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 wasn’t 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 we’ll do with it all but the fruits have been in the freezer for a long while. Flavoured 4 big & 2 little with whisky.
Then there’s 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 don’t 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 won’t 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 isn’t 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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Re: Preserves on Parade
« Reply #230 on: July 15, 2024, 12:51 »
Paris Silverskin onions and I dehydrated the green tops for adding to rice dishes, soups and anything else I feel they go with.

The recipe called for wine vinegar but my local Tesco only has the highly expensive Aspall stuff, so they got Tesco own brand cider vinegar instead.

OH loves these things, so not expecting them to last very long  :lol:
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Re: Preserves on Parade
« Reply #231 on: August 15, 2024, 13:08 »
Cucumber and coriander freezer pickles getting ready to be frozen.

I was dubious about these when I first tried them a few years ago, but trusted the recipe reviews.  They are ready good and I’m glad to have the surplus to be able to make them this year  :D
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snowdrops

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Re: Preserves on Parade
« Reply #232 on: August 15, 2024, 21:22 »
Paris Silverskin onions and I dehydrated the green tops for adding to rice dishes, soups and anything else I feel they go with.

The recipe called for wine vinegar but my local Tesco only has the highly expensive Aspall stuff, so they got Tesco own brand cider vinegar instead.

OH loves these things, so not expecting them to last very long  :lol:

Do you just use the silverskin onions fresh or dry them like shallots before using please?

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Re: Preserves on Parade
« Reply #233 on: August 15, 2024, 22:45 »
I used them fresh snowdrops  :)

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Growster...

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Re: Preserves on Parade
« Reply #234 on: August 17, 2024, 06:43 »
I've got a glut of Basket of Fire peppers in the GH, and when Daughter started telling me about hot sauce, a sort of light bulb 'lit up' and I made a batch as per this chap...

https://www.allrecipes.com/recipe/235276/how-to-make-homemade-sriracha-sauce/

After prep, the first lot reduced down from over a pint to a wine glass full, and was so hot, I've had to make a second batch to 'dilute' it! I also added a few toms for colour and depth, but I think that the third batch will be with several more toms, more garlic, and generally less searing to various body parts...!

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snowdrops

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Re: Preserves on Parade
« Reply #235 on: September 08, 2024, 19:23 »
I used them fresh snowdrops  :)

Thanks NS

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Re: Preserves on Parade
« Reply #236 on: September 12, 2024, 13:45 »
Dehydrated goodies to stash away - pears and tomatoes. There was a third jar of pears but OH has already made off with that for his morning porridge  :lol:
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Growster...

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Re: Preserves on Parade
« Reply #237 on: September 14, 2024, 06:57 »
I've found that the best mix so far, is to make a large bowlful of about thirty hot chillis, three capsicum, about a dozen garlic corms, blitz them and get them going for a few days to ferment in some brown sugar.

Then reduce about three pounds of blitzed tomatoes to a paste, and, after sieving the peppers, add that to another large frying pan with half a cup of white wine vinegar, and reduce the whole lot to ketchup consistency...

Makes about a litre eventually!

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snowdrops

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Re: Preserves on Parade
« Reply #238 on: October 30, 2024, 15:46 »
Turned the 4 mangoes I bought last week & kept til almost ripe into mango chutney, didn’t get many jars though once thickened.
At the weekend made crab apple jelly & crab apple & chilli jelly from some crab apples I’d been gifted the week before & had cooked & strained & had the juice in the fridge.
The jelly is such a lovely colour. Now it just needs to be stashed under the stairs for Christmas gifts
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Growster...

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Re: Preserves on Parade
« Reply #239 on: November 03, 2024, 08:45 »
Recently tried three variations on the above...

1) Green toms - bit of blight started, so I picked everything, chucked the duds and used the rest with chillies, garlic, ginger and lime.

2) Apple, chillies, carrot, ginger and lemon.

3) Pineapple, chillies and pear.

The last one blows your head off...!


 

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