WHAT fete or fair would be complete without the pickles and preserves stall?
In the thousands of years before refrigeration, this domestic art was at the heart of human survival during the harsh winter months when fruits, vegetables and meats were in scarce supply.
These days any food is as close as a trip to the supermarket regardless of whether or not it's in season. Yet pickling and preserving are enjoying a resurgence in popularity as we become more concerned about the pesticides and herbicides used in bulk food production.
It can also be great fun and immensely satisfying. Fruit can be preserved by making it into jam or simply cut into pieces and bottled as a preserve.
The important thing to remember is to ensure the jars are thoroughly sterilised.
Produce will not continue to ripen after it has been preserved, so only use ripe fruit.
The bottling process forms an air tight seal between the bottle and the lid.
If the seal breaks, the lid is raised at all or the preserve is mouldy or bubbling, then throw it away.
Put simply, wash and cut the fruit, pack it into a jar, add about three tablespoons of sugar, top up with water, put the seal and lid on top and cook in a water bath on the stove.
Jams are made by, again, washing and cutting the fruit, then cooking it with caster sugar and lemon juice.
When it comes to pickling, wash and cut the vegies before blanching them (there's no need to blanch cucumber or tomatoes).
Pack them into a jar then add a brine made from white vinegar, water, salt and sugar.
Place lids on the jars and refrigerate for at least 24 hours or cook them in a water bath before adding them to the pantry.