Preserves Thread - Jams, Pickles, Relishes, etc..
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| 401 | Here's a way to serve a pavlova on the same dish as it's cooked on. Second hand shops or garage sales sometimes have the glass microwave turntables available cheaply - I bought one for 50c. They're ovenproof - so you can pile your pav mix on one of those, spread it out till it's a little smaller than the size of the turntable (they usually spread slightly while cooking) and bake as per the recipe. Leave on the plate and decorate as you wish.. and... enjoy! juliewn - 2008-08-11 00:40:00 |
| 402 | Oops.. I just realised I've posted these pavlova recipes in the Preserves thread.. when they're meant to be in the "We Don't Have to Buy It Cos We Can Make It Thread!" which is this: http://www.trademe.co.nz/Community/MessageBoard/Messages.asp juliewn - 2008-08-11 00:42:00 |
| 403 | Bumping.. :-) juliewn - 2008-08-12 04:03:00 |
| 404 | and again... :-) juliewn - 2008-08-14 23:02:00 |
| 405 | Bumping for M41.. and antipasto recipes.. :-) juliewn - 2008-08-15 02:31:00 |
| 406 | bump bump praxis2 - 2008-08-15 20:34:00 |
| 407 | This message was deleted. shanthade - 2008-08-15 21:36:00 |
| 408 | Hi Shanthade.. this is our favourite from post 314 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. Enjoy your chutney.. juliewn - 2008-08-15 23:17:00 |
| 409 | juliewn do you make your pickles in a preserving pan or stock pot as mum gave me her one but it aliumium does thiat affect the preserves flavour ? m41 - 2008-08-16 15:55:00 |
| 410 | This message was deleted. shanthade - 2008-08-16 17:23:00 |
| 411 | Hi M41.. I use a preserving pan.. the wider opening across the top means that the chutney/jam/pickle, etc.. concentrates more quickly as there's a larger area for steam to release as evaporation occur's. A stockpot can be used also, and will concentrate at a slower rate so your mix will take longer to cook - maybe up to 1/2 to 1 hour longer... Either way is fine.. stir regularly to keep the mix from sticking onto the bottom and beginning to burn. I stir with a wooden spoon so I'm not using a metal spoon against the metal of the pan - my favourite wooden spoon was my Mum-in-law's - and is around 40 years old.. heritage cooking! It's nice to know she made her preserves with it too.. The majority of preserving pans I've seen are aluminium - it is possible to buy stainless steel also. It's thought that cooking in aluminium isn't the best as the metal is thought to be able to be slightly absorbed into the mix - which I guess would happen with a copper pot/pan too. juliewn - 2008-08-17 14:52:00 |
| 412 | Hi Shanthade.. you're most welcome.. let us know how you get on.. I hope you really enjoy the chutney.. juliewn - 2008-08-17 14:53:00 |
| 413 | Bumping.. anyone making winter goodies?? :-) juliewn - 2008-08-18 23:52:00 |
| 414 | Bumping for Apple Chutney .. juliewn - 2008-08-21 00:50:00 |
| 415 | This message was deleted. shanthade - 2008-08-21 12:28:00 |
| 416 | recipe for a Ploughmans pickle what a great thread here. Does anybody have a recipe for a ploughmans pickle? thankyou johannalee - 2008-08-21 21:17:00 |
| 417 | Hi Shanthade... I'm glad you like the chutney.. it's a real favourite here.. to the extent that a jar of it is usually included in a parcel of goodies I send to my Son (wherever he is on his OE - currently in Canada), for his birthday each year.. I get a text message saying "thx 4 th gifts Mum, spec the chutney".. :-) juliewn - 2008-08-22 21:24:00 |
| 418 | Hi Johannalee... I'm just catching up after being away.. I'll check for a recipe for you over the weekend.. I think I have one, though I've not made it before.. juliewn - 2008-08-22 21:26:00 |
| 419 | Hi Julie :o) bump! :o) jenna68 - 2008-08-24 10:03:00 |
| 420 | Bumping for bluecalico :o) jenna68 - 2008-08-24 15:34:00 |
| 421 | Hi Tracey :-)... and bumping for Mvr.. :-) juliewn - 2008-08-24 19:25:00 |
| 422 | Veges to grow to preserve, freeze, etc.. Good veges to grow to use fresh and to either preserve in some way or to freeze for later use, are tomatoes (make and preserve or freeze pizza/pasta sauce and tomato paste, plus preserve as tomato sauce, barbecue sauce, chutney's, relish, etc.. and freeze whole or chopped for adding to soups, casserole's, etc..), Cucumbers (pickle, relish, salad pickles, bread and butter pickles, chutney, etc..), Capsicum's (pickles, red pepper relish, chutney, and deseed and freeze in halves or strips or pieces for adding to stirfries, etc..) juliewn - 2008-08-24 19:54:00 |
