381 articles found
Home fermented dairy products — yoghurt, kefir, cultured butter, and simple cheeses — are easy to make, extraor...
Root cellaring — storing vegetables in cool, dark, humid conditions to extend their shelf life without refrigerat...
Country wines — fermented beverages from any fruit, flower, or vegetable rather than grapes — were the traditio...
The summer tomato glut is one of the greatest preservation opportunities in the Australian garden — a guide to cr...
The winter citrus season in Australian gardens produces an abundance that can be preserved in forms that last month...
Homemade vinegar from garden fruit, wine, or cider is a genuinely superior product — live, with the "mother" of v...
Pressure canning is the only safe method for preserving low-acid foods including most vegetables, meats, and legume...
Smoking and dry-curing transform garden produce into preserved products with extraordinary flavour depth — access...
Freezing is the simplest and most flavour-preserving method for most garden vegetables — a guide to preparation t...
Vinegar preserving — pickles, chutneys, and relishes — is the simplest and most forgiving form of garden preser...
Lacto-fermentation transforms garden vegetables into probiotic-rich preserved foods with complex developed flavours...
Water bath canning is the most reliable method for preserving high-acid foods from the Australian garden — jams, ...
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