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Preserving the Harvest - Recipes

By guest, Nov 15 2017 09:16PM

We had a great time on our October workshop. The theme was preserving the harvest and looked at a a few techniques for preserving seasonal gluts including bottling, pickling, fermenting and drying.

Here are the recipes we used:

Simple Sauerkraut


One cabbage head (white or red) finely shredded

we like to add carrots to add extra interest

1 large tablespoon sea salt (not table salt)

Mix cabbage and salt together in a large mixing bowl and begin to squeeze the cabbage and salt together with your hands, knead it thoroughly to break up the cellular structure of the shredded cabbage.

When the cabbage has become limp and releases its juice, transfer it to a large wide necked jar or kilner jar. Pack the salted vegetables into the jar or fermenter as tightly as you can, eliminating air bubbles.

Continue packing the cabbage into the container until the cabbage is completely submerged by liquid. Cover loosely and allow it to sit at room temperature, undisturbed, for at least 1 month and up to 6 months, testing the sauerkraut every few days until it is done to your liking. Transfer to the refrigerator or other cold storage where it should keep for at least 6 months and up to 1 year.

Bread & Butter Pickles

This is one of our best sellers on our market stalls. Our understanding is that 'bread and butter' refers to the fact that this pickle is a staple like bread and butter. it is a traditional dill pickle. We have tried and tested a few recipes and this one is our favourite and most reliable for a deliciously textured (perfect crunch) pickle. The vegetables are salted and then preserved in a light vinegar. They are delicious with burgers, salads and as an accompaniment to any number of dishes. We have used the recipe from the truly inspirational Cornersmith from Sydney and can highly recommend their recipe book.

Earl Grey Bottled Pears

This recipe uses a fragrant earl grey syrup.


1.4 kg pears, about 8

1 vanilla bean (optional)

4 cups water

2 cups granulated sugar

4 Earl Grey tea bags

Peel, quarter and core pears.

To make the syrup add the water to the sugar and stir over a low heat until dissolved. Add the tea bags and allow to infuse to desired strength and remove. Simmer pears in syrup to heat through but not cook. Remove pears from syrup and pack into hot sterilsed jars. Pour over hots syrup and remove air pockets with a sharp utensil. Seal with lids and boil in a water bath for at least 10 mins.

Hot Green Tomato Sauce - and excellent, quick way to preserve green tomatoes.

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