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The Preserver's Year

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  • ampersand wrote: »
    Put this on greenfingered initially, but will ask here, too.
    ########

    A few hours ago, handsome Big Boy pheasant was skittled just ahead of me. I retrieved him and brought him straight back. he's in a bag in No.1 shed freezer.

    Next stage please? - I realise he should be hung and left to get high, but as I had to go out again, preferred to have first -hand a/c from all of you, who've done this.

    Many thanks.
    I have been given a few pheasants over the years and I hate them when they are 'hung'. I think they taste much better when cooked fresh. I like them casseroled with a good dollop of red wine and lots of veg.
  • ampersand
    ampersand Posts: 9,669 Forumite
    Part of the Furniture 1,000 Posts Photogenic Name Dropper
    Right, will get him out in morning, then pluck and see what I can do after evisceration.
    Thankyou.
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  • Gigervamp
    Gigervamp Posts: 6,583 Forumite
    Part of the Furniture 1,000 Posts Combo Breaker
    First time preserver here, am planning to have a go over the long Christmas break. I've found what seems to be an easy recipe for the above but I wondered, how long before I can eat a preserve? I know a chutney is 3 months but would it be the same for a 'preserve?' Also, how long will it keep? One more question - please! - do I need a special pan or not? I have a really nice big pot that I use for cooking soups in but I keep reading about heavy bottomed saucepans that you really should have (on the delia website). Is that because ordinary saucepans will burn out if you leave them simmering for couple of hours? Would hate to ruin my nice new hob ............. Thanks, folks.

    Can you give us the link to the recipe? It's hard to tell how long something will keep without seeing how much sugar or vinegar is in it.

    Jams have more sugar in than preserves and last longer because of the extra sugar content. Chutneys use vinegar and sometimes sugar as well, as the preservative.

    Onion and mustard seed sounds more like a chutney/pickle type thing, but without seeing the recipe, it's hard to help you with your question.
  • nopot2pin
    nopot2pin Posts: 5,721 Forumite
    I'm going to try and grow more beetroot next year. I think it would make a glorious loooking wine. Anybody tried it?

    I have never tried to make wine from beets...
    But I am sure I have seen a recipe for it in the CJJ Berry book.... not sure if you have that, but I can PM it to you if you need it.
    :)
  • nopot2pin wrote: »
    I have never tried to make wine from beets...
    But I am sure I have seen a recipe for it in the CJJ Berry book.... not sure if you have that, but I can PM it to you if you need it.
    :)
    I have 2 CJJ Berry books. They are the best so yes I have a recipe for beetroot wine and I will be trying it next year.
  • I'm really proud of myself this year,so far I have made:

    Seville orange marmalade
    Lemon marmalade
    3 fruit marmalade
    Blackberry Jam
    Damson Jam
    Sloe & apple jelly
    Apple & blackberry and other berry jam (very very nice!)
    Tomato relish (that turned into ketchup - surprisingly good)
    I have previously made curds and chutneys and marmalades sporadically but this year has been by far my most productive - smug mode on :D is that allowed? lol
    Let's get ready to bumble! :rotfl:
  • ellemm
    ellemm Posts: 11,262 Forumite
    Home Insurance Hacker! Cashback Cashier
    smeeinnit wrote: »
    I'm really proud of myself this year,so far I have made:

    Seville orange marmalade
    Lemon marmalade
    3 fruit marmalade
    Blackberry Jam
    Damson Jam
    Sloe & apple jelly
    Apple & blackberry and other berry jam (very very nice!)
    Tomato relish (that turned into ketchup - surprisingly good)
    I have previously made curds and chutneys and marmalades sporadically but this year has been by far my most productive - smug mode on :D is that allowed? lol

    Well done of course you should be pleased with yourself :beer:.
    I have returned to preserving this year for the first time in... oh.... about 30 years !! and really enjoyed it.
    Just made various chutneys, lemon curd, and sweet pickled beetroot and preserved pears, basically just stuff we will eat as neither of us eats jam or marmalade.

    Certainly planning on more of the same next year.
  • Just a quick query -

    My marmalade, made from Seville oranges in February this year - seems to be darkening inside the jar from the top down.

    Does not seem to be any mould.

    It must be oxidising, so I wonder if it is going mouldy. Should I have sterilised the marmalade/jars after making or is this a natural ageing process and will the marmalade be all right until after Christmas?

    Thank you very much PQ
  • Just a quick query -

    My marmalade, made from Seville oranges in February this year - seems to be darkening inside the jar from the top down.

    Does not seem to be any mould.

    It must be oxidising, so I wonder if it is going mouldy. Should I have sterilised the marmalade/jars after making or is this a natural ageing process and will the marmalade be all right until after Christmas?

    Thank you very much PQ

    I'm no expert on marmalades but I have done them for a few years now and never had any change colour - I always sterilise jars just as in normal jam making in the oven before potting up. Might have to open and have a sniff/taste if you feel brave.
    Let's get ready to bumble! :rotfl:
  • DdraigGoch
    DdraigGoch Posts: 732 Forumite
    Part of the Furniture 500 Posts Mortgage-free Glee!
    edited 26 December 2009 at 4:32PM
    Just a hint re the pheasants ... don't pluck them, skin them! If you want to use some of the feathers as decorative pieces then pluck those particular ones out first though, then skin - much easier.

    hope that helps.
    If you see me on here - shout at me to get off and go and get something useful done!! :D
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