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These are my simple recipes on how I preserve and store my harvest from the garden.

Processing and preserving my own food from my own garden is a privilege.

I am so thankful and so blessed to have the freedom and opportunity to experience and practice it.

It offers joy and quality life for a healthy living.

I enjoy conserving my own garden harvest, especially that my husband and my ever curious girl are always on the go to help me. It is worth an effort.

To store and preserve food, it is important to use sterile utensils and containers to ensure that processed foods will not spoil or get molds.

In addition, a freshly cooked marmalade for example, must be poured directly into a container. And the jar must be sealed immediately while it is still hot.

Then invert the jar to its lid. This technique can further sterilize the lid of the jar through the high temperature of the freshly cooked marmalade.

Also avoid headspace in filling your jars, the retained oxygen may allow some mold growth in your processed food.

To sterilize my jars and containers, I heat my oven to 100 grad and I just put my clean container in oven for about 10 minutes. To prevent burns I use hand gloves.

Vinegar

  1. Berry Vinegar
  2. Herbed Vinegar
  3. Appel Cider

Marmalade

  1. Plum-Apple Marmalade
  2. Plum Marmalade
  3. Berry Marmalade

Sauces

  1. Apple Sauce
  2. Plum Sauce

Juices and Syrups

  1. Currant Juice
  2. Edelflower Syrup
  3. Plum Juice

Cakes

  1. Apple Cake
  2. Plum Cake
  3. Rhubarb Cake with Vanilla Pudding and Meringue as Topping

Side Dishes

  1. Kimchi
  2. Fermented Vegetables
  3. Pickled Vegetables

Drying Herbs and Flowers for Tea

Other Practical Tips

  1. Scented Sugar
  2. Flavored Salt