Tag Archives: preserving

Adventures in pressure canning

1303 pressure canning - 1

I feel a little bit guilty about this. I am a committed Vacola preserver, like my mother before me, and her mother before her. We don’t can, we preserve. What is this pressure canning thing anyway?

Autumn is about preserving the harvest. Autumn contains many large and bubbling vacola units, and results in beautiful¬†preserved¬†fruit and food. But now we seem to have gone over to the dark side of the force. And I think I’m glad we did.¬† Continue reading

Making Labneh (yoghurt cheese balls) with Nadia

Labneh is a very easy to make and tasty cheese made of strained yoghurt, that can be stored in a jar of olive oil on the shelf. Cheese meets yoghurt meets olive oil meets extends shelf life (without refrigeration). And darn yummy. I’m in! Continue reading

New press for crushing wild honeycomb

I am a little bit in love with our new honey press. It is made from stainless steel and it can crush close to a whole box of natural honeycomb in one fell squish. What better way to get all that goodness of the pollen, propolis and of course the honey into the jar? Continue reading

String em up – storing onions

Now that Autumn’s here, our woolshed is bedecked in produce and garlands… brown onions, red onions, preserves, pickles and all the rest. And it turns out (fortunately) that stringing onions into a garland is actually quite easy. Continue reading

The art of food preservation (with no fridge)

"Apples emit a lot of ethylene gas. It has the effect of speeding up the ripening process of fruits and vegetables kept together with apples. When combined with potatoes, apples prevent them from sprouting."

Well, we all know food preservation IS an art, but this is a slightly different type – Korean artist Jihyun Ryou has done a beautiful project translating traditional food preservation knowledge into quirky design… Continue reading

Drying Apple, Pear and Nashi

Drying fruit is one of my favorite things. I love the versatility of dried apples and pears – so simple and yummy to munch on their own, yet so much fun to use in all sorts of ways in recipes year round.

And this year we seem to have access to an unlimited supply of apples, pears and nashis, so we’re going for it! My aim to to really and truly dry enough fruit to last us through till next year. Here’s the method we’ve settled on… Continue reading

Radical Ferment: Beetroot and Radish Kimchi

I can now proudly report that the beetroot and radish kimchi has been a success. And it tastes delightful. Kimchi is normally a spicy cabbage-based Korean ferment, but Rose decided to get a little radical, and use what we had in season.

Previously in Spring, Rose had tried making bok choi kimchi, which did work, but was, well, rather full of bok choi. But I knew from the start that beetroot and radish kim chi was going to rock. And it does. Here’s how Rose did it… Continue reading

There’s always a first time for Passata…

And I think all in all, it went pretty well. Ever since the gazillions of tomato plants (in numerous heritage varieties) were planted in the Milkwood Market Garden, we’ve been waiting for this great day. The inaugural squishing of the harvest.

And check out our new, fancy-pants passata machine! In the spirit of multi-function, it also transforms into a meat mincer and a juicer, so we can harvest every which way. And harvest we will…

Continue reading

How to: pickle olives Milkwood style


Rightio. Making your own pickled olives is not only fun and quite easy, it’s also very satisfying on some sub-conscious level. We’ve been pickling olives since around the Copper Age (4,000 BC), so it is truly a basic human foodstuff, and one which has stood the test of time. When olives come off the tree, they are pretty inedible (although not poisonous) due to the presence of oleuropein, a glycoside which protects the olive fruit from the unwanted advances of various animals. It’s worth trying just the one untreated olive sometime… a memorable experience. You won’t be lining up for a second bite, though. Continue reading

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