Right then, continuing the ‘Preserves – Basics’ theme. This is some information that you need to know about the ingredients you’ll be using. Fruit and Vegetables These must be in good condition before you preserve them. So disgard anything spoilt, over-ripe or rotten. You don’t want to introduce any moulds or fungus into the product before you even start the preserving process. Beware of coatings to commercially produced fruit. Wax coatings on citrus and other fruit should be scrubbed off or peeled. Pickling is a good way to use up any under-ripe overly firm items. Green tomatoes are a traditional […]
Preserves – Basics Part 1 – Utensils & Stuff
The main thing to know is that people have always preserved food in times of glut. That means its possible to do so without any fancy equipment or scientific knowledge. Here though are a few pointers – things you should know if starting to make jams, chutneys, pickles and so on. we should all try to store as much produce as we can vie preserving/canning. Food preservation does not need to be overly complicated and it can be done with a minimum of equipment. Preserving Pans are expensive. You don’t need one – what you do need is a heavy, […]