Preserves Thread - Jams, Pickles, Relishes, etc..
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| 151 | A hint for keeping Agee jar screw bands rust free The day after preserving, I remove the screw bands and wash the jars of goodies and leave them on my dish rack to dry well before putting them away till needed. I wash the bands well, rinse with hot water, and place them on top of the stove while I'm cooking dinner, or in a low temperature oven, so they dry completely. I then string them together on a piece of string on which I've made a loop on each end.. and I hang them up in the hot water cupboard, so they'll never get damp with the slight warmth there. I've been using the same screwbands for more than 28 years and they've never rusted at all. Hope this helps others.. juliewn - 2008-01-21 00:53:00 |
| 152 | Bumping for Kiwikid1 hope this helps.. juliewn - 2008-01-22 00:47:00 |
| 153 | ps.. a quick way to look for a recipe or thread: Have the messageboard on your screen - or a thread open, etc.. - or 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 "pickle" or "jam" 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.. juliewn - 2008-01-22 00:49:00 |
| 154 | Also.. check out the TrademeCooks website Fetish has created - there are links in the first few posts of this thread to take you to goodies from this messageboard that she has saved there.. a wealth of tried and true recipes.. juliewn - 2008-01-22 00:49:00 |
| 155 | Bumping for Georgie.. and Gherkin relish recipes.. Hi Georgie.. check out the links on the first page of this thread too, to the TrademeCooks website, where Fetish saves a wealth of recipes from the Trademe threads here.. Hope this helps.. juliewn - 2008-01-22 18:25:00 |
| 156 | ps.. see post 153 above, for a quick way to locate a recipe you're looking for.. Cheers.. juliewn - 2008-01-22 18:25:00 |
| 157 | This message was deleted. trish198 - 2008-01-23 09:05:00 |
| 158 | Hi Trish.. I think there are recipes in the thread .. if you use the way to find them in post number 153 above, it makes it a lot quicker. Also, Trademe Cooks website will probably have recipes that Fetish has transferred from these threads - the links to her site are in the first few posts of this thread. Hope this helps.. juliewn - 2008-01-23 10:40:00 |
| 159 | ps.. if you look for recipes that have either cucumbers or gherkins, they can be interchanged with each other to use either gherkins or cucumbers. Hope this helps Trish.. Cheers.. Julie juliewn - 2008-01-23 10:41:00 |
| 160 | Rhurbarb Anyone got any ideas, thanks. whiskey13 - 2008-01-23 13:26:00 |
| 161 | bump ksr - 2008-01-25 11:56:00 |
| 162 | Hi Whiskey.. You can preserve rhubarb as you can do peaches, etc.. it's delicious to use with breakfast cereals, for winter crumble's and pies etc.. My Partner says: "You grow it, I'll preserve it! as he loves it so much! Ok.. I'll do that! My Daughter's was not well in 2005.. her lung kept spontaneously collapsing, and she had 4 surgeries.. she found during this time that she had a lot of static electricity, and she got shocks off so many things. Her science teacher at school said "eat rhubarb - it will stop the static electricity.." juliewn - 2008-01-25 23:37:00 |
| 163 | I couldn't find any rhubarb plants to grow, and several lovely ladies in these threads very kindly sent me plants which we have growing now. One lady also sent me some freshly cut rhubarb stalks, so I could use them to preserve so Jenni could have rhubarb regularly. She had some each day for a few days - and the static electricity was gone! Her health is good now thankfully - however whenever she starts having static electricity - she eats some preserved or freshly stewed rhubarb, and the static electricity is gone. Thanks again to the lovely ladies on here who sent me plants almost three years ago.. you all made a real difference for Jenni.. :-) juliewn - 2008-01-25 23:37:00 |
| 164 | Bumping for 52many :-) juliewn - 2008-01-28 01:11:00 |
| 165 | and for wonderful recipes from sharing culinary creators... juliewn - 2008-01-30 02:52:00 |
| 166 | bumping up.... for preserved peaches. susieq9 - 2008-01-31 11:49:00 |
| 167 | What a wonderful thread! I have made plum jam and plum chutney and now am looking for a relish receipe that I can use some of my beans in. Does anyone have one that is simple and is it ok to use beans in a relish? TIA Kathy wings43 - 2008-02-01 10:43:00 |
| 168 | Bumping for Gazzkit.. and Hi Kathy... I'm glad you like the thread.. :-) Yes you can use beans in a relish - cut them in small pieces (or whizz them in a food processor) and use them in place of cucumber or gherkins in a relish recipe.. or they're also good in a mustard type pickle like Piccalilli or Chowchow.. There are recipes and pickles either in this thread, or in the relish section of the TrademeCooks website - the links to that are in the first few posts of this thread. I hope this helps.. let us know how you go, and what goodies you make.. Do enjoy your goodies.. Julie juliewn - 2008-02-01 23:34:00 |
