The Preserver's Year

ampersand

Thankyou Irisheyes - should have added that I put wax discs on straight away.
Will buy much more food paraffin wax to melt and pour over when I'm in France soon - much prefer it.

canspendnomore

Wow, I finally got to the end of this brilliant thread.

It's left me with some questions though.

I bought the Dummies book of canning and preserving which appears (I now realise) to be American in ethos if not in production and as a result have have frightened the life out of me about canning.


It states categorically that a pressure cooker should not be used for canning, but I see that many of you are doing this successfully. Is that any sort of pressure cooker and what sort of foods does it allow you to can? I've got an American Canning Bath as I thought it was essential to can anything so I should be okay for stuff that needs water bathing, but I'm confused as to what that would be.




I've been looking round near where I live and I think I've found elderberries, rowans, rosehips and crab apples. Some are in the local park and others on the road side. How can I be sure it's okay to pick them, I don't want to be done for stealing!!!

mrbadexample

I've got a nice lot of spring onions I've just picked:



I didn't think I had that many, so I need to preserve them if I can. Are they suitable for pickling? I've got some Sarson's pickling vinegar (brown & white), and a bag of pickling spices. I've not enjoyed much success with the beetroot I pickled earlier in the year, so need some very basic instructions if it's possible?

Kaz2904

Oooh, they look lovely Mr BE! Can't help with a recipe though, sorry

valentina

I've not tried pickling spring onions, but what I do with shallots & pickling onions is peel them, cut off the tops & bottoms, then soak them overnight in brine (around 2oz salt to a pint of water), then next day drain them, rinse them with clean water and dry them on a clean tea towel, then put into jars, top the jars up with brown vinegar so the onions are all covered, screw the lid on. This makes crisp pickles, I don't like 'em soggy!

angelavdavis

I made some elderflower cordial over the weekend using some frozen elderflowers (a mix of pink and white) and using a recipe I had used last year. Other than freezing and mixing elderflower types, the process was exactly the same, yet it seems to be fermenting!?!

Any idea how I can stop this as I want to sell these bottles for charity and am worried now.

Gigervamp

Ooh, I've never seen pink elderflowers!

I believe in wine making, you can stop fermentation by adding a crushed campden tablet.

angelavdavis

Hi Gingervamp.

I did wonder whether it was worth a try - I think I will give it a go - else I will end up with very sweet champagne!

Yes, the plant is actually a black elder but the flowers are pink so you get pink cordial and pink champagne! I took a cutting from my elder in order to grow another plant on my allotment as I like it so much. I need to harvest the elderberries now also.

marmiterulesok

katholicos wrote: »

I'm currently making red onion chutney, it will be ready for putting in my jars in the next 40 mins. Haven't made it before but thought i would try this recipe.

:j:j:j:j:j:j:j:j:j:j:j:j:j:j:j:j

I've made it and it's very tasty.I put some on a saucer to try the next day.Now I have to let it mature a bit,it says to wait 3-4 weeks.I'm going to use the same recipe,but substitute plain onions.Yay!!!!!

Thanks for the recipe!

:A:A:A:A:A:A:A:A:A:A

katholicos

marmiterulesok wrote: »

:j:j:j:j:j:j:j:j:j:j:j:j:j:j:j:j

I've made it and it's very tasty.I put some on a saucer to try the next day.Now I have to let it mature a bit,it says to wait 3-4 weeks.I'm going to use the same recipe,but substitute plain onions.Yay!!!!!

Thanks for the recipe!

:A:A:A:A:A:A:A:A:A:A

Oh that is great, so glad the recipe worked for you too