Preserves Thread - Jams, Pickles, Relishes, etc..
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| 201 | cont'd from the email.... "I experimented with Kaye's recipe a little, because I happened to spot a huge golden marrow in a friend's garden last weekend. I figured that if you use golden zucchini, instead of the common green ones, not only would my jam taste like lemon honey, it would look like it too! I didn't peel the marrow, instead I used a lemon zester to finely grate the skin up too. I steamed the chopped zucchini in the microwave then whizzed it in my blender until the flesh came out looking like golden custard. This golden zucchini jam recipe is amazing. It tastes a bit like a sweet lemon-flavoured marmalade (without the sour edge added by grapefruit). You could easily substitute it for lemon honey... and just imagine what fun it would be to serve up golden zucchini meringue pie for dessert." juliewn - 2008-02-27 23:57:00 |
| 202 | This message was deleted. snuff4 - 2008-02-28 07:34:00 |
| 203 | Hi.. you're most welcome.. I'll look forward to hearing how you like the recipe.. Have a lovely day.. :-) juliewn - 2008-02-28 10:44:00 |
| 204 | What a great.... site nzgardener is. Hope that your tomatoes ripen up soon before the cloudy days arrive. I had trouble with Blossom End Rot this year. They it is lack of calcium, so I guess it is more milk for them next year.LOL. However have picked 18kgs off them so far. 18 plants of beef steak and russian red. They only get water from the washing machine, but only the roots. Thanks again Julie for your valuable information throughout the recipe section. Sue susieq9 - 2008-02-28 15:36:00 |
| 205 | This message was deleted. snuff4 - 2008-02-29 18:31:00 |
| 206 | Hello Sue.. thank you for your lovely comment.. - you made my day.. :-) wow you're getting a good crop of tomatoes.. so much nicer than shop bought tomatoes.. it's so good to have veges growing again, as I've not grown many for the past few years. Tonight we enjoyed freshly picked beans, tomatoes, courgette, cucumber, parsley and lettuce from the garden. Yay! Thanks again Sue.. have a lovely weekend.. Cheers.. Julie :-) juliewn - 2008-02-29 23:58:00 |
| 207 | Hi Snuff.. that's wonderful.. I'm so glad you all liked your pickle.. bet you're feeling very proud of yourself - and rightly so.. do enjoy your goodies.. :-) juliewn - 2008-03-01 00:00:00 |
| 208 | bumping up.... for the busy people.... susieq9 - 2008-03-04 15:18:00 |
| 209 | and again :-) *waves hi to Sue* :-) juliewn - 2008-03-06 01:21:00 |
| 210 | Waves to you Julie.... and all the "busy" people. Have just made my tomato soup and put into the freezer. Had the recipe for about 30 years and is just delicious. Running fast out of my own tomatoes so might just have to buy some more to put more soup down. Next is peaches. Also when doing these I don't add any sugar. Hubbie is diabetic, and the peaches dont't really need it. susieq9 - 2008-03-06 10:59:00 |
| 211 | figs Anybody know how to preserve figs in honey syrup. Had it once and they were beautiful tracey65 - 2008-03-06 14:14:00 |
| 212 | bump . maysept - 2008-03-11 15:39:00 |
| 213 | Hi Sue.. :-) ... it sounds like you've been storing up recipes for about the same time as me! Isn't it great to discover recipes that become family favourite's over the years - my kids have told me that they have to have copies of all the favourites.. as I've typed them to post into Trademe threads, I've been copying them into file's for them.. creating what will be their own family recipes to continue on through their lives.. You've inspired me to plant a lot more tomatoes next year, to make more goodies from.. and I'm looking forward to planting Golden Queen and Blackboy peach trees once the house is built, and space isn't needed for turning trucks etc.. Can't wait to add more fruit trees into my gardens.. Have fun bottling your peaches.. juliewn - 2008-03-12 00:24:00 |
