Preserves Thread - Jams, Pickles, Relishes, etc..
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| 301 | Bumping for smoocherpete :-) juliewn - 2008-05-03 02:14:00 |
| 302 | Hi Vanessa.. :-) You'll be enjoying your goodies right through the winter.. it sure is lovely to have a good variety.. I know exactly what you mean - I'm always thinking of what to make and when I'm going to a supermarket, it is fairly likely to result in me purchasing extra fruits and vegetables to make preserves with.. Yesterday I felt like making something - and cut up veges to make a mustard type pickle - 5 jars bottled tonight - they look great.. Mmmm my favourite thing to make?? Isn't it hard to choose.. I like bottling fruit - peaches, pears, plums, feijoa's, apricots, etc.. and making grape juice. Then there's the jams, pickles, chutney's, relishes, etc.. I just can't decide which is my favourite, so will categorise "preserving" as my favourite - as it includes all the above!! hehehe.. How about you Vanessa.. do you have a favourite?? Have a lovely weekend.. Julie juliewn - 2008-05-03 02:28:00 |
| 303 | Bumping for feijoa recipes.. juliewn - 2008-05-04 22:18:00 |
| 304 | Hi Julie I would say Jams are my favorite to make - last week I made pear and ginger jam also onion jam. The recipes I found in New Zealand Gardener Homegrown book. I have also made a raspberry and chocolate jam which my children (and some older children too) love!!! I make a lot of chutney and relish as my friends seem to like it and this year was my first attempt at preserving. It was ok - a few disasters like one of the big Agee jars full of peaches cracking in the preserving pot of boiling water and fruit spilling everywhere??!!?? But I will keep trying as it is satisfying seeing all the jars full on the shelf. Do you preserve much in the winter? I have a big apple tree and I see that pears are quite accessible at the moment - anything else I could be looking out for? Enjoy your week! leon20 - 2008-05-05 09:59:00 |
| 305 | Hi Vanessa.. I have a feeling you and I have a lot in common.. :-) Isn't the NZ Gardener Homegrown book awesome!.. I'll check out the onion jam recipe in there, as I was wondering if there is a way to safely preserve caramelised type onions. Thanks for typing about it being in the book. :-) Did you know that the NZ Gardener magazine has a free weekly email that you can register for - it has suggestions and info about growing fruits and vegetables, plus has recipes included, and they also answer questions that anyone sends in. It's interesting and informative - and a Friday night must-read here!! If you haven't signed up for it, this is the link: http://www.nzgardener.co.nz/ The past emails are on the right side of that page in their site. juliewn - 2008-05-07 02:10:00 |
| 306 | I bought a packet of crystallised ginger recently to make pear and ginger jam - except we ate the pears before making it as they were so nice! More pears are needed - there seems to be a bigger variety of them around at the moment. I've used the Edmonds book recipe in the past - though probably haven't made the recipe in around 15 or more years. My Daughter Jenni loves apricot and ginger jam, so I'm guessing she'll like the pear and ginger jam too. You'll probably know this.. for preserving peaches, they are fine to preserve by the overflow method, so you wouldn't need to have the jars in water to process them. I think I've added the overflow method on the first page of this thread - and it's also included in Edmonds cookbooks too. Due to the acidity of them, any fruits can be preserved in this way, and tomatoes can too. For anything else the water-bath method is best. juliewn - 2008-05-07 02:25:00 |
| 307 | My winter preserving, etc.. usually depends on availability of fruit - a local orchard just outside town here has Granny Smith apples currently, so I'll be picking a couple of 10kg bags up in the next few days to preserve, for sharing and for here... I'll probably get some extra apples to make apple chutney - my Son loves my homemade apple chutney (the Edmonds book recipe) - and it's his birthday next month. He's in Canada, preparing to ride a motorbike across Canada from Vancouver to the East coast.. I'll send him a jar of chutney with his birthday parcel of goodies - it'll probably be gone within a day or so! I usually aim to make sweet orange marmalade in July.. I use the recipe in the Edmonds book too - though I use all oranges rather than adding other citrus to it. It's delicious. juliewn - 2008-05-07 02:25:00 |
