Whizz up your pumpkin innards and make Pumpkin Pie Jam. Laced with pumpkin pie spice and a touch of ginger, a taste of Autumn all year round! Great with cheese, use as an ingredient in your baking & make pumpkin pie, cupcakes, muffins or cookies.
Preserved roasted cherry tomatoes Italian way! - Cherry tomatoes in the oven in olive oil are both excellent for pasta, risottos, salads, and also to eat during an aperitif, with olives, cold cuts and cheese. They can be flavored with many herbs and scents: In this recipe I have prepared some with fresh oregano, and others with garlic, capers and parsley. Try to make them too, you will sense the taste after a few weeks of storage in the dark! - recipes jarred preserved vegan vegetarian
Wax Preserve your Autumn Leaves - sort out the nicest of the bunch. Make sure they are all dry. Now melt some beeswax or old candle stubs in a double boiler, add drop or two of cinnamon oil if desired. When completely melted, take the leaves by the stem and immerse them, one at a time, in the wax. Hold them over the pot to drip a bit, then lay them on waxed paper. Continue until you have a nice assortment.