Bumping for Gayle6.. :-)

juliewn - 2010-07-23 19:27:00

Bumping up for me.

winnie231 - 2010-08-01 20:09:00

Bump

books4nz - 2010-09-02 23:11:00

A great time to make piccalilli, chow chow, and other mustard pickles, with cauliflower, leeks, onions, etc.. at good prices at the moment.. have made two batches of piccalilli recently - both nearly gone as I've shared them among friends and my Kid's. :-)

juliewn - 2010-09-12 14:47:00

Bumping for SW26 :-)

juliewn - 2010-11-21 02:29:00

Bumping for Babytears.. :-)

juliewn - 2010-11-30 00:26:00

***FARMHOUSE CHUTNEY***

500g tomatoes (chopped), or tamarillos (peeled and chopped) or a combination of both
300g apples,(peeled, cored and chopped)
1 onion, (peeled and chopped)
1/2 cup sultanas
2 cups brown sugar, firmlypacked
2 & 1/2 tsp mixed spice
1/4 tsp cayenne pepper
1/2 tsp salt
250ml cider vinegar

1. Prepare and sterilise jars
2. Place all in ingredients in a large saucepan.Stir and slowly bring to the boil. Gently simmer for 1 hour or until the consistency is to your liking. Stir occasionally to prevent the chutney from sticking to the bottom of the saucepan.
3. Ladle into jars and seal

Great served with cheeses and hot or cold meats. Makes about 650ml - can be easily doubled.

http://images.trademe.co.nz/photoserver/69/152168169_full.jp

g

babytears - 2010-11-30 06:01:00

all these sound lovely

morgana-rose - 2010-12-05 22:58:00

Hi everyone, I tried looking at the links to "tradeMe_Cooks" but they are not working, have they been disabled? Shame if they have!!

kiwigal32 - 2010-12-10 23:43:00

Bumping up :-)

kiwigal32 - 2010-12-11 12:36:00

The member deleted this message.

freedom2all - 2010-12-11 22:32:00

The member deleted this message.

freedom2all - 2010-12-11 22:35:00

The member deleted this message.

freedom2all - 2010-12-11 22:40:00

The member deleted this message.

freedom2all - 2010-12-11 23:09:00

All recipes saved to the site TradeMeCooks can be downloaded via a link on the following website ... you will find the link below the vege basket ...

http://www.e-ware.co.nz/recipes.htm

winnie231 - 2010-12-11 23:49:00

Bumping for Suzieblue1 - and summer pickles......

juliewn - 2011-01-11 01:46:00

does anybody have a recipe or two for cucumber relish or chutney please ?

nikisam - 2011-01-21 19:13:00

This message was deleted.

elliehen - 2011-01-21 22:04:00

This message was deleted.

elliehen - 2011-01-21 22:05:00

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elliehen - 2011-01-21 22:08:00

Bumping for summer harvests and preserves..

juliewn - 2011-01-29 22:21:00

Bumping for Jasmeen01

juliewn - 2011-02-15 01:02:00

Bumping for Dollertree

juliewn - 2011-03-04 16:09:00

I know this defeats the purpose of doing jam the old fashion way as I have for long but has anyone seen the Chelsea Jam setting sugar? looks quite interesting.

jcprotea - 2011-03-04 16:57:00

Hi JC.. I saw it at the supermarket yesterday.. looked at the ingredients - and wouldn't buy it.. when it's easy to make jam using sugar, without anything added, it's not needed is my view..

I enjoy seeing about the goodies you make and the photos you post of them in the Friend's thread.. your kitchen must be a fabulous place to visit :-)

juliewn - 2011-03-05 02:55:00

juliewn wrote:

Hi JC.. I saw it at the supermarket yesterday.. looked at the ingredients - and wouldn't buy it.. when it's easy to make jam using sugar, without anything added, it's not needed is my view..

I enjoy seeing about the goodies you make and the photos you post of them in the Friend's thread.. your kitchen must be a fabulous place to visit :-)

I had a recipe for Feijoa jam but I find I never yield much jam from the fruit I put in. Is there an alternative to using sugar and pectin then. I know pectin naturally occurs in the wall lining of citrus so I think orange or lemon can help with that somewhat. Is there a healthy jam out there then I can make? I don't eat it myself but I thought it would be nice to make some for friends and keep a small jar for the kids.

jcprotea - 2011-03-05 10:02:00

This message was deleted.

elliehen - 2011-03-06 13:13:00

Are any of you guys able to help with this:

http://www.trademe.co.nz/Community/MessageBoard/Messages.asp
x?id=618985&topic=13

