Preserving

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Autumn is olive harvet time, this recipe can be used for green or black olives.  A vintage #65 Fowlers Bottle is ideal for olive preserving and we have customised lids and airlocks available which means making...

Posted by in Preserving .

If you're not lucky enough to own our vintage 1 pint fruit juice bottles, we do have 250 mL 'sauce' bottles available with a screw cap whcih are ideal for cordials as well as sauces. See our stire for...

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One of our favourite summer recipes was apricots bottles with nutmeg, cardamom and ginger.  A bottle of these truly transforms the tradtional Eton mess. Try this ; blitz a bottle of these in food processor with...

Posted by in Preserving .

Ingredients

800g cucumbers

2 sml brown onions

1/4 fine salt

250 mL white vinegar

1 cup granulated sugar

3 tsp brown mustard seeds

1/4 tsp home- dried tumeric (or store...

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Drying

Figs

Preparation

Wash fruit thoroughly and remove imperfections. Halve and slice into uniform sizes allowing drying to be even. Figs have a natural wax coat. To speed up dehydrating, dip in...

Posted by in Recipes, Preserving .

Plums

The Angeleno variety of plums is a medium sized plum with a deep purple skin and amber flesh. Autumn giant will be harvested soon - a plum, with a dark pink skin and a yellow flesh. The ruby blood plum,...

Posted by in Recipes, Preserving .

Makes approx. 12 x No 20 Bottles

Ingredients

6 kg Roma tomatoes (red and ripe for full flavour)
3 Tbsp. Salt
1 cup of mixed herbs (dried in your Fowlers Ultimate Dehydrator) ie. thyme, basil, sage,...

Posted by in Preserving .

Quince has a relatively short season and well worth using. Raw quince has a pale flesh and when exposed to air will oxidize. The deep rosy colour that develops during cooking is an important part of quince...