Welcome to Preserve Like Your Nanna class
If you have any questions, just leave them in the comments on the bottom of this page. Or on the recipe page specific to your question.
Don’t forget to get your family and friends involved. After all, its the same price for your whole household to learn!
class content:
§ welcome video
§ preserves & food safety
§ how to ‘sterilize’ your jars
§ a quick word about botulism
§ 6 tips for a perfect ‘set’
§ how to test your jam for setting
class recipes: savoury preserves
§ onion jam
§ apricot chutney
§ pickled carrots
§ ketchup for grown-ups
§ home dried tomatoes
class recipes: sweet preserves
§ vanilla extract
§ orange marmalade
§ june’s jam
§ raspberry ‘fridge’ jam
§ apple butter
§ pear ‘cheese’
additional preserves recipes
§ preserved lemons
§ chilli jam
§ roast almond butter
§ dukkah
§ marinated olives
§ BBQ sauce
§ fiery harissa paste
§ chilli oil
§ lemon curd
The Preserve Like Your Nanna video ebook
Click on the cover above to download the class eCookbook. Best to ‘right click’ and ‘save link as’.
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Hi Jules, I have harvested a lot of persimmons from my parents garden in California. Do you have any experience with making a preserve or jam with persimmons? What would you recommend? Thank you 🙂
Lucky you Valerie!
You know I haven’t ever really used persimmons but I know my sister uses them all the time. She just purees the fresh fruit and it turns into a lovely jammy spread withouth the need for extra sugar so that would be my first port of call.
If you’re willing to try making something with sugar (which will last much longer)… I recommend using my Mum’s jam recipe https://stonesoupvirtualcookeryschool.com/2012/01/junes-jam/
Enjoy!
Jx
Stacy,
Great ideas on the mustard.. I haven’t made my own in years…
Alice
Great question!
It depends on your jar, some have a little ‘pop up’ button on the lid so you can tell when the button is down that the jar is sealed.
But for normal jars you can’t really tell. I just make sure I put them on as tightly as I can.
If you find your preserves are getting mould growing on them.. it could mean your jars weren’t sealed properly.
And the benefits of sealing hot jars is as the food cools down it contracts and makes a mini vacuum inside the jar – but if your jars aren’t sealed properly air will get in and this won’t happen.
Hope that helps!
and keep the questions coming!
J
How do you know the jar is sealed? Does the heat from what you put in it seal it?
How about a yellow mustard and a course brown mustard? Thanks