It is a simple method that ensures long and safe storage of your preserves. Traditionally in Australia the Fowlers Vacola jars and preserving units... read more

Drying and Dehydrating

Drying is a simple technique for reducing food waste and preserving food; it can be done in the sun, in an oven, in a convection oven or in a dehydrator. The key is to get a stable temperature and if not in an oven, ensure a constant air flow. The ideal temperature is... read more
Jam, Jelly and Marmalade Making

Jam, Jelly and Marmalade Making

The difference between jams, marmalades and jellies lies not in the ingredients so much as the techniques used to prepare and cook the fruit and the texture of the resulting preserve. Jams and marmalades have intense flavor but arrive at it in opposite ways: Jams are... read more

Preserving with Vinegar

Vinegar for Chutneys & Relishes There are a wide variety of vinegars for preserving chutneys and relishes; some are strong and sharp like malt and white vinegar. Cider vinegar gives great colour and flavour in fruit chutneys and reduces the time chutneys need to... read more

Crop Rotation

Basic Principle To keep closely related vegetables (botanical families) together and grow them on a different piece of land each year, ideally not repeating for three to four years. (This is not always achievable in a small garden) Benefits Pest and disease control... read more