SHOP: FOOD PRESERVING GUIDES

Our guides are now available for purchase! 
DIGITAL PDF GUIDES: Emailed directly to you (after payment has cleared).
A4 PRINTED GUIDE + COMPLIMENTARY DIGITAL PDF GUIDE: Printed class guides are available to order and are A4 size, black and white, double-sided, stapled and include Australia-wide regular postage, plus a complimentary digital guide (.pdf) is also emailed directly to you (after payment has cleared). Please note that there may be a delay in orders being professionally printed.
PAYMENT: Bank deposit (Australian orders) or PayPal (International orders).
ORDERS: megan@foodpreserving.org
  • Brewing Guides
  • Cheese-Making Guides
  • Dehydrating Guides
  • Fermenting Guides
  • Green Cleaning Guides
  • Jam, Jelly, Pickling, Pie Filling & Preserving Guides
  • Jerky & Biltong Guides 
  • Pressure Canning Guides
  • Sausage-Making Guides
  • Yoghurt-Making Guides & many more!
           

Meat Preserving Guide: Fresh Sausage-Making
By Megan Radaich
50 PAGES

Explore the art of fresh sausage making! Learn how to make your own gourmet sausages at home using locally sourced meat, natural flavours and avoid artificial ingredients. Articles discuss preservatives in fresh sausages, types of sausages, fresh sausage ingredients and equipment (including details on the types of mincers and stuffers you can use), sausage casings, meat varieties, flavour combinations, smoking, cooking, serving, storing and vacuum sealing fresh sausages. Learn how to mince, mix and make fresh sausages with 44 fresh sausage recipes, 4 cold smoking recipes, plus recipes for tomato sauce, smokey barbecue sauce, feta cheese, marinated capsicum, sauerkraut, mustard, salads and cider included. Bonus fresh sausage-making record chart. 4th Edition.
Digital PDF Guide AU$22.50
A4 Printed Guide + Complimentary Digital PDF Guide AU$27.50
Orders: megan@foodpreserving.org
    
Meat Preserving Guide: Jerky
By Megan Radaich
38 PAGES
Learn how to prepare, dry and serve homemade jerky! Starting with the safe meat handling and the history of jerky, learn about jerky varieties (meat types and flavours), preservatives and in-depth details about ingredients, equipment, techniques, making jerky strips, straps and sticks, types of dehydrators, smoking and cooking jerky, and also storing jerky safely. This guide includes over 40 jerky recipes plus recipes for plum sauce, smokey barbecue sauce and wholegrain mustard. Jerky record chart also included. Third Edition.
Digital PDF Guide AU$17.00
A4 Printed Guide + Complimentary Digital PDF Guide AU$21.00
Orders: megan@foodpreserving.org
    
Meat Preserving Guide: Biltong
By Megan Radaich
30 PAGES
Learn how to prepare, dry and serve homemade biltong! Starting with the safe meat handling and the history of biltong, learn about biltong varieties (meat types and flavours), preservatives and in-depth details about ingredients, equipment, techniques, type of biltong boxes (where to buy one and two designs included to build your own), plus information on the types of dehydrators, how to use your oven to make biltong, how to cut biltong, and storing biltong safely. This guide includes a recipe to make your own biltong spice, 7 biltong recipes and a biltong record chart. First Edition.
Digital PDF Guide AU$13.50
A4 Printed Guide + Complimentary Digital PDF Guide AU$17.50
Orders: megan@foodpreserving.org
    
Colby Cheese-Making Guide
By Megan Radaich
37 PAGES
Learn how to make Colby cheese, a semi-firm cheese you can make at home to share with family and friends! Learn about the cheese-making process step-by-step, including in-depth details about ingredients, equipment, instructions for a cheese harp (and cheese presses). Notes on waxing cheese, aging and vacuum sealing included. Bonus cheese-making log (chart) and recipes for dehydrated apple and pear, red wine and port wine jellies, butter and rye bread also included. 
Digital PDF Guide AU$17.00
A4 Printed Guide + Complimentary Digital PDF Guide AU$21.00
Orders: megan@foodpreserving.org
          
Cured & Dried Sausages
By Megan Radaich
22 PAGES
Cold weather is the ideal time to make and dry (cure) homemade sausages. Learn about the curing process and how to mince, mix, make and cure sausages, plus details on sausage-making equipment, ingredients and more. This guide is a great introduction to charcuterie and is suitable for beginners and anyone who enjoys eating cacciatore, chorizo and salami and wants to learn how to make them at home! Bonus sausage-making log (chart) included.
Digital PDF Guide AU$10.00 
A4 Printed Guide + Complimentary Digital PDF Guide AU$14.00
Orders: megan@foodpreserving.org
    
