The Preserver's Year

marmiterulesok

quintwins wrote: »

hi lidl have red onions on offer this week (n.i only incase you all go looking) and i've seen someone mention red onion marmalade and i would like to try it does anyone have a recipe?

Hi,this is the recipe I used:

www.deliaonline.com/community/yourrecipes/preserves/Red-Onion-Chutney.html

Triciaxx

Jolaaled.

C J Berry wrote the 'Bible' First Steps in Winemaking. It's been updated over the years and I've ordered a new copy from AZ. I'll post a review when it arrives.

As far as space is concerned, it depends on how much you decide to make. The heavy old glass demijohns (1 gallon jars) have given way to food grade plastic and they make them in 5 gallon size as well! The 1 gallon are available for £2.95 on the web. :j

I'm excited. :j:j

Jolaaled

Triciaxx wrote: »

Jolaaled.

C J Berry wrote the 'Bible' First Steps in Winemaking. It's been updated over the years and I've ordered a new copy from AZ. I'll post a review when it arrives.

As far as space is concerned, it depends on how much you decide to make. The heavy old glass demijohns (1 gallon jars) have given way to food grade plastic and they make them in 5 gallon size as well! The 1 gallon are available for £2.95 on the web. :j

I'm excited. :j:j

Thanks, Triciaxx. I will also have a search on the web for more info, as am determined to buy NO MORE BOOKS!!...or a maybe a trip to the library beckons....
If you know of any good winemaking websites, please spill!

thanks

Triciaxx

Jolaaled wrote: »

Thanks, Triciaxx. I will also have a search on the web for more info, as am determined to buy NO MORE BOOKS!!...or a maybe a trip to the library beckons....
If you know of any good winemaking websites, please spill!

thanks

I fully intend to do a lot of googling on the subject. Google didn't exist when I last made wine so I'm starting from scratch. Does anyone know how long you have to be a member before posting links? It won't let me at the moment.

BTW, I've got a work around for the no more books resolution. One in, two out! It really makes me think twice.

quintwins

is there any reason why i couldn't use these jars? when i searched jam jars on ebay loads of these style came up and i've already got 3 big ones and a smaller one from ikea, i was gonna make the onion marmalade and some chutney

http://cgi.ebay.co.uk/2-X-1-5L-AIRTIGHT-GLASS-JARS-PICKLED-EGGS-JAM-PRESERVE-/180598419733?pt=UK_HomeGarden_Kitchen_FoodStorage_GL&hash=item2a0c813115

nopot2pin

Triciaxx wrote: »

Jolaaled.

C J Berry wrote the 'Bible' First Steps in Winemaking. It's been updated over the years and I've ordered a new copy from AZ. I'll post a review when it arrives.

As far as space is concerned, it depends on how much you decide to make. The heavy old glass demijohns (1 gallon jars) have given way to food grade plastic and they make them in 5 gallon size as well! The 1 gallon are available for £2.95 on the web. :j

I'm excited. :j:j

I have this book, and it is very good to explain the basics of winemaking.
I find alot of the recipes are very sweet, and for me produce an unpalatable wine. However, when I have reduced the sugar, I have made some outstanding wines

Plastic demijohns can be purchased cheaper... by buying a 5L bottle of water from the supermarket, and drilling a hole in the cap, and fit with a grommet. Grommets can be sourced from your local home brew shop, or online homebrew shops.

www.winesathome.co.uk is a site I have found to be very helpful, from the basics, to anything that you progress to.

Good luck

Triciaxx

nopot2pin wrote: »

I have this book, and it is very good to explain the basics of winemaking.
I find alot of the recipes are very sweet, and for me produce an unpalatable wine. However, when I have reduced the sugar, I have made some outstanding wines

Plastic demijohns can be purchased cheaper... by buying a 5L bottle of water from the supermarket, and drilling a hole in the cap, and fit with a grommet. Grommets can be sourced from your local home brew shop, or online homebrew shops.


