There seems to be a lot of mystery and anxieties that people new to canning struggle with. It really is quite simple as long as you consider just a few key points, first up, the difference between pressure canning and water bath canning and secondly, when it is necessary to use each one. What Is …
Liquid or powdered pectin is a useful ingredient in the jam and jelly makers arsenal. If you have ever experienced a jam or jelly that just won’t seem to set then you may want to consider using pectin in your next attempt at making it. What Is Pectin? Pectin is a naturally occurring starch called …
What Is And How To Use Liquid Or Powdered Pectin Read More »
Curing salmon is such an easy thing to do and the results really are delicious it would be a shame not to give it a go at least once. Cured salmon is not something that is not readily available in the shops where I live, we have smoked salmon which, of course, is cured salmon …
Curing Salmon – Lemon & Fennel Cured Salmon Recipe Read More »
What is pickling salt and how is it different from any other kind of salt? That is what we are here to answer because preserving and fermenting vegetables or curing is reliant on salt. Making sure we have the right salt is important. The Short Answer So Many Types Of Salt With salt being such …
Dried mangos are perfect snack food. Even the fussiest of eaters seem to like dehydrated mango because drying them out intensifies the flavour, sweetness and gives them a great chewy texture almost like a chewy candy. I use a dehydrator to dry mango and a budget dehydrator is a really good investment. They are really …
I think blueberries are a prime example of a fruit that is better as a jelly than as a jam. The skins in blueberries can make a jam slightly bitter. Making a blueberry jelly and removing the skins gets rid of this astringency, you end up with a delicious blueberry flavour, colour and such a …
There will always be two condiments or sauces in my fridge at home, tomato ketchup and brown sauce. No matter where you are in the world tomato ketchup will be familiar but brown sauce may not be, in fact outside of the UK and Ireland you may not have even heard of brown sauce, so …
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 …