Many thanks
Pat

pixiegirl - 2011-03-08 14:12:00

This message was deleted.

tw1nkle - 2011-03-20 00:11:00

Hi Tw1nkle... how did your relish making go.. I hope someone was able to help.. bet it tastes good..

and bumping for Wineo

juliewn - 2011-04-15 02:06:00

juliewn wrote:

Hi Ams.. here 'tis.. I do change some things in the recipe, and will post the changes I make after the recipe, which is: 12 large tomatoes, 4 large onions, 1 handful salt (I use common salt which is best for preserves, and 1/4 cup), 500gms brown sugar, 1 tablespoon mustard (powder), 1 tablespoon curry powder, 2 heaped tablespoons flour, 5 chillies. Vinegar (I use white vinegar to give a result that is more red than brown) Cut tomatoes (peeled) and onions into four or more pieces. Sprinkle with salt and leave overnight. Next day, pour off liquid and put into preserving pan with sugar and chillies. Add enough vinegar to cover. Bring to the boil. Simmer 1 1/2 hours, stirring occasionally. Mix flour, curry powder and mustard to a smooth paste with a little cold vinegar. Add to mix and whisk in well. Boil 5 minutes. Put into sterilised jars and bottle when cold.

Please can you tell me how much vinegar you put in here.

What a wonderful thread. Have just got some great recipes. Thanks everyone

Edited by jen211 at 5:08 pm, Sat 23 Apr

jen211 - 2011-04-23 17:07:00

Hi Jen.. I apologise for not replying to your question earlier.. the amount of vinegar needed is just to almost cover the ingredients in the pan, once you're ready to start cooking.. I hope you see this..

juliewn - 2011-05-17 23:12:00

Not as many fruits and veges to make preserves from at this time of year.. choko's for pickles, onions for many recipes, tamarillo's for jam and relish and chutney, kiwifruit for jam and jelly, apples for chutney, stewing and preserving... what is everyone making this winter....

I have choko's ready to make pickle and maybe some piccalilli too.. plus have one sprouting to plant soon - a fence 10 metres long and 1.6m high will provide a great place for it to grow along and spread over.. giving lots of choko's next winter..

juliewn - 2011-07-30 02:58:00

Hi, I was wondering if anyone out their could give me the Spiced Vinegar Recipe from the old Edmonds Cookbook I have always used this for my pickled onions and seem to have misplaced my book and as I am a creature of habit I only want to use this old tried and true recipe. Any help would be greatly appreciated. Thanks

jummas - 2011-07-30 09:34:00

Hi Jummas.. here 'tis.. :-)

Pickling or Spiced Vinegar:

2.2 litres (4 pints) vinegar
25gms (1oz) whole ginger
25gms (1oz) salt
1/2 teaspoon cayenne pepper
1 tablespoon cloves
1 tablespoon whole pickling spice
25gms (1oz) peppercorns
1 & 1/4 cups sugar

Boil all ingredients for 15 minutes. Let cool. Strain and it's ready to use.

juliewn - 2011-07-30 18:16:00

Thanks for taking the time to help juliewn.

jummas - 2011-07-31 10:59:00

The member deleted this message.

elliehen - 2011-09-26 11:57:00

I keep getting this
The topic or post you requested does not exist

jenner4 - 2011-09-26 18:37:00

This message was deleted.

elliehen - 2011-09-26 19:02:00

Silver Beet pickle
4 cups silver beet whites, 7 medium onions, 5 celery stalks, 1 tblsp celery seeds, 1 tblsp mustard seed, 2 pints malt vinegar, 4 cups sugar.

Cut solids in food processer, sprinkle with common salt and leave for 2 hours then strain well. Cover with vinegar, sugar, mustard and celery seeds. Cook until tender. Make thickning with 1/2 cup cornflour, 1 tsp tumeric, 1 tsp curry powder and 2 tsp mustard powder, mix with 1/2 cup cold water and thicken pickle then cook a further 5 mins.
This is a lovely pickle to have with cold meats and in sandwiches.

bev00 - 2011-10-01 22:08:00

Hi Bev :-).. hope all is well for you..

and.... bumping for Duckmoon :-)

juliewn - 2011-11-02 23:37:00

Bumping for Christmas and preserving season recipes.. have made and bottled mint sauce and rhubarb now.. looking forward to making goodies over the summer using veges from my garden, and newly producing fruit trees and berry vines.. I'm growing 240 red onions, 100 brown onions, 120 shallots (great crop last year - saved these to grow this season), lots of garlic, tomatoes, cucumbers, herbs, etc.. etc..

