Fowlers - Preserving Blog

Posted by in Preserving

Have you ever used Italian style mustard fruits? They are perfect paired with cheeses, cured meats and to make a warm chicken salad with toasted pine nuts, radicchio and wild rocket.
During winter, quinces,...

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

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...

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...

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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