| 169 | ps.. a quick way to look for a recipe or thread: Have the messageboard on your screen - or a thread open, etc.. - or 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 "pickle" or "relish" 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 - 2008-02-01 23:36:00 |
| 170 | Bumping for Anndi.. :-) juliewn - 2008-02-05 00:53:00 |
| 171 | This message was deleted. anndi7 - 2008-02-05 18:03:00 |
| 172 | Thank you for sharing your recipe Anndi.. It's nice to have goodies like that in the fridge for easy summer meals.. juliewn - 2008-02-07 01:42:00 |
| 173 | Bumping for gherkin recipes.. :-) juliewn - 2008-02-08 02:29:00 |
| 174 | and for rhubarb recipes.. :-) juliewn - 2008-02-09 01:17:00 |
| 175 | bump for more fab info! treenie3 - 2008-02-09 21:04:00 |
| 176 | Pickled Red Cabbage.. this is just divine! Cut a firm red cabbage into fine slices - or thick slices if you prefer. Sprinkle with plain (not iodised) salt and leave 24 hours. Drain well through a colander or similar. Heat spiced vinegar (use the DYC spiced vinegar or make your own). Place the well drained cabbage slices into hot sterilised jars (pop top jars are good as they'll reseal - cover the lids with water in a saucepan, and bring to the boil. Simmer for 10 minutes to sterilise them. ) Fill the jars to the top with the hot spiced vinegar and place the lids on. Leave till cold - the lids will pop down to seal the jars. Once cold, wash the outside of the jars to remove any vinegar, and keep for at least a week before using.. Tastes best chilled.. yum! juliewn - 2008-02-11 23:58:00 |
| 177 | Bumping for summer harvesting.. and creating fabulous goodies to enjoy.. juliewn - 2008-02-17 01:05:00 |
| 178 | Bumping for Racheal and Meegs.. Hope this helps.. juliewn - 2008-02-17 17:48:00 |
| 179 | Bumping......... to keep 'em coming! tinyted - 2008-02-20 18:42:00 |
| 180 | How are everyone's gardens growing - hope you're all harvesting delicious fresh home-grown fruits and veges to make into goodies to stock your pantry's with.. juliewn - 2008-02-23 01:56:00 |
| 181 | re red cabbage pickle... can you please tell me if the red cabbage is rinsed after salting and do you then cook it? or just add to the jars raw? bjkiwi - 2008-02-24 08:00:00 |
| 182 | Hi Bjkiwi... this is the recipe I prefer.. I have added it to the thread - am not sure though if it's the one you're referring to.. Here 'tis.. Here 'tis.. " Pickled Red Cabbage.. Cut a firm red cabbage into fine slices - or thick slices if you prefer. Sprinkle with plain (not iodised) salt and leave 24 hours. Drain well through a colander or similar (don't rinse at all). Heat spiced vinegar (use the DYC spiced vinegar or make your own). Place the well drained cabbage slices (no need to cook them) into hot sterilised jars (pop top jars are good as they'll reseal - cover the lids with water in a saucepan, and bring to the boil. Simmer for 10 minutes to sterilise them. ) Fill the jars to the top with the hot spiced vinegar and place the lids on firmly. Leave till cold - the lids will pop down to seal the jars. Once cold, wash the outside of the jars to remove any vinegar, and keep for at least a week before using.. Tastes best chilled.. yum! juliewn - 2008-02-25 00:38:00 |
| 183 | Re the salting - when the sliced cabbage is left for the 24 hours, the salt will work to soften the fibres of the cabbage, so it won't be tough once pickled. The salt will create quite a bit of liquid over that time, which then gets drained off through a colander or sieve. The result is that the cabbage is left with just the amount of salt it needs for seasoning the pickle, and improving the flavour. Rinsing would reduce the flavour and colour of the cabbage, so the cabbage is placed into the sterilised jars, topped with the vinegar and sealed. I hope this is of help.. please ask if I can help further.. Cheers.. Julie juliewn - 2008-02-25 00:44:00 |
| 184 | ps.. re leaving the cabbage slices without cooking them before placing in jars - this gives a nice crisp pickle - if the cabbage was cooked before placing it in the jars, prior to adding the hot vinegar, the result would be softish cabbage, rather than the crispier result that happens. I hope this helps.. juliewn - 2008-02-25 00:48:00 |
| 185 | thanks so very much for your help. going to give it a go over next couple of days. cant wait to try it bjkiwi - 2008-02-25 21:44:00 |
| 186 | You're most welcome.. :-) let us know how you like your goodies.. juliewn - 2008-02-25 21:55:00 |
| 187 | Homemade Spagetti..... Every year I make this, about 2 thirds of my jars blow their tops off. Any ideas of what I'm doing wrong. Using my own tomatoes for this. The only other thing to do is to make the sauce for the spagetti only, and bottle that. TIA Sue. susieq9 - 2008-02-25 22:04:00 |
| 188 | Hi Susie :-) I've had that happen too - I think the spaghetti noodles probably affect the acidity of the tomatoes, and that causes the pulp to begin to ferment, which I think is what happens when the jar lids blow. I find it easiest to preserve just the tomato part, and cook the spaghetti to add to it when needed. A bonus with doing it this way is that the tomato pulp/sauce can be used for anything from pizza's to pasta sauces, etc.. juliewn - 2008-02-25 23:31:00 |
