Tips
Over time, the kitchen teaches us small rituals that make preserving and storing a joy. Here are a few of mine, learned through many jars of chutneys, jams, and dried harvests:
These little practices may feel humble, but together they help weave the quiet rhythm of a well-loved kitchen.
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Always take care to sterilize your jars before filling them. The exact method may differ depending on the type, but I often boil mine gently in a large pan of water. Kilner jars are a favourite, not only for their variety of shapes and sizes, but also for their clear instructions.
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Jars are sturdy companions and can be reused many times. Simply discard any that show cracks or chips.
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Only certain jars are suited for the freezer or microwave—double-check before using them for these purposes.
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If a lid fails to seal (you’ll know by the tell-tale pop), it’s best to discard that batch.
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Many communities now have “fill-your-own” shops, where you can carry your own jars to be refilled—a small, sustainable delight.
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Match the temperature of your jar to the food: dry goods go into dry jars, hot preserves into hot jars.
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For jams and chutneys, a thermometer is invaluable in reaching the perfect setting point. Wax discs, placed between the preserve and the lid, also help keep things fresh.
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When drying goods, give the jars an occasional shake. If pieces begin to clump, simply return them to the dryer.
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Store jars away from direct sunlight, always label and date them, and discard anything that changes in appearance.
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Use tongs, spoons, or scoops rather than fingers to prevent oils from your hands transferring to the food.
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If desired, add food-safe moisture absorbers to dried goods—but do make sure they’re certified food-safe.
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Be mindful with jars of pickled treasures: they may ferment and, on rare occasions, burst. Open with care!
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As a simple guide for measurements: 1 cup fresh herbs = ½ cup dried = 1 tablespoon powdered.
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Herbs are endlessly versatile: they can be dried, frozen, or scattered fresh into any number of recipes. Each form has its own charm.
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When fruits and vegetables are dried, their sweetness often intensifies. Carrots, for instance, become almost candy-like, and fruit powders carry a surprising depth of flavour. Pineapple, however, rarely makes it to the jar at all – it tends to vanish straight from the dryer, especially if little (or grown-up!) hands are nearby.
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Granola is much the same – it disappears by the handful while still cooling, so always make more than you think you’ll need. Bread, too, once you begin making your own, will quickly turn you into everyone’s favourite baker.
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A note of caution: dried chillies seem to grow fiercer with age, and even lifting the lids of their jars can bring a sting to the eyes.
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For cooking with dried fruits or vegetables, remember that they must usually be rehydrated. Cover them with hot water, let them plump up, and always measure by their rehydrated weight for accuracy. Even vegetable peels can be transformed – dried, ground, or used in surprising ways: beetroot skins for natural colour, tender leaves and stalks for soups, and whatever remains, given back to the garden as compost.
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Edible flowers are a special joy, but do take care. Not every bloom is suitable for the table. I only use flowers I have picked or dried myself, never from shop bouquets that may be treated with chemicals. Trusted online sources do exist, but be sure the flowers are sold for culinary use, not decoration.
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And a small practical note: dehydrator trays with metal frames tend to last longer than plastic ones, which can discolour with time. For tiny leaves and herbs, special dehydrator sheets are invaluable, catching the smallest pieces as they shrink during drying.