| 423 | ... Beans (either dwarf or climbing) (wash and slice and freeze for stir-fries, casserole's, simmering as a vege, etc..), Beetroot (to preserve to use with salads and bbq's, or to make beetroot relish or chutney), Carrots (slice or chop and freeze to add to winter soups and casseroles and stirfries, or to add to some beans or other veges for a mixed vege), juliewn - 2008-08-24 19:55:00 |
| 424 | ... Pumpkins: (wash the whole pumpkin, then cut open, deseed (save seeds for next years pumpkin growing), and chop into roasting size pieces. Place in large bags and freeze. To use, place pieces whole and still frozen in to roast at the same time as you would put potatoes in to roast, or fill a pot with the pieces and add chopped onion, celery, etc.. plus a little curry powder or other spice, and cover with water or chicken stock and simmer till all the veges are tender.. mash or blend and season to taste for yummy pumpkin soup.. add some milk or cream too if you want.), Sweetcorn (remove the leaves and freeze whole cobs, or cut off the kernels to freeze.).. Cauliflower/Broccoli/Cabbage: to use for pickles, piccalilli and chowchow and chutney's juliewn - 2008-08-24 19:55:00 |
| 425 | Pickled Fruits, from another thread.. and thanks to 245Sam for her recipes: juliewn - 2008-08-24 20:40:00 |
| 426 | SPICED APRICOTS. from 245Sam :-) 450g dried apricots, 15g each of allspice & cloves, small piece of cinnamon stick, 750ml white vinegar, 575g sugar. Put the apricots in a bowl, cover with water & leave to soak overnight. Tie the spices in a piece of muslin & suspend in a pan. Add the vinegar & bring to the boil. Drain the apricots, add to the vinegar & simmer for 10 minutes. Lift out the apricots with a perforated spoon & put into hot preserving jars. Stir the sugar into the vinegar, bring to the boil & boil for 5 minutes until syrupy. Take out the bag of spices, pour the syrup over the fruit & seal tightly.. juliewn - 2008-08-24 20:41:00 |
| 427 | PICKLED PRUNES. with thanks to 245Sam.. 450g large prunes, 375ml cold tea, 500ml white vinegar, 450g sugar, 2·5cm cinnamon stick, 1 tsp cloves, 10 allspice berries, blade of mace. The tea should be from the pot, without milk. Put the prunes into a bowl, cover with tea & leave to soak overnight. Simmer in the tea until the prunes are plump. Boil the vinegar, sugar & spices for 5 minutes. Lift out the prunes with a slotted spoon & pack into preserving jars. Boil the syrup, pour over the prunes & seal at once. juliewn - 2008-08-24 20:42:00 |
| 428 | Apricots in Sauterne - with thanks to 245Sam.. juliewn - 2008-08-24 20:42:00 |
| 429 | Prunes in Port - thanks to 245Sam.. juliewn - 2008-08-24 20:43:00 |
| 430 | Tipsy Prunes -with thanks to Shirley :-) Large pitted prunes, Harvest Cider. Place prunes in jar or bowl. Cover with cider - leave overnight. Drain well. Fill centre with Brazil or hazelnut or pipe with cream cheese mixed with little Worcestershire sauce. Serve as nibble. juliewn - 2008-08-24 20:44:00 |
| 431 | and from me.. Brandied Fruit Pot: This is great for Christmas gifts: 1 x 820gm tin (or preserved) peaches, 1 x 425gm (or similar size) tin pineapple pieces, 1/2 cup sugar, 2 strips freshly and thinly peeled lemon peel, 1/4 cup of each of the following: raisins, sultana's, prunes, dried apricots, dried apples, dried pears, dried figs and glace cherries. Substitute any of the fruits with more of the others, or use different dried fruits - papaya, mango, peach, craisins, dates, etc.. - so the total dried fruit quantity equals 2 cups. 3/4 cup brandy. juliewn - 2008-08-24 20:45:00 |
| 432 | Method: Drain tinned fruit reserving all syrup. Place this syrup in a saucepan with the sugar and lemon peel. Bring to a boil and simmer, stirring, until the sugar is dissolved. Remove from the heat, and add all the fruits and stir gently through. Leave till cool. Stir the brandy through gently so the fruit doesn't break up, and place in a covered container in the fridge. Leave two weeks before using - it improves with age. Serve with icecream or similar. Any combination of dried or tinned/preserved fruit can be used. Add fruit to the container as the fruit become depleted. juliewn - 2008-08-24 20:45:00 |