Good luck

You are right. He does go for sweet wines - I think tastes have changed as I remember when Liebfraumilch was so sophisticated! Now, I prefer a quite dry wine. Good idea with the 5L water bottle - very MSE

I have bookmarked the website to browse. Thanks so much. :T

Triciaxx

J Berry's book arrived and it is just as I remember it, though updated with some info that was not available when it was written in 1960.

I actually remember some the recipes and wish I had my old copy because I wrote in it when I changed amounts of ingredients. Back on the steep learning curve for me.

Today I will make my marmalade. DH doesn't eat it so some will go as gifts as I can always use a time of Mamade later in the year if I want some more. I didn't realise that was still around till I saw it mentioned on this thread. :T:T

LucyLocket

quintwins wrote: »

is there any reason why i couldn't use these jars? when i searched jam jars on ebay loads of these style came up and i've already got 3 big ones and a smaller one from ikea, i was gonna make the onion marmalade and some chutney

http://cgi.ebay.co.uk/2-X-1-5L-AIRTIGHT-GLASS-JARS-PICKLED-EGGS-JAM-PRESERVE-/180598419733?pt=UK_HomeGarden_Kitchen_FoodStorage_GL&hash=item2a0c813115

I've also been thinking about what jars to use for jam, chutney, pickles etc as it takes a little while to build up a stock of recycled jars and the cost of buying them new from lakeland etc seems outrageous. I've got a few of the style you show and wondered about using them.

You need the jars to be a suitable size for the contents. Once the jar is open the contents start to deteriorate, so if it's a great big jar of something you won't use heaps of, it could go down hill, before you use it all.

The jar needs to be sterilised. I've read to do it by putting them in the oven and you probably can't do that with the rubber seal these jars may possibly have, although the seal may be removable.

The jar needs to seal tightly, in my experience, some of this style seal better than others.

I eventually used my jars of this style to hold pickled shallots in balsamic vinegar ( I put the jars in boiling water first) but avoided them for jam and chutney.

What I eventually did for jam and chutney has made me feel extremely guilty because itwas horribly wasteful. I bought ultra cheap lemon curd at 22p a jar from one of the supermarket value ranges , threw it away and recycled the jars. I excused it to myself by emphasising that a quick taste test revealed it to be horrid gunk and the high fructose corn syrup content meant it was better out of the human food chain :-)

Apologies for the length of post. I've posted very little on Old style previously and now it all seems to be tumbling out at once :-)

quintwins

LucyLocket wrote: »

I've also been thinking about what jars to use for jam, chutney, pickles etc as it takes a little while to build up a stock of recycled jars and the cost of buying them new from lakeland etc seems outrageous. I've got a few of the style you show and wondered about using them.

You need the jars to be a suitable size for the contents. Once the jar is open the contents start to deteriorate, so if it's a great big jar of something you won't use heaps of, it could go down hill, before you use it all.

The jar needs to be sterilised. I've read to do it by putting them in the oven and you probably can't do that with the rubber seal these jars may possibly have, although the seal may be removable.

The jar needs to seal tightly, in my experience, some of this style seal better than others.

I eventually used my jars of this style to hold pickled shallots in balsamic vinegar ( I put the jars in boiling water first) but avoided them for jam and chutney.

What I eventually did for jam and chutney has made me feel extremely guilty because itwas horribly wasteful. I bought ultra cheap lemon curd at 22p a jar from one of the supermarket value ranges , threw it away and recycled the jars. I excused it to myself by emphasising that a quick taste test revealed it to be horrid gunk and the high fructose corn syrup content meant it was better out of the human food chain :-)

Apologies for the length of post. I've posted very little on Old style previously and now it all seems to be tumbling out at once :-)

thank you i was gonna suggest boiling them when i said about sterilising aswell, see i don't understand how people stock pile so much i have 5 jars in my fridge and there no where near done, even the jam we use everyday, even over a we would only use 6-7 jars and my mil used even less as does my own mother