Learn, create and share! Community classes, new recipes and more …   
What’s happening at Food Preserving HQ this Term: Learn how to make mozzarella, sausages, bacon, biltong, jerky and edible Christmas gifts!
This year has flown by! We have had such fun writing, teaching and sharing recipes in 2016. Term four gives you the opportunity to catch up on any missed classes, including our popular fresh sausage-making class (which will include some new turkey sausage recipes, making it the best sausage-making class yet). There are also two special community classes that will not be repeated: a mozzarella workshop (this weekend) and a jerky, biltong & bacon class next month. Perhaps you are starting to think about Christmas gifts, or want to grab a stash of preserving recipes – come along to our Christmas class to make tasty treats for your family and friends this year and celebrate as we wrap up the past few years of classes. 2017 will see a pause to community classes as we take the first few terms off for a family break, but don’t forget to visit the Food Preserving websiteFacebook Page and Instagram feed to see what we get up to as we research new methods, test new (and update favourite) recipes and launch our online food preserving courses in 2017. The next newsletter will be out just before Christmas. Have a lovely term! -Megan
What food preserving recipes (and/or techniques) would you like to learn next? There is so much I am working on behind the scenes on the Food Preserving website. New categories packed with recipes and educational articles to teach you how to preserve, pickle, dehydrate, ferment, cure and so much more! As with all good things, this takes time around our family time (and teaching community classes), but do keep an eye on the Food Preserving Facebook Page for news as we add hundreds of new recipes, articles and streamline the website content over the next few months. Fruit bottling and other home preserving recipes have been added (and updated) during September, with the remaining Fruit Bottling Recipes being added this month. Don’t forget to make your fresh Strawberry Jam using local Australian strawberries! Or perhaps you will make some delicious Cape Gooseberry Jam or Mulberry Jam this season. P.S. Not food-related, but still following the green living/DIY way of life here at FPHQ, we love crafting and making homemade body products. Olive oil soaplip balmsugar scrub soap (great for gardeners) and salt soaks all make lovely Christmas gifts too!

Ever wondered how much work goes into building a new kitchen, or what is involved in beginning a food business from home? We’re sharing the step-by-step stages of planning, approving, buying and assembling/installing our new commercial kitchen at Food Preserving HQ (Western Australia) on our Facebook Page. We're removing the old (small) kitchen and building the new kitchen ourselves, including the tiling and painting - everything except for the plumbing and electrical work. Our kitchen plans have been completed, just awaiting structural checks with our local engineering company before we go ahead with the next step. Our album on Facebook is here.
Whether you live far away or close (perhaps busy on the day a class is held), our class notes are now available for purchase! Choose from sausage-making, cheese-making, yoghurt-making, dehydrating, jam, jelly, pickling, pie filling, pressure canning, brewing, fermenting, green cleaning and more! Class guides are available to purchase here
This term our class fundraiser is twist-top jars. Check out the Term 4 Jar Fundraising event on our Facebook Page for further details.
Wholesale group purchase of Ball Mason jars in Western Australia. Join the Mason Jar Co-Op – WA Facebook group if you’re interested in joining the November group order.
Enjoy your preserving journey. LEARN, CREATE, SHARE and spread a little love!
Warm Regards,
Megan Radaich
Food Preserving
Join Australia’s biggest food preserving resource for recipes and articles about home preserving, cheese-making, fermenting, dehydrating, sausage-making and more! 

Copyright © 2016 Megan Radaich. All rights reserved. 
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
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