Preserving, it has started

Opening Kilner jars - my Waiters Friend type corkscrew has got a thing on it for popping off beer caps which is perfect for getting under the edge of the lid and levering it off

I've been doing lots of elderflower cordial. I used to do it in old wine vinegar bottles 500ml just the right amount to use at a time. But they wouldn't fit in my pressure cooker (too tall) so in order to get a seal so it lasted I used to process them in a deep water bath (water has to come right over the top for water bath). This year I decided to do them in ordinary Kilner jars and process them in a pressure cooker and it seems to have worked fine though it does seem a bit of a waste of the lids. As and when I open them I'll decant the contents into a pretty swing top bottle.

I have only done rhubarb puree this year rather than rhubarb chunks. It's gorgeous in Delia Smith's rhubarb crumble ice cream. I cook it with orange zest and juice before pureeing and it actually tastes just like passionfruit. I might do some chunks as the plot is still producing but I think I'll water bath them because the fruit rises in the jar if I pressure cook them even though I cram them as full as I can

I have so much to learn here.

So far I have 11 whizzed up ice cubes of oregano. :cool:

I too have chilli jam in my sights but my chilli's suffered while I was away and I'm unsure if they will be prolific. I have 2 pollinated chilli's on 3 plants. I hope that I can raise enough for just one jar.

Anyway. I'm all eyes and ears and have the newbie enthusiasm that will be eating up (not literally) all your inspiration.

Thanks for that. I will check the library for the HFW book. OH doesn't drink wine though so I will have to drink it all myself, oh dear, how sad, never mind!!

Uss the compote in yogurt, on ice-cream, as a topping to a poece of cake..