Add your favourite recipes too...

Edited by juliewn at 2:09 am, Tue 22 Nov

juliewn - 2011-11-22 02:08:00

Adding how to preserve fruit, etc.. as the links on page one of this thread are no longer current:
Though there's lots of writing below.. once you have the basics, you'll know easily what to do.. and.. you'll soon find yourself admiring your work.. :-)

For peaches - any other fruit can be preserved in the same way.:

Place a large saucepan on your stove, add 3 cups water and 1 cup sugar (more or less to your taste - this is about the same sweetness as tinned peaches are - not the light syrup kind). You can preserve with little or no sugar also.
If you have more than about 10-12 peaches, double the water and sugar, or triple, or more, if needed.
Turn the element on to heat slowly - about a medium to low temp.
Stir your syrup as it heats, to help dissolve the sugar.

Place cleaned jars in the oven on 75°C to 100°C to heat and sterilise for about 30 minutes.
Place Perfit seals, or if using pop-top type jars, the lids of those, into a saucepan of water, so they're covered with water, and place on your stove, bring to a simmer and simmer till ready to use, so they sterilise.

Peel and halve the peaches - they halve fairly easily if you run a small knife blade around the slight dent-line that's in the peach from the stalk around to the opposite side. Cut right through to the stone.
Place the pieces (leave in halves or slice smaller if you want) in a large bowl of cold water so they won't go brown due to being exposed to air.

Once you have enough peaches to 3/4 fill the saucepan, bring the syrup to a boil, drain the water off the peaches, using a sieve or colander, then use that to slide the peaches down slowly into the syrup so it doesn't splash you.

Stir gentle with a wooden spoon so the pieces don't get broken, and heat till simmering again - stirring occasionally - it doesn't take long and peaches cook quickly too.

To get ready for filling the jars, I use a slice tin placed on newspaper beneath the jars as I fill them - which saves syrup running onto the bench.

Once the peaches are almost tender (they'll continue cooking in the heat in the jars) spoon them slowly into your hot jars - I use about 3-4 jars at a time, alternating which one I pour fruit into - start with one jar while you're learning. so it stays hot as you're filling it.
Once filled, use a knife to run down the inside of the jar, right against the side, to let air bubbles out.
Run your finger around the rim of the jar to remove any fibres of fruit, top up with syrup right to the top of the jar, then place either a Perfit seal and screw-band, or a pop-top lid on.
Tighten firmly, and set the jar aside.
Repeat till finished.

If you have syrup left over, bottle that in the same way, to use with lemonade as a delicious drink, or to add gelatine to, to make jelly, or to drizzle over trifle sponge, etc..

The following day, I wash the jars in warm water, dry them well, then leave them till the next day to ensure they're absolutely dry before storing. If they're slightly damp, mould can start growing, so completely dry is best.

juliewn - 2011-12-04 00:54:00

Other fruit - plums, feijoa's, nectarines, apricots, rhubarb, etc.. can all be preserved this way - there's no need to peel plums, nectarines or apricots..
Apples also can be done like this - they usually form a thick pulp - care is needed to ensure fibres aren't on the rim of the jar due to the pulp being thick, as fibres will mean the seal isn't complete and the contents will go off as air can get through..

For berries, as they're soft, I don't cook them - I place them in the hot jars, pour the syrup over and continue as above - the heat from the syrup will cook the berries.

Grape juice can also be made like this - I wash the grapes, place them in the hot jars and pour the boiling syrup over and continue as above.. Leave several weeks before using with chilled lemonade - the grapes in the jars taste good too - this makes a great party punch with ice added.
Passionfruit juice can be made in this way also..

juliewn - 2011-12-04 00:54:00

If you don't already have jars,

...they're very cheap at Opp shops - usually about 10c to 20c each - and you can use the pop-top jars from jam, pasta sauce, etc., jars for preserving too.. they're good as you can preserve in a range of sized jars.. small jam jars of apple pulp to have with roast pork, or large pasta jars of the same apple pulp to make apple pies or crumble, etc.... If buying the jars at an opp shop - check under the lids to ensure they're not rusty - placing the lids on while the jar is still damp can cause this... Perfit seals and screwbands are usually available at supermarkets.. or if you can't find them there, check out Opp shops for these too.

juliewn - 2011-12-04 01:03:00

For the fruit:

Use ripe fruit that are still firm so they are less likely to go mushy while cooking. Peel, core or stone the fruit, and slice, or leave as they are. As you're preparing the fruit, place the fruit into a large clean bucket or container about half filled with water. As you peel more, the water covering the fruit will reduce browning. Any browning will disappear while cooking, so don't worry if a little appears.

