Preserving

Hey, I’m Anna Lisa! I preserve food at home in my Utrecht kitchen – it’s my way to stretch harvests. This category shows you how to save your bounty. I dry herbs and bottle syrups with simple tricks. My first mint batch flopped – too dusty – but I learned fast!

Why preserve? I keep summer flavors alive all year – you can too! You save money and savor your work. I dry at 70°F (21°C) and store at 35°F (2°C). Check <u>Drying Mint for Endless Flavor</u> or <u>Making Vinegar from Scraps at Home</u>.

Start now! You need no fancy gear – just a jar and some patience. My flops teach me – now I’ve got it down. Preserving food at home rocks – try it and taste the difference!