Vegetables and fruit for pickling must be of good quality, well ripened, but not over-ripe.

For chutney and relish they can be riper than for pickles, but not over­ripe.

Well-ripened fruits are best for sauces.

Never use diseased or over-ripe produce.

Wash, drain and dry vegetables and fruit before use.

When salting vegetables always use a non-metallic bowl.

Vinegar is an important ingredient as it acts as a preservative.

Always use the amount of vinegar stated in the recipe.

Lengthy cooking is needed to thicken chutneys, relishes and sauces

Frequent stirring is needed to avoid the mixture catching on the bottom of the pan.

Pack chutneys, relishes and sauces into hot sterilised jars or bottles.

Leave chutneys and relishes to go cold and cover with sterilised lids

Preferably use a non-metallic lid.

Sauces must be reboiled after sieving and bottled at once.

All pickles, chutneys and sauces improve with a few weeks' storage before use.

For a smooth sauce place in a food processor or blender.

Store preserves (pickles, chutneys and sauces) in a cool, dark place.

Label with name and date made.