Refreshingly Pure

There is nothing better than enjoying a cold glass of water after a workout, but are you aware of what might be lurking in your bottle?

Harmful toxins could be present in your drink if you don’t use BPA free containers.

BPA, Bisphenol-A is a chemical which is used in the production of plastics. Products using BPA have been in commercial use since 1957. BPA is also used to make linings of food cans which forms a protective barrier between the metal of a can and the food.

Storing your food in glass is proven to be your safest option, plus it will save you time and money. Here’s why:

Glass is produced from naturally abundant material and will not degrade over time.  Unlike some plastic products, Kilner jars and bottles will give you years of use.

Glass enhances food flavours. The natural glossy surface of glass repels food odours, colours and flavours so you can enjoy your homemade preserves and stored food to their full potential.

Money-saving and greener. Glass jars can be re-used over and over again for many purposes without deteriorating, offering you maximum cost effectiveness.
Glass eliminates food staining.  Do you scrub your plastic containers for hours on end trying to remove stains?  With Kilner glass jars, you will not need to do this, making life simpler.

Try infusing your water with lemon and lime for a citrus twist.

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24th February 2015

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Kilner Jar Marrow Chutney.

Kilner Jar Marrow Chutney.

This delicious recipe was sent to us by Mandy Bauer, one of our Kilner club members.

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1.       1.6kg of organic marrow

2.       300g organic sultanas

3.       4 shallots

4.       1 tablespoon grated organic fresh ginger (peeled)

5.       2 organic garlic cloves

6.       400g demerara brown soft sugar

7.       2 large Bramley apples (cored, chopped and peeled)

8.       375ml organic cider vinegar

9.       1.5 tablespoons Dijon mustard

10.   1 teaspoon chopped Chillies (I used some red organic ones from the Isle of Wight)

11.   1 teaspoon paprika

Method

1.     Peel and cube marrows, ( I didn’t seed mine, the seeds were very soft once cooked)

2.     Put salt on, cover and put in fridge overnight

3.     Rinse very well the next day.

4.     Put into pot, then add all the other ingredients and slowly bring to boil.

5.    Then lower the heat and let it all simmer for about 1-2 hours or until you see the consistency is quite thick.  You can stir occasionally but less is more in this case.

And then when you are about 10 minutes from what you like the consistency to be, sterilise your Kilner jars and pour the chutney in and seal.

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18th September 2014

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Preserving Can Cut Food Bills

Fruit and vegetables are eating into our food bills.

Health experts have been encouraging families to eat their five a day for years, but food bills don’t make this an easy task. In an attempt to live a healthy lifestyle most families in the UK spend half their annual food bill on fruit and veg alone.

Fresh fruit and vegetables are often more expensive to buy than their tinned and frozen alternative, and tend to go bad within a couple of days, adding to household food waste.

For families, this waste of money is not a risk they’re willing to take. With children particularly picky when it comes to food, there must be a solution to eating healthy and cutting cost.

Traditional methods of food preservation allow families to preserve fresh food and make delicious jams, pickles or chutneys. This can considerably reduce household food waste and help families maintain a healthier lifestyle while keeping an eye on their food bills. By investing in reusable airtight glass jars, such as Kilner jars, families can save fresh produce to enjoy at a later date.

Food doesn’t have to be bought at the supermarket. Many people spend time picking hedgerow fruit from country lanes such as blackberries. This can be a fun family activity and be very rewarding.

When it comes to food, eat healthy and preserve.

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15th September 2014

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Kilner Allotment

Come and take a seat in our beautiful, fruitful Kilner allotment.

We have been hard at work, planting, watering and maintaining our fruit and vegetables over the past couple of months and now we are seeing our hard work pay off.

The thought of biting into food that you have taken the time and effort to grow yourself, is amazing.

Check out the size of this squash!

Growing food isn’t always easy. We have been challenged with gale force winds and torrential downpours, which can ruin the best farmer’s crops! If you want to protect your hardwork, harvest as much crop as you can and support shoots with posts and garden twine, wrapped around in a figure of 8. A little bit of luck will go a long way too!

Courgettes are now ready to pick, so we have preserved some in olive oil, to enjoy at a later date.

Recipe:

What you need:

8-10 courgettes (assorted size, small to medium)

6 garlic cloves

6 juniper berries

1 teaspoon peppercorns

750ml supermarket brand extra virgin olive oil

Makes 2 x 0.35 litre round clip-top Kilner Jars

Method

  1. Slice the courgettes lengthways so that each slice is about 6mm thick.
  2. Layer slices in a colander and sprinkle with salt to draw out excess moisture, leave aside for about an hour.
  3. Sterilise the Kilner Jars (water bath method).
  4. Using paper towels, pat dry each slice.
  5. Put a cast iron char griller on a low heat and place a single layer of courgette slices on the ridged cooking surface. Cook slowly, turning once. The aim is to dry out the slices as much as possible, not really to ‘cook’ them. The slices should have only faint ridge marks and the surface should look pale, dry and a little like      suede. The slices should also have reduced in thickness. You will have to cook the courgettes in batches unless you have multiple char grillers on the go.
  6. Using tongs, pack the cooked courgette slices in the jars, as the slices are now quite soft they flop in nicely and can be wound around the inside of the jars.
  7. Divide the garlic cloves, juniper berries and peppercorns between the 2 Kilner Jars, tucking them in-between the courgette slices gently.
  8. Top up each jar with the olive oil, making sure all the contents are completely covered with oil.
  9. Seal jars and place in a cool dark place.

The Courgettes will be ready in a week to 2 weeks. Use within a month or so as they will go a little soggy if left too long!

We are planning to eat them as Antipasti with parma ham and rocket, or with goats cheese on a warm ciabatta…

You can also use the infused olive oil for drizzling salads, pasta etc.

If you are attempting to grow your own veggies at home or in an allotment, here are our favourite top tips:

Growing tips and tricks

1) Pick, pick and keep picking! Beans, courgettes and peas all produce more and more quickly if you pick regularly.

2) Squash (Kabocha, Butternut, Marina De Chioggia etc.) as the fruits develop, place a brick under them to raise them off the soil so that as they grow larger they do not get a ‘soggy bottom’ and the slugs are less likely to attack.

3) Snip off any leaves that are shading fruit.

4) Water really well, even if it has rained. Most plants need the equivalent of an inch of rainfall per week to thrive.

11th August 2014

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