The power of pickles: a guide to preserving almost everything – from jam-making to chutneys

You don't need a glut of garden apples or courgettes to create mouth-watering preserves that will last you through the months ahead

More than any domestic appliance, preserving is the home cook's secret weapon. If you have a vegetable garden, fruit trees or an allotment, it is the age-old way of making the summer glut and autumn harvest last through the winter dearth when there is nothing to grow or pick. Even with year-round fresh produce in the shops, a gleaming row of gem-hued jars filled to the brim with crunch and spice can brighten up the most lacklustre meal.

The idea of making your own kimchi or bottling a batch of chutney might scare you off. But all you need is a few key ingredients and some patience. Here are a few ideas to get you started.