| 214 | Hi Tracey.. I've not made figs in honey syrup, however I think you could make a syrup that is similar to how peaches etc are preserved, and instead of using sugar, use your favourite honey. I'm guessing a lighter flavoured honey would be best, so the fig flavour comes through, rather than using something like Manuka honey which might shield the fig flavour.. Preserving syrup for peaches etc is often at a ratio of 3 cups water to 1 cup sugar, though less or no sugar can be used. I would place a cup of water into a saucepan and heat it, adding honey a little at a time, tasting as you go, until the syrup is as you like it. Honey can have a sweeter taste than sugar, so I'm guessing that you'll need less than 1/3 of a cup of honey per one cup of water. Make a note of the amount of water and honey you've used, so you can make it as you prefer it another time. juliewn - 2008-03-12 00:43:00 |
| 215 | Add more water and honey in the same ratio to the saucepan if you're wanting a bigger quantity of syrup. I would simmer the syrup till the honey was well dissolved, then bring to a fast boil. Before starting the syrup, wash the figs and leave to drain in a colander or sieve, etc.. Remove the stems and cut off a little from the base of the fruit. Cut into halves or quarters. Place gently into the syrup, so the syrup just covers the figs, and reduce heat to simmer until the figs are as tender as you want them. They'll split open if boiled, so poaching them slowly in simmering syrup is best. When they are only just tender, use a slotted spoon to lift the fig pieces into sterilised jars, and cover them to the top with syrup, and place sterilised lids over them. Pop top type jars would be fine to use. juliewn - 2008-03-12 00:43:00 |
| 216 | Or if you want to serve them as a dessert, without bottling them, remove the pot from the heat, and leave till cool.. and enjoy.. You could try making a 1 cup water / honey as you like and a couple of handfuls of figs, and make as above, and see if you like the result - either hot, warm, or leave till cool and chill overnight before trying. You would then know whether it's as you would like it.. or vary the ingredients as you'd like.. Your tastebuds will determine how the result is, as you taste the figs and syrup at different temperatures.. juliewn - 2008-03-12 00:44:00 |
| 217 | You could also add a little spice of your preference to the syrup - Some cinnamon stick added to the syrup and removed before bottling or serving would be nice - or freshly grated nutmeg, or place a vanilla pod in the syrup as it's heated, leave it in until bottling or serving the figs, then remove the pod and wash it under fresh cold water, and dry well with a paper towel before storing again. I hope this is of help.. let us know how you get on.. Cheers.. Julie juliewn - 2008-03-12 00:45:00 |
| 218 | Bumping for Mamabiff.. and jam recipes.. juliewn - 2008-03-14 02:10:00 |
| 219 | :-) .. juliewn - 2008-03-16 17:19:00 |
| 220 | Thank you juliewn I have made my sauce! Had to immediately go and buy some fish and chips to 'test' it with of course...yum! mamabiff - 2008-03-17 08:09:00 |
| 221 | juliewn I tried to get the thread you mentioned for cucumber pickle and it won't come up. I put in the usual blurb up to "messageboard/messages.as- lulu239 - 2008-03-17 09:17:00 |
| 222 | anyone have a recipe for using green tomatoes in pickles or relishes, I used to have one but is now lost and the garden is full of good sized green tomatoes , if we could use some of them now we would still have enough for later when the others ripen skin1235 - 2008-03-17 11:29:00 |
| 223 | Cucumber & Chilli Chutney(a family favourite) 3/12 cups finely diced cucumber(skin and seeds) 2 tbs common salt (not iodised) 2 cups water doree36 - 2008-03-18 16:58:00 |
| 224 | Hi Mamabiff.. I bet it tastes good :-) .. and delicious with fish n chips.. juliewn - 2008-03-18 21:58:00 |
