Sentry Page Protection

Tip Store: Cooking: Preserving

Preserving Garlic

​I grow garlic and each year am inundated. I use both of these methods to preserve it much longer than leaving it to hang in the shed.
You could do either or both of the following.
Method 1. Peel each clove. Pace in labelled & dated ziplock/freezer bags and freeze. Thaw and use as needed. 

Method 2. Peel each clove and place in labelled & dated glass jars. Completely cover cloves with white vinegar. Store in the fridge and use as required. NB. This method may result in bluish coloured cloves, but they are completely safe to eat. Vinegar leaves no taste!
I use both of these methods for my home grown garlic.
Contributed by Denise Fulton

Making Jam with Tart Fruit

Fix acidic or under ripe fruit by adding a tiny bit of bicarb soda to the cooked fruit. Do it before adding the sugar to neutralise the acid. Go light on the bicarb soda: 1/2-1 teaspoon to 1- 1.5kg of fruit should be plenty. Add a bit at a time because too much has an aftertaste. I recently did this to home-grown blackberries that were really tart even though they were ripe. Added the usual amount of sugar and it worked out fine. Save $ and don't toss that tart fruit out!
Contributed by Valeria Coscini 

Making the Most of Homegrown Produce

​I just had to share. I have had an abundance of tomatoes, nectarines, eggplants , lemons etc and even though I have been a cheapskate member off and on for years I never really put anything into practice until about six months ago. I make the Miracle Spray and Cheapskates Washing Powder, but this year have surprised myself and have made lemon butter, nectarine jams, moussaka and other things with the eggplants and have now just finished making the yummiest tomato relish. I just Google anything I don't know. How to steralise jars, tomato chutney recipes etc. and how to seal jars. I cannot believe how easy it has been. It keeps me occupied and using up all our produce. Definitely recommend it. I am an extremely busy working person but did this with little effort. Proud of myself!
Contributed by Brenda Dawson