Fowlers - Preserving Blog

Posted by in Preserving

Yield:Approx. 3 x No20 jars

Ingredients

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

Ingredients

3 Vanilla pods spilt, lengthways

700 mL vodka (or brandy)

1/4...

Posted by in Preserving, Fermenting

Autumn is olive harvest 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...

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...

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