Right then, continuing the ‘Preserves – Basics’ theme. This is some information that you need to know about the ingredients you’ll be using. Fruit and Vegetables These must be in good condition before you preserve them. So disgard anything spoilt, over-ripe or rotten. You don’t want to introduce any moulds or fungus into the product before you even start the preserving process. Beware of coatings to commercially produced fruit. Wax coatings on citrus and other fruit should be scrubbed off or peeled. Pickling is a good way to use up any under-ripe overly firm items. Green tomatoes are a traditional […]
Preserves – Basics Part 1 – Utensils & Stuff
The main thing to know is that people have always preserved food in times of glut. That means its possible to do so without any fancy equipment or scientific knowledge. Here though are a few pointers – things you should know if starting to make jams, chutneys, pickles and so on. we should all try to store as much produce as we can vie preserving/canning. Food preservation does not need to be overly complicated and it can be done with a minimum of equipment. Preserving Pans are expensive. You don’t need one – what you do need is a heavy, […]
Make Your Own Easy Peasy Piccalilli
Yes, as you can tell I have gone a little preserve crazy. But hey if there is spare food around we should do something with it. Here’s how to make piccalilli. As ever there are no fancy skills or equipment required and the end result is vibrant and tasty so go on have a go yourself! As with most pickles and chutneys this one adores strong cheese but personally I think its fab with jacket potatoes and cottage cheese. Easy Peasy Piccalilli Recipe A traditional pickle from the days of the British rule in India this is exotic looking but […]
Beetroot And Orange Chutney Recipe
Simple Pink Beetroot And Orange Chutney A great way to preserve the beetroot glut and a bit more interesting than just pickling the roots in vinegar which can get a bit repetitive. This is great with bread and cheese or to liven up a salad with some feta too. The salty cheese is balanced brilliantly by the sweet chutney. Ingredients for Beetroot And Orange Chutney Recipe 350g raw beetroot, scrubbed and cut into 1cm dice 350g eating apples, peeled, cored and cut into 1cm dice 300ml red wine vinegar 200g sugar 225g onion finely chopped 1 garlic clove crushed finely […]