Salt - you wouldn't think that there could be very much to know about salt - it's just -salt.

Far from it - our food would be inedible without it, and we would be very sick indeed if we were completely lacking in
it.

Anyone who has lived, worked, or holidayed abroad in tropical climates will tell you how quickly you can become really poorly by just sweating out too much salt from your body.

But preserving? How vital can it be? Well, let's see.

More information can be found at https://preservepodcast.co.uk

Know better, do better.

I promised a Part 2 to explain the science behind food preservation, which is far simpler than you may have built it up in your mind to be.

Once it is understood, you will find freedom to decide how best to process the food in your life so that it is safe to eat, shelf-stable, and with economy locked in.

Welcome to your new Superpower!

More information can be found at https://preservepodcast.co.uk

Know better, do better.

Procrastination. Prevarication. Preservation.

I would love you to learn how exciting learning about the preservation of food can be. I would love you to learn how powerful you will feel when you understand how quickly and easily you can gain the skills. I would love you to have that nugget of safety inside you that comes of feeling confident.

So let's just plunge in and make some jam - yes, now. You already have most of what you need - a big saucepan, a spoon - no special kit required. You will need something to put it in so beg, borrow or buy some jars and then, of course, you will need some fruit and sugar. One kilo each of fresh or frozen fruit - I would suggest raspberries is a good beginning. One kilo of white sugar, one lemon - and thirty minutes. That will make around seven 200ml jars of jam - if you would like to make less cut the fruit and sugar amount in half. If you would like more then make one batch - and then make another one.

When you are gazing in disbelief at the row of lovely, delicious jam you have made listen to part two, when I tell you the science of what you have just done and why it has worked since the dawn of civilisation.

I am Rosie Jameson - this is Preserving for the Terrified - but not for much longer.