Fowlers - Preserving Blog

Posted by in Preserving

Ingredients

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

Method

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

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 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 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...

Posted by in Preserving

Apricots have a complex sweet-tart flavour that marries well to a wide variety of spices. Generally, fresh apricots reach their full potential when cooked -- roasted, poached, sautéed or incorporated into baked...

Posted by in Preserving

Ingredients
1kg small mushrooms
2 tablespoons salt
1 small onion, quartered
2 bay leaves
1 litre white wine vinegar

The following to be tied in muslin bag...
1 teaspoon peppercorns
2 blades mace

Showing 9 to 16 of 17 (3 Pages)