I am always trying to reduce kitchen waste but living in an apartment it is difficult to compost so we have the perfect solution to getting the most out of your vegetable cuttings and peels!
Drying out ingredients like herbs, citrus zests and slices, mushrooms, tomatoes and rose petals is a perfect way to preserve these fresh ingredients, it is really easy to do and let’s you enjoy these for up to 18 months!
One great way to make vegetables last longer to freeze them. I always buy veggies in bulk (it’s so much cheaper) but since we are a small household this technique helps to avoid waste whilst saves time as the veggies are already chopped, precooked and portioned ready to be added to any meal!
Recycling jars is a must for most recipes on the Preserved Kitchen, so we want to share our best practices for removing labels, cleaning and sterilizing.