| 189 | The New Zealand Gardener magazine has a 2008 Get Growing campaign for New Zealanders - anyone can register to be sent free weekly emails about growing and preserving the goodies you grow. This is the link to sign up if anyone would like to: http://www.nzgardener.co.nz/ juliewn - 2008-02-25 23:37:00 |
| 190 | Last Friday's emailed newsletter included this recipe from Lynda Hallinan, the Editor of the magazine: "My tomatoes are having a bumper season so I'm already freezing lots of pottles of tomato-based sauces for pastas, casseroles and lasagne in winter. I just boil roughly chopped tomatoes, courgettes (my plants are going bonkers!), onions and garlic with lots of salt and pepper, a splash of white wine and a generous dollop of olive oil. Depending on the flavour I'm after, I'll also add cumin seed, big handfuls of fresh basil or a little smoked paprika (don't add too much smoked paprika though as it has a tendency to dominate the vegetables.) If I was growing eggplants, I'd also add these to this mix, and I throw in green beans too if I've got too many to eat." juliewn - 2008-02-25 23:37:00 |
| 191 | Thanks Julie.... Thought I might end up doing just that. Will finish making the relish today and then get onto the sauce for the spagetti and then some tomato soup, which I freeze. susieq9 - 2008-02-26 09:03:00 |
| 192 | Sounds delicious at your home! :-) I bet you're feeling proud of yourself.. isn't it a lovely feeling to have all the goodies squirreled away in bottles, jars and freezer.. juliewn - 2008-02-27 00:20:00 |
| 193 | Bumping for Ciannz :-) juliewn - 2008-02-27 00:27:00 |
| 194 | This message was deleted. snuff4 - 2008-02-27 09:23:00 |
| 195 | Hi Snuff.. I've found that Kamokamo, courgettes, etc..can be used to replace cucumber in recipes for chutney and relish.. as the cucumber or Kamokamo, etc., tend to take on the flavour of other ingredients. For firmer Kamokamo, etc., they can also replace cucumber in recipes like bread and butter pickles too, where the veges mostly stay in slices once cooked. For pickles, you could use them for chowchow or picalilli, or as bread and butter pickles. For relish, you could use them to replace about 1/2 of the tomato's in tomato relish recipes - check seasonings before bottling as the taste will probably be milder. The Edmonds book has a nice apple or plum chutney recipe - you could use half apples and half Kamokamo in that recipe. Is there a particular flavour you like, or type of pickle or relish - so we could make other suggestions for you.. juliewn - 2008-02-27 13:40:00 |
| 196 | ps.. this is from the NZ Gardener weekly email sent out to give info about growing and preserving, pickling, etc.. our own veges and fruits - you can replace the courgette's for KamoKamo in this recipe: Courgette Chutney: 500g onions; 1.5 kgs courgettes; 500g ripe tomatoes; 100g pitted dates; 50g sultanas; 500ml malt vinegar; 2 tsp allspice; 2 tsp ground ginger; 2 tbsp salt; 2 tsp ground black pepper; 1.5kg soft brown sugar. Chop the onions, cut courgettes into small chunks, peel and slice the tomatoes and chop the dates. Put in a large pot with the sultanas and half the vinegar. Simmer until the ingredients soften, then add spices, salt and pepper and simmer for another 15 minutes. Stir in the sugar and remaining vinegar then simmer slowly until thick. Pour into hot, clean jars and seal with airtight, vinegar-proof covers." Hope this helps.. :-) juliewn - 2008-02-27 13:55:00 |
| 197 | Have been preserving.... for years, and get a lot of satisfaction out of it. Especially giving a lot away to friends. Made a tomato puree for the spagetti. In it was tomatoes (naturaly), onions, peppers, dried basil, marjoram, celery seeds, cayanne pepper, sugar, salt & pepper. Absolutely delicious. I think the cayanne bought it altogether. Will be great on our pizza base as well. susieq9 - 2008-02-27 15:38:00 |
| 198 | Yum that sounds good.. you're inspiring me to get some made too - my tomatoes are ripening slowly - my Supertom money maker has very few tomatoes even, despite regular watering and feeding.. wish me luck that it suprises me with a crop that's later than usual! juliewn - 2008-02-27 23:29:00 |
| 199 | This was in a recent Get Growing email from the NZ Gardener: "Just when I thought I had tried every recipe on the planet for courgettes, along came this one for zucchini jam. Nelson gardener Kaye Blaker emailed it to us last week and I was instantly intrigued. "It's a good way to use up zucchinis that escape notice or don't get picked over a weekend away," she said.... juliewn - 2008-02-27 23:56:00 |
| 200 | To make zucchini jam, you need: 1kg of peeled zucchinis, 3 lemons, 1kg of sugar and 125g butter. Chop the zucchinis fairly finely and steam until tender enough to be put through a sieve. Place this puree in a saucepan with the rest of the ingredients and stir over a low heat until the sugar is dissolved. Boil for about 30 minutes, until it is of a thick creamy texture like lemon honey. ... cont'd.. juliewn - 2008-02-27 23:57:00 |