I peel, slice etc a good quantity of fruit before starting to cook it, and that keeps a continuing cycle going of: peel, slice, into the pot, stir occasionally while peeling and slicing more fruit, put the fruit in bottles, seal, more syrup into the pot, bring to the boil while peeling and slicing more fruit, fruit into the pot, etc..etc....

Edited by juliewn at 1:05 am, Sun 4 Dec

juliewn - 2011-12-04 01:04:00

Peaches, Pears, Apricot's, Nashi, Feijoa's:
Cook till only just tender - they'll continue cooking with the heat in the jars. I test with a skewer to ensure they're just tender..

Apples:
Use less syrup for these.. about one third to half the amount as above, so the cooked pulp is thick and not watery.
Cooking type apples include Granny Smith, Ballarat, etc.. the more tart types of apples, give a whiter, thicker pulp.
Sweeter types of apples - Gala, Golden Delicious, etc..etc.. tend to stay in pieces rather than form a pulp.. use less syrup for these, so you end up with less liquid in the jars.
Peel and slice the apples, and cook, stirring well and often, with a wooden spoon, so the apple near the bottom doesn't burn on.
Bottle as above, ensuring there is no pulp on the surface of the rim of the jars to prevent sealing.

For plums and nectarines and apricots..
These don't need peeling..
I preserve plums whole - I remove stalks and wash them, then place in a large colander to drain, and they're ready to cook.
These don't take long to cook, and again, just cook till just tender so they don't go too mushy.
Nectarines.. I cut them in half, and use a peach-stoner to remove the stones. Leave like that, cut into quarters, or slices, and cook as above also.
Apricots are easy to cut into half - use a small knife to follow the slight line around the apricot from the stem part, round the fruit and back. Twist the fruit slightly and one half will come free.. remove the stone from the other half and they're ready to cook

For Fruit Salad:
You can also bottle a "fruit salad" - cook together: peaches, pears, nectarines, apricots, or your choice of fruit.
Add some passionfruit pulp if you want - stir this through as you begin bottling.
When ready to use, chill a jar of fruit salad, add some sliced bananas, kiwifruit and some pineapple, etc.. and there's a lovely home-made fruit salad..

juliewn - 2011-12-04 01:09:00

Tomatoes:

I leave the skins on these, for extra goodness and fibre, though you can remove them if you wish. Tomatoes can be either left whole, or halved, and cooked that way, then preserved as for the method for peaches, as above.

Or, my preference is to place the tomatoes in a large pot or preserving pan.
Crush them with your hands to make some liquid - no need to add water.
Add finely chopped onion and or garlic, plus any herbs you like - fresh or dried basil, sage, garlic chives, oregano, etc..then bring slowly to the boil and cook them to form a thick pulp.
Add salt and a small amount of brown sugar to taste, and cook a few minutes longer.
Bottle as for apples, above.
This will make great pasta sauces, pizza toppings, sauce for adding to spaghetti and meat balls, etc..

Spaghetti

Cook tomatoes as above, to a pulp. Place in a mouli, and process till a smooth sauce is formed. Place the sauce back in the pot, and bring this back to a simmer.
While this is heating again, cook some spaghetti noodles, till ONLY just tender, as they'll cook a little further when added to the sauce. Drain well and add to the tomato sauce.
Adjust seasonings if necessary. Bottle as for apple.. and enjoy the goodness of your own homemade spaghetti.. Any other pasta shapes can be used for a change..

Edited by juliewn at 1:12 am, Sun 4 Dec

juliewn - 2011-12-04 01:11:00

Hi Juliewn .. have a lovely Christmas xx

Sweet mustard pickle.

5 lbs mixed veges (Beans, whole corn, cauliflower, green tomatoes, courgettes broccoli)
1 lb onions

Cut up veges small - put in large pan with
3/4 pint vinegar
1/4 pint water
4 or 5 cups sugar
3 tsp salt

Bring to boil slowly stirring now and then.
After and hour thicken with

1 cup flour
1 level tablespoon curry powder
2 level tablespoons mustard powder
2 level tablespoons turmeric.
Mix all together with half vinigar / water. Stir in and simmer 10 mins.

(10 jars)

bev00 - 2011-12-24 01:02:00

Hiya Bev..:-) just come online for the first time since 11 December.. thanks for your message.. hope your Christmas was lovely.. and that 2012 has begun well for you there.. :-)

And bumping for summer preserves.....

juliewn - 2012-01-22 20:29:00