Curing salts, also known as Prague Powder are essential in food preservation. We know that salt is a valuable preservative however it isn’t effective at killing all microorganisms that can spoil food. Curing salt is usually a blend or salt as well as sodium nitrite or sodium nitrite that have special preservative qualities. The two …
What Is Curing Salt & Prague Powder & How To Use Them Read More »
A vinegar mother or mother of vinegar (MOV) is a gelatinous membrane called a biofilm that forms on top of a liquid being made into vinegar. It seems like a strange substance but it is completely natural and is actually a form of cellulose created by bacteria that produce acetic acid, the acid that is …
How To Make A Vinegar Mother & Make Your Own Vinegar Read More »
Peaches and nectarines are pretty much identical except for one being fuzzy skinned, the other smooth. When it comes to drying peaches or nectarines there is no difference, both are absolutely delicious and well worth the time to prepare. If you are lucky enough to get a glut of peaches or nectarines dehydrating them is …
Dehydrating Peaches & Nectarines In An Oven Or Dehydrator Read More »
Pineapple is available in supermarkets year-round so you may be asking why to bother dehydrating it in the first place. I dry pineapple because it is a star ingredient in my breakfast granola but it also is a really great snack, like eating sweets and is especially popular with children. Drying Pineapple You are unlikely …
It seems like everybody likes pickled onion and they go with so many things, it makes sense to perfect a recipe that really showcases everything pickled onions have to offer. Whether onions are quick-pickled, whole or heavily spiced they taste great. Onion and vinegar combine so well it is hard to make a bad tasting …
Rhubarb is a great ingredient for making chutney. It is already tart and sour and combining rhubarb with spices, fruit, vinegar and sugar creates the perfect pickle. For this rhubarb chutney, I wanted to maintain the colour and keep that reddish pink in the finished product. A lot of chutneys can end up deep brown …
When plums are in season, especially when you have a tree there tends to be a big glut all at the same time. Drying plums is a great way to put some aside to be enjoyed later on and despite the reputation that prunes have dried plums are full of nutrients and the flavour is …
There is something quite satisfying about making something like this chilli jelly that has so many culinary uses as well as being delicious on its own. How To Make Chilli Jelly A jelly needs juice as a base and chillies are not exactly juicy so we need a neutral base to which we can showcase …
Apples are one of the easiest fruits to make jelly with. There is almost never a problem with apple jellies setting and the subtle, delicate apple flavour is the perfect foil for adding other flavours. Making a spiced apple jelly allows you to be as creative as you want. You can go for a warming, …
A great way to use a glut of pears is to make a pear chutney. It is not the first thing you think of when it comes to preserving pears but the delicate flavour and sweetness pairs so well with spices. The tartness of vinegar and sugar make this chutney very moreish and the perfect …
Pear Chutney Recipe – How To Make Ginger & Pear Chutney Read More »