Preserving isn't complicated — it's methodical. Sterilisation, lacto-fermentation, drying, freezing: each method has its rules, its advantages, its limits. We explain them clearly so you can choose the right one for what you have to hand.
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What goes in jars,
gets dried & kept.
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Preserves articles
Lacto-fermenting courgettes: the simple method
Salt, water, jar, patience. No vinegar, no cooking required.
Read more →Sugar-free jam: what it really changes
Natural pectin, long cooking, shorter shelf life — the real rules.
Read more →Drying herbs properly
Temperature, duration, storage: everything that makes the difference between a herb that flavours and one that tastes like hay.
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