The word preservative is often associated with unhealthy chemical additives that prevent spoilage and extend shelf-life. Preservatives have been linked to everything from allergies and asthma to cancer. Whether this is true or not, I prefer to use chemical-free methods to keep my summer harvest.
DRYING
This is one of the oldest (and simplest) techniques of preserving food. The microorganisms that attack food love moisture and the dryer it is, the less chance they have of surviving.
What can be dried?
Herbs with low water content (rosemary, oregano, thyme and lavender) are well-suited to drying. Most fruit (apricots, apples, pears, plums, figs, grapes, berries and peaches) and vegetables (eggplants, beetroots, carrots, mealies, zucchini, chillies, peppers, onions, tomatoes, Swiss chard and kale) dry well.
How to do it
Air drying This…
