Making your own pickles and preserves is a great way to use up what you’ve got by extending the shelf life of your fruits and vegies, and can save you money on condiments. If you sterilise your jars before filling them with your homemade goodies, this removes any bacteria, so your creations will last for longer. 

The best way to sterilise your jars is by running them, and any rubber seals and lids, through the hottest cycle in your dishwasher. Otherwise, wash in very hot soapy water, rinse under very hot tap water and then place jars (no lids or seals) directly on shelves in a preheated 110°C/90°C fan-forced oven until completely dried. Allow seals and lids to dry on a clean towel in direct sunlight, turning a few times until completely dry.

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Types of jars & equipment

Good-quality glass jars aren’t expensive and can withstand having hot pickling liquids added when at room temperature, as well as being boiled through the preserving process, without cracking. You can find them at kitchenware stores.

• Wide-mouthed jars offer an easy way to pack in your vegetables and fruits without bruising.

• Shouldered jars have a bump-out just below their opening. This helps to keep fruit and vegie pieces submerged in the pickling liquid.

• Flip-tops jars are wonderful for quick preserves, pickles and marinating of fruits and vegetables, with easy access, use and resealing. These are good for items which, once opened, need to be kept refrigerated as per recipe instructions.

• Screw-top jars should always be used when vegetables, fruits and sauces require the boiling method (such as our roasted tomato sauce), as they create a vacuum seal which prolongs the shelf life of your preserves.

You could also consider investing in some preserving weights. These fit inside jars to help weigh down pieces of fruits and vegetables, so they remain submerged in their pickling or marinating liquids at all times. But folded-over pieces of well-washed green cabbage leaves provide the same effect.

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