All you need to know about making Chutney, Relish, Sauce and Jam
December 30, 2011
This is what I know about Preserves. I adore home made preserves – jams, relish, chutneys and sauces. I enjoy the cooking process and I love that the ingredients are fresh, and grown in my garden. I love that the flavour is superior to anything you can buy at the store.
I will make as many different types of jams, relishes and sauces this year as my garden allows. My summer crops are about to flourish (fingers crossed). In preparation for that this is a refresher to start me thinking about what I will make on the coming months. I have had a reader requesting me to explain the difference between chutney and relish and asking how to sterilize so I have outlined some of the things you need to know below:
Some information about the differences between these condiments is:
Ideally preserves are made in a preserve pan – a wide based pan.
I personally do not have one and my creations have all worked well without one. I am on the hunt for one though, so if you can recommend where I can purchase one in Melbourne, Australia, I would be most grateful!
The items I use to make preserves are:
Sterilize all jars and lids prior to potting. One of the following methods can be used.
**It is important that you ensure you use safe food preparation and storage techniques when preserving. There is much debate about canning techniques and correct procedures in different countries. You need to do your own research and use the method that you are most comfortable with. You can find detailed information on sterilizing jars for storage of Preserves via the USD Complete Guide to Home Canning (Guide 01). At the time of writing this there are no guidelines specifically for Australia.
Here are some of my favorite preserve recipes:
Note: This list will grow over the coming months as the produce in My Patch is ready to harvest.
Please continue to return to this page to check for more recipes.
*I am not an expert when it comes to preserving. I love enjoying the produce from my garden all year round via preserving. I am learning more and more about it the more I do. The recipes I have created are ones that we enjoy. I only preserve the quantity I know my family will eat in less than a year. As with any food that has been in storage for a period of time it should be discarded if inspection indicates any form of spoilage.
Stay up to date with the latest by following Kyrstie on social media.