Storing things problems
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I thought I'd look on our tin ... but we don't have any. So, I found a website which suggests 125g/pint or 200g per litre. So 900g makes 4.5litres or 1 gallon.
Now for the important question: in which Isle do Asda stock this?
Preppers UK have pouches of gravy,baked beans,milk and rice pudding.Not all mixed together mind.
The dried full fat milk tends to be stored in the Asian/ Carribean foods area of Asda, I was in one just yesterday and saw it there. It was near the Thai paste and other "exotic" ingredients (they're not really exotic anymore as so many brits love those foods that they're more mainstream).
Not easy finding the dried veg in Asda.
I asked one of the assistants where it is shelved and she said "I'll see" and off she went never to return. Undeterred I asked another who said "I'll see" and then took himself off to the frozen pizza section. OK, not today I thought, then unexpectedly out of the corner of my eye i saw it. It had been in Aisle C all the time
I asked one of the assistants where it is shelved and she said "I'll see" and off she went never to return. Undeterred I asked another who said "I'll see" and then took himself off to the frozen pizza section. OK, not today I thought, then unexpectedly out of the corner of my eye i saw it. It had been in Aisle C all the time
Pickling is a good way of preserving vegetables, but the concentration of salt in your starting brine needs to be adjusted for the water that will come out of the vegetable. So the brine for cucumbers will need to be stronger than that for onions.
Or you can just use shop-bought vinegar and skip the fermentation.
There are lots of books on pickling techniques. The Art of Fermention by Sandor Katz is quite good, though a bit disorganised.
www.theguardian.com
Fresh vegetables are alive when you buy them, I'm sure we've all seen potatoes, onions and carrots start to sprout. Kept in a cool place they can last for several weeks. My mum keeps her fresh fruit and veg at the top of the cellar steps. A word of warning about parsnips: the leaves can make your skin hypersensitive to sunlight or cause an allergic reaction, so be careful if they start to sprout.
Or you can just use shop-bought vinegar and skip the fermentation.
There are lots of books on pickling techniques. The Art of Fermention by Sandor Katz is quite good, though a bit disorganised.
Bubbles, bacteria and me: Sandor Katz on why fermentation isn't a fad
The American author explains why he has been extolling the virtues of kimchi, sourdough and pickles for 25 years
www.theguardian.com
Fresh vegetables are alive when you buy them, I'm sure we've all seen potatoes, onions and carrots start to sprout. Kept in a cool place they can last for several weeks. My mum keeps her fresh fruit and veg at the top of the cellar steps. A word of warning about parsnips: the leaves can make your skin hypersensitive to sunlight or cause an allergic reaction, so be careful if they start to sprout.
