This topic focuses on preserving high-acid foods by canning. You will learn to can high-acid foods which does include most fruits, tomatoes, sauerkraut and pickled products. Because tomatoes have pH values that are close to 4.6 they must be acidified before processing to ensure their safety. Adding commercial vinegar or bottled lemon juice or citric acid ensures they will have sufficient acid to be safely processed in a water bath canner (or a steam canner).  You need to use bottled lemon juice rather than lemon juice from a lemon, because the acidity needs to be of a specific PH (the measure of acidity/alkalinity).

This topic will focus on preserving low-acid foods by canning. Low-acid foods include vegetables, meats, fish, and poultry. The only safe way to process low-acid foods by canning is to use a pressure canner. To kill both spoilage and pathogenic microorganisms in low-acid foods, the jars must be processed using the correct time and pressure specified in a researched based recipe.  Not to do so leaves one open to the risks associated with botulism.

This list of recipe cards and pdf recipe sheets grows as fast as the weeds in our gardens, well almost.  Every week there will be at least one new preserving recipe, taken from our "folder" of preserves.  It actually is a folder, bursting at the seams of preserves we have made and continue to make.  

If you have an idea of something that you want to preserve and the recipe isn't here, please just ask.  

In this section you will find tried and true recipes for using those beautifully canned preserves.

“Pantry” is such an old fashioned word, isn't it, but it really is a logical idea.  Cooking is simpler and faster when you already have the ingredients.  Our definition of pantry encompasses refrigerator, freezer and cupboard/s, so you can make entire meals with “pantry” items. We know that no two people will agree on a list of staples — one cook’s go-to ingredient may be new ground for another — but this is the stuff we believe you should keep on hand. For the most part, they’re ingredients that last. When you run low on potatoes or lemons, don’t wait to restock. Instead, put them on the shopping list so they’re always at the ready.

Our pantry is fast filling up with meals, or part meals as we do our annual pressure canning drive, in order to empty the freezers somewhat.  

The world and its climate is in a place not envisaged a generation ago, and perhaps it's time more of us started to protect ourselves from escalating prices (and sometimes decreasing quality).

Seeds cost cents each, sometimes less than that - have you ever opened a pack of carrot seeds and seen how many seeds there are?  You don't even need a garden.  We have steadily been increasing our supply of 30L pots as experiments in growing for those who don't have outdoor space.  I planted carrots in one, and if one of our cats had repeatedly, and continually not provided heating from above on the nice empty soil, we would have got a good crop.  In the shape where she didn't sleep, there are really good carrots, ready soon.  Herbs can be grown on windowsills - the list of useful spaces is endless when you start to be creative.

Most places in NZ can be classed as temperate or moderate climates.  This list will more-or-less suit most climates