Old fashioned recipes aren’t always the best! A friend of mine, knowing I’m on a preserving kick, lent me this book:
I don’t want to pick on Alison Burt, or the book, because I really enjoyed reading it. However, I think some of the advice is outdated. As I covered in my How to Make Jam post, anything published before about 1990 should be treated as a little suspect – you should get a second opinion, otherwise you risk getting food-borne diseases, such as botulism.
I’m very keen to make Apple Jam, which I’ve never heard of before. But because apples are a low-acid fruit, you betcha I’m going to check out what the USDA says on the matter before I get out my Lovely Jam Making Pot.
But back to Pickles and Preserves! I want to share some pictures with you all:
You know I love making marmalade. But my friends and relations would have me institutionalised if I made four different types of marmalade. Maybe people actually ate marmalade in 1975?
If I had a sweet cabinet like that, I’d only display my little ceramic civil war figures, good china, and poesy of pink and purple daisies – preserves out to be kept in the dark, or you’ll get oxidisation. But look at all the different types! I wish I’d been around in 1975 – it was obviously a happening place, where no slice of toast went unadorned with preserves of all types.
What old fashioned recipes do you use? Let me know in the comments!