When it comes to making jams, jellies, and preserves, one vital aspect to understand is how much pectin is in the fruit. For a jam to set correctly and form a strong gel you need pectin. Pectin is a naturally occurring compound that is present in all fruit with some fruit having lots of and …
You may be thinking why to bother dehydrating carrots but the versatility and the amount of dishes you can use dehydrated carrots in is really quite large. Soups, stews, and casseroles are all perfect for adding dehydrated carrots but my favourite thing to do with them is to make my own homemade bouillon or broth …
Dehydrating Carrots – A Complete Guide To Drying Carrots Read More »
Fermenting vegetables or fruit is a really simple process and has been going on for thousands of years. You might be thinking what exactly do I need to start fermenting my own foods. The equipment can be really basic but fermenting tools can be really helpful in ensuring you get consistent results time and time …
What Do You Need To Start Fermenting Vegetables? Read More »
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 …
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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 …
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