Bumping for Dibble35 :-)

juliewn - 2012-02-18 16:15:00

this is such a good thread

jenner4 - 2012-02-19 13:27:00

Have just cleaned up from making Tomato relish with 12 lg tomato's , still hot but we made cheese scones at the same time and eating now with the relish, yum yum yum

jenner4 - 2012-02-19 15:15:00

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elliehen - 2012-02-19 15:47:00

Want to make some good old fashioned tomato sauce like my Nana used to make but it is so hot over dont fancy having it bubbling away on the stove top - could I use my crockpot

gerry64 - 2012-02-23 11:52:00

Please has anyone got Alison Holsts' recipe for Apricot jam done in the microwave?

ffloss - 2012-02-24 15:04:00

I used white grapes last week to make grape and mint jelly to have with lamb..

Place as many grapes as you want in a pan, just cover with water, and bring to a simmer.
Simmer until the grapes are cooked through.
Place a jelly-bag or a piece of muslin or cheese-cloth, or a double layer piece of fine-mesh net curtaining, over a bowl, and pour the mix carefully in.
Tie the top of the cloth in a knot around a wooden spoon or long piece of wood or similar, and lift it to sit over the upturned legs of a chair or similar - so the bag of fruit isn't touching the bowl beneath, and the liquid can drip from the fruit into the bowl.

Cover the whole lot loosely with a tablecloth or fabric, and leave overnight or at least several hours, so the juice drips out.
Don't squeeze the bag, or the resulting jelly will be cloudy.

Next day, place a small plate in your freezer or fridge to chill to help with checking setting.
Pick mint, wash, shake well and leave to dry in a sieve.
Pour the juice into a pan and bring to a boil.
Add a little sugar to your taste - I used brown to enhance the flavour, and about 1/3rd cup to 1.5 litres of juice.
Add a little vinegar - I used apple cider vinegar.. malt, white, white wine, etc.. are all good.
Adjust flavour to your taste with extra vinegar if needed.

Bring to a boil and test for setting after 5 minutes by placing a little of the mix on your chilled plate.
Place in the freezer or fridge and leave a few minutes.
While that's cooling, chop your mint finely and set aside.
Test by turning the plate on its side - if a crinkly top shows, it's ready to bottle, or if you run your finger through the centre, and the sides of the jelly don't run together from where your finger went through the jelly.
Mine took 5 minutes only from boiling - it set very quickly.
Add the chopped mint, bring back to boiling.
Pour into hot sterilised jars, place lids on and leave to cool.
Delicious.. tangy and minty..

juliewn - 2012-03-19 22:00:00

gerry64 wrote:

Want to make some good old fashioned tomato sauce like my Nana used to make but it is so hot over dont fancy having it bubbling away on the stove top - could I use my crockpot

Hi.. I've tried making tomato relish in a crockpot, however it took a lot longer. You'll need to keep the lid off once boiling, otherwise the condensation caused by the method of cooking will mean extra liquid will go into the sauce.
If you want to make the sauce when it's cooler, wash and leave your tomatoes to drip dry in a colander or sieve, weigh them for the amount required in your recipe, place in a bag and freeze them till the weather is cooler.
Thaw in the pot you'll make the sauce in, drain off half the liquid and discard and make your recipe as usual.
Mark the bag with the quantity of tomatoes you've included, so you'll know it's the right amount for a particular recipe.

juliewn - 2012-03-19 22:04:00

ffloss wrote:

Please has anyone got Alison Holsts' recipe for Apricot jam done in the microwave?

Hi.. bumping this so someone can help..

juliewn - 2012-03-19 22:06:00

My favourite Pickled Onions..

Peel onions and place in jars - when making a lot, I do this outside on our BBQ table, on a breezy day, and sit so the wind is going past me from one side of me to the other.. and on...... and it takes all the eye watering stuff away!

In each jar, place 2-4 tsps brown sugar (or honey if you prefer), and 2 or 3, or up to a tsp of whole black peppercorns.
Fill with cold vinegar, place lids on and you're done.
Leave two weeks before using..

Crunchy and just delicious.

I use malt vinegar - you can also use white or spiced vinegar. You can also add some whole cloves or whole chillies for a hotter, spicier result..

Medium to large onions can also be used.. peel and cut into thick rings, place in layers in jars and make as above.
When using them, one circle will fit a slice of bread..

juliewn - 2012-03-19 22:51:00

Bumping for autumn preserving & new recipes ...

winnie231 - 2012-04-03 19:42:00

As requested, here is the recipe for Sri Lankan Chutney. As I have a dozen chooks, we eat a lot of eggs and I find this is a fantastic accompaniment to things like scrambled eggs and omelettes etc.