Fresh Italian Cheeses
By Megan Radaich
21 PAGES
Learn how to make Italian cheeses at home! Explore recipes for whole milk ricotta, whey ricotta, ricotta salata, smoked ricotta, baked ricotta, whipped ricotta, mozzarella, bocconcini and mascarpone, plus details on cheese-making equipment, ingredients and more. Bonus tiramisu recipe and cheese-making chart included. 
Digital PDF Guide $9.50 
A4 Printed Guide + Complimentary Digital PDF Guide $13.50
Orders: megan@foodpreserving.org

Soft Cheeses Guide
By Megan Radaich
24 PAGES

Explore home cheese-making and create your own soft cheeses at home - including Yoghurt Cheese, Chevrè, Cream Cheese, Crème Fraiche, Fromage Blanc, Lemon Cheese, Neufchatel (American), Paneer Cheese, Quark and Queso Blanco.
Digital PDF Guide $11.00 
A4 Printed Guide + Complimentary Digital PDF Guide $15.00
Orders: megan@foodpreserving.org
       
Farmhouse Cheddars & DIY Cheese Press Guide
By Megan Radaich
6 PAGES

Learn how to make farmhouse cheddars. Explore methods to build your own cheese press, then make delicious farmhouse cheeses at home! 
Digital PDF Guide $2.70 
A4 Printed Guide + Complimentary Digital PDF Guide $6.70
Orders: megan@foodpreserving.org
   
Probiotic Pickles Guide
By Megan Radaich
20 PAGES

Learn how to make pickles the natural (traditional) way using lacto-fermentation to transform various vegetables into tasty, probiotic enriched treats - without the use of vinegar! 
Digital PDF Guide $9.00 
A4 Printed Guide + Complimentary Digital PDF Guide $13.00
Orders: megan@foodpreserving.org

Green Cleaning Guide
By Megan Radaich
12 PAGES

Let's green your cleaning routine! Cleaning products are found everywhere - at home and work they are on clothing, dishes, furniture, windows and in the air you breathe. Toxic cleaning products impact your health and the environment. Learn how to make your own household cleaning products from items at home - better for the environment, your health and can also save you money! 
Digital PDF Guide $5.50 
A4 Printed Guide + Complimentary Digital PDF Guide $9.50
Orders: megan@foodpreserving.org
    
Introduction to Pressure Canning Guide
By Megan Radaich
19 PAGES

Learn all about the art of pressure canning – how to preserve non-pickled vegetables in jars then store in the pantry and enjoy all year long! In this class you will learn what pressure canning is, how it works, what equipment you need, the benefits of pressure canning, plus see it in action as we pressure can some vegetables in the class.
Digital PDF Guide $8.50 
A4 Printed Guide + Complimentary Digital PDF Guide $12.50
Orders: megan@foodpreserving.org


Christmas Preserving Guide
By Megan Radaich
18 PAGES

Learn how to make delicious homemade gifts for Christmas! We will be preserving festive fruit mince and making Christmas fruit cake (and a few other treats) plus showing you how to make homemade vanilla extract, fruity liqueurs – including Bailey’s – plus sharing lots of recipes including wine jellies, spice blends and more! A delicious way to end the term by answering your preserving questions so you can make some fabulous homemade gifts at home for your family and friends!
Digital PDF Guide $8.00 
A4 Printed Guide + Complimentary Digital PDF Guide $12.00
Orders: megan@foodpreserving.org
               
Fruit Pie Filling Guide
By Megan Radaich
18 PAGES

Preserved fruit make wonderful gifts that can be enjoyed all year long. Learn how to make fruit pie fillings, how to preserve the pie filling in jars for long term pantry storage and bake your own fruit pie whenever you like all year long!
Digital PDF Guide $8.50 
A4 Printed Guide + Complimentary Digital PDF Guide $12.50
Orders: megan@foodpreserving.org
      
Pickling & Preserving Guide
By Megan Radaich
43 PAGES

Learn the art of pickling vegetables and preserve the season using vinegar! 
Digital PDF Guide $20.00 
A4 Printed Guide + Complimentary Digital PDF Guide $24.00
Orders: megan@foodpreserving.org
      
Strawberries & Cream Preserving Guide
By Megan Radaich
31 PAGES

Learn how to preserve strawberries, make ice-cream, culture cream (probiotic) and create delicious yoghurt! Explore strawberry preserving methods – including drying, jam, jelly, sauce (ice-cream topping), syrup and strawberry lemon cordial. Traditional recipes, techniques and low-sugar options included. Sweet! 
Digital PDF Guide $14.00 
A4 Printed Guide + Complimentary Digital PDF Guide $18.00
Orders: megan@foodpreserving.org
   
Mead & Ginger Beer Guide
By Megan Radaich
18 PAGES

Learn how to create your own brews at home! We’ll be exploring the history and discussing techniques to turn honey into mead and also how to make ginger beer. Probiotic alternatives to traditional recipes will also be discussed. 
Digital PDF Guide $8.50 
A4 Printed Guide + Complimentary Digital PDF Guide $12.50
Orders: megan@foodpreserving.org
     
