sweetliving
Preserving your harvest
Make the most of your summer harvest with these heavenly recipes for jams, jellies and chutneys.
Age-old tradition The art of preserving fruit and vegetables is enjoying a surge in popularity, with more and more people growing their own food. No special equipment is needed for making preserves – just a large, wide-topped stainless steel or enamel saucepan or preserving pan. Avoid copper, aluminium and unsealed cast-iron pans as they may react with the natural acids in fruit and vegetables and spoil the flavour of your preserves. A wide top is important as it allows for rapid evaporation during the boiling process.
www.sweetlivingmagazine.co.nz
Issue 2
February - March 2012 sweetliving
Page 11