The Art of Preserving: Capture Nature’s Bounty
Discover the timeless skill of preserving – a delicious way to extend your harvest and enjoy seasonal flavours all year round! Preserving food isn’t just a practical tradition; it’s a creative culinary adventure that connects us to generations past while reducing food waste.
From water bath canning vibrant jams and pickles to pressure canning hearty soups and sauces, I guide you through safe, tested methods to store nature’s bounty. Learn how simple techniques like freezing and fermenting can transform fresh produce into pantry treasures that last for months.
Beginners will find step-by-step instructions that take the mystery out of preserving, while experienced canners can explore unique flavour combinations and international preserving traditions.
There’s something truly magical about opening a jar of tomato sauce in the dead of winter or gifting homemade preserves to friends and family. Discover how this rewarding practice brings sustainability, savings, and incredible flavour to your kitchen!
Fermented radishes
Radishes are one of the earliest vegetables to be harvested in spring. With a cultivation time of just 3 - 4 weeks, they can be ready to eat by beginning to mid-April, if we sowed them early enough, maybe even in the greenhouse. One of my greatest delights in spring...
Fermented lemons
When I first heard about fermented lemons, I wondered what you could use them for. After all, if you wanted to taste something salty, you'd simply add salt, wouldn't you? And if you wanted a dish to taste more lemony, you'd add lemons, right? But like so often, you...
What is fermentation and how does it work?
Do you remember your granny going down into the basement and getting sauerkraut from a larger crock? No? Me neither – although I’ve grown up on a farm in rural Germany. Fermentation wasn’t „cool“anymore at that time and it was far more common to can your vegetables or...