| 308 | It's quite a big recipe - giving around 16 jars.. I've found over the years that I soak the fruit in water overnight, then bring it to the boil as per the recipe and boil it until tender. I then preserve some of this into the quart size Agee jars - usually preserving about 3 jars full, then using the rest of the mix to carry on and make marmalade. I add sugar a cup or so at a time, tasting as I go, so I add enough to achieve the right level of sweet/tart that we like.. and continue with the recipe instructions. For the jars of pulp, I store those away - it's then easy to pop a jar of it in a pot and bring the pulp to a boil. I then add sugar as above, and continue.. and we can then enjoy freshly made marmalade throughout the year, and give some away too. Delicious for toast and marmalade on cold winter mornings.. Take care.. Julie juliewn - 2008-05-07 02:26:00 |
| 309 | ps.. tamarillo's are also nice preserved, or made into chutney.. and they're beginning to be available.. I bought some from here on Trademe last year - $34.00 for 10kg's which included courier to here, was a good price - and they were truly delicious.. yum! juliewn - 2008-05-07 02:28:00 |
| 310 | For the people who havn't the nz gardener book Red Onion and capsicum jam: leon20 - 2008-05-07 16:37:00 |
| 311 | Julie you are very inspiring : ) fabulous ideas and tips thank you. I was given this week a box of preserving bottles that have 'Fowler's no27' etched on the bottom - they are so gorgeous I am picturing tomato sauce or tree tomato chutney! Orange marmalade sounds devine also... thank you! leon20 - 2008-05-07 16:44:00 |
| 312 | Hi Vanessa.. thanks :-) the jars sound lovely.. our tamarillo tree has flowers on - so hopefully some fruit before too long.. I put some frost protection cloth over it tonight just before dark - don't want a frost wiping out a wonderful tamarillo tree! Enjoy making your goodies.. juliewn - 2008-05-08 01:19:00 |
| 313 | Hi Juliewn I was wondering if you could please give me your Apple Chutney Recipe as I have just harvested all my Ballarat apples and was wanting to make chutney?Thanks in advance.Vicki shadoe - 2008-05-08 16:34:00 |
| 314 | Hi Shadoe... ohhhhh... Ballarat apples.. you have a very special type of apple there that are sadly not often found now. I know of one orchard near Te Awamutu that sells Ballarat apples still - it's worth a trip from Whakatane to there around now just to be able to buy some! In our extended family, this apple chutney recipe has been used for over 50 years. For the recipe, here 'tis: Apple Chutney: 2 kg apples, 500gms onions, 400 gms raisins, 1 kg brown sugar, 2 teaspoons salt, 1 teaspoon mixed spice, Malt vinegar. Chop the apples, onions and raisins - whizzing them in a food processor is fine. Place all the ingredients in a large pot or preserving pan. Cover with vinegar. Bring slowly to a boil, stirring often, so the mix doesn't stick to the bottom of the pan. Boil slowly about 2 hours or till thick - it will thicken a little more as it cools in the jars.. Bottle into sterilised jars and place lids on top. Pop-top type jars are excellent, as the seal will pop down again ensuring long keeping. And... enjoy your chutney.. juliewn - 2008-05-08 21:51:00 |
| 315 | Thanks Juliewn Yes we have a property that was one of the first in the district where some Scandanavians settled so have a very old orchard with some very old and rare fruits.The apples are very sort after from friends that know we have them.Thanks for the recipe will be making it at the weekend hopefully. shadoe - 2008-05-08 23:41:00 |
| 316 | Hi.. the history of your property is interesting.. ... you'll probably know that many people came from Scandinavian countries in the 1860's to help build the Napier to Wellington railway.. and included were my great great grandfather and his brother, who both eventually married and remained in the district around Carterton.. They came from Denmark.. and my extended family are still living in the Masterton and Carterton areas and surrounding districts. I just had a look at your profile and see that you're from Masterton - the Wairarapa area through to Hawkes Bay is full of Scandinavian names - Dannevirke, Norsewood, to name a couple - and there's a Scandinavian Club in the Wairarapa - at least there was until a few years ago when my Aunty showed me the newsletter from the club when we visited her.. juliewn - 2008-05-09 00:17:00 |
| 317 | Regarding old varieties of edible plants and trees.. I've seen mentioned in the gardening message board here on Trademe that there's a place called Koanga Gardens in Northland, who for the past 20 years have been collecting seeds from old varieties of fruits and vegetables to ensure they won't be lost forever. You may have varieties that could be saved there also??.. if you were interested in contacting them, the link to their site is: http://www.koanga.co.nz/pages/about.html ..if not, their site is interesting to browse through anyway.. :-) Have a great Friday.. and let us know how you like the chutney. We have a tradition here.. cold meat and that apple chutney sandwiches are usually what's for dinner on days when preserving is happening! Makes for a quick and easy meal.. mmmm maybe panini's made with the meat and chutney and some salad would be good too! Cheers.. Julie juliewn - 2008-05-09 00:23:00 |
