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Sauerkraut is fermented cabbage with a unique sour flavour. This recipe for The Food In Jars Mastery Challenge has been given to me by my friend Sandy. Head straight on to the Recipe For Sauerkraut ♥ Sometimes I will get a bee in my bonnet and cannot let go of the idea. I decided after our … Continue reading Sauerkraut
This month The Food In Jars Mastery Challenge centres around fermentation. I decided to make a rye sourdough starter so I can experiment with new types of breads. Head straight on to the Recipe For Rye Sourdough Starter ♥ How we approach life and what happens to us can make all the difference. Last Tuesday a fire … Continue reading Rye Sourdough Starter
For this month’s The Food In Jars Mastery Challenge we were tasked to turn our hand to drying and dehydration. I made dried grapefruit and it is a super saving to do this at home. And so worth the wait! Head straight on to the Recipe For Dried Grapefruit ♥ I should have been writing blog posts but … Continue reading Dried Grapefruit Using Your Oven
Fruit butters are made from fruit pulp and have a soft, spreadable texture. You can use pear and lemon butter on scones like I did, or with cold meats. Use on a cheese board for something different or as a substitute for chutney. Head straight on to the Recipe For Pear And Lemon Butter ♥ … Continue reading Pear And Lemon Butter | Food In Jars
For this month's The Food In Jars Mastery Challenge we had to make use of Low Temperature Pasteurization. Pickled cucumbers are a great choice here, but I wanted to try something new and so I made pickled beetroot. Head straight on to the Recipe For Pickled Beetroot ♥ Before I move on to my post about pickled beetroot … Continue reading Pickled Beetroot
This month The Food In Jars Mastery Challenge was hot pack preserving. I decided to make use of my sous vide cooker for my canned herbed tomatoes. Head straight on to the Recipe For Canned Herbed Tomatoes ♥ Sometimes, coming to the end of your patience levels pays off. I had more than enough of trying … Continue reading Canned Herbed Tomatoes
In January The Food In Jars Mastery Challenge was for marmalade. As I only make use of seasonal ingredients I could not take part. As soon as winter arrived I knew I would make ruby grapefruit marmalade. This has the perfect level of tartness one expects from marmalade. Head straight on to the Recipe For … Continue reading Ruby Grapefruit Marmalade For Food In Jars
The task set by The Food In Jars Mastery Challenge this month was to make jam. I could have gone the sweet route with in season plums, but chose rather to head off in a savoury direction. I adapted Sam's recipe and made smoked bacon jam. Head straight on to the Recipe For Smoked Bacon Jam ♥ A … Continue reading Smoked Bacon Jam
This month, The Food In Jars Mastery Challenge was cold pack preserving. I should have made my bottled guavas the day we got back from overseas so that I could try them out before I posted the recipe. But, instead I only made them yesterday. I know that the method has worked so please pop … Continue reading Bottled Guavas | Cold Pack Preserving
This month the Food In Jars challenge is to make quick pickles. I chose to make quick pickled courgettes. We have used them in a quinoa and barley salad for extra crunch, with cheese on a platter and to top the venison burgers we had for supper. Head straight on to the Recipe For Quick … Continue reading Quick Pickled Courgettes | Food In Jars
For the first challenge I have completed for Food in Jars I could not resist but make lavender and lime jelly. This pairs perfectly with both sweet and savoury dishes. Head straight on to the recipe for Lavender And Lime Jelly ♥ There are some tasks that I tend to put off until I absolutely have to … Continue reading Lavender And Lime Jelly For Food In Jars