| 225 | Hi Skin.. Here's the link to green tomato recipes in the Trademecooks website, where recipes from these threads are saved: http://trademecooks.11.forumer.com/viewtopic.php?t=119&p juliewn - 2008-03-18 22:00:00 |
| 226 | Hi Doree.. that sounds delicious.. I like to simmer recipes too, until they're thicker instead of using flour to thicken them.. makes a nicer flavour in the end I find.. juliewn - 2008-03-18 22:01:00 |
| 227 | Hi Lulu.. I'll add some recipes here from the TrademeCooks website, and hopefully they will be of help.. ask again if there's anything else you're looking for.. :-) Cucumber and Pineapple Relish juliewn - 2008-03-18 22:04:00 |
| 228 | Tomato & Cucumber Relish 2 lb ripe tomatoes, 2lb telegraph cucumbers, half lb onions, 2 cups chopped celery, 4 cups hot water, quarter cup salt, 3 cups sugar, 2 cups vinegar, 2T dry mustard, 1T tumeric, 1 cup flour. Peel and chop tomatoes and leave in bowl overnight. Finely chop cucumber, celery and onion. Place in another bowl with the salt and hot water. Next day, drain liquid off all veges (incl tomatoes). Put 1 cup vinegar and the sugar in large saucepan and stir over low heat until dissolved. Mix mustard, flour and tumeric with other cup of vinegar. Blend both mixtures. Stir til thickened. Add all veges and bring to the boil for 5 mins. Pour into hot bottles and seal. Enjoy .. posted by Jaky juliewn - 2008-03-18 22:05:00 |
| 229 | Cucumber Chutney 1 & 1/2lb (750g)onions, 11/2lb(750g)cucmber, 1lb (500g)apples, 1lb(500g) brown sugar, 1tsp pepper, 1pint (600mls) vinegar, 1Tbsp curry powder, 2oz 950g) salt. Method: Mince apples and put onto boil in the vinegar and sugar. Add curry, salt and pepper. Then add minced cucumber and onions. When soft thicken with 4Tbsp plain flour, 1Tbsp Tumeric and a little vinegar. Bottle. Yummy Cucumber Pickle 8 cps diced telegraph cucumbers(deseeded), 1/4 cp salt, 4 Onions (diced), 2-3 red peppers (diced),3 cps Sugar, 1 tsp celery seeds, 1 tsp Mustard seeds, 2 cps wine vinegar, 2-3 tbsp cornflour. Sprinkle salt over diced cucumber, stand for 2 hours, drain, rince and discard liquid. Put onions cucumber, peppers, sugar, seeds and vinegar in a large saucepan & bring to the boil, stirring constantley. Mix cornflour with a little extra vinegar & stir into cucumber mixture. Bottle & top using lids or preserving seals. Posted by Jaky juliewn - 2008-03-18 22:06:00 |
| 230 | CUCUMBER RELISH 4 cucumbers (approx 2 kg) 3 sticks celery 1/4 C salt 2 tsp mustard seeds 1 red pepper 375g sugar 1 green pepper 1 1/2 C white vinegar 250g onions Peel & dice cucumbers, sprinkle with salt. Stand 3 hrs, or overnight; drain liquid from cucumbers. Seed & dice peppers, peel & chop onions, chop celery. Chop all vegetables finely. Add cucumbers & prepared vegetables with remaining ingredients to large saucepan. Stir over low heat until sugar dissolves, increase heat, boil 30 mins uncovered. Pour into hot sterilised jars, seal. Makes approx 1 1/4 litres. posted by jaky juliewn - 2008-03-18 22:08:00 |
| 231 | Mustard Pickle This is one I have used for years - was mums and each time it is a bit different - it makes a lot. 1 small cauliflower, 11/2 lb cucumbers,1lb apples 7 lb green tomatoes,1 onion,some green beens, 6 cups sugar,7 cups vinegar,1 tbsp curry powder,1 cup flour, 2 tbsp mustard powder,1 tbsp tumeric. Prepare vegetable in small dices or chunks mince coarsely if liked. cover with a brine of 1 cup salt and 4 pints water and leave over night. next day drain and rinse vege mix and check not too salty.mix flour mustard curry,tumeric with some of the vinegar to a paste. cook vges in remaining vinegar and sugar till tender, remove some of the hot vinegar and stirinto the paste to get pouring consistancy then add to the hot mixture stirring all the time then cook for 20 mins stirring to prevent sticking.bottle. juliewn - 2008-03-18 22:10:00 |
