Preserves Thread - Jams, Pickles, Relishes, etc..
| # | Post |
|---|---|
| 101 | My Lemon Curd.. didn't last very long:( I made one and a half jars and after making a fresh loaf of bread plus one brought loaf there is nothing left of it. Oh well it was only half a batch just to see how it turned out:) Now i can make a full batch.(And hide 1 jar lol) whiskey13 - 2007-12-28 18:44:00 |
| 102 | I completely understand! lol... it is sooo nice isn't it.. Actually, I use a jar of it as the lemon part of a lemon meringue pie - it gives a better flavour I've found than the usual filling.. Enjoy your delicious goodies.. juliewn - 2007-12-28 23:21:00 |
| 103 | Hi hsv941 - I've not seen any recipes for relish etc using blackberries - however you could use them in place of tomatoes in a tomato relish recipe - maybe reduce the sugar that is added, as the blackberries will be sweeter than tomatoes. The Edmonds book has a really nice tomato relish recipe - the best I've ever used. If you've not got an Edmonds book, let me know here and I'll post the recipe for you. Cheers.. Julie juliewn - 2007-12-28 23:21:00 |
| 104 | This message was deleted. crangran - 2007-12-29 22:03:00 |
| 105 | Hi Crangran.. I've just bumped a thread to the top for you - it's titled "Recipe for pickled cucumber" - and here's the link: http://www.trademe.co.nz/Community/MessageBoard/Messages.asp juliewn - 2007-12-30 15:58:00 |
| 106 | ps.. a quick way to look for a recipe or thread: Have the messageboard on your screen - or a thread open, etc.. On the lower left of your keyboard, hold down the control (Ctrl) key, and at the same time press the letter "F". A box will pop up. Type a word you're looking for - ie "cucumber" or 'pickle' and click next.. and again.. until you find what you're looking for.. or you've found all the threads or posts with that word in. Not on that page? Go to the next one and repeat.. makes it easy to find any thread or posts in a thread that you're looking for.. Cheers.. juliewn - 2007-12-30 15:59:00 |
| 107 | Has anyone got a recipe for tropical fruit chutney I had one years ago, but lost it. cynder - 2007-12-30 17:12:00 |
| 108 | #106 Wow thanks - that is going to save so much time! cynder - 2007-12-30 17:14:00 |
| 109 | This message was deleted. crangran - 2007-12-30 21:54:00 |
| 110 | Bumping for Julie302.. :-) juliewn - 2007-12-30 22:25:00 |
| 111 | Bumps a daisy cynder - 2008-01-01 12:10:00 |
| 112 | **bumping too** for gherkin help!!! I have two plants which are now producing LOTS of gherkins....in hindsight one plant would have been good :-) however...does anyone have a tried and true recipe for pickling gherkins? I've found a couple when Googling but it would be nice to hear of 'local' success (or failures!) I quite like gherkins but can't imagine me eating three dozen in a week....lol. Hence the need to preserve them in some fashion. cameron-albany - 2008-01-02 18:48:00 |
| 113 | bumping as I need plum ideas please. Many are splittin and I dont want to waste mum3nz - 2008-01-02 18:57:00 |
| 114 | is there any chutney or jam recipies that use raisins? thanks allurs - 2008-01-03 11:21:00 |
| 115 | Hi Cameron.. gherkins make a really nice Bread and Butter Pickle - or you can use the dressing from that to preserve your gherkins whole.. my book with this recipe is packed away currently - however there are recipes which will help in Trademe member Fetish's website "Trademe cooks".. literally thousands of recipes from these threads here in Trademe are saved there.. you can join the site or browse and copy recipes.. Here's the link to the pickles section: http://trademecooks.11.forumer.com/viewtopic.php?t=139 There are pickled gherkin, bread and butter pickles and other recipes there.. Hope this helps.. juliewn - 2008-01-03 23:05:00 |
| 116 | ps.. gherkins can be used in place of cucumber's in any pickle recipe.. enjoy trying new goodies.. :-) juliewn - 2008-01-03 23:10:00 |
| 117 | Hi Mum3NZ... plums bottle really well, to use over the year for crumble's, sponge puddings, on cereal etc.. If you've not bottled fruit before, Fetish has transferred the posts I wrote to her site.. this is the link for the preserving section: http://trademecooks.11.forumer.com/viewtopic.php?t=325 - Also, plums make very nice sauce.. like tomato sauce, except made with plums - it's tangy and delicious used with bbq's, etc.. anything tomato sauce is used for. Chutney can be made from plums too.. I'll include the link here to Fetish's website for where plum sauce and chutney's are saved.. for chutney's: http://trademecooks.11.forumer.com/viewtopic.php?t=119 and there are several plum sauce recipes here: http://trademecooks.11.forumer.com/viewtopic.php?t=124 Enjoy your goodies.. I'm thinking of you - my plum tree has enough plums for eating this year - will be enough to preserve etc., next year.. I can't wait! juliewn - 2008-01-03 23:17:00 |
