The Preserver's Year

Gigervamp

Fishcake_Random wrote: »

Awwwwww, thanks Gigervamp. That really helps because I love love love branstons pickle which is crunchy and mines always soft. So I may have cracked 2 things there!!!! I will deffo be making crunchy bread and butter pickles, they are the best in a nice cheese sarnie.
x x x x

When I said pickles, I thought you meant the type like gherkins, pickled onions etc. With pickles like Branstons, ie chutneys, all the recipes I've seen, cook the vinegar and veg. So I'm not sure how it would work without cooking it, but worth an experiment maybe?

fedupandskint

Gigervamp wrote: »

When I said pickles, I thought you meant the type like gherkins, pickled onions etc. With pickles like Branstons, ie chutneys, all the recipes I've seen, cook the vinegar and veg. So I'm not sure how it would work without cooking it, but worth an experiment maybe?

Fishcake_Random wrote: »

Awwwwww, thanks Gigervamp. That really helps because I love love love branstons pickle which is crunchy and mines always soft. So I may have cracked 2 things there!!!! I will deffo be making crunchy bread and butter pickles, they are the best in a nice cheese sarnie.
x x x x

Fishcake_Random wrote: »

I have been looking up various bread and butter pickle recipes and have found that many call for the vinegar to be heated with the pickling mix and many say just make it up cold. As this is my first attempt I am wondering what the reason for heating the vinegar is, does anyone know?
x x x

I used Delia's recipe for Christmas Chutney (type in search box on her website) and it reminded me of Branston Pickle

Its made with dried fruit mainly and I made it last year and is still going strong - no more Branston in this house.

The Chutney is quite firm, not crunchy and needs to mature for approx 8 weeks

Hope this helps

nopot2pin

Fishcake_Random wrote: »

I have been looking up various bread and butter pickle recipes and have found that many call for the vinegar to be heated with the pickling mix and many say just make it up cold. As this is my first attempt I am wondering what the reason for heating the vinegar is, does anyone know?
x x x

Gigervamp wrote: »

I think it's to do with whether you want crisp or soft pickles. For crisp pickles you use cold vinegar, but warm the vinegar for soft pickles.

I always thought that it was to do with aiding the "sealing" of the jars
If the vinegar is hot, it sucks in the little "pop" button that most jars have, when it cools, or constricts...
Same as hot jam going into jars.... when the contents cool, a vacuum is created .. sucking in the lid, giving a "pop" effect when opened.

alfieroux

Fishcake_Random wrote: »

I just used everyday sugar that you use in tea, "granulated"?
I just did all mine by eye, no weight involved if it isnt to sweet enough after its 3 months you can stir more in.
I brought 2 big punnets of cherrys and that made 3 iceland pasta sauce jars and 2 smaller jars.
You can leave stones in but I choose not to, its all down to preference lol.
My 2 smaller jars are small kilner jars but my 3 big jars are icelands own brand pasta sauce jars.

H2H just dont eat to many while making it lol
x x x x

Just wondering - I have set up a jar with the cherries, sugar, brandy - but can I chuck in strawberries, raspberries, blackcurrants etc to make a mixed summer fruit version in brandy? Would be a lovely reminder of summer at Christmas, and it is all so cheap at the minute, I'd like to add to the jars as fruit becomes available. Would this work?

Thanks
Alfie

nopot2pin

alfieroux wrote: »

Just wondering - I have set up a jar with the cherries, sugar, brandy - but can I chuck in strawberries, raspberries, blackcurrants etc to make a mixed summer fruit version in brandy? Would be a lovely reminder of summer at Christmas, and it is all so cheap at the minute, I'd like to add to the jars as fruit becomes available. Would this work?

Thanks
Alfie

I dont see why not ...

Gigervamp

nopot2pin wrote: »

I always thought that it was to do with aiding the "sealing" of the jars
If the vinegar is hot, it sucks in the little "pop" button that most jars have, when it cools, or constricts...
Same as hot jam going into jars.... when the contents cool, a vacuum is created .. sucking in the lid, giving a "pop" effect when opened.

In the River Cottage Preserves book it says to use cold vinegar for crisp pickles and hot vinegar if a softer texture is required.

Gigervamp

alfieroux wrote: »

Just wondering - I have set up a jar with the cherries, sugar, brandy - but can I chuck in strawberries, raspberries, blackcurrants etc to make a mixed summer fruit version in brandy? Would be a lovely reminder of summer at Christmas, and it is all so cheap at the minute, I'd like to add to the jars as fruit becomes available. Would this work?

Thanks
Alfie

That sounds like a rumtopf. The traditional alcohol for that is rum, but I should imagine it would work with any spirit.

jollymummy

Hello
I'm new to the thread, I'm currently steeping my first ever attempt at Elderflower cordial. I've realised that I have a fine sieve but no muslin, could I use an alternative?
thanks

Gigervamp

alfieroux wrote: »

Just wondering - I have set up a jar with the cherries, sugar, brandy - but can I chuck in strawberries, raspberries, blackcurrants etc to make a mixed summer fruit version in brandy? Would be a lovely reminder of summer at Christmas, and it is all so cheap at the minute, I'd like to add to the jars as fruit becomes available. Would this work?

Thanks
Alfie

That sounds like a rumtopf. The traditional alcohol for that is rum, but I should imagine it would work with any spirit.

Tregemred

jollymummy wrote: »

Hello
I'm new to the thread, I'm currently steeping my first ever attempt at Elderflower cordial. I've realised that I have a fine sieve but no muslin, could I use an alternative?
thanks

Hi JM,

Yes, any clean, fine material will do. In Sophie Grigsons recipe, she suggests scolding in boiling water a j-cloth and using that.

Good luck with the cordial. My first ever batch is delicious. We have had it diliuted as a drink, diluted and frozen as an ice lolly and I'm looking into making jellies and fools with it too. I wish I had made more!

HTH,

TGR