I will write the recipe as I received it from a friend, however I am making 3/4 size batch and it has filled my stockpot up to the 7 litre mark.

5kg fresh red tomatoes
140g garlic, pelled
140g fresh root ginger, peeled
7-8g small dried chillies (6-7 big fresh chillies work well too)
2 tsp salt
2 tsp cumin
1 tsp cinnamon
1 tsp ground cloves
1875ml malt vinegar
4.5kg white sugar (I usually substitute a small amount of the white sugar for the Chelsea Jam Setting Sugar as otherwise the simmering can take twice as long as it says to get to the right consistancy)

Blanch tomatoes in boiling water for 30 seconds, then remove the skins.
Chop roughly and simmer in their own juice for 20 mins.
Chop the garlic and ginger with the chillies in a food processor until fine.
Add to the tomatoes.
Next add the salt, spices and vinegar.
Bring to the boil, then add the sugar and bring back to the boil.
Simmer for 1.5 hours until the mixture reaches a jam-like consistancy, stirring regularly.
Test as for jam.
Pour into clean sterilised jars and seal with wax and cellophane covers or with plastic screw on lids which have had boiling water poured over them and have then been left for 5 minutes.

As said earlier, the simmering time can take up to 3 hours to get the right consistancy so allow lots of time.

Edited by chchpukeko at 8:19 pm, Tue 3 Apr

chchpukeko - 2012-04-03 20:18:00

Mmmm sounds delicious.. the ginger would be great with the tomatoes.. thanks for sharing your recipe..

juliewn - 2012-05-21 16:18:00

bump

unknowndisorder - 2012-07-10 10:07:00

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indy95 - 2012-07-10 11:50:00

This is off the stuff website - I haven't made it yet but it sounds delicious & I thought it was worth adding here ...

Savoury onion & tamarillo jam

Savoury because although there is some sweetness in this jam it is best not spread on toast at breakfast. A splendid deep rich red it is a delight with sausages and and mash, or with a strong cheese and a slice of toasted ciabatta.

6-8 firm brown medium onions
1 tsp coconut (cooking) oil - I like Blue Coconut
250g muscovado sugar
3-4 tamarillos
2-3 tsp mustard seeds
125ml red-wine vinegar

Peel and chop the onions. Heat the oil in a heavy pan (I use a Le Creuset casserole dish), add the onion slices and cook stirring until they soften and begin to colour.
Add the sugar and stir to dissolve, then add the flesh of the tamarillos and the mustard seeds.
Stir until simmering, then add the vinegar.
The mixture will be quite sloppy but simmer for 30-40 minutes until reduced and thickish. Pour into sterilised jars, that have been wiped round the rim with vinegar.
Seal with sterilised lids. Keep for a week before using.

winnie231 - 2012-09-01 15:01:00

indy95 wrote:

Juliewn, just want to say the White Grape and Mint Jelly recipe is absolutely lovely and goes very nicely indeed with lamb. Thank you for posting it.

Hi Indy.. you're most welcome.. I'm glad you like it.. it's on my list of goodies to make when my grapes are ripe again.. and I'm growing extra mint too.. yum!

juliewn - 2012-10-30 23:15:00

winnie231 wrote:

This is off the stuff website - I haven't made it yet but it sounds delicious & I thought it was worth adding here ...

Savoury onion & tamarillo jam

Savoury because although there is some sweetness in this jam it is best not spread on toast at breakfast. A splendid deep rich red it is a delight with sausages and and mash, or with a strong cheese and a slice of toasted ciabatta.

6-8 firm brown medium onions
1 tsp coconut (cooking) oil - I like Blue Coconut
250g muscovado sugar
3-4 tamarillos
2-3 tsp mustard seeds
125ml red-wine vinegar

Peel and chop the onions. Heat the oil in a heavy pan (I use a Le Creuset casserole dish), add the onion slices and cook stirring until they soften and begin to colour.
Add the sugar and stir to dissolve, then add the flesh of the tamarillos and the mustard seeds.
Stir until simmering, then add the vinegar.
The mixture will be quite sloppy but simmer for 30-40 minutes until reduced and thickish. Pour into sterilised jars, that have been wiped round the rim with vinegar.
Seal with sterilised lids. Keep for a week before using.