| 232 | .. continued: I also use carrots and marrow and adjust the amounts to suit what I have use lots more onion usually less tomatoe. could add kernal corn,capsicum.If you have less veges then the pickle has more sauce. Very versatile.. posted by snapit juliewn - 2008-03-18 22:11:00 |
| 233 | Sweet Pickle 2 cups diced tomato 2 cups diced cucumber 2 cups chopped beans 2 cups peas 2 cups whole kernal corn 2 cups chopped onions 2 cups diced carrots 2 cups diced cauliflower juliewn - 2008-03-18 22:13:00 |
| 234 | A must try for pickle fiends... PRETTY PICKLES - also known as Confectioners Pickle. I don't know where this originated from - I have never found it in a recipe book, but my lovely neighbour shared the recipe and I must of given it out a dozen times this summer. Hope you try it... ***4 cups zucchini OR cucumber, chopped. Cover with 1/4 c salt, leave 30 mins rinse and drain. ADD: 4 onions, 2 green peppers, 2 red peppers (I whizz all these together) and 1T mustard seeds, 1T celery seeds, 1/2 t turmeric, 2 c white vinegar, 3 c sugar. Combine them all in a big pan and boil for 10 mins. Thicken with a bit of cornflour and vinegar. Jar as usual. It makes THE best mouse traps when mixed with grated cheese and spread on bread. Goes v v well with cold corned beef, ham, mixed with mayo it makes a good salad dressing. posted by tixy juliewn - 2008-03-18 22:14:00 |
| 235 | Green Tomato Pickles 2kg green tomatoes 1 kg onions ½ small cauliflower 1 small cucumber 2 litres water ¼ cup salt ½ cup flour 2½ cups brown sugar, firmly packed 1½ tsp dry mustard 2 tsps turmeric ¼ tsp cayenne pepper ½ tsp curry powder 2½ cups malt vinegar Chop tomatoes, peel and chop onions, chop cauli into florets, peel and chop cucumber. Put all veges in large bowl, pour over water, add salt; cover, allow to stand overnight. Next day put veges and liquid in large saucepan, bring to boil, boil 2 minutes then drain. In another saucepan combine flour, brown sugard, mustard, turmeric, cayenne and curry powder. Mix to a smooth paste with a little of the vinegar, then add the remaining vinegar. Stir over heat until mixture boils and thickens. Add drained veges, bring back t the boil, boil 1 minute. Remove from heat, bottle and seal. Makes approx. 2 litres. Enjoy! posted by travelmad juliewn - 2008-03-18 22:15:00 |
| 236 | I hope these are of help Lulu.. I'm not sure what wasn't working with the other link.. hopefully these are of help for you.. please ask again if we can help further.. Cheers.. Julie juliewn - 2008-03-18 22:17:00 |
| 237 | Curried Onions: 2.5 kg pickling onions, (or thickly sliced large onions), 1.5 litres malt vinegar, 500gms brown sugar, 2 tsp's ground cloves, 2 tsps allspice, 2 heaped tablespoons flour, 1 teaspoon mustard powder, 1 rounded teaspoon curry powder, 2 tsp tumeric. Peel onion's and place in a large bowl (not a metal bowl, as the salt can react with it) and sprinkle with 1/2 a cup of common salt and pour cold water over until the onions are covered with water. Stir to dissolve the salt. Cover and leave to stand overnight or for at least 8 hours. juliewn - 2008-03-18 22:17:00 |
| 238 | continued.. Put the vinegar and sugar in a juliewn - 2008-03-18 22:18:00 |
| 239 | Hi again Skin.. here's a recipe out of the old Truth cookbook I bought through Trademe a while ago.. Green Tomato Piccalilli: 6lbs green tomatoes, 2 quarts vinegar, 1 1b treacle, 1 tablespoon salt, 2 tablespoons curry powder, 2 tablespoons mustard, 5 large onions sliced. Boil all together till soft, then thicken with 5 tabs flour mixed smooth with a little vinegar, and boil 20 minutes more and bottle.. It sounds like quite a hot recipe with that amount of curry powder and mustard - I think I'd reduce those by half, then once it's thick, taste it, and add more if wanted. Hope this helps.. juliewn - 2008-03-18 22:22:00 |
| 240 | Bumping for Loafer1.. and recipes using apples.. juliewn - 2008-03-19 18:24:00 |