| 318 | Hi Julie Yes this is a very interesting area of the Wairarapa,we actually live at Mauriceville West 27kms inland north of Masterton,the property we have has very interesting history a lot of which we found in papers in the roof. shadoe - 2008-05-09 10:09:00 |
| 319 | Hi Vicki.. isn't it great when people leave things in their houses for someone else to one day find.. I'm glad the site was a help with the prune plum.. I saved some stones from a prune plum a couple of months ago - and have found out through the gardening messageboard how to plant the stones so we end up with a tree here. The tree the stones came from had grown from a stone too.. so hopefully it will work. Cheers.. Julie juliewn - 2008-05-11 01:05:00 |
| 320 | Vinegar question?? Hi, I'm going to make some pickle in the next few days but my Great Aunty's recipe only says 'vinegar', any ideas whether it means white or malt vinegar? It has tumeric, curry pwd, dry mustard, sugar, flour, salt, cauliflower and onion in it. Also I'm making a cabbage pickle too but same question again. Any help muchly appreciated. Thanks :-) natcat2104 - 2008-05-11 09:47:00 |
| 321 | Good Luck juliewn With growing the prune plum,when we brought this propety there was a great big hedge all the way along the back to the Plum tree and the people we brought from said that the tree had done nothing in the four years they were here so the day after purchase down came the ugly hedge and we have huge crops of the plums every year since,so maybe they like to be totally alone. shadoe - 2008-05-11 12:41:00 |
| 322 | Hi Natcat.. you could use either malt or white vinegar.. I use white when using the ingredients you've listed, as the resulting pickle is a clearer mustardy/yellow colour without malt vinegar making it a bit browner in colour. Tastewise, either gives a good result.. enjoy your pickle.. :-) juliewn - 2008-05-13 01:29:00 |
| 323 | Hi Vicki.. thank goodness they hadn't removed them and they're there for you to enjoy.. :-) juliewn - 2008-05-13 01:31:00 |
| 324 | Well.. it's a crazy time of night to be making apple chutney!! - it will be ready to bottle shortly.. then off to bed I go. An orchard just outside town here has 10kg bags of very large Granny Smith apples for $6.00 - they're so large there's only 22 apples per bag! I've preserved 20 jars of apple pulp this afternoon - and the chutney is almost ready.. my kitchen bench looks great tonight. My Daughter Jenni was helping to peel the apples, then when we finished that, she was sitting in a chair on the other side of the bench as I worked. She said "Mum - watching you preserve is one of my favourite memories from all through the years of my childhood, and until now (she just turned 18) and I will always remember the smells and tastes, and watching you make all the preserves." Awww.. a lovely warm fuzzy moment.. juliewn - 2008-05-15 00:27:00 |
| 325 | Bumping this thread - and the recipes - we've been doing some preserving lately and are thrilled with the way our pantry looks. floralsun - 2008-05-17 00:14:00 |
| 326 | How are your preserves going everyone?.. Late autumn harvestings still happening - and preserving slowing a bit - though tamarillo's and apples are still around.. juliewn - 2008-05-18 20:19:00 |
| 327 | thanks thanks leon20 for the red onion and capsicum jam recipe... couldn't resist buying a huge bag of red peppers at the vege outlet today.. was meant to be... thanks again. letto - 2008-05-18 20:33:00 |
| 328 | Bumping for apple recipes.. juliewn - 2008-05-19 23:54:00 |
| 329 | Has anyone tried making a caramelised onions recipe and preserving it in jars?? It would be a useful addition to the preserves pantry - open a jar, zap to heat and it's ready to serve with hot or cold meats, bbq's, in hot dog rolls, etc.. or used in sandwiches and filled rolls.. Hopefully someone has tried it.. Thanks for your help.. juliewn - 2008-05-21 01:12:00 |
| 330 | Bumping.. :o) jenna68 - 2008-05-23 06:51:00 |
| 331 | juliewn I've seen your pickled onion recipe on the first page of this thread. how long will these keep for as they're not vacuum sealed with hot liquid (hope that makes sense). Got my onions and ready to go tomorrow. loopydog - 2008-05-24 14:40:00 |
| 332 | the red onion jam recipe appears to be a good one - I can't make it fast enough for friends to try! I did make feijoa chutney on Thursday - nice too - I might have added to much cider vinegar though and I am hoping the 'tang' soothes some over a week or so... happy preserving everyone : ) Tree tomatoes are next on my list!!! Waves to Juliewn : ) leon20 - 2008-05-24 15:34:00 |
