Posted by in Preserving .

Allow 130g cooking salt for 1kg lemons.
Extra lemons needed for juice.

Wash the lemons, pat them dry.  Cut lengthwise not quite into quarters.

Sprinke generously with salt inside the lemons.

Pack the...

Posted by in Preserving .

Yield:Approx. 3 x No20 jars


1kg asparagus, prepared
1 red capsicum, cut into strips
1 cup white wine vinegar (in each bottle)
Apple cider, to fill to within 1cm from...

Posted by in Recipes, Preserving .

1 cauliflower - washed dried & broken into florets
1/2 cup olive oil
3 pinches sea salt
3 tbsp garam masala
1 litre white wine vinegar
1 litre water
1 red chilli

Yield 2 x No.31...

Posted by in Recipes, Preserving .

Homemade Vanilla Essence is easy to make and will reward you every time you cook or bake.

Yield 1 x # 20 Fowlers Bottle


3 Vanilla pods spilt, lengthways

700 mL vodka (or brandy)


Posted by in Preserving, Fermenting .

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...

Posted by in Preserving .

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...

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400g young ginger
500ml rice vinegar
220g white sugar
125ml white wine vinegar
125ml water


Peel the ginger, reserving the peel.  Using a mandolin or very sharp knife, cut...