Hi Rae.. mmmm that sounds very good.. and especially with the cheese and ciabatta.. I saw tamarillo's are still available at my favourite green grocer today.. sounds like a must-make for our next Girl's Movie Night.. thanks.. :-)

Edited by juliewn at 11:18 pm, Tue 30 Oct

juliewn - 2012-10-30 23:18:00

somewhere in the sheds I have more than a few quart Agee jars ( with screwbands ) probably about 50 or so, nearly the same number of the smaller pint jars, numerous Agee jam jars, an electric waterbath, circa approx 50's ( still works )

anyone interested? could put an auction up if you want some

skin1235 - 2012-10-31 06:08:00

Hi Skin.. I've seen jars, etc.. listed previously that have achieved a good price.. I'd think they'd be popular..

This shows some of the previous sales..
http://www.trademe.co.nz/Browse/SearchResults.aspx?sort_orde
r=bids_asc&from=advanced&advanced=true&searchstr
ing=agee+jars&current=0&cid=0&rptpath=all&se
archregion=100

Edited by juliewn at 10:54 pm, Wed 31 Oct

juliewn - 2012-10-31 22:52:00

Here's a winner for you lovers of the Indian sort of thing..

Tomato Kasundi::

4tbs peanut oil - or other vegetable oil (not olive)
2tbs black mustard seed
2tsp turmeric powder
1tbs ground cumin
2tsp chilli powder,,Use one..2's a little hot but ok for my palette.
1tbs minced garlic (fresh)
2tbs minced ginger (fresh)
6 fresh green chillies, or a couple of large red chopped finely..seeds removed(optional)
2kg ripe tomatoes, chopped or 5/6 400gm cans of crushed tomatoes. Drain some or all of the juice of the canned tomatoes or it'll take a while to reduce,,You can always add a bit as you go if it dries out a bit quick.
1tbs salt, approx.
300ml malt vinegar
250g brown sugar

Method::
Heat oil in a heavy based pan and add mustard, turmeric, cumin and chilli powder.
Stir and cook for 3-4 minutes, being careful not to burn spices.
Add minced garlic, ginger and chopped chillis and cook for a further five minutes.
Add tomatoes, salt, vinegar and sugar, reduce heat to low and simmer for 60-90 minutes, stirring occasionally until sauce thickens and oil comes to the top.
Remove from heat and store in sterilised jars.
Majorly delicious and loved by anyone I've popped a jar to..

Edited by helpless at 2:08 pm, Mon 5 Nov

helpless - 2012-11-05 14:02:00

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ribit - 2013-01-23 21:35:00

Preserving Jar Lids. Can you re-use those lids that have the reddish, rubbery ring or are is it only safe to use them once? Thank you.

arden22 - 2013-01-23 21:54:00

anyone know ofan eggplant pickle/Chutney had it in Fiji was so good but never came across it again ??

pbranch - 2013-01-25 00:08:00

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indy95 - 2013-01-25 18:02:00

pbranch wrote:

anyone know ofan eggplant pickle/Chutney had it in Fiji was so good but never came across it again ??

Try this link
http://cooking.jingalala.org/2012/07/kathirikai-chutney-eggp
lant-chutney-recipe-brinjal-chutney/

nauru - 2013-01-25 22:52:00

Thanks Helpless.. that sounds delicious..

Preserving definitely underway here for this season.. have made plum sauce, rhubarb and strawberry jam, and have preserved rhubarb and several varieties of plums.. all with little or no sugar, lots more preserving to come as my tomatoes, cucumber's, etc.. ripen..

Enjoy making your own goodies everyone.. :-)

juliewn - 2013-02-08 00:15:00

Bumping for Yuuhoo.. :-)

juliewn - 2013-03-12 00:55:00

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cookessentials - 2013-03-12 10:34:00

cookessentials wrote:

I love these threads that are set up for specific things like preserves or bread or cakes and baking, it makes it so much easier to find recipes that way.

