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.

For me, there is still nothing like the lull between the end of the Christmas Holidays and the slumber as Winter draws out.

The house is straightened out, the children back at school, having regained their equilibrium after all of the excitement, and hopefully their belief in magic secured for another year.

My own children are long since grown up, but I still recall our own kind of magick to perform in these few weeks as Nature continues to slumber. The Seville Oranges will be arriving, and the whole house will no longer be infused with the Christmas spices but take on a fresher, sharper fragrance of citrus oils. This is always something of a blessing, I find - there is only so much cinnamon you can stand!

Please do not be intimidated by the thought of making marmalade - I am good at hand-holding and encouragement, and fully believe that between this episode of Preserving for the Terrified and the other resources I have in place for you, a successful and delicious outcome will ensue.

The links that will be most useful to you will be found at http://preservepod.co.uk so take a look and then make your shopping list - expert-level marmalade awaits!

I'm Rosie, and this is my Marmalade Masterclass

Aaaaand it's almost over. I hope everything goes as you wished, that everyone is healthy and happy and full of hope for the New Year.

It's time to tidy up, put the decorations away safely for another year, and get ready for the new school term. Happy memories have been made, engagements announced, baby news congratulated, new recipes, new disasters ( those become the best memories of all - trust me. ), Lots of laughter, jokes, silly hats, and a few tears remembering those no longer with us.

Wishing everyone their very best Christmas and New Year - come back soon and explore grown-up serious preserving - first I will be taking you through the world of Marmalade Making - it's easy if you follow my method and I swear that you will never buy commercially made marmalade ever again.

Until we meet again,

Rosie

SHOW LINK:
https://preservepod.co.uk/ep013

#preserving #simplypreservedmagazine #gifts

Two - yes TWO recipes today - classic Peppermint Creams - simple, easy, a welcome change from chocolate and rich fruits- it's a real crowd pleaser. Also, the absolutely delicious Apricot Brandy.

You need to start two weeks before you actually want to drink it, but the upside is, it doesn't need any cooking, just soaking and bottling. It is just so, so apricot-y - it is always a surprise.

Makes a great gift, is a show-stopper after-dinner liqueur, a surprise hamper addition - try making the chocolate-dipped-apricot-brandy-soaked-apricots to nibble as you are drinking it. No brandy involved.

It's preserving magic!

SHOW LINK:
https://preservepod.co.uk/ep012

#preserving #simplypreservedmagazine #gifts #hampers #apricotbrandy #peppermintcreams

If you have a Leaping Lord in your life, maybe he would love some Wholegrain Mustard?

Another ancient preserve brought to us by the Romans - the soldiers carried it everywhere with them in the form of mustard balls, which had been dried in the sun and then carried them in a little leather pouch. At meal times ( to make the meagre rations taste a little better ), some of the dried mustard would be scraped off with a knife onto the meal to season it, or reconstituted with a little red wine.

Not that much different to today except for the soldier bit. When the Romans first came here, their main encampment was at Tewkesbury - and that area is still famous for wholegrain mustard to this day.

The recipes for Wholegrain Mustard are simple - no cooking required - just overnight soaking and then processing. Luckily, we've moved on from grinding the mix between two stones, so it is really easy to make. Just right for your own little soldier. Or difficult to buy for Uncle, or Grandad that 'doesn't want anything.'

N.B. Women eat mustard too.

SHOW LINK:
https://preservepod.co.uk/ep011

#preserving #simplypreservedmagazine #wholegrainmustard #gifts #hampers

Mix all of the ingredients in a pan, cook for 15 mins - lasts for two years. No further treatment required.

A splendid traditional recipe from 200 years ago ( no, I didn't devise it!)

What a fabulous thing Mincemeat is, and I am restraining myself here as once I start, I get over-excited about its very specific history, its simplicity, its uniqueness and the multitude of uses. I don't suppose you have given it much thought.

There are many, many versions, with suet, without mine has butter, all different mixes of fruits - fresh and dried, nuts, all sorts of mixes of spices, alcohol, you just need to choose your preference.

Be sure to choose quality over price if you are buying. My recipe has around 10 ingredients, mostly dried fruits - a commercially made mincemeat has upwards of 33 - about half of those are chemicals of one kind or another. Your choice.

I realise that we don't actually need mincemeat in our lives, but we Brits manufacture just under 800 million mince pies per year and eat, on average, 11.5 each. Well, I don't eat commercially made mince pies, so that average is already skewed. Let's raise our game, demand better.

SHOW LINK:
https://preservepod.co.uk/ep010

#preserving #simplypreservedmagazine #mincemeat

Wind back to episode two when I promised you a partner to the Vanilla Sugar - I don't like to disappoint. This is a quick, easy make which you can keep as an all-time favourite for your own store cupboard and/or gift - even include in a hamper. 'Oh Rosie - why would we need to make our own hot chocolate mix - we can buy it just anywhere, even the local all-night garage.'

Not this, you can't, with quality ingredients that you know what they are by just reading their names and that don't sound like a chemical. Also, you can control the amount of sugar - I always find commercial mixes too sweet.

Have a look in Simply Preserved magazine, Day 8 - there are other ideas there and even a recipe for Christmas Cake Cookies that will partner beautifully and are a great idea if you like Christmas cake but don't want to make one or have any icing.

How about a Christmas Eve Film Night to calm everything down and make those last few hours pass more quickly before the early start the next day? Hot Chocolate and Cookies, anyone?

SHOW LINK:
https://preservepod.co.uk/ep009

#preserving #simplypreservedmagazine #christmascakecookies