Preserves Thread - Jams, Pickles, Relishes, etc..
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|---|---|
| 551 | This message was deleted. angierose - 2009-01-23 08:19:00 |
| 552 | Yum for nectarine chutney! . floralsun - 2009-01-24 11:25:00 |
| 553 | Is trademe cooks still working? I'd bookmarked it a while ago but it keeps coming up with no forums. I'm after some recipes for small loads of jams, like a 1 to 3 jars worth at a time. We have a plum tree in the backyard with very small yummy plums but they won't make a lot of jam. Would also like to try with different fruits but want to make sure my kids will eat them first before forking out money for to buy case lots of fruit. Ta 1mumof4 - 2009-01-25 12:35:00 |
| 554 | I am looking for a nice spicey plum sauce recipe. I have loads of damson plums and have already made some jam with them. I used to make plum sauce using a tomato sauce recipe but can't find that one. rose-murray - 2009-01-25 23:16:00 |
| 555 | bump ... rose-murray - 2009-01-26 07:37:00 |
| 556 | having just made two batches of mixed vege pickle, I have a question. As I had no plastic lids, I sealed the tops with wax. Do I still have to put cellophane on? bummybear - 2009-01-26 15:44:00 |
| 557 | plum chutney/relish ideas please have been given some plums tonight and need to do something with them thanks guys cheapass1 - 2009-01-26 18:38:00 |
| 558 | bump bummybear - 2009-01-26 22:00:00 |
| 559 | bumping for the plum people ... rose-murray - 2009-01-27 08:09:00 |
| 560 | bumpity bump pop top jars????? come on u guys where do I find them????? bummybear - 2009-01-27 18:31:00 |
| 561 | 1mumof4 Hi there, trademecooks has moved some months ago, onto its own kiwi website/forum which is at fetish - 2009-01-29 09:18:00 |
| 562 | Brilliant! Thanks for that, have bookmarked it and will be joining up. 1mumof4 - 2009-01-30 10:01:00 |
| 563 | This message was deleted. tehenga288 - 2009-01-31 22:47:00 |
| 564 | Hi Bummy.. they're available at Opp shops usually - ask for them if they're not on display as they're often out the back.. they're usually sold from between 10c and 50c - for larger jars - each. juliewn - 2009-02-01 22:20:00 |
| 565 | ps.. I'm away until around 16 February, so hopefully recipes and posts will keep the thread bumped.. Cheers.. Julie juliewn - 2009-02-01 22:20:00 |
| 566 | hi... thanks to everyone for the good ideas cheers moggie - 2009-02-03 22:20:00 |
| 567 | for mcardnas bump pam.delilah - 2009-02-04 14:34:00 |
| 568 | This message was deleted. mcardnas - 2009-02-04 14:38:00 |
| 569 | up... she goes evorotorua - 2009-02-07 07:27:00 |
| 570 | Hi Everyone.. Just a note while we're away.. hope all is good for you all.. Cheers.. Julie juliewn - 2009-02-09 10:39:00 |
| 571 | This message was deleted. phalo - 2009-02-13 14:42:00 |
| 572 | Tomato relish.... time again. Made 14 jars today. And still tomatoes on the vine. Hope to get to them before the birds do!!!! susieq9 - 2009-02-17 22:29:00 |
| 573 | Hi Susie.. :-) Ohh.. I wish I had tomatoes growing.. building our new home meant piles of topsoil everywhere, and vege gardening somewhat on hold for a few more weeks, though I have got a few patches of veges growing.. Hope you beat the birds! juliewn - 2009-02-19 21:06:00 |
| 574 | Bumpety bump.. have a great week Everyone.. :-) juliewn - 2009-02-22 23:32:00 |
| 575 | Help!! My orange and peach marmalade won't set the more I cook it the more it tastes burnt. What can I turn it into? Muffins? Chutney? juli55 - 2009-02-23 17:19:00 |
| 576 | Hi Juli.. hopefully you've found something to make with your mixture.. you could use the marmalade added to chutney if it's not tasting too burnt.. if the burnt taste is strong, it might be better to discard the mix.. or maybe try it as a marinade for bbq meat's.. For chutney, I would make something like the apple chutney recipe I've posted in this thread.. I'll add it next for you here.. I'd leave out all the sugar and the raisins, as your oranges and peach will replace the sweetness. Otherwise, make the recipe as below, and once it is almost as thick as you want it to be (it will thicken a little more as it cools), add the marmalade a cup at a time, stirring in well while the mix keeps simmering, and tasting regularly so the chutney doesn't get too sweet. I hope this helps.. Recipe next.. juliewn - 2009-02-25 18:04:00 |
| 577 | Apple Chutney: 2 kg apples, 500gms onions, 400 gms raisins, 1 kg brown sugar, 2 teaspoons salt, 1 teaspoon mixed spice, Malt vinegar. Chop the apples, onions and raisins - whizzing them in a food processor is fine. Place all the ingredients in a large pot or preserving pan. Cover with vinegar. Bring slowly to a boil, stirring often, so the mix doesn't stick to the bottom of the pan. Boil slowly about 2 hours or till thick - it will thicken a little more as it cools in the jars.. Bottle into sterilised jars and place lids on top. Pop-top type jars are excellent, as the seal will pop down again ensuring long keeping. juliewn - 2009-02-25 18:04:00 |