| 433 | Peach Compote: Though not peach season now (unless you purchase some of the peaches available from the USA), you could use tinned or preserved peaches, or use other fruits - the recipe includes using plums or apricots, and at this time of the year pears, nashi, firm persimmons, tamarillo's, etc.. would be good. 6 large fresh ripe peaches, 3/4 cup sugar, 1 & 1/2 cups water, 1 tsp vanilla or a piece of a vanilla bean, 2 tablespoons rum or brandy. Drop peaches into some boiling water. Leave 1 minute then remove the peaches from the water and slip off the skins. Halve and remove the stones. Bring the sugar, water and vanilla to boil. Add peaches and poach very gently till the fruit is barely tender - about 8 to 10 minutes, Remove to a china or glass bowl. Boil the syrup until thick, stirring often so it doesn't burn on. Cool then pour over the fruit. Chill. Add rum or brandy just before serving, or serve without alcohol. Serves 6 juliewn - 2008-08-24 20:46:00 |
| 434 | Pickled Pineapple: Drain juice from 1 large can of pineapple chunks. Add 3/4 cup vinegar to the juice, plus 1 1/4 cups sugar, 1 tsp cinnamon and 1 tsp salt. Simmer uncovered for 10 minutes, then add the pineapple chunks and bring to a boil. Cool and bottle. This sounds like it would taste good with pickled pork.. juliewn - 2008-08-24 20:47:00 |
| 435 | Pickled Pineapple, from 245Sam with thanks.. .. the recipe I’ve used for years! juliewn - 2008-08-24 20:48:00 |
| 436 | With thanks to Lulu239.. Spiced Fruits juliewn - 2008-08-24 20:49:00 |
| 437 | Hi Johannalee.. re Ploughman's Pickle.. I just had a search online for a recipe for you, and came up with this by Donna Hay from the NZ Herald: Ploughman's Pickle: Makes 4 cups.. 1 large onion, finely chopped, 4 Granny Smith apples, peeled and chopped, 1 cup sultanas, 1 x 400g can chopped tomatoes, 2 cloves garlic, 1 Tbsp mustard seeds, 1 1/2 cups brown sugar, 2 cups malt vinegar, 1/2 tsp table salt. Place the onion, apple, sultanas, tomatoes, garlic, cloves, mustard seeds, sugar, vinegar and salt in a large saucepan over medium heat and stir until the sugar is dissolved. Bring to the boil and cook for 40-45 minutes or until thickened. juliewn - 2008-08-24 21:11:00 |
| 438 | To quickly save a page in a thread: have a page of the thread on your screen.. at the top left, click on the word 'File' - then 'Save as' - a box will pop up.. type the name of the thread - use the page number too if you want.. ie: "Home-made thread 1" or any other name you want to use, in the 'File name' part, and at the top of the box, click on the little down arrow at the right end of the 'Save in" box. A range of options will come up.. choose where you want to save the thread too - ie.. to your desktop, so you have it readily accessible. juliewn - 2008-08-24 21:21:00 |
| 439 | Now click on 'save' at the bottom right of the box, and your computer will take a few moments to save that page of the thread (or any internet page you want to save like this) so you have it readily accessible to read through as and when you want.. Just go to where you've saved it, and click on the name you've used, and it will open for you.. Hope this helps.. juliewn - 2008-08-24 21:22:00 |
| 440 | ps.. use this way of saving the pages, for each page of a thread that you want to save.. juliewn - 2008-08-27 01:33:00 |
| 441 | Bumping.. :-) juliewn - 2008-08-29 01:19:00 |
| 442 | And again.. :o) jenna68 - 2008-08-31 08:55:00 |
| 443 | Up it goes .. :o) jenna68 - 2008-09-02 06:36:00 |
| 444 | This message was deleted. jan.w1 - 2008-09-02 21:12:00 |
| 445 | Hi Jan... yes please.. :-) thanks.. juliewn - 2008-09-02 21:21:00 |
| 446 | This message was deleted. jan.w1 - 2008-09-02 21:45:00 |
| 447 | Hi jan... that recipe sounds nice, for the Apricots is the one pound I presume? Does anyone know what those pounds are (for the Apricots and Carrots), converted to grams/kilos, I am so bad at that....thanks, Tracey :o) jenna68 - 2008-09-03 06:23:00 |
| 448 | This message was deleted. jan.w1 - 2008-09-03 15:45:00 |
| 449 | Mmmm yum... thanks Jan... Dried apricots were reasonably priced at Countdown yesterday.. it might be a good time to make some apricot jam! Have a lovely day Ladies.. :-) juliewn - 2008-09-04 02:50:00 |
| 450 | jan.. thanks for doing the conversion for me, much appreciated, that jam sounds lovely! *waves to julie* :o) jenna68 - 2008-09-04 06:24:00 |