| 333 | Hi Loopy.. they'll keep well - easily a year - as it's the vinegar that helps with that. I find they stay crisper than any of the recipes I've tried that include heating the vinegar. Hope this helps.. juliewn - 2008-05-25 00:38:00 |
| 334 | Hi Vanessa.. :-) Tamarillo's - yum.. we have the first flowers on our tree.. fruit soon hopefully, though the flowers seem to be late. Might be something to do with me pinching the centre of the branches out every time the branches got to be about a foot longer - there are now many branches - and hopefully there'll be plenty of fruit too! Enjoy your goodies.. :-) juliewn - 2008-05-25 00:42:00 |
| 335 | Bumping for Loopydog.. .. and preserving apple pulp.. juliewn - 2008-05-25 00:43:00 |
| 336 | And for Fruit Chutney recipes.. :-) juliewn - 2008-05-27 04:15:00 |
| 337 | Bumping for Pepa for pickle recipes.. juliewn - 2008-05-28 02:21:00 |
| 338 | bumping leon20 - 2008-05-29 14:42:00 |
| 339 | Bumping.. Hi Vanessa :-) juliewn - 2008-05-29 23:35:00 |
| 340 | Hi Julie I have made strawberry jam this week - frozen berries at this time of the year though - still it made no difference to the end product - yum. And I have ordered tamarillos for jam to make next week - how about you - how has your week been? Have you mananged to be productive in the preserving sense of things? How did you get on with the caramalised onion recipe you were looking for? I am looking forward to making more red onion jam on the weekend and some lemon honey too : ) leon20 - 2008-05-30 03:44:00 |
| 341 | oh and I opened one of my jars of peaches (that will be the first of my preserving fruit from the summer) and they were devine - my children gobbled them up : ) Have a great weekend! leon20 - 2008-05-30 03:47:00 |
| 342 | Bumping :o) jenna68 - 2008-06-02 09:13:00 |
| 343 | juliewn Thanks for your replies on the apple sauce and pickled onions. Did the onions and I'm now impatiently waiting till I can try them, and the sauce should be next weekend. You are always so helpful with responses, thanks. loopydog - 2008-06-02 20:43:00 |
| 344 | bump leon20 - 2008-06-04 06:07:00 |
| 345 | Hi Vanessa.. :-) that's great you have those delicious fruits to enjoy.. I bet it felt good to open them and know you had made them.. isn't it a great feeling.. I've not done any preserving lately - since using 20kg's of apple - some preserved and some as apple chutney.. they taste very good. I'm thinking of getting another 10kg bag - at the orchard just outside town here, large Granny Smith apples are just $6 for $10.. and they're fresh and delicious.. Jenni helped me peel them, and we were both munching on slices of the apples.. yum! juliewn - 2008-06-05 02:47:00 |
| 346 | This message was deleted. fly04buy - 2008-06-05 08:20:00 |
| 347 | Hi.. I've not made baked beans to preserve - however you could make a tomato sauce similar to the baked bean tomato sauce, and cook and freeze some haricot beans - the type that are used for baked beans. The sauce can then be placed in a saucepan, and a handful or more of the still frozen beans can be added.. and heat them together to serve as usual.. I'll include the recipe for the sauce here - it can be used with haricot beans to make baked beans; with cooked spaghetti noodles or other pasta to make Spaghetti, to use as a pasta sauce, to add to casserole's and stews, etc.. juliewn - 2008-06-07 04:05:00 |
| 348 | Preserved Tomato Sauce: Chop into pieces and boil until very tender 5 kg tomatoes and 4 large onions. Put this through a sieve, a mouli, or process very well in a food processor. Return to the saucepan. Add 2 tablespoons of common salt, 1/3 cup sugar and 1/2 tsp pepper. Add to the tomato mix and boil 20 minutes. Thicken with 1/2 cup flour made into a thick paste with water. Whisk into the tomato mix quickly so the flour mix blends smoothly. Boil 5 minutes more then bottle using the overflow method. juliewn - 2008-06-07 04:06:00 |
| 349 | For extra flavour, 1/4 tsp nutmeg and 4 chopped lean rashers of bacon can be added. You can also add celery, capsicum's, courgette's, etc.. or any of your favourite veges - and cook them with the tomato's. For the Haricot beans - wash them in a sieve under running water. Place in a large pot and cover with cold water. Leave several hours or overnight. Drain off the water and discard. Cover with plenty of water and bring to a simmer - simmer until the beans are tender - stirring occasionally. Drain well through a sieve, and once cold, freeze in serving size amounts so the amount of beans will suit the tomato sauce you'll use for your meal. When needed, use as above.. and enjoy..:-) juliewn - 2008-06-07 04:07:00 |
| 350 | 349 posts here and almost right at the bottom of page 5! Bump! wron - 2008-06-07 23:48:00 |