I wish there was a way of searching the thread, or when you do a search on a topic, it lets you know what # the post is that mentions whatever you have searched for.

and anyway, a free bump as someone mentioned they could not find the thread for a Nigel Slater recipe :)

Edited by unknowndisorder at 1:15 pm, Tue 2 Apr

unknowndisorder - 2013-04-02 13:14:00

The member deleted this message.

elliehen - 2013-04-02 13:31:00

elliehen wrote:

There is a way to find a word on any web page! Press Ctrl plus F and a little "find" box will appear bottom left. Type in the word you want. e.g. strawberry, then click on Highlight.

ah, but how do you do it on an iPad? the only search there is for the web, and no control keys to be had (yeah, it does have its downside, as well as a dumb keyboard that I keep hitting wrong keys on and a tendency to do predictive typing or change words that should not be changed) ;)

Control F I use heaps on the computer and when at work, just not on this thing, which I use most at home ;)

unknowndisorder - 2013-04-02 13:42:00

Runner beans:

I can't find the pickles/preserves thread I'm sure it hasn't been 'zapped' but I wanted to share a recipe from Nigel Slater that I've made a few batches of & I just love it ...takes care of the 'post glut' ..end of season runner beans & tomatoes.
I've made other runner bean preserves but so far this one is the tastiest.

Makes one large and one smaller jar

onions 2 medium
malt vinegar 150ml
allspice berries 8
coriander seed 1 tsp
yellow mustard seed 1 tsp
runner beans 750g
English mustard powder 1 tbsp
grain mustard 2 tsp
turmeric 2 tsp
cider vinegar 150ml
granulated sugar 200g
salt 1 heaped tsp
tomatoes 250g
cornflour 28g

Peel and finely chop the onions, put them into a medium-sized saucepan with the malt vinegar, allspice, coriander and mustard seeds. Bring to the boil then lower the heat and simmer for 10 minutes.

String the beans, removing the stalks. Thinly slice each bean, cutting diagonally to give fine shreds about 4 or 5cm long. Bring a pan of water to the boil, add the beans and cook for a full minute. Drain and set aside.

Mix the mustards, turmeric, sugar, salt and half the cider vinegar in a small basin. Dice the tomatoes then add to the vinegar and onions, stir in the beans and mustard mixture then add the remaining cider vinegar. Bring to the boil, then simmer for 15 minutes, stirring regularly. The beans should be tender, but still bright in colour.

Remove 2 or 3 tbsp of liquid and use it to mix the cornflour to a paste. Stir gently back into the beans. Leave to simmer for a minute or two until the mixture has thickened slightly. Ladle into warm, sterilised preserving jars and seal.

Quote
samanya (11) 5:17 pm, Mon 1 Apr #1

unknowndisorder - 2013-04-02 14:16:00

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elliehen - 2013-04-02 15:45:00

Hi Everyone.. I haven't been in here for a while.. though have been busy making preserves, this week bottling 20kg's of great Granny Smith apples from a local orchard.. 30 jars, some to give away, some for my family and some to enjoy here at home. The jars are a range of sizes, from small pop-top jars that hold just a cup or so.. great for with pork or ham, to large jars for winter pies and puddings..

I've made a variety of new recipes this year.. tomato and lemon jam is one, it's ok and is tasty, however I'll continue to make my friend's tomato chilli jam, which also has lemon zest and juice added.

I've cooked, packed and frozen tomato with lots of veges sauces to help my studying Daughter over winter.. they can place the large bags of cooked veges, some herbs and spices etc, in a crockpot as they leave in the morning, and come home to dinner cooked and tasty and waiting for them. Thanks Mum she said.. lol..

I also tried preserving slices of persimmons when I bottled the apples.. will try them soon so I know whether to do more, or not to cook them again and enjoy them fresh. They've kept their shape well in the jars, and look a little like Golden Queen peaches, though the light syrup is a little cloudy.

Has anyone dried them? I saw a NZ Gardener email that included drying persimmons, the sounded like they were tasty, would be interesting to try too.

I have another 10kg's of large onions to pickle and make curried pickled onions with.. I still have orange marmalade from last year.. no need to make more, so once the onions are done I can put away my preserving pans for another year.. roll on next Summer when we can begin all over again. :-)

juliewn - 2013-06-18 22:34:00

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cookessentials - 2013-08-02 15:15:00

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elliehen - 2013-08-06 00:44:00

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cookessentials - 2013-08-07 07:06:00

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cookessentials - 2013-08-14 17:03:00

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elliehen - 2013-08-14 21:30:00

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cookessentials - 2013-08-14 21:36:00

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elliehen - 2013-08-15 00:11:00

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cookessentials - 2013-08-15 10:44:00

I am so going to make strawberry jam this year for the 1st time...at 47 years old lol. I have been reading so many recipes since I asked a question last week and feeling inspired...

paula.rewi - 2013-08-15 11:57:00

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elliehen - 2013-08-15 12:02:00

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cookessentials - 2013-08-15 12:12:00

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elliehen - 2013-08-15 12:52:00

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elliehen - 2013-08-16 23:07:00