Gut Health: Lacto-Fermented Food
By Megan Radaich
18 PAGES

Sauerkraut, kimchi, milk kefir and water kefir are delicious probiotic food and drinks you can prepare easily at home. Explore the history, health benefits and learn how to ferment, culture, care for and create lacto-fermented vegetables and probiotic drinks. 
Digital PDF Guide $8.50 
A4 Printed Guide + Complimentary Digital PDF Guide $12.50
Orders: megan@foodpreserving.org
    
Pressure Canning Soups & Stocks
By Megan Radaich
8 PAGES

Want to learn how to preserve low acid food without relying on the refrigerator or freezer? Pressure canning is the technique for preserving non-pickled vegetables, meat, soups and stocks! These notes are an add-on to our pressure canning class guide (sold separately).
Digital PDF Guide $4.00 
A4 Printed Guide + Complimentary Digital PDF Guide $8.00
Orders: megan@foodpreserving.org
    
Halloumi & Feta Guide
By Megan Radaich
14 PAGES

Learn how to make feta and haloumi cheese and explore cheese-making at home! 
Digital PDF Guide $6.50 
A4 Printed Guide + Complimentary Digital PDF Guide $10.50
Orders: megan@foodpreserving.org
    
Mustard Masterclass Guide
By Megan Radaich
26 PAGES

Learn to make and preserve homemade mustard. Explore traditional whole seed mustards, beer & wine mustards, English mustards, fruit mustards and much more! 
Digital PDF Guide $12.00 
A4 Printed Guide + Complimentary Digital PDF Guide $16.00
Orders: megan@foodpreserving.org
      
Cider & Vinegar Guide
By Megan Radaich
16 PAGES

Fermenting Apple Cider, Pear Cider & Apple Cider Vinegar at home. Learn how to turn local apples (and pears) into cider. Also included are my favourite recipes for flavouring your cider and vinegar and making fruity vinegars too! 
Digital PDF Guide $7.50 
A4 Printed Guide + Complimentary Digital PDF Guide $11.50
Orders: megan@foodpreserving.org
    
Feta & Marinated Vegetables Guide
By Megan Radaich
19 PAGES

Learn how to make feta and preserve marinated vegetables. Yum!
Digital PDF Guide $9.00 
A4 Printed Guide + Complimentary Digital PDF Guide $13.00
Orders: megan@foodpreserving.org
    
Make Your Own Yoghurt
By Megan Radaich
17 PAGES

Learn how to make different types of dairy-based and non-dairy milk yoghurts.
Digital PDF Guide $8.00 
A4 Printed Guide + Complimentary Digital PDF Guide $12.00
Orders: megan@foodpreserving.org
    
Coconut Yoghurt Guide
By Megan Radaich
26 PAGES

Learn how to make coconut yoghurt - with various thickening agents.
Digital PDF Guide $13.00 
A4 Printed Guide + Complimentary Digital PDF Guide $17.00
Orders: megan@foodpreserving.org
    
Master Pasta Guide
By Megan Radaich
13 PAGES

Learn how to preserve passata and make fresh ricotta - then we’ll be making fresh pasta and ravioli (filled with preserved spinach and ricotta).
Digital PDF Guide $6.00 
A4 Printed Guide + Complimentary Digital PDF Guide $10.00
Orders: megan@foodpreserving.org
   
Introduction to Food Preserving: Jelly
By Megan Radaich
14 PAGES

Learn how to make different types of jelly using fruit juice, wine and beer. 
Digital PDF Guide $6.50 
Printed Class Guide $10.50
Orders: megan@foodpreserving.org
    
Introduction to Food Preserving: Marmalade
By Megan Radaich
9 PAGES

What is marmalade, ingredients, equipment, how to make marmalade, testing marmalade has set, low-sugar marmalade, storing, serving and more!
Digital PDF Guide $4.50 
A4 Printed Guide + Complimentary Digital PDF Guide $8.50
Orders: megan@foodpreserving.org
    
MORE CLASS GUIDES COMING SOON ....
   
Fruit Dehydrating Class Guide
Discuss dehydration techniques for storing fruit long-term without refrigeration – including fruit leathers for the kids (and adults) - plus recipes for using your dehydrated fruit. 
    
Ginger Beer, Peach Wine & Apple Cider Vinegar Class Guide
Learn how to brew your own traditional ginger beer (making and using a ginger bug), make sparkling peach wine and apple cider vinegar. Avoid artificial preservatives and disposable packaging, use local ingredients and add your favourite flavours and learn how to make batches whenever you like to share with family and friends! 
   
Introduction to Food Preserving: Jam

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