We no longer need to worry about food preservation since many things, like dried pasta and canned tomatoes, are already taken care of. However, if you grow your own food like me, you'll probably at some stage have an abundance of anything, like feijoas, it is nice to know how to preserve in your own home. Long after the feijoa season has ended, you may still enjoy them by stewing, canning, or making jam out of them. There are many techniques, let me show you some.
Eggplant, aubergine or brinjal- no matter what you call them, they have to be one of the most beautiful looking vegetables. Usually ovoid in shape, with their purple-black, shiny skin – I can’t go past picking one of these when...
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