Tomatoes are great for dehydrating and in the late summer where, if you grow your own, you will have tons of them it is a great way of preserving them well into the following year. Dehydrating tomatoes retains all the flavour but condenses them down. Rather than having a bucket full of plump tomatoes you …
Jelly straining bags are an essential piece of kit in the preservers’ arsenal. The texture is everything when it comes to foods, sometimes you want texture, sometimes you want smoothness. A jelly bag makes all difference between a jam and a jelly so learning how to use one opens up a lot of opportunities for …
Tomato ketchup is one of those things you don’t really think to make. The stuff you buy in the store is so ingrained into your taste buds that you might find it hard to think that making your own tomato ketchup will ever be as good. This is one of those recipes you just have …
A Dehydrator is by far the simplest and most reliable way to make Jerky at home. It takes out all the guesswork and it is a simple as laying the meat out on trays and turning it on. There are some things to look out for when buying a dehydrator though. Let’s take a look …
Salted herbs are a great addition to any kitchen pantry. If you want to eat in season, and I think everyone should to some degree try and eat seasonally, then salt preserved herbs are a must. Salted herbs are quite common in certain parts of the world. Places in Canada for example where the cold …
Drying foods is one of the every earliest methods of preservation. It is one of the simplest methods too, but, how does it work? It is all to do with the moisture or liquid that is removed. Water is required by microorganisms that could spoil food and by enzymes that can degrade foods. Removing the …
Fermentation weights, sometimes called fermentation stones or followers are just as important as your choice of fermentation jar or crock. If you are thinking about fermenting foods like fruit and vegetables then following some basic rules will ensure you end up with a delicious, tangy result rather than a potential spoiled, fuzzy ferment. Keeping your …
Not strictly a preserve, these confit tomatoes will last an extra week in the fridge, however, they use similar principles of semi-drying that we find in preserving. I find the joy of preserving to be the transformation that occurs in the flavour and texture that the food undergoes and these confit tomatoes are little bursts …
Making a good jerky marinade is important because this is your chance to introduce all the flavours you want to incorporate. It can quick start the drying process as well as tenderise the meat you are using. A jerky marinade works well because, being a liquid, it coats all the meat that you are turning …
Most people are familiar with Dill Pickles and Sauerkraut as pickled foods. The familiar tang of a pickle many people associate with vinegar and not another form of acid created via lactic acid fermentation. There are key differences between pickles preserve with vinegar and those pickled with lactic acid so let’s take a look at …