| 241 | Thanks Juliewn Bless you for all those recipes. The problem with the sites is that I hilite and get Google to find. I have been successful at times but mostly not. I have tried putting the whole thinbg in manually but no luck. Maybe I'm jinxed!! lulu239 - 2008-03-19 18:36:00 |
| 242 | Feijoa season is fast approaching And I for one can hardly wait. Does anyone no how to preserve these whole or in halves in syrup? I have had some in the past & there were so delish. Thanks in advance. smp11 - 2008-03-19 21:56:00 |
| 243 | Hi Smp... the TrademeCooks website has the way I find best to preserve feijoa's - which taste very good preserved! This is the link to the preserving part of the site, http://trademecooks.11.forumer.com/viewtopic.php?t=325 The feijoa part is almost half way down the page. Hope this helps.. Happy Easter :-) juliewn - 2008-03-21 01:12:00 |
| 244 | Hi Lulu.. I hope there's something there in the recipes that will suit you. You probably know the following - I'll add this here in case it's of help: To access a site, if you highlight the link in a thread, so it's blue (right from the first to the very last letter) then click on the highlighted part with the Right side button of your computer mouse. A little box will pop up, then inside that, click on "Copy" The box will disappear. Now go to the address bar right at the top of your screen. Left click in that - the link there will go blue. Click delete on your keyboard - that link will disappear. juliewn - 2008-03-21 01:30:00 |
| 245 | Now hold your cursor over the address bar, and again click with your Right mouse button. A box will pop up - Left click on "paste" and the link will transfer into your address bar. Now click on go - or press "enter" on your keyboard - there'll be an 'enter' button on the bottom right corner of your keyboard. Your computer will then take you to the site page the link refers to. Another way, if you have Internet Explorer 7, is to highlight the link as above, then keep your mouse cursor on that highlighted link. A little box will pop up - left click on the left hand side of it where it will pop up to take you to "Go to this web address." juliewn - 2008-03-21 01:31:00 |
| 246 | Another, larger box will pop up - click on the top line of it, to "Open new window and go to.... etc.." Your computer will then leave the page you're copying the link from in place, and open a new page for the site you're using the link for. I hope this is of help.. Have a lovely Easter weekend.. juliewn - 2008-03-21 01:31:00 |
| 247 | This recipe is from the NZ Gardener Get Growing email received today - it sounds delicious, and comes strongly recommended by Editor Lynda Hallinan - wish I had enough green tomatoes to make it! To make Green Tomato and Mint Relish, you need: 1kg green tomatoes, peeled and finely chopped, 1/2 cup of white wine vinegar, 1/2 cup of water, 3 sprigs of fresh mint, 1 cup of cider vinegar, 1 cup of caster sugar, 1 small green chilli, cut in half, and 2 teaspoons of dried mint. Put the tomatoes, white wine vinegar, water and fresh mint in a pot and cook over fairly high heat for 15 minutes. Allow to cool a little, then add the cider vinegar, sugar and chilli. Cook for 1 hour, stirring occasionally. Then add 1 teaspoon of dried mint and cook for another 20 minutes over a low heat. Remove from heat and stir in the final teaspoon of dried mint before pouring into jars. This relish keeps for up to three months in the fridge, or process in a boiling water bath for 10 minutes to store for up to one year. juliewn - 2008-03-21 22:34:00 |
| 248 | Bumping for Fishheadsoup and gherkin relish recipes.. :-) juliewn - 2008-03-24 00:15:00 |
| 249 | Bumping for Supadeal... and delicious grape juice.. :-) juliewn - 2008-03-24 00:35:00 |
| 250 | Sincere thanks, Julie will definately try the grape juice recipe ---- plus some others! supadeal - 2008-03-24 12:59:00 |
