True Blue Aussie Conserves And Preserves

Preserving the harvest and storing food for the oncoming winter months once meant the difference between death and survival.

In the days before freezers, supermarkets, and ordering on the internet, it was down to the woman of the house to stock the pantry full to brimming with preserved food. Jams, jellies, pickles, chutneys, smoking, salting, drying, canning or bottling, were all part of the cook's repertoire.

Preserving food is, for many, no longer necessary for survival, but it is a great way stretch the budget. Preserving extends the shelf life of foods picked up cheaply and if done quickly, and correctly will often preserve the "goodness" in the produce.

Those of you living in remote locations may still be familiar with this kitchen art - and those of us who are wanting to squeeze the value out of every cent we spend on food.

Over the following weeks and months, I will slowly add to this page - to share the many valuable and delicious preserving recipes that I have collected.

Do you have a favourite Conserve recipe to share?

Click here to see other viewer's conserves and preserves recipes - or, if you have one you would like to share....

There are many factors to take into consideration when preserving and bottling food items, that I thought it was prudent to put some good old-fashioned advice into a separate page. Please read it before commencing your project, so that you have a positive experience with your endeavours.

Preserving And Bottling

And To the Recipes:

Strawberry Jam

Black-Currant Jam

Green Tomato Pickles

Mustard Pickles

Mango Chutney

Zucchini Relish

Dried Apricot Jam

Zucchini Pickles

Cauliflower Pickles

Pickled Prawns


Mulberry Jam

Lemon Butter

Orange Butter

Passionfruit And Pineapple Butter

Dried Apricot Jam #2

Autumn Chutney

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