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The Domestic Goddess’s Larder

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By Nigella Lawson

Published 1998

  • About
There are few things that make us feel so positively domestic as putting food in store. ‘Putting up’, it always used to be called, the canning and preserving of the fruits and vegetables presently in glut but soon to disappear. Life’s not quite like that now, but I do preserve fruits and pickle vegetables for the simple reason that I love doing it. I feel I’m putting down roots, laying down a part of the foundation for living.

But please, I’m not getting into Mrs Bridges drag and don’t suggest you do either. I’m not talking about buying bushels and pecks – whatever they may be – of produce and slaving over them for weeks on end. When I make jam, I sometimes make only one small pot at a time. For a start, it’s much easier, and I suggest you begin your jam-making career just as sparsely. And few of us anyway have more than a scant shelf on which to store such things. But a few jars here and there are enough to adorn, give pleasure and be useful. It’s true that we bought the house we now live in purely because I fell in love with the larder, had to have one, but I recognize that, in cities at any rate, certainly in any modern home, they no longer exist. A cupboard or a few centimetres’ space on a counter top or shelf is fine, though. And in fact, many of the foods in this chapter actually need to be stored in the fridge.

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