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The Green Living Australia Blog

  • Pear and Raspberry Jam

    When I came across a box of pears for $6.00 in Stanthorpe the other weekend, I knew I was going to make some jam and some chutney, and then I found some raspberries left over in the freezer at home and I came up with something a little different. Continue reading

  • Fig Jam

    I lucked onto some figs at the local farmer’s market this weekend, that I just could not resist. The thought of homemade fig preserves, to go with my cheese, was just too great to overcome. Here is the recipe that I used. Continue reading

  • Jam Making, Mould and the Boiling Water Bath Method

    There is nothing that tastes as good as home made preserves. Unfortunately, there are still many people out there who are making their own jams and other preserves that are not using "world’s best practice" when it comes to food safety. I am constantly running into people who make jam, then pore the hot jam into hot, sterilized jars, put on a sterilised lid and think that they have guaranteed against contamination. This is simply not so. The jars then need to be processed using the boiling water bath method.

    As an experiment, I made five jars of grape jam/jelly. I then processed three of the jars in the boiling water bath and left two of the jars, with lids secured, on the kitchen counter to see what happened. Here is the result.

    Continue reading

  • The Great 'Simple Living' Survey

    This is a survey from the Simplicity Institute that Green Living Australia is supporting. If this fit you, please use the link provided and give us a hand.

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  • Blue cheese, an Adventure in Flavour

    I have had a lot of requests recently to post one of my recipes for blue cheese, so here we go.
    This is another cheese that is not for beginners, but those who have mastered the basics of cheese making should give it a go. The steps are easy to follow and the cheese making itself is no more difficult than the cheeses in the hard cheeses section. The challenge comes in the aging stage. The care of the cheeses during the months it takes to come to maturity needs to be considered before you begin. Do you have a suitable place with the correct temperature and humidity to age your cheeses? Can you give it your attention, even if only for a few minutes at least once a week during the aging time? This is not a cheese that you can put in an old fridge and forget about. Turning and scrapping the cheeses needs to become a part of your weekly routine. It is not hard and it does not take long, but it cannot be forgotten. Continue reading

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