Chille

Chille Slow living wardrobe for women who pick flowers, grow veggies, watch sunsets, read books & wander beaches. Online only

30/05/2026

Better food, less miles, less plastic

27/05/2026

I’m after the easiest methods of preserving that give me the most versatility.. water bathing is an easy and effective method.

You can either roast or pan cook your tomatos, I prefer to roast them.. you can use any quantity of onion, garlic, salt or herbs to flavour the tomatos as it’s the acid in the tomatos that is doing the preserving job.
To up the acid in the jars pop a teaspoon of lemon juice or 1/4 teaspoon citric acid into each jar and you will ensure that the mix is in the correct pH range. Blend or Mouli your cooked tomatos. Pop into sterilised jars and heat process for 60 mins.

27/05/2026

This is our 5x8 metre veggie garden — and it feeds us more food than you’d think.
The best way to is to start small. Learn and figure it out as you go.

25/05/2026

Growing food in our backyard in Tasmania

24/05/2026

Making Rhubarb champagne.. I reduced the sugar and found it still to sweet but add some soda water and it’s perfect.👌

Recipe details
Rhubarb Champagne
3 1/2 cups Rhubarb
Juice of 2 lemons
3 1/2 cups sugar (I only use 3 as it is quite sweet)
12 tablespoons (approx 3/4 cup AppleCider Vinegar
4 litres of water

Cut up rhubarb and place all together (I use a glass jar with a lid)
Leave for 3 days. I also stir it everyday.
Bottle and leave for 3 weeks. Bottle leave approximately 3cm empty at top so it doesn’t (hopefully) explode.
Be very careful when you open it

I burped mine everyday and it became very fizzy quickly I moved it from the kitchen to the shed where it was cooler and it controlled the fermentation a lot better.
I opened one bottle to burp when inside and it overflowed everywhere after only 2 days. I use rated glass bottles.

22/05/2026

Better food, Less Miles and less plastic.

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Wynyard, TAS

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+61364424111

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