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It happens to the best of us - we pre-plan meals and faithfully stick to our shopping list but at the end of the week we have fruit and vegetables that we may not be able to use in time. Or maybe you’re a keen gardener and you’ve got an abundance of seasonal fruit and veggies that have sprung up all at once.
Don’t throw it out, compost or feed it to the chooks, there’s a better solution. It’s the old tradition of preserving!
Preserving is the perfect solution to excess fruit and vegetables, and you can enjoy the produce at a later time, even when it’s out of season. It’s good for you, tastes even better and saves time and money.
We spoke to Margaret Mossakowska from Moss House who grew up in rural Poland where her family preserved hundreds of jars of their summer harvest in autumn to see them through the harsh winters.
Here are some of her preserving tips, techniques and recipes:
This is the oldest way of preserving.
Any jars you use to store your preserves must be sterilised. If you’re reusing old jars, they must have only stored food before- no nasty chemicals! Any metal lids need to be good seals with no corroding or rusting.
For more information on safely producing pickles, salsas and sauces, visit the Food Authority’s website.
If you would like to learn more about preserving and how you can feed your family healthy meals while reducing waste, register for one of our free webinars:
If you’re a food and beverage business owner and interested in swapping out single-use plastics, join our free webinar (also suitable for school canteens).