Working out how to tell when your Jam is set can be tricky. The problem is that when you are making jam or jelly you are boiling it so the consistency is completely different to what it is like when the jam cools. When the jam is hot it is less viscous and runnier than …
Preserving fruit in alcohol has a transformative effect both on the fruit and on the alcohol. It is this type of preserving that I enjoy so much, taking an ingredient and seeing the result of preserving alter the taste, in most cases enhancing the flavour, the texture and colour. The great thing about preserving fruit …
Pickled shallots are a staple in my house. Ever since I was young I can remember always remember the joy of biting into a tart, sometime face puckering pickled onion. I now make pickled shallots, after a few years of experimentation, so I have a plentiful supply in the house for whenever the mood takes …
Yogurt is milk that has undergone fermentation by certain strains of bacteria. Making yogurt at home from scratch is very simple and only requires milk (pasteurised is fine) and a yogurt culture which is available in many store-bought natural yogurts already. Once you have a yogurt made you can then reuse a little from your first batch …
When preserving food in jars it is important to maintain a high level of cleanliness. Sterilizing jars is important to ensure not only there is no bacteria in the jar that could potentially spoil the contents but also the heat of the jar is also needed to maintain a good seal. Here is the lowdown …
Cheese and apple chutney, this is a classic food pairing. Whether it is in a sandwich or with biscuits and crackers, chutney cuts through the richness of the cheese and provides a tangy, sweet counterbalance. This apple and onion chutney is my go-to choice for a cheese sandwich and it is so easy to make …
Vinegar plays a big role in not only preserving but also in all types of cooking. Acidity is a vital part of balancing a dish. It is something we all take for granted, picking up a bottle of vinegar and adding a splash over a salad or a glug into a pan after sweating down …
Many of the preserve recipes that you find here and elsewhere call for an ingredient called “pickling spice”. Whether it is in a brine for curing corned beef, fermenting vegetables or pickles and chutneys, there are so many recipes that say to add pickling spice. The question is, however, what is pickling spice? In this …
Making your own corned beef or salt beef is so easy, it’s fascinating how something so simple as soaking a piece of beef in brine can completely transform it. Curing your own corned beef is something you really should try, it is a firm favourite in my house year round. Corned Beef or Salt Beef …
There are many foods that can be preserved by dehydration. The method in which you dehydrate food isn’t going to alter the flavour or the shelf life of the food (if done properly) so does it matter what method you use to dry the food out? In this post, we will cover some of the …