The Preserver's Year

Camomile

Wow, how did I miss this thread???

D&DD

I managed to get another batch of freezer salsa done this week and starting on the blackberry mountain later..
I think I'm going to do some blackberry and apple leather with some as I need to use a few more of the early picked apples.


Seedless blackberry is running low on the jam rack so need to do some more of that.I have a gadget that sieves out the pips for my kenwood it's one of the best purchases I've ever made!


Anyone got any nice combinations they use???


Also going to make some yellow raspberry seedless jam which is an experiment as I don't usually manage to hide away enough from DS3 to make any

buildersdaughter

Thank you D&DD (bit late) I think I will try that.
I make blackberry vinegar - not the 'dressing' kind -more like a cordial - my grandmother's recipe for warding off colds.

I am very fond of quince - expensive to buy, but we have a kind neighbour who puts out a basket in return for charity donations. I make 'membrillo' and quince jelly with apples.

I also put a handful of frozen blackberries in my morning porridge - it amuses me to be told that expensive imported blueberries are a 'superfood' when I have the equivalent for free!

D&DD

Another nine trays in the Excalibur this morning. Applechips again and I think I'll have enough to do another load with the blackberry and apple leather as well.


I'll give that a go BuildersDaughter I found a recipe in a tatty old book of mine called Farmhouse Fayre which says its a good substitute for elderberry shrub or syrup for colds. I didn't manage to get any elderberries this year but next year I'm going to be loaded as we spotted a huge tree in the park at the bottom of my mums garden!


Needed a sit down after prepping all that lot

buildersdaughter

I much prefer blackberries for blackberry vinegar (!) as the 'edge' of elderberries, does not, to my mind, work well with the vinegar - but maybe some mums & nans didn't want the children to like it too much!
But I do like elderberry jelly as an excellent substitute for redcurrant (to my mind, a much better flavour)

One tray of autumn raspberries in the freezer, for Xmas trifle.

D&DD

I agree elderberries are a bit of an acquired taste but I was fortunate to get a few bottles of the sambucol at ridiculous prices so I don't need them this year, will try them next year in a jelly thanks!


Just trying to find the oomph to start again lol...

VintageLady

Hi there folks. Just tried to bottle 4 x 1 litre jars of apples in syrup in the oven. Followed instructions and did pretty much same as what I did for my pears packing and filling wise. Processed in the over at gas 2 for 40 minutes. They bubbled right over and the seals all failed. Can anyone help / offer guidance as to why this happened (did the same last year too now I think about it.)
The current batch I'm thinking of cooking up and making into apple pie filling and then trying again. (Could try and squeeze it in the freezer but running very low on space in there now)
Thanks in advance for any help.

D&DD

I've never done them in the oven before so this could possibly be why they are overheating and spilling because they are quite dense when packed.


I use a waterbath (my jam pot usually) and process for 25 mins as I usually do them in pint jars.
I know this is difficult sometimes due to the weight but I will tell you what I would do then have a google see if there are any other options if no one else answers tonight?


Boil a waterbath in whatever pot will fit jars put a ttowel on the bottom if you don't have a rack or use the insert from a pressure cooker if you have one? You just need to keep the jars off the bottom of the pan.


Empty a jar at a time,repack leaving around 1/2" headspace and wipe the jar rim so it's spotless. Reseal (I use rings etc) and add ring til finger tight.
Lower into wbath,make sure water is over the lids and process (times are available online for the size of your jars) my books are all downstairs sorry!
Start your timer when it comes back to a full boil.


Remove carefully with tongs and leave undisturbed for at least 12 hours,you may want to have a look on a proper US canning site for better instructions than mine but hope that's helped a little, all is not lost hope they work for you

Camomile

D&DD I do exactly the same way except I fill the water bath to not to immerse the lids. After boiling I place them on the towel upside down ( sometimes you can hear them sealing) as it helps to identify the ones that didn’t seal-they start leaking.

D&DD

Did you manage to salvage them OK VintageLady?


Camomile I think I saw someone doing that on TV might have been Pam the Jam from River cottage?


Been steadily working through the rest of the apple tree and now only have a few odd ones left to sort out.Might do some herb jellies as the lemon verbena is still going nuts as is the mint.


Made some seedless blackberry jam and blackberry syrup.


Found a jar of chive vinegar I meant to strain so that's done!


Plans for this week are..


White strawberry jam
Yellow raspberry seedless jam (might not have to sieve this as the pips are nowhere near as bad as the red!)
More seedless blackberry jam
Blackberry puree to stir into icecream etc
Rhubarb syrup
Strawberry syrup


That should keep me out of trouble