Fowlers - Preserving Blog

Posted by in Dehydrating

Yield 2 x #14 Bottles

Ingredients

600 mL olive oil


2 cups fresh mint leaves

4 lemons

4 cloves garlic

Method

Wash and dry mint and lemons.

Place 2 cups of mint leaves onto a Clean-A-Screen, juice the lemons & reserve juice....

Posted by in Fermenting

Ingredients

1/2 savoy or white cabbage

1/2 bunch radishes

2 carrots

1 tart green apple

Basic brine ( 2 litres filtered / tank water : 6 tbs sea salt )

1 -2 tbs sea salt

1-2 Fowlers No. 31 Bottles with fermenting lid...

Posted by in Fermenting


This kraut has several layers of flavour complexity as it is smoked using dried apple skins as well as woodchips (*we use dried trimmings from the autumn pruning of our apple trees).  It could easily be adapted for...

Ingredients

1 -2 Handfuls of Fresh Spring Asparagus (White or Green)

2 litres of Brine ( 6 tbs natural sea salt : 2 litres spring or filtered water)

1/2 Organic lemon or Yuzu sliced into approx 6 slices


Method

1 -2 # 31...

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