Just to refresh, these last several posts, and most of the ones coming this year are from a modest book of food notes I put together. They are mostly about saving time (and occasionally not) around processing and preserving whole foods — shortcuts and tasty innovations I wish someone else had passed on to me…
Tag: food and art
Preserving Cassis (black currant, ribes nigrum), part 2
This post picks up where the last one left off, using the ingredients developed there. Here’s the link for reference. DEHYDRATING, the other choice, has a nice bonus product. After 3 to 5 days at room temperature, the fruit will have shrunk to about ½ the volume of the jar, and the honey will be…
Sustenance For A Wild Woman 