Strawberries are one of my favourite summer fruits and I grow a lot of my own. I have tried lots of ways of preserving such as jams, jellies and homemade wines but drying proves to be a way that intensifies that flavour and lasts all the way into winter. Drying is perhaps best with the …
Dehydrating Strawberries – Dry Strawberries In An Oven Or Dehydrator Read More »
Blueberries can be really good when dehydrated but you have to do it right. Depending on how you pre-treat them before drying can have a major impact on the finished dried blueberry. This article will guide you through the process of dehydrating blueberries so they come out perfectly every time. Drying fresh blueberries makes them …
Apricot is a fruit that really preserves well. Preserving apricots concentrates those flavours that are aromatic and hard to find in all but the ripest and freshest fruits. I find apricots sold in supermarkets are very lacking in flavour, they are usually underripe and don’t do justice to the way a fully ripe apricot should …
Preserving Apricots – All The Ways To Preserve Apricots Read More »
Salt is used in many forms of food preservation and it is particularly important for fermentation. There is a fine balance necessary for getting the best results, too much salt and fermentation won’t start, too little and you won’t prevent the food from spoiling. When most people think of salting food to preserve them it …
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 …