When to make xmas chutneys/flavoured oils ( as gifts.)

singlehouseholder

Morning all. I'm after some info, as usual. I'm going to make some kind of chutney/jam/marmalade and also some flavoured oils as christmas gifts. What I'd like, as well as some recipes, is to know when to make the chutneys,so that they will last over the xmas period. I've got some small, kiln type jars from Boyes with a rubber type seal. Have got 12 jars, want to do 6 flavoured oils and 6 chutneys.
What will last?& when should I make it?

Much obliged y'all.

Roz_V

I'm planning on making mine in the next week or so as I think they need to mature for at least three months... No idea about oils though sorry!

Hope this helps a bit!

singlehouseholder

What are you making Roz? WOuld you be so kind as to post your recipes, or tell me what you're making so I can do a search. Many,many thanks..

Linda32

Hi,

I made green tomato chutney at the weekend.

I shall leave that unopened for 6 weeks, then it has a use by date of a year and half at least.

Its all the vinegar and sugar apparently.

Best of luck.

Roz_V

I posted on here asking for recipes a while ago.

here's the thread - lots of recipes for date, green tomato, mango and many other chutneys!

Chip_Butty_3

Just got a book out of the Library that is packed with recipes for all types of Chutney & flavoured oils. It was a DK book titled Preserving.

Made some Spiced Cherry Tomatoes last night & they looked great & would make good presents at Xmas.

When I get in from work I'll post the recipe.

Tonight its Pasata..... with a mound of excess tomatoes.

joey_2

Hi, would love the recipe for spiced cherry tomatoes Chip_Butty! Got a big bag of cherry toms from step-nan yesterday and was wondering what to do with them!!!

Chip_Butty_3

When I get back from work I will post the recipe for making the Swet Sugar Free Vinegar.

It involves buying 7 bottles (568ml) of Distilled Malt Vinegar & some Consentrated Apple or Pear Juice. I just put in Tesco's Apple juice instead.
Yoiu also have to make up a Spice bag. Three Cinamon Sticks, 2 Table Spoons of Coriander Seeds, 2 Teaspoones of whole cloves, 2 teaspoons of Peppercorns & some All Spice Berries ? Whatever they are. I just put All Spice in (2 Teaspoons).

Boil for arounf 10 mins.

We had to !!!!! the Cherry Tomatoes with a Cocktail Stick (about 4 times) each & we left the stalk on. These went into pre sterilised jars, (put in the oven to warm & cooled slightly. We added fresh Mint & Bay Leaves to the jars to. You could also put Peppercorns in as well.

When jars full pour over the flavoured Vinegar.

I then used the bag of Spices to make a Mold Wine. Put the bag into a pan of red wine & after ten to twenty mins had mold wine.

I'll check the above is correct when I get home.

Chip_Butty_3

The Recipe

2lb Cherry Tomatoes
10 - 12 Mint or Basil Leaves & some Bay Leaves (optional)
7 Pints (4 litres) of Sugar Free Sweet Vinegar

The only thing I missed out in the above posting was an option of putting a few fresh herbs or dried chillies in the Muslin Bag.

Another nice thing to give at Christmas is Basil Oil

1 litre (1 3/4 pints) light oilve oil
150g (5oz) Basil

Heat oil until 40 degrees C, thats 104 in F

Lightly bruise the Basil and add this to walm jars (sterilised). Bottles are also nice. Pour the oil into the jar, then seal. Let mature for 3 - 4 weeks.

The Basil becomes slimy after 3 - 4 Months. Strain the liquid into another sterilised jar/bottle, if not used by then.

Snow_Angel

Chip_Butty wrote:

Another nice thing to give at Christmas is Basil Oil

1 litre (1 3/4 pints) light oilve oil
150g (5oz) Basil

Heat oil until 40 degrees C, thats 104 in F

Lightly bruise the Basil and add this to walm jars (sterilised). Bottles are also nice. Pour the oil into the jar, then seal. Let mature for 3 - 4 weeks.

The Basil becomes slimy after 3 - 4 Months. Strain the liquid into another sterilised jar/bottle, if not used by then.

I wouldn't recommend this recipe. Incorrectly prepared herb oils can cause botulism. This thread explains everything (as I had the same questions about herb oils earlier this year!) - the thread includes advice from the Food Standards Agency.

http://forums.moneysavingexpert.com/showthread.html?t=66131&highlight=flavoured+oils

Chip_Butty_3

I bow to your knowledge Snow Angel

Thanks for the warning