This week I've been reading through a recently published book, The ultimate guide to preserving vegetables. I've really enjoyed it and found a lot to inspire me. Written by Angi Schneider, she writes about canning, pickling, fermenting, dehydrating and freezing fresh produce.
There's a lot of information about how to preserve vegetables in jars as well as how to freeze, dehydrate, ferment and pickle your produce.
I liked the look of this recipe for frozen breaded squash fries.
This book would be great for beginners and experienced preservers because there are step-by-step preserving methods, reference charts and colour photos, as well as 100 excellent recipes. Angi shares tips for working your preserved foods into your family's regular meal plan so nothing goes to waste.
If you have a backyard garden or buy lots of fresh vegetables and hope to preserve some of your produce to eat later, this is the book for you. You can find Angi's blog here or on Instagram @schneiderpeeps
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Hanno went back to the eye specialist this week and got a clean bill of health. I go back next week and will probably have cataracts lasered off, again. Everything else is good here, we're staying at home as much as we can and living slow and quiet. I hope you're well too and with the Coronavirus continuing to cause terrible problems around the world, I hope you're staying safe and sound.
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- The Big Allotment Challenge - I watched this series a couple of years ago and loved it so I'm really pleased I found the first episode to pass the link on to you.
- Remote working is not going away: who wins and loses when workers stay home?
- Debt: 'The first step towards change is admitting you have a problem'
- Reality bites: how the pandemic changed the way we eat
- Honest work of our hands - this is a wonderful homesteading blog I've recently discovered. I hope you enjoy it too.
- How to make the best spring rolls (with eight important tips)
- Simple Gathering
- The shed and beyond
- Delicious Italian custard cake
- Hash brown breakfast cups
