by Kate Pospisil | Wednesday, June 8, 2016 | Preserving, Recipe
We like to make this jam with some firm strawberries and some soft ones and with the rhubarb remaining intact rather than going to mush. Ingredients 750g Strawberries, washed, hulled and cut in half 750g Rhubarb, washed, chopped into 2-3cm pieces 1 Vanilla bean split...
by Kate Pospisil | Wednesday, June 8, 2016 | Preserving, Recipe
Ingredients 1 kg of Lemons (any you can glean from a backyard tree but Meyer is traditionally the variety used) 75ml lemon juice or homemade pectin About a 1kg white sugar or mix 50/50 brown or raw / white 1 vanilla bean Method Scrub the fruit then cut in half and...
by Kate Pospisil | Wednesday, June 8, 2016 | Preserving, Recipe
This recipe is an old family favourite that is always a winner at our workshops. Makes about 1 litre, recipe is best doubled or trebled Ingredients 1.5 kg ripe Tomatoes 500 g onions 2 Tblsp Salt 2 cups Sugar 3 Tsps Curry powder ¼ Tsp Chilli powder 1 Tblsp Dry mustard...
by Kate Pospisil | Monday, February 22, 2016 | Preserving
High acid water bathing is a great method of preservation for bottled fruits, cordials and low sugar jam and preserves. It is a simple method that ensures long and safe storage of your preserves. Traditionally in Australia the Fowlers Vacola jars and preserving units...
by Kate Pospisil | Wednesday, February 17, 2016 | Preserving
Drying is a simple technique for reducing food waste and preserving food; it can be done in the sun, in an oven, in a convection oven or in a dehydrator. The key is to get a stable temperature and if not in an oven, ensure a constant air flow. The ideal temperature is...
