Preserving

Ivy on Αυγούστου 13th, 2014

  I’ve written about purslane (portulaca oleracea) in many other posts. Purslane contains more Omega-3 fatty acids than any other leafy vegetable plant. The stems, the leaves and the flowers are all edible.   Ms. Simopoulos states that Purslane has .01 mg/g of EPA. This is an extraordinary amount of EPA for land based vegetable sources. EPA is an Omega-3 […]

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Continue reading about Pickled Purslane

Ivy on Ιουλίου 14th, 2008

Glyka tou Koutaliou, which translates as «spoon sweets» are fruit preserves, served in a spoon (occasionally with a small fork) as a gesture of hospitality. They can be made from almost any fruit, though sour and bitter fruits are especially prized. There are even spoon sweets made from vegetables such as carrots, eggplants, tomatoes etc. […]

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Continue reading about Glyko Karpouzi – Watermelon Rind Preserve (spoon sweet)

Ivy on Νοεμβρίου 2nd, 2007

When preserving fruit or vegetables it is best to store them in glass jars.  We get lots of products sold in jars, so if you like preserving fruit or vegetables you can recycle them by using them over and over. Before doing so, you must make sure to sterilize the jars, so as to destroy any […]

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Continue reading about How to sterilize jars for preserving fruits and vegetables


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© 2007 - 2014 All Rights Reserved. All recipes, text and photographs on this site are the original creations and property of the author. Do not post or publish anything from this site without full credit and a direct link to the original post. E-mail me with any requests or questions.
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Kopiaste.. to Greek Hospitality by Ivy Liacopoulou's Cookbook / blog is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
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