Spoon the sauce into a clean jar, seal and store in the fridge for up to 1 month.

Spoon into a warm, clean, wide-necked jar, then cool, label and seal.

The last procedure is to put turnips into a clean jar.

Scrape the peanut butter into a clean, air-tight jar.

The add this to the pickle, and put in clean jars.

When cold, spoon into clean, dry jars, and seal tightly and refrigerate for up to a month until required.

Place the carrot juice in a clean jar and refrigerate.

Boil hard until setting point is reached and then fill clean and hot jars.

After two days, strain though cheesecloth into a clean jar.

Taste every 8 hours or so, and when to your liking, strain through cheesecloth into a clean jar.