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elliehen - 2013-08-17 21:47:00

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cookessentials - 2013-08-20 15:22:00

cookessentials wrote:

Bumping up for the marmalade makers. This would be the BEST preserves thread here, so well worth checking it out.

It is, isn't it ...such wonderful contributions from heaps of experienced people ...such variety must not be allowed to 'disappear' into cyberspace, especially now it's starting to be a bit springlike & another season of preserving,pickling etc coming up.

samanya - 2013-08-20 17:24:00

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cookessentials - 2013-08-20 17:33:00

cookessentials wrote:

Yes, I agree and why on earth start up loads of new threads on the same subject when we have something as good as this?

Why?
You really have to ask? ;o)

samanya - 2013-08-20 17:46:00

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elliehen - 2013-08-23 10:37:00

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elliehen - 2013-08-23 10:38:00

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cookessentials - 2013-08-23 16:09:00

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elliehen - 2013-08-24 20:28:00

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elliehen - 2013-08-24 21:00:00

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elliehen - 2013-08-26 16:43:00

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cookessentials - 2013-08-26 17:01:00

cookessentials wrote:

I think I'll stick with pan gravy.

Me too, but it might be good for catering though, but in multiples of packets, surely?
I can't quite understand why a packet mix is thickened with cornflour, coloured with soy sauce & then maybe thinned with vege water?The only thing I can suss is ...is it to make one pkt gravy mix go a long way for a crowd?
Why, pickles?
Pickles doesn't usually answer me so let's hope she will clarify this one.

samanya - 2013-08-26 17:45:00

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elliehen - 2013-08-28 12:49:00

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cookessentials - 2013-08-28 13:26:00

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cookessentials - 2013-08-29 10:46:00

I've just planted a cherry tree today ;o) ...so here's hoping I can use that recipe with cherries from my own tree... if I can beat the birds to them!

samanya - 2013-08-29 13:55:00

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elliehen - 2013-08-29 14:16:00

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cookessentials - 2013-08-29 14:19:00

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cookessentials - 2013-08-30 14:13:00

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cookessentials - 2013-08-31 11:46:00

elliehen wrote:

I've just planted an apricot tree...and I'm aiting for the first blossoms ;-)

I had a lovely apricot tree when I lived in your area ...it should do well.

samanya - 2013-08-31 20:45:00

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cookessentials - 2013-09-02 17:11:00

cookessentials wrote:

Our plum trees are smothered in blossom. We are lucky though to also have a greengage plum hanging over our fence as well, it is my DH's favourite

Oh greengages ...now that is a must have, to recreate childhood memories of arriving home from school & Mother was still out & scoffing greengages & then getting growled at for gobbling them all ...hmmmm, was worth it!

samanya - 2013-09-02 18:46:00

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cookessentials - 2013-09-04 12:19:00

Here is my favourite home made Kiwi fruit chutney.
Ingredients:

• 4 medium kiwifruit, peeled and chopped
• 2 tbsp, fresh chopped mint
• 1 tbsp lemon juice
• Salt to taste
• 1 tsp pepper or 1 green chilli (optional)
• ½ clove garlic

Method:

In a blender add kiwifruit, mint, lemon juice, salt, pepper or chilli and garlic. Blend to smooth paste. Serve with any roast vegetables, meat, poultry and fish dish

litty2 - 2013-09-09 20:10:00

gosh im lost trying to look lol but i love the bit on the side vegie deluxe pickle,does anyone know a similar recipe please?

kiwiascarrie - 2013-11-20 21:43:00

Bumping for summer preserves.. :-)

Hi Kiwiascarrie.. what are the ingredients on the side of the bottle.. hopefully someone might be able to post a recipe that's similar..

juliewn - 2013-11-30 21:09:00

Cranberry & Cherry tomato christmas chutney, this is in the Dec 2011aust W W

1 packet (approx 350g) fresh cranberries (can also be frozen)
1 punnet cherry tomatoes, cut in half
1 cup dried cranberries
1 red onion, finely chopped
1/2 tsp salt
1/2 cup cider vinegar
1 cup brown sugar, firmly packed
1/2 tsp ground black pepper
1/2 tsp ground ginger
1/2 tsp ground allspice

Place all ingred into a heavy based saucepan. Bring to boil, then turn heat down and simmer for 30 mins, stirring occasionally until thick and pulpy.
Pour into sterilised jars and seal or store in a covered container in the fridge.

is this it?? I always wondered why I had bought a bag of frozen cranberries I must have been going to try it.

Quotekiwiscrapper1 (651 ) 11:17 pm, Sun 23 Dec #7

bev00 - 2013-12-26 01:59:00

I'm wanting to preserve black doris plums whole or halved need to do this today... can anyone help

islandbreeze - 2014-01-28 11:05:00

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cookessentials - 2014-02-05 16:39:00

To the top so recipes can be saved. :-)

music_note - 2014-03-07 23:01:00

Pickled Persimmons

This is very nice and very simple.

Per batch size;
5 Medium Persimmons peeled sliced or chunks or mix of both but slices pack better in jars,
1 cup cider vineagar,
1/4 cup rice vinegar,
2/3 to 3/4 cup sugar,
1 tbsp. fresh ginger finely chopped,
1/2 tsp chilli flakes,
1 tbsp. salt.

Pack persimmons into a jar ( I use a plastic jar with a wide opening, those 1kg yoghurt round containers with lids would be good also).
Into a saucepan goes all other ingredients then heat to dissolve sugar and bring not quite to the boil. Pour it to cover persimmons, remove air bubbles if any, allow to cool then lid on. Can be placed into fridge ready to go but better left overnight at least and longer the better. It keeps for a very long time so one can make bigger batches as in normal preserving.

