The Preserver's Year

VintageLady

Hi there folks. Thanks for the suggestions. of the failed jars I strained them of syrup and put into boxes and in the freezer, there's just a wee bit of space left in there! And one got made into a crumble for colleagues at work. I saved the syrup because it's got spices in it so thought it would be nice with apple juice and fizzy water.
I will look into water bath method as oven doesn't seem to be working out for me. Pears did great but this is two fails with the apples. I bought large 1 litre jars which are just a bit too big for my larges pan so I'm interested in this upside-down method.

buildersdaughter

Just to say that these have turned out beautifully:
https://www.jamieoliver.com/recipes/vegetables-recipes/spicy-cucumber-pickle/

Once a month, at our farmers' market, I buy a pack of locally produced pastrami, which is beautiful. I just made a sandwich and added these cucumbers (grown in my raised bed) and it was fantastic!

The shallots agrodulce (Diana Henry recipe) are lovely too. Feeling quite pleased!

D&DD

I've packed some pints of pickled peppers
Did four pints and four half pints and stuck a slither of chilli in the base for a bit of heat.
Canned some apples so we just have a few dual purpose left now.
Had some really manky looking ones but when they were peeled they are lovely so no waste at all really pleased.

Camomile

D&#8517 wrote: »

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

Not sure, if she does it this way it must be right.Always worked for the me but I also saw some people immersing jars fully.I thought the idea was to create a vacuum inside the jars and water still might be getting in when they are not sealed. Just my thinking,might be wrong

I’m not British but this is the way we used to seal the jars.
I mentioned it on one of my fb preserving groups and was scolded by the moderator “this is NOT the way we do it here in UK”


Anyway, ordered some chillies online, waiting in anticipation, now what to make... condiments spring to mind, maybe more chutneys.
Foraged a whole bag of hazelnuts the other day but that’s for another thread.

Keep bottling :j

maryb

Used up all the tomatoes that didn't want to ripen making Green Tomato Chutney. How long do people reckon you should leave chutney for before eating? It would be nice if it's ready in time for Christmas

Camomile

maryb I think it’s at least 2-3 weeks before eating to let all the flavours infuse the chutney (especially when using spices)

jamanda

Hi,


I bottle fruit in kilner jars as follows, easy and they keep (and set up a vacuum):


Half a cup of sugar to 2 cups water in pan. When simmering, chuck in prepared fruit.


Bring back to boil, but don't boil fruit for more than one minute.


Put into warm sterile jars filling right to the top, and poking a skewer/knitting needle in to remove air bubbles.


Put on lid and immediately turn upside down until cold.


I've kept apples, plums, rhubarb like this perfectly, with no water bath faffing. The "forgotten ones" from a couple of years back are still perfect.


Hope this might help busy peoples.


Jane


eta - if lots of fruit, just double up the syrup if necessary

maryb

Ooh thanks Camomile, 2-3 weeks is much less than I thought. Just hope there will be some left by Christmas!! I used the Sarson's ready spiced vinegar but added ginger and a bit of chilli

Camomile

maryb wrote: »

Ooh thanks Camomile, 2-3 weeks is much less than I thought. Just hope there will be some left by Christmas!! I used the Sarson's ready spiced vinegar but added ginger and a bit of chilli

My father in law uses this for his pickled beetroots, they turn out delicious! I collect wide necked jars throughout the year and get some of them filled with pickled beets in exchange.

Must try your recipe as I love ginger&chilli combo!

scrummy-mummy

Thank you for this brilliantly useful informative thread! Finally finished reading and looking forward to harvesting and jam making this year.