Preserving. It conjures up contradicting images of prettily labelled containers on checked tablecloths and body parts floating in rusty jars. Strange, I know. Aside from that it has been one aspect of cooking that I have always been apprehensive of. It is a tradition in our family to make some kind of jam – nectarine, mulberry and apple, apricot, mango, essentially whatever fruit is in abundance – each summer. But that is always a group effort and I am not responsible for coaxing it to the correct setting point, not burning the pot in the process and also not spilling it all over the kitchen table. Continue reading
Taste Without Waste 