Cheers

Editing correcting typos.....

Edited by valentino at 2:35 pm, Wed 14 May

valentino - 2014-05-14 14:34:00

agave1, bumped the thread but note the post above.

It is delicious even after the 3rd day and gets better with age if it is allowed to.

Cheers

valentino - 2014-05-16 14:47:00

Thanks Valentino.. I have a tree growing here.. sounds delicious.. :-)

juliewn - 2014-05-16 22:49:00

Hi juliewn, can imagine using other similar textured fruits with that pickle mixture, e.g. Mango, sliced fresh pineapple, etc.

Cheers

valentino - 2014-05-17 10:06:00

bumping so I can find it when I get back in from picking the persimmons :-)

aasha - 2014-05-19 11:12:00

Bumping, still preserving and making pickles here.. anyone else??

juliewn - 2014-06-26 22:42:00

I made caramelised onions.. simmered the onions till tender, added balsamic vinegar, apple cider vinegar and brown sugar and seasoned to taste.. used with wraps for a birthday lunch..

I'd made more than was needed.. kept them simmering with extra apple cider vinegar and some cinnamon.. until the mixture was thick, and have bottled it for caramelised onion chutney.. it tastes amazing.. and a definite keeper recipe..

juliewn - 2014-09-20 18:12:00

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cookessentials - 2014-12-10 14:45:00

Hi Pam.. :-)

.. and bumping for davey49

juliewn - 2015-03-12 22:23:00

Anyone else making Autumn preserves?
Choko's are ripe now, great for piccalilli and other mustard pickles and for relishes.. they stay quite firm so good for having cracker size pieces to use from the jars.
I've finished preserving feijoa's, will use the rest of the crop fresh.
Preserved 58 jars of Golden Queen's from my tree, in its third season of fruiting, gave away masses too, including to the head tutor of the polytech horticulture class here..

I emailed him 'can I swap you a big bag of freshly picked golden queen peaches for showing me how to summer prune my fruit trees? Email back, I'll be there wednesday at 3!
As he carried the box of peaches to his car, he picked one out, bit into it, closed his eyes and said, now that's a golden queen peach!

juliewn - 2015-04-27 15:14:00

valentino wrote:

Pickled Persimmons

This is very nice and very simple.

Per batch size;
5 Medium Persimmons peeled sliced or chunks or mix of both but slices pack better in jars,
1 cup cider vineagar,
1/4 cup rice vinegar,
2/3 to 3/4 cup sugar,
1 tbsp. fresh ginger finely chopped,
1/2 tsp chilli flakes,
1 tbsp. salt.

Pack persimmons into a jar ( I use a plastic jar with a wide opening, those 1kg yoghurt round containers with lids would be good also).
Into a saucepan goes all other ingredients then heat to dissolve sugar and bring not quite to the boil. Pour it to cover persimmons, remove air bubbles if any, allow to cool then lid on. Can be placed into fridge ready to go but better left overnight at least and longer the better. It keeps for a very long time so one can make bigger batches as in normal preserving.

Cheers

Editing correcting typos.....

Found the thread to make your recipe.. persimmons are delicious at the moment.. thanks Valentino :-)

juliewn - 2015-05-23 16:31:00

A way to store (by freezing) fresh in-season fruit and crumble mix for an easy pudding:

How to make a fruit crumble, including those times when 'you've just had dinner and feel like something else':

Crumble: make a large batch of your favourite crumble mix - a food processor makes this quickly.. Pour it into a bag or plastic container and freeze. Give the container a shake a couple of times while it's freezing - the mix will stay crumbly.

Fruit: when in season, wash apple's or pear's - or your favourite fruit for crumble - peaches, apricots, nectarine's, plums, etc...
Leave the skin on if you prefer (I do), and slice the fruit. Place in a bag or container and freeze - give them a shake a couple of times so they stay freeflow - the fruit shows very little browning, and it's ready to use.

To make your pudding: grease an oven dish, pour fruit straight from the bag/container you froze them in. Give the crumble mix a shake, pour over the fruit as much as you like to use.

Into the oven at 180C.. and bake. done!
Works well to pop it into the oven just before eating dinner, it'll cook while you eat.

Adding.. I freeze blackberries from my vine too, so they're free-flow. To add some of those to the frozen apples for crumble or pies is delicious.. :-)

Edited by juliewn at 9:59 pm, Sat 20 Jun

juliewn - 2015-06-20 21:57:00

Wonderful recipes on this link

jmm18 - 2015-06-21 12:43:00

Recently did some more Pickled Persimmons, noted the last of last year's lot - some had started to turn quite a syrupy mixture, very nice indeed with ice cream etc.

Also did some firm Mangoes ( nice cubed chunks mouth sized ) using same recipe about two months ago, virtually all gone now, very delicious.

valentino - 2015-07-03 08:46:00

bumped for jenner4. :-))

245sam - 2015-07-26 17:23:00

bump for sticky232

uli - 2015-08-31 15:54:00

kamitchell wrote:

The Orchard is called Kaipaki Orchard & Nursery, it's on Kaipaki Road & is on the corner of Kaipaki Rd & the main rd to Te Awamutu from Cambridge.

We've bought damson plums from him too - picked them up at his orchard - highly recommended for good old-fashioned plums.

books4nz - 2016-01-01 23:02:00

And asking what I looked through the thread for - would anyone have a nectarine or apricot chutney recipe to share please? Thank-you.

books4nz - 2016-01-01 23:06:00