| 118 | Hi Allurs.. raisins are quite often in chutney Fetish has a number of recipes in her chutney section - here's the link for that: http://trademecooks.11.forumer.com/viewtopic.php?t=119 Any recipe that has sultana's in it can have raisins used in place of sultana's. To find a recipe with raisins in her site, this will help: Have the chutney page on your screen - or a thread open in Trademe, etc.. (This works on any internet page) On the lower left of your keyboard, hold down the control (Ctrl) key, and at the same time press the letter "F". A box will pop up. Type a word you're looking for - ie "raisin" and click next.. and again.. until you find what you're looking for.. or you've found all the threads or posts with that word in. Not on that page? Go to the next one and repeat.. makes it easy to find any thread or posts in a thread that you're looking for.. Cheers.. juliewn - 2008-01-03 23:22:00 |
| 119 | Hi Crangran.. hopefully you've found a recipe you like.. I'm sorry - I didn't think about Fetish's site when I replied to your post recently - her site will have recipes there too.. this is the link to the pickles page: http://trademecooks.11.forumer.com/viewtopic.php?t=139 I've found cucumber's or gherkins can be used in any recipe that has either of them in - and cucumber can also replace courgette's in pickles too - giving a lovely flavour also. I hope this helps.. juliewn - 2008-01-03 23:27:00 |
| 120 | Hi, juliewn, did have a nosey for any recipys etc found 1!!!! thanks for your help tho! allurs - 2008-01-04 04:41:00 |
| 121 | Hi Allurs.. that's great.. :-) Enjoy your goodies.. Cheers.. Julie juliewn - 2008-01-05 01:11:00 |
| 122 | thanks for the gherkin help juliewyn!! those suggestions sound fab cameron-albany - 2008-01-05 08:17:00 |
| 123 | You're most welcome Cameron.. :~) Enjoy your goodies.. :~) juliewn - 2008-01-05 14:48:00 |
| 124 | Quince My OH loves quince jelly and I have a recipe, but can someone tell me when you pick them? How do you tell they are ripe etc. Guess I should throw this at the gardeners too. Lol jot99 - 2008-01-06 14:30:00 |
| 125 | Hi Jot.. it's a while since I made quince jelly - - it sure is delicious.. one of the ways to tell is by smelling the fruit - they'll have a nice fragrance when they're ripe.. enjoy your goodies.. :-) juliewn - 2008-01-06 23:33:00 |
| 126 | Bumping for Kiwigoldie .. hope this helps.. juliewn - 2008-01-06 23:33:00 |
| 127 | Thanks juliewn I got an answer from the gardeners too! I have to wait a while as they apparently get quite big and fall off the tree when ready. jot99 - 2008-01-07 08:53:00 |
| 128 | pickling gerkins: I found the best way to do them was to prick them all over with a fork - about 2 times on each 'side' and then packe firmly into a jar and pour over the same brine mix that you would use for pickled onions. leave covered for 3 days and tip the jar up and down each day. then rinse off well, pat dry, repack into another jar and cover with your pickled onion mix - works a treat!! we used to grow at least 6 plants at a time and i never ran out of gerkins - it was great!! timetable - 2008-01-07 09:22:00 |
| 129 | Hi Timetable.. I've never thought of using a pickled onion type recipe for gherkins - now you've inspired me - and I'll do that next time.. Thankyou for posting how to do them that way.. Cheers.. Julie :-) juliewn - 2008-01-07 23:34:00 |
| 130 | Bumping for Mammagools :-) juliewn - 2008-01-07 23:41:00 |
| 131 | Thanks Juliewn for the help re plums. As many of the plums were slitting I chucked them in the frezzer so am going to stick with usin them for crumbles, muffins etc as Im guessin I cant preserve them since I froze them mum3nz - 2008-01-08 11:21:00 |
| 132 | Juliewn Would you be able to post the tomato relish recipe from the Edmonds Cookbook that you mentioned above. I must be the only person in New Zealand who doesn't have the Edmonds Cookbook. Thanks. ams7 - 2008-01-08 14:01:00 |
| 133 | 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. juliewn - 2008-01-08 23:48:00 |
| 134 | Ok.. this is what I change - - my ingredients are: 12 large tomatoes, 4 large onions, 1/4 cup common salt, 500gms brown sugar, 1 tablespoon mustard powder, 1 1/2 tsp curry powder. I leave the skins on the tomatoes, so the goodies in the skin are still in the relish. I cut the tomatoes and onions into smaller pieces - or use a food processor to chop them. You'll see that I use 1 1/2 tsps of curry powder - and I add that and the mustard at the beginning of cooking. I don't use the chillies at all, or any flour or other thickener, as I feel it reduces the flavour of the ingredients, and a better and nicer flavour is achieved without the flour. juliewn - 2008-01-08 23:49:00 |
