The Preserver's Year

thriftlady_2

lbt wrote: »

Are there any other recipes you would recommend from the RC book?

I'm afraid I've only had the book for a couple of weeks so I've not had time to do much yet.

So far I've made the Hearty Ale Chutney and I've begun some Orange Shrub using the variation of Redcurrant Shrub. Trouble is I won't be able to let you know how either of these turn out for a couple of months -but I will keep you posted.

When I see forced rhubarb in the shops I shall be doing something with that -not sure what, I'll have to check the calendar;)

thriftmonster

Rhubarb and fig jam is nice and then if you put some at the bottom of a lemon steamed pudding, it becomes John Peel's Pudding (via the Cooking Canon) - which is lovely.

mathsus

thriftmonster wrote: »

Mathsus - when I make banana chutney, like you I find people can be put off by the name - so I renamed it "Caribbean Chutney". In a similar way when I made some turnip chutney (which was quite nice) I called it "Harvest Chutney"

Good thinking!!:T

floyd

Quick question, criminally I have just found some extra Sevilles in my fridge (approx 1kg) and the skin has gone a bit black and spotty. It won't be much cop for marmalade as it looks horrid but can I do anything else with them?
I already have 14 jars of marmalade and another 1kg of fresh Sevilles but I don't want to waste these if they can be salvaged

morwenna

floyd wrote: »

Quick question, criminally I have just found some extra Sevilles in my fridge (approx 1kg) and the skin has gone a bit black and spotty. It won't be much cop for marmalade as it looks horrid but can I do anything else with them?
I already have 14 jars of marmalade and another 1kg of fresh Sevilles but I don't want to waste these if they can be salvaged

I would be tempted to try and use them in place of lemon/limes in recipes - eg "Seville meringue pie," as they are sour too. Nigella uses them for something but my memory fails me as to what, I'll go an have a read and edit this later

Edit: Seville Orange curd! Which brings me nicely back on - topic.

floyd

morwenna wrote: »

I would be tempted to try and use them in place of lemon/limes in recipes - eg "Seville meringue pie," as they are sour too. Nigella uses them for something but my memory fails me as to what, I'll go an have a read and edit this later

Edit: Seville Orange curd! Which brings me nicely back on - topic.

Oooooooo fab ideas, thanks morwenna :T

Patchwork_Quilt

Just a quick note to say that the label from my Hardy's Chardonnay came off very quickly and I now have a bare screw-top bottle for elderflower champagne etc.

It does annoy me when I have to put a bottle in the recycling bank instead of reusing it because the labels won't come off. Honey jars are particularly bad at this.

I might even get another bottle of Chardonnay.

thriftlady_2

floyd wrote: »

Quick question, criminally I have just found some extra Sevilles in my fridge (approx 1kg) and the skin has gone a bit black and spotty. It won't be much cop for marmalade as it looks horrid but can I do anything else with them?
I already have 14 jars of marmalade and another 1kg of fresh Sevilles but I don't want to waste these if they can be salvaged

I did this with an extra kilo of Sevilles

boredofbeingathome

I have been saving all my *empty jars* to have a go at this..i can barely get under my cupboard sink at the moment. I am a big fan of HFW so will be buying his book to add to my collection. Thanks Thriftlady.

lbt_2

A lovely lady on freecycle gave me loads of jam jars, and a couple of Kilner preserving jars. Silly question ... how do you sterilise the kilner jars? I normally put my jam jars in the oven after washing and boil my lids but I am not sure what to do with these jars because of the metal fixing and rubber seal.