Retort cooked, shelf stable
Canned products
Sealed and sterilised under pressure in a steam retort, which is what lets a tin sit in a cupboard for a year and still be food.
Chakalaka
Cooked, sealed and sterilised under pressure.
Tomato and onion
The tin that starts the cooking.
Tomato puree
Concentrated tomato, nothing else to do to it.
Mushrooms, pieces and stems
Pieces and stems, which is what you want in a sauce anyway.
Pizza and pasta sauce
Open, pour, done.
Blueberries in syrup
Drained weight 250 g.
Condensed milk
The tin that makes everything else possible.
Caramel condensed milk
Pourable, not set.
Keeping it
Four rules, and the shelf life looks after itself.
Cool and dry
A cupboard is right. A sunny windowsill is not.
Out of the sunlight
Light can shift the colour of a powder. Cooking brings it back, but there is no reason to let it happen.
Reseal it
Most of this is hygroscopic, which means it pulls moisture out of the air. Close the bag and it keeps.
Once it is open, use it
A tin is sized for about four people and is meant to be finished.
Put a hundred grams in water and see for yourself.
Send us a message and we will tell you what we have, what it costs, and when we are next at a market near you.