Bouncing round ideas about what to blog about this month, we came up with kitchen reserves. As January is a time when fresh fruit and veg are in abundance (at least for us down here in the Southern hemisphere), we thought why not return to previous generations’ habits and put on our preserving caps. This way we can prolong the flavours of summer, pouring them into bottles, jars and containers, and—whenever the mood strikes—one can get out the spoils and make flavoursome, healthy food.
In theory it was a fantastic idea, but being born into the era of convenience, one just doesn’t know where to begin. Further research didn’t help because it uncovered fears of botulism and other food-borne nasties! But we persevered and chatted amongst ourselves and realised that there are many possibilities, especially when you’re tired of food preserving you, rather than the other way round.
There are also some not-so-inspiring things we thought were important for you at home to consider, such as food safety. Sterilising is key, as are quick cooling and freezing. We specifically avoided making flavoured oils due to the risk of botulism; we thought maybe we’d leave that one to the specialists.
Inspiration is everywhere: in the backyard, at the market, at the orchard, even in a friendly discussion with the local butcher. We’ve put together some of our favourite ideas and recipes for you to peruse and enjoy, hope you all have a fantastic New Year!