Made 98 jars of preserves!

odds-n-sods

Well, last week I made 98 jars of:

applesauce
pear mincemeat (no suet)
apple chutney
apricot chutney - gorgeous
onion marmalade
red onion marmalade - very rich
pickled banana peppers
sweetcorn salsa - very nice
sweet chili jam - better than bought, will make again


I've got apple butter on the stove now. I hope everything turns out and nothing goes off. Some of the recipes I hadn't made before. Got the apples from my neighbour across the street who told me to help myself...... gave him an apple crumble as a 'thank you' for the apples and the pile of logs from a branch from one of his apple trees that broke off. I got the dish back with beans, 2 peaches, tomatoes, and 4 more apples in it! How do I thank him? - everytime I give him something we get more stuff, usually food, back. He gave me a large bag of plums that I made a lovely crumble out of after I gave him some blackberry muffins!

What all do you preserve, and what are your recipes??

angie_loves_veg

This sounds like a great arrangement!

Well done on the preserving - maybe you could offer him a choice of one of your preserves?

I am after an onion chutney recipe (to go with indian food) - you sound more experienced than I - don't suppose you have one that you could recommend do you?

My fave jam that I make has to be a greengage and almond - esp as the gages are from my neighbours tree!

odds-n-sods

OH, he will be getting an assortment of preserves, once I know they are all good.

The only indian chutneys I know are all fresh ones, not canned or preserved. Indian chutneys aren't usually kept but made and eaten that day. Any indian chutneys that aren't tend to be adaptations for the Brits - from the days of the British Empire when Brits retired back to here from India and wanted the same flavours they got used to in India. Worchestershire sauce and mushroom + tomato ketchups*, and major greys mango chutney being a few samples.

*teh original tomato ketchup is nothing like what Heinz makes!

LOOYATES

Hi odds ever thought of making a bit of wine?, your neighbour would love you forever hehe .....apple wine is very nice, i have made elderberry/blackberry jam but not tonnes, i needed to keep some for wine!! and carrot jam which is really like a sweet chutney and its lovely with sausages at christmas, that apple butter sounds nice....:D

GreenNinja

All sounds amazing! well done you...

Apricots are a fave of mine, don't suppose you would like to give out the recipe for that chutney????

:A

tiff

odds-n-sods wrote: »

I got the dish back with beans, 2 peaches, tomatoes, and 4 more apples in it! How do I thank him? - everytime I give him something we get more stuff, usually food, back. He gave me a large bag of plums that I made a lovely crumble out of after I gave him some blackberry muffins!

Does your neighbour happen to be from another country? In some cultures its not the done thing to give a dish back empty, so this could go on for ever!

wendym

I made this uncooked cucumber relish, which I'm really pleased with. It keeps incredibly well in the fridge for at least 3 to 4 weeks. I didn't stick strictly to the quantities, which hasn't spoiled it at all. And I'd run out of jars, so it's in a plastic tub.

2 qts. green cucumbers, chopped
6 med. sweet onions, chopped
Sweet peppers, chopped
1 lb. sugar (I used less)
1/8 tsp. cayenne pepper
1 tsp. black pepper
3 tbsp. salt
1 qt. vinegar (white 5%)

I also added:

Mustard seed, fennel seed, paprika

Mix finely chopped cucumber and onion, add salt and let drain for 1 hour. Add the other ingredients and mix thoroughly and pack in glass jars and seal. (No cooking.) Ready to use in about 2 weeks. Very crisp.

odds-n-sods

that recipe looks good, I'll try it.

No, he's british; I hope it won't go on forever, I always overcook and bake, so I give it to the neighbours so we don't eat it all.

Nope, I dont' drink, Looyates, how do you make fruit wines??

Gree Ninja, its a drie apricot chutney I make.

the orginal recipe is from when I was a chef; it went with the sandwiches in 1 place I worked in , the cheese board at another, and with several different starters at a 3rd. The key to my chutneys is that I cook them as slowly as possible so the flavours get chance to meld.


Apricot Chutney:

1 KG dried apricots
4 red onions
1 head garlic
3/4 packet rosemary
1.5 lb brown sugar
3/4 L apple cider vinegar

Finely chop up the onions and garlic. Slice the apricots fairly finely. Chop the rosemary very finely. Mix all the ingredients together in a large pot and simmer slowly for 1 1/2 hours. Let it barely bubble. You'll know when it is done when the chutney is thick, and a golden apricot colour, almost caramel. Jar and seal as usual. It will smell very vinegary, but don't adjust it down! Once its cool, it is ready to eat but tastes better of let to sit for 1-2 weeks.

wanting2save

odds-n-sods wrote: »

I hope it won't go on forever, I always overcook and bake, so I give it to the neighbours so we don't eat it all.

Wish i was your neighbour LOL!!

Quackers

wanting2save wrote: »

Wish i was your neighbour LOL!!

You beat me to it :rotfl:

If your neighbour puts their house up for sale please let me know

lbt_2

GreenNinja wrote: »

All sounds amazing! well done you...

Apricots are a fave of mine, don't suppose you would like to give out the recipe for that chutney????

:A

Hi GreenNinja

A lot of these recipes for chutneys are in this months Good Food magazine. I am really cross because I loved the sound of them but I knew I wouldn't have time to make them so I recycled the magazine - I would have sent it to you otherwise.

Hi odd n sods

You have been busy - must have taken hours and hours. What will you use the apple butter for? I was quite taken by that but I wasn't sure what it would go with?

I have just bought the MR beast of a slow cooker, and today I cooked the sausage pot recipe that comes with it, and that uses chutney. So if you have some spare (:D ) you could always try that recipe.