Savoury preserves, such as pickles, chutneys and relishes, use vinegar alone, or a mix of vinegar and salt (and sometimes sugar) to preserve veges and fruit.
Salt: Acts as a preservative, but is also used as a flavour enhancer and to remove excess water from veges.
Vinegar: This also has a preservative action – or rather acetic acid, its active ingredient, does. When vinegar is the only preserving agent in a recipe, use one that contains at least 5 per cent acetic acid. This will kill any bacteria in the mixture.
Pickling Spices: Tie whole spices on a muslin bag, so you can remove its once the preserve is cooked. Buy ready-made spice blends, or make your own by mixing equal quantities of cinnamon stick and mace blades, and whole cloves, all spice and peppercorns.This entry was posted in Blog. Bookmark the permalink.