[Yorkie]

I'm going to shove this thread over to Cooking Storing & Preserving as that's what it's become 

[potatogrower]

left them in the bottom of the fridge! Shame on you. 

i'm sorry compostqueen,    i just like growing things from a little age and now i can, i just go crazy growing things  . if i had more space i'd grow a lot more of everything and i didn't realize how many would grow on a single plant times how many of them i had grown 

[Runwell-Steve]

I made some of the River Cottage Glutney chutney at the weekend, followed the recipe to the letter as I've not made chutney before.
I don't know what I did wrong but I seemed to have loads of excess liquid, I ended up removing the excess after reducing it for 6 hours, and probably removed about a pint.
Next time I'm only going to use 500ml of the Vinegar rather than 750ml made up to a litre.
Has anyone else found this, or did I do something wrong.

[Livinhope]

Hindsight is a wonderful thing.  Yes, did the same with jam, no matter how long I boiled it the amount seemed to stay the same.  I made the Glutney last week and added less wine vinegar and it's smashing stuff, thick and 'holds together'.  I imagine the amount of water in the fruit or veg could make quite a difference so erring on the cautious side wide the added liquid seems to be the way.

[Livinhope]

Another thought.  If you had kept the liquid you strained off you could have rounded up some more veg and chutneyed that as well.

[mumofstig]

I don't know why they add any water ....I have never added any, I just use the amount of vinegar they tell you to use (no rounding up with water) as there is enough moisture already in the fruit and veg

[Livinhope]

I don't know why they add any water ....I have never added any, I just use the amount of vinegar they tell you to use (no rounding up with water) as there is enough moisture already in the fruit and veg

I didn't add water, couldn't see the point especially when you have 'wet' veg like courgettes and tomatoes.

[Growster...]

I was given a tip for courgette dip, and tried it yesterday, but as a side dish in a salad.

Peel most of the skin off, slice with a spud basher, leave in strips, and, add a few fresh peas, some mint and a splosh of vinaigrette!

Can't wait for the next batch tonight!