| 578 | ps.. if you wanted to make the marmalade again it may need extra pectin at this time of year for the oranges as they'll be fully ripe, and they'll set best when the oranges are only just ripe - and even with a little green tinge to the skins still.. I make orange marmalade around July - however peaches aren't ripe then, so pectin is probably best added at this time of year. You can either buy this at supermarkets or Bin Inn type stores, or use some lemon juice.. if you'd like to add the recipe here, I may be able to help further.. I hope this helps.. juliewn - 2009-02-25 18:08:00 |
| 579 | Bumping for preserving at this great time of year for harvesting fruits and veges.. juliewn - 2009-03-01 21:01:00 |
| 580 | Bumping for Sudy and cucumber recipes.. :-) juliewn - 2009-03-03 23:44:00 |
| 581 | This message was deleted. anthonyrobin - 2009-03-07 14:27:00 |
| 582 | brinjal chutney I am going to make this for the first time. The recipe calls for kashmiri red chillies & fenugreek seeds. Does anyone know what these look like and where I would buy them? buster31 - 2009-03-07 20:32:00 |
| 583 | Big Golden Marrows..Help please Please does anyone have a good relish recipe they could share. Thank you. gazz - 2009-03-08 10:28:00 |
| 584 | Bumping for preserving.... tomatoes, in here somewhere, not freezing tomatoes... valentino - 2009-03-11 14:25:00 |
| 585 | up it goes .. :o) jenna68 - 2009-03-14 09:31:00 |
| 586 | pickled onions what type of lid do you use on jar?can I use a perfit seal dome ?otherwise what can I use.Am putting them in large agee jars.Thankyou. ethel5 - 2009-03-14 14:00:00 |
| 587 | Hi Everyone.. hope you're all enjoying the great late summer harvests.. Hi Ethel.. plastic jars are best for pickled onions, as the lids don't have metal in and they won't rust because of the vinegar. I made pickled walnuts a few years ago.. ran out of plastic lids as I was doing them, and used a pop-top jar with the usual metal lid for the last jar - we moved not long ago and I found that jar at the back of the shelf - lid rusted right through so it has a hole in the top! You can sometimes find plastic lids for Agee jars at Bin Inn type stores, or Opp shops have jars with plastic lids usually fairly cheaply.. Hope this helps.. juliewn - 2009-03-18 16:41:00 |
| 588 | Hi Buster.. I'd try a Moshims store, or an Asian or Indian foods store for the chillies.. Fenugreek would be there also, and it's also usually sold at Bin Inn stores. The chutney sounds delicious.. Hope this helps.. juliewn - 2009-03-18 16:43:00 |
| 589 | Gotta go.. will post in reply to other posts asap.. my kitchen is overflowing with tomatoes, cucumbers, courgettes, KamoKamo, celery, mushrooms, cauliflower, onions, etc..etc.. it's a pickling and preserving evening ahead for me.. juliewn - 2009-03-18 16:45:00 |
| 590 | pp... pp jenna68 - 2009-03-22 08:58:00 |
| 591 | Hi - does anyone have a recipe for making pasta sauce to freeze, and adding vegetables to the tomatoes? Thanks for help. books4nz - 2009-03-25 21:00:00 |
| 592 | Books - I think one was put out in the NZ Gardener weekly email a while ago - will check there, or someone else may have it if they're able to post it first. goodbooks - 2009-03-28 18:45:00 |
| 593 | Hi Everyone.. just bumping the thread.. I'm away for a week and will catch up again after that.. Have a great week Everyone.. :-) juliewn - 2009-03-29 15:40:00 |
| 594 | How to preserve a Husband (Courtesy Aunt Daisy) Be careful in your selection. Do not choose too young. When once selectd, give your entire thoughts to preparation for domestic use. Some insist on keeping them in a pickle, others are constantly getting them into hot water. This may make them sour, hard and sometimes bitter. Even poor varieties may be made sweet, tender and good by garnishing them with patience, well-sweetened with love and seasoned with kisses. Wrap them in a mantle of charity. Keep warm with a staedy fire of domestic devotion and serve with peaches and cream. Thus prepared, they will keep for years. valentino - 2009-04-02 14:37:00 |
| 595 | oooops !! couple of errors... selectd is selected, and staedy for steady.... Cheers. Someone thought this was very good and excellent and quite true. valentino - 2009-04-02 14:40:00 |
| 596 | This message was deleted. smf - 2009-04-04 19:53:00 |
| 597 | nearly lost this ! jenna68 - 2009-04-11 09:00:00 |
| 598 | about to disappear bev00 - 2009-04-17 23:24:00 |
| 599 | bumpin up x jenna68 - 2009-04-23 06:15:00 |
| 600 | a... a jenna68 - 2009-04-28 03:41:00 |
