Good old supersprout!! xx miss her
well here goes!! some recipies for you
Sorry some need converting but heres a great link
http://ntl.nectec.or.th/services/converter/Fruit & Tomato Chutney
Ingredients
4 pounds red tomatoes, peeled, cored, and chopped
5 large tart green apples, peeled, cored, and chopped
1 large onion, diced
2 cloves of garlic, minced
1-1/2 cups raisins
1 cup diced dried apricots
1 cup cider vinegar
1/3 cup finely diced crystallized ginger
2 teaspoons salt
1 teaspoon ground cinnamon
dash of cayenne pepper
Instructions
In a stainless steel or enameled pot, combine all ingredients. Cook, uncovered, on medium heat for 1 hour 30 minutes, or until very thick, stirring occasionally.
Fill hot, sterilized half-pint jars, leaving 1/2 inch of headroom. Run a rubber spatula around the insides of the jars to release air bubbles. Wipe the jar rims with a clean cloth. Place lids in position and tighten screw bands.
Process in a boiling-water-bath canner for 10 minutes.
Yield: 11 half-pint jars
Red Tomato Chutney
Makes: 1.8kg (4lb)
2.7kg (6lb) RipeTomatoes
450g (1lb) Onions
350g (12oz) Sugar
300ml (_ pint) Malt Vinegar
25g (1oz) Salt
2 tsp Paprika __
tsp Cayenne Pepper
Wash and chop the tomatoes, peel and chop the onions. _Place the tomatoes and onions into a heavy bottomed saucepan, cook gently to release the tomato juices, simmer for 20 - 30 minutes until tender. _Add the salt, paprika, cayenne and half of the vinegar, cook gently for 45 minutes or until it begins to thicken. _Add the sugar and remaining vinegar, stirring until fully dissolved. _Continue simmering, until the mixture becomes thick, stirring occasionally. _Leave for 3 - 5 weeks to allow the flavour to mature
Old-fashioned Tomato Ketchup
33 lb (15 kg) tomatoes, slice (about 15 quarts)
1/2 cup (125 ml) salt
3/4 cup (175 ml) ground black pepper
1/3 cup (75 ml) cinnamon
2 tablespoons (30 ml) ground cloves)
1 tablespoon (15 ml) cayenne pepper
2/3 cup (150 ml) sugar
4 quarts (4 liters) vinegar
Stew the tomatoes in their own juices until soft and rub through a fine
sieve. Boil the pulp and juice down to the consistency of apple butter,
stirring steadily to prevent burning. Mix the spices and sugar with the
vinegar, and add to the tomatoes. Boil up twice, then bottle. Process.
Makes about 22 pints (11 liters).
Green Tomato Chowchow
Servings: 12 pints
Prep. Time:
Total Time:
Ingredients: 1 gal. green tomatoes
3 md. sweet red peppers
3 md. green peppers
4 lg. onions
1 head cabbage
3 to 4 jalapeno peppers (optional)
3 cups sugar
3 cups vinegar
1/4 cup salt
1-1/2 tsp. celery seed
1/2 tsp. whole allspice
1/2 tsp. pepper
1/2 tsp. ground tumeric
1/2 tsp. chili powder
Directions: Coarsely chop tomatoes, red and green peppers, onions, cabbage and jalapeno peppers if desired. Place in a large pan. Stir. Add remaining ingredients. Bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Pack hot into hot jars, leaving 1/2-inch headspace. Adjust caps. Process for 10 minutes in a boiling-water bath.
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August 02, 2015, 16:11