I bottled some feijoas last weekend, and made some feijoa and ginger jam this week too. If I can get some more feijoas, then I'll stew some and bottle them too.
I've got some rhubarb in the garden which I want to stew up and bottle too, before it dies down for winter.
What is everyone else doing at the moment! I think we're nearly done on the preserving season! Or is there something else I could do before it's too late!!
korbo,
Apr 28, 6:29pm
try the feijoa jelly that is on here. really yummy
katalin2,
Apr 28, 6:36pm
made some cranberry jelly for xmas- our first crop of cranberries.
maximus44,
Apr 28, 7:15pm
I have a pie melon waiting to be made into melon and ginger jam.
picxie,
Apr 29, 8:32pm
Oooh yes, I just got more feijoas today so will make some feijoa & vanilla jelly. Is that the one you mean korbo!
What's pie melon!
gennie,
Apr 29, 8:34pm
Bottled 4 large jars of tomato soup today from the last of the tomato's.
auburn4,
Apr 29, 8:55pm
I'm interested in your recipes as I have a number of pie melon growing and no idