Fowlers - Preserving Blog

Posted by in Recipes .



2 cups of plain flour
¼ tsp. salt
2 tbsp. olive oil
1½ tsp. active dry yeast
Bottle of home-made Passatta
Basil leaves
Mozzarella pieces


1.     Make the...

Posted by in Recipes, Preserving .

Makes approx. 12 x No 20 Bottles


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 Recipes .


220 g plain flour
224 g unsalted butter
2 large eggs
250 g coconut sugar
6 g Bicarbonate of soda
10 mL white vinegar
30 g honey
100g icing sugar for dusting
Jar of fig jam

Posted by in Jam & Chutney Making .

Figs date back to 2900BC.The Black Genoa variety has a quite dark purple skin with red flesh. Select firm but ripe figs. Figs should feel plump when given a slight squeeze, but not overly hard or mushy.


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...

*You can replace cherries with peaches or nectarines

Sweet Short paste

250g unsalted butter (softened)
125g castor sugar
1 or 2 small eggs
375g plain flour



1. Combine the butter...

Yield: 8 x No. 31 Bottles


4 kilo cherries
2 tablespoons coconut sugar per bottle
Water or verjuice
40g Freeze Dried Finger lime*

Before you start, run the jars through the dishwasher....


The Salad

bottled Peaches/Nectarines

The Spice Mix

100g macadamia nuts
2 tsps. coriander seeds
½ tsp lemon myrtle*
½ tsp aniseed myrtle*
1 tsp native...