Because food is so important to survival, humans came up with many different ways to preserve it to make it last as long as possible.

These days we don’t have to worry about preserving our food, as much of it is done for us already, like dried pasta or tinned tomatoes.

However, it is great to know how to do it in your own kitchen if you have an excess of something, such as feijoas. Stewing, bottling or turning them into jam is a great way to enjoy them long after feijoa season is over.

Preserving techniques:

In order to preserve food you need to remove one or more of the factors that bacteria and fungi need to survive.

Making jams and chutneys

Many people think making jam is difficult but it is actually very simple if you know what to do.

Basic Jam Recipe

1 kg fruit (remove bruised or damaged bits and peel, core or stone as necessary. Weigh after prepping)
1 cup water
Juice of 1 lemon
800g sugar

1. Prepare the fruit and chop reasonably small. Put into a large preserving pan with water and lemon juice. Cook on a low heat until the fruit is soft. If necessary, blend the fruit to remove large pieces.
2. Add the sugar, stir to dissolve it and then increase the heat and bring to the boil. Stir frequently and boil until a small amount of jam gels when put on a cold plate for about 5 minutes.
3. Pour into hot, sterilized jars and seal with sterilized lids.

How to stew fruit

See the full recipe here. 

How to make citrus curd in the microwave

See the full recipe here. 

How to make sauerkraut

See the full recipe here.

How to make feijoa jam

See the full recipe here.

How to bottle fruit

Learn more about bottling fruit here.

How to make tomato chutney

See full recipe here.

How to make a quick fridge pickle

See full recipe here.

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