Rosie's Preserving School

A mixed bag from this wonderful word today - enjoy!

The Spring edition of Simply Preserved Magazine is online now to read in page turning software.

Its packed with fresh ideas for making the most of the meagre Spring harvests; recipes galore - making and using fruit syrups, natural food colours and extracts, holistic preparations to keep the bugs away without harming them - or you and much, much more,

Dates for your diary including National Preserving Awareness Week 27-31 July - the event we started back in lock down which is now an official 'week' on the National calendar so make sure you note it on yours!

If you find something that you would like to keep its easy to print off a page or two.

Grab a coffee or a herbal tea and find a few minutes to flick through and note articles to come back to later. If you are new to Simply Preserved you have the delight of being able to access ALL of the back issues, for free,. all in the same place.

Let me know what you think and what you would like to see in future issues
https://www.lovejars.co.uk/simply-preserved/202631

(That's Jenny Henny Penny amongst the lavender - the very first chicken that I had the privilege of caring for, many years ago)

My new Substack is live now - its been quite the rollercoaster - or maybe a quiet rollercoaster is more accurate.

Take a read if the fancy takes you Substack, The preserving School is where you qwill find it.

"When I needed glass jars for my little jam business way back then there was nowhere to buy them in the UK - except from Lakeland in boxes of 12. They were the classic 1lb jam jars and there was nothing else available. So I found a supplier in Europe, bought a pallet and it duly arrived on our driveway at our semi-detached surburban home. I had no idea the jars would be loose, all 2000+ and that once the pallet was opened they would need to all be moved one by one. I had a few cardboard boxes but nowhere near enough. The laundry basket was employed to carry them indoors and there were jars everywhere . . . Trev was out at the time. He arrived home to a somewhat confusing scene. He didn’t even know that I had ordered them!"

Nervous of beginning your pressure canning journey? Don't know where to start? I have 22 full length videos filmed in real time - you can cook along with me and follow the recipe download. Plenty of variety, take your time, and you will soon wonder what you were worried about.

Follow the website below go to Rosies Preserving School and the pressure canning video tab is in The Library.

Recipe download link on each workshop page

Looking for a pressure canner?

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We have specified all-heat sources in one canner, a three-part weight as standard, two racks included, a six-part tool kit, a copy of the USDA Guide, an owner's manual AND a copy of Rosie Lets Off Steam!

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22 cook-along free videos to ease the path from zero to hero

The all-inclusive, all-in-one-box price is just £199.90!

I am working on the new edition of Simply Preserved Magazine for Spring and today's article is on fruit syrups. I was busy typing the Blood Orange Syrup recipe when it occurred to me that the Blood Oranges are really great at the moment - this is their season.

So here is a sneak preview of this lovely recipe - if you haven't got time to make it now at least buy some oranges and put them whole into the freezer for later.

Blood Orange Syrup

enough blood oranges to give 500ml/20floz juice when squeezed
zest from 3 oranges and one lemon
white sugar 1.5kgs/2lbs

Put the sugar into a large pan with 1000ml/40floz cold water and bring slowly to the boil. Boil for 5 mins

Add the orange and lemon juice with the zest, boil for a further 15 mins
Lift off any foam that forms, discard

Strain through a jelly bag into a jug and pour into bottles, waterbath to seal

Will be shelf stable in a cool, dark place for many years, refrigerate once opened

Dilute as preferred, - sparkling water, cocktails, or as a soothing hot toddy

Pour neat over pancakes or a drizzle cake

Enjoy 😍

I am busy compiling the Simply Preserved Magazine, Spring edition, working on an article for Fruit Syrups. My fav one is going to miss the boat once the magazine is live so here it is for you to see first.

Blood oranges are plentiful at the moment - if you want to make this syrup later just freeze some oranges whole. For the rest of the recipes you will have to wait until the end of March but there are lots of others to read on Lovejars website/simply-preserved

Blood Orange Syrup

enough blood oranges to give 500ml/20floz juice when squeezed
zest from 3 oranges and one lemon
white sugar 1.5kgs/2lbs

Put the sugar into a large pan with 1000ml/40floz cold water and bring slowly to the boil. Boil for 5 mins
Add the orange and lemon juice with the zest, boil for a further 15 mins
Lift off any foam that forms, discard
Strain through a jelly bag into a jug and pour into bottles, waterbath to seal

Will be shelf stable in a cool, dark place for many years, refrigerate once opened
Dilute as preferred, - sparkling water, cocktails, or as a soothing hot toddy

Pour neat over pancakes or a drizzle cake

A new addition to our knowledge base is The Preserving School Live — a monthly hour for you to ask whatever is puzzling you. Any genuine preserving questions are welcomed.

The first pilot session will be held over Zoom on: Weds 18 February at 7.00 pm

There will be a recording for those who are unable to join live.

Initially — until we work out the best format — please email as soon as possible to request the link and/or submit your question. If time allows, we will also take live questions during the session.

No slides, no formal presentation — just real questions and sensible answers.

**Save the date — 18 February, 7 pm**

The Preserving School Live

A monthly open Q&A for anyone connected to preserving

Submit your question in advance or join us live.

Tell your friends!

A long-held ambition fulfilled.

Our own pressure canner stocked in the UK - take a look - no catch, just a quality product at an affordable price

No gimmicks, just straight up value and no additions needed

22 pressure canning cook-along Workshops to use over and over plus access to advice by phone, email or live chat - no bots!

£199.90

Nostradamus was a jam maker

An apothecary who used his knowledge of preserving to help the victims of The Plague - including himself - several; times over. Who knew that sugar could play such a pivotal role in saving lives?

Nostradamus did

Mind. Blown.