Making preserves is a tradition many people love to keep alive. To make sure all the effort pays off, it is important to follow a few basic rules.
1. Choose fresh vegetables
Use firm, fresh vegetables without blemishes, ideally picked a day or two before preparing. The fresher the vegetables, the crunchier the preserves.
2. Prepare clean jars
Wash jars and lids well in hot water and sterilise them in the oven or in boiling water. Lids must be undamaged and fit tightly.
[In-text photo: jars on an oven rack]
3. Mind the vinegar ratio
Vinegar is key to how long preserves last, so stick to the ratio in the recipe and don't reduce it at will.
4. Don't fill jars to the top
Leave about one centimetre of space below the lid so the jars can seal properly.
5. Label your jars
Write the contents and preparation date on each jar. That way you will always know which preserves to use first.
6. Store them in the right place
Keep preserves in a dark, cool and dry place. Store opened jars in the fridge.
Important
If a lid is bulging, the liquid is cloudy or the preserves smell unusual, do not eat the contents.
