Preserves on Parade

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snowdrops

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Re: Preserves on Parade
« Reply #150 on: September 15, 2017, 12:00 »
That sounds interesting, funny I was going to post & ask how everyone goes about keeping pickles submerged under the liquid. When you buy gherkins you sometimes get a plunger thingy, obviously I've saved a few but the other day needed to keep my crab apples under the gin & brandy so I cut a circle of plastic out of a yogurt tub lid, cut some slots in it from outside the outside edge towards the middle bar a cm or so, shaved off another strip next to each cut to create a gap, pierced some holes in it then placed it in the jars, so far so good. I've had to readjust it a couple of times when I shook the jars.
What dies everyone else do? I didn't do this with my elderflowers in my gin earlier in the year & it's gone all brown, not very attractive, will it still be drinkable or can I filter it out do you think & if so how!

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Growster...

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Re: Preserves on Parade
« Reply #151 on: September 15, 2017, 12:23 »
"I didn't do this with my elderflowers in my gin earlier in the year & it's gone all brown, not very attractive, will it still be drinkable or can I filter it out do you think & if so how!"

You could 'fine' it, Snows.

Wilkos sell the finings, or you can easily get it online.

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New shoot

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Re: Preserves on Parade
« Reply #152 on: September 15, 2017, 15:25 »
Re keeping things submerged, the book I have suggests various methods, including food grade plastic cut to size and plastic wrap.  Another very simple solution for a wide jar is a tightly sealed plastic bag filled with water.  That might help with the crab apples  :)

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snowdrops

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Re: Preserves on Parade
« Reply #153 on: September 15, 2017, 15:52 »
Thanks both, very good ideas. Mr G I think I have some finings from a wine kit I was bought, or can't you use egg shells?
« Last Edit: September 15, 2017, 18:12 by snowdrops »

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mumofstig

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Re: Preserves on Parade
« Reply #154 on: September 15, 2017, 17:48 »
I made 4 jam-size jars and 1 mint sauce-size jar of Granny's Rhubarb and Apple Chutney.
Lesley x
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sunshineband

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Re: Preserves on Parade
« Reply #155 on: September 15, 2017, 20:13 »
Spicy cucumber relish, Apple & Lavender jelly and dehydrated tomatoes and apples have cleared the decks before I go away for a week. We can actually see the kitchen floor  :lol:
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Re: Preserves on Parade
« Reply #156 on: September 28, 2017, 11:27 »
The start of fermented chili paste today.  There is 1lb of chilies in that jar with salt and a plastic bag of water to keep everything under the brine.  Its so simple - 1/2 tsp pure salt per 1/2lb of chilies that you have pulsed in the food processor.  Mind you it was a bit eye watering spooning it into a jar - this one could double as rocket fuel  :lol:

Also what is left of my sauerkraut.  1/2 a cabbage in this jar, again just with salt.  I made a basic kraut that was only fermented 4 days, before venturing off into anything more elaborate.

The kraut is now stored in the fridge, while the chilies need to ferment for 21 days at least out at room temperature.

Forays into fermentation here  :ohmy:

This is hopefully going to be sweet pepper salsa, or so the recipe book says.

This is also now in the fridge and it is good stuff.  Its got a fair bit of heat to it, but tastes great and I think I will be making it again  :D

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lettice

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Re: Preserves on Parade
« Reply #157 on: September 28, 2017, 11:54 »
Spicy cucumber relish, Apple & Lavender jelly and dehydrated tomatoes and apples have cleared the decks before I go away for a week. We can actually see the kitchen floor  :lol:

Looks good.
Not ever tried an apple jelly, is it much like conventional fruit jelly?l
I always make a mustard piccalilli with some of my cucumber and french beans and some borrowed cauli and my dads pickling onions.
Any chance of the recipe for that cucumber relish?

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Pescador

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Re: Preserves on Parade
« Reply #158 on: October 31, 2017, 18:14 »
Busy day today making Pickled Onions, Golden Flame Chutney (yellow courgettes) and Caramelised Red Onion Chutney
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Every Pickle Helps!

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Re: Preserves on Parade
« Reply #159 on: January 27, 2018, 20:36 »
Angel Hair Jam.  Recipe and full story in this thread, but it is a sweet conserve made with a relative of vegetable spaghetti squash called Sharks Fin Melon.

Shark's Fin Melon in Cooking, Storing and Preserving - Page 1 of 1
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Pescador

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Re: Preserves on Parade
« Reply #160 on: January 30, 2018, 12:26 »
Made some Beer Chutney and Mango Chutney, as stocks were getting low!
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snowdrops

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Re: Preserves on Parade
« Reply #161 on: January 30, 2018, 13:18 »
Yesterday 11 jars of beetroot & apple chutney, 2 jars of pickled baby beetroot.
Last week 6 jars of beetroot & orange chutney.
That’s all of the beetroot used up 😊.

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snowdrops

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Re: Preserves on Parade
« Reply #162 on: March 03, 2018, 11:33 »
Here’s the beginning stage of a new try out for me
Preserved Blood oranges, serve with cream or soft cheeses. Hoping they look as nice as they do in the picture in the book. Been meaning to try them for a few years & always missed the season, but saw them last week in Lidl & got a bag of 4, then tgecrecipe calls for 6 so got another bag this week, then I saw in their flyer they’ve got them next Thursday 500g for79p!
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snowdrops

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Re: Preserves on Parade
« Reply #163 on: March 04, 2018, 17:01 »
And here’s it cooking & finished. I ended up with nearly a jar of syrup leftover, I think because I cooked it with a lid on, time will tell if it lasts.

Sorry they’re upside down again, it’s just this forum it happens on. When I go to add files the thumb nail print is the right way up once it’s added before I click submit so maybe John needs to turn a switch 360 degrees lol
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« Last Edit: March 04, 2018, 17:03 by snowdrops »

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Pescador

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Re: Preserves on Parade
« Reply #164 on: May 01, 2018, 13:28 »
180 degrees would be better Snowdrops!! ;)

 

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