Preserving on a Small Scale

Well I have to admit that I love to preserve food.  The trouble is that there is just Hubby and I so we really do not need large amounts of any one preserve.  I mean making 12 jars of strawberry jam when you use less than one jar of jam every 2 months means that you are stuck with just one type of jam for 2 years.
No thanks.
This is a conclusion that I have only come to appreciate in the last year so there are a few things (Tomato Relish and Strawberry Jam) that I will not be making again in the foreseeable future while we give away/work our way through our stockpile.
There are so many wonderful foods that can be preserved in a number of fashions Relishes, Pickles, Jams,Chutneys and as whole fruits just to name a few.  The whole idea of preserving food is so you do not waste the glut of a crop that occurs when it is in full season and so you have that food at hand all year round in one form or another.
Currently in my pantry I have the above mentioned Tomato Relish and Strawberry Jam as well as one last jar of Cherry Chutney, some Pears and a big box of empty jars I plan to fill with yummy preserves.

First off the mark are some Preserved Lemons.  This is something I have wanted to try for ages and having made a few jars I cannot believe how the store brought ones can be so expensive.  Now as mine are still maturing perhaps the proof will be in the eating but some how I doubt it.

3 jars of Preserved Lemon

In addition I have made Stewed Apple with some Granny Smiths I picked up cheaply at the markets.
I love a bit of stewed fruit with my cereal and I like to leave the apple a bit chunky so that if you need to whip up a quick desert you can just add some frozen berries and a crumble topping, a few minutes in the oven and hey presto yummy desert.