I am slowly, year after year, adding space to my fruit/vegetable garden. I've learned to pickle and preserve vegetables and fruits. I've also made cordials, but haven't (yet) tried fermenting the fruits directly.

The problem I run into is that I cannot go through everything I produce. There's only so many jams, chutneys, syrups, cordials, pickles, and canned pears that one can eat. I give away a lot, but it's also sort of a lost culture that gives/receives canned foods.