586 articles found
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...
Home fermented dairy products — yoghurt, kefir, cultured butter, and simple cheeses — are easy to make, extraor...
Preserve your summer herb harvest to feed the kitchen through winter — matching each herb to its best preservatio...
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...
Transform a chilli glut into extraordinary complex hot sauce through lacto-fermentation — developing flavours far...
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...
Water bath canning is the most reliable method for preserving high-acid foods from the Australian garden — jams, ...
Lacto-fermentation transforms garden vegetables into probiotic-rich preserved foods with complex developed flavours...
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