| 135 | Because there's no thickener added, I keep the mix simmering, stirring often, until it's as thick as I want. Remember that it will thicken further as the relish cools. I use the pop-top jars as tops for the relish - and put those on when the relish has just been put into the jars and is still very hot. As the relish cools, the lid will pop-down, giving a secure seal, which helps with the keeping of the relish. Please ask if I can help further.. Enjoy your relish.. :-) juliewn - 2008-01-08 23:50:00 |
| 136 | Hi Mum3NZ.. yes, plums can be preserved once they've been frozen.. though they're best used for plum jam, sauce, etc.. as well as the crumbles and puddings. I thaw them out overnight in a preserving pan, and next day I drain off about half the liquid that forms in the pan. Proceed with your recipe as usual. I tend to freeze plums (and tomatoes, etc) in standard sized amounts - say 2 or 3 kg's of plums - or if freezing just enough for a particular recipe - say 3kgs for a plum sauce recipe - I add a tag to the bag noting the quantity of plums in the bag, plus what I'm intending the plums to be used for. Hope this helps.. isn't it lovely to have plums available at the moment.. yum! juliewn - 2008-01-08 23:55:00 |
| 137 | Bumping for Fisuedil and wonderful cherry jam :-) juliewn - 2008-01-09 00:02:00 |
| 138 | Thanks Jeliewn Made the relish with the chillies but only had 1/2 the amount of tomatoes and forgot to halve the amount of the chillies so it's a wee bit hot, but yummy anyway. Thanks Heaps. ams7 - 2008-01-09 16:42:00 |
| 139 | Hi... if you wanted to make it less hot, you could make another batch, or half a batch - without adding any chillies - and mix the relish you've already made into it not long before it's ready to bottle, so it comes to a good boil.. and bottle again.. the effect from the chillies will then reduce. juliewn - 2008-01-10 22:50:00 |
| 140 | And bumping for plum recipes for nfh1 :-) juliewn - 2008-01-10 22:50:00 |
| 141 | Bumping for Nanny_mcphee :-) juliewn - 2008-01-16 01:17:00 |
| 142 | Can you use frozen tomatoes to make chutney and saucy things? zoopa - 2008-01-16 10:48:00 |
| 143 | Bottled Apricots with Vanilla Instead of using whole vanilla beans, strips of orange rind or cinnamon sticks can be added to the jars for a different flavor. Or, you could experiment with more exotic spice such as cardamom and star anise. About 3 lbs. firm but ripe apricots 2/3 cup sugar 1/2 cup freshly squeezed lemon juice 1 2/1 cups water 2 whole vanilla beans Makes About 10 Cups 1. Immerse the apricots in a pan of gently boiling water for 20 to 30 seconds. Immediately remove the apricots from the water and off their skins using a small sharp knife or your fingers, if they come easily. Leave to cool. 2. Put the sugar, lemon juice, and water in a saucepan over low heat, stirring, until the sugar has dissolved. Bring to a boil. 3.; Add the apricots to the syrup, in batches, if necessary, and poach for 10 minutes nanny_mcphee - 2008-01-16 18:58:00 |
| 144 | cont - Apricot with vanilla 4. Using a slotted spoon, immediately transfer the apricots to two warm, sterilized 5-cup jars. Slit the vanilla beans lengthwise with a knife and add two halves to each jar. 5. When all the apricots have been removed from the pan, boil the syrup for 5 minutes. Pour into prepared jars to within 1/2 inch of the top. Swirl the jars to expel any air bubbles and seal them. Process in a boiling water canner. 6. Store in a cool, dark, dry place for one month before eating. Use within 12-18 months. nanny_mcphee - 2008-01-16 18:59:00 |
| 145 | Hi Nanny.. thanks for adding your delicious recipes here.. the more the merrier :-). juliewn - 2008-01-17 02:50:00 |
| 146 | Hi Zoopa.. yes you can make sauce, chutney, etc from frozen tomatoes or plums, etc.. I place the quantity I need into my preserving pan and cover it with a cloth and leave them overnight standing in the sink to thaw them out - as a lot of condensation forms on the outside of the pan during thawing. Quite a lot of liquid is in the pan by the time they're thawed completely - I discard about half that, and make the recipe as per usual. Hope this helps.. juliewn - 2008-01-17 02:50:00 |
| 147 | Bumping for Emu5.. :-) juliewn - 2008-01-17 22:01:00 |
| 148 | Air bubbles after preserving plums... Hi all! Today I bottled some plums. I thought I got rid of any air bubbles and topped the jars right up with syrup but afterwards I could see air bubbles in the jars (yes they did seal properly, the lids were concave, and did pop when opened again). So I reheated jars in the microwave (lids off) and topped up with boiling water and resealed. Anything else I should be doing? Are the air bubbles OK or should there be none? nicolejack - 2008-01-19 20:07:00 |
| 149 | Hi Nicole.. they'll be fine.. the seal popping -or hollowing - downwards, so the seal is concave, will ensure your goodies are safe.. having air bubbles in them is inevitable and not a problem at all.. Enjoy your delicious plums.. :-) juliewn - 2008-01-21 00:45:00 |
| 150 | Bumping for Ampm... :-) juliewn - 2008-01-21 00:45:00 |
