Preserves on Parade

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Re: Preserves on Parade
« Reply #225 on: August 19, 2023, 21:00 »
Preserved pears today  :)

Spicy pear and dried apricot chutney with ginger, chilli and lime.  Pickled pears in a sugar and vinegar mix with garlic, chilli, peppercorns and dried rosemary.  OH arrived home, said the house smelt lovely and went looking for goodies.  He wasnít best pleased when I said they had to mature, the chutney needed 2 months and the pickles were being saved for the end of the year for eating with cold meats and cheese so hands off   :lol:
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wighty

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Re: Preserves on Parade
« Reply #226 on: August 20, 2023, 07:18 »
I remember being at school and the whole building smelling when it was chutney making time in the Domestic Science block.  Made all our mouths water and want pickles with lunch.

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Growster...

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Re: Preserves on Parade
« Reply #227 on: August 21, 2023, 07:38 »
Elder daughter has started a very simple preserve system, with the simple slicing of a couple of red onions plonked in a jar of cider vinegar for a day or so!

They really do taste fabulous, and will have lost the sharpness of a raw onion but don't last long as they get too soft! So, for a week or so, there's a great additive to a sandwich or a salad for very little outlay!

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snowdrops

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Re: Preserves on Parade
« Reply #228 on: January 09, 2024, 19:46 »
Ooh goodness, not much made before Yule on here!
Today I made the first batch of marmalade for this NewYear 2024, actually 2 batches & 2 more to do tomorrow from frozen fruits, but I got mixed up when I slow cooked the fruits yesterday so ended up with 4lbs cooked. Not sure what weíll do with it all but the fruits have been in the freezer for a long while. Flavoured 4 big & 2 little with whisky.
Then thereís gooseberry & mint jelly I made last week I think it was .
Then a photo of some of the pantry after a move round.
I had made lots of chutneys in the autumn but donít seem to have taken any photos, and lots were given as gifts at Christmas
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Re: Preserves on Parade
« Reply #229 on: June 29, 2024, 18:48 »
Got my preserving year off to a start.

Eggs that were a freebie from work (reduced but not sold) with some white malt vinegar, dried chillies and peppercorns.  OH likes his pickled eggs to have a kick. Now got to hide them somewhere he wonít find them for a few weeks until they mature  :D

The small jar has a bit of scrunched up cling film on the top as it isnít full and I needed to keep the eggs submerged.

Green garlic from the plot made into garlic butter.  It was overwintered stuff that got bad rust and did not split into cloves.  I chopped it up and blended it with oil and parsley. Then added butter, made into rolls and once set in the fridge, I cut it into rounds and froze it. This is it just about to go back in the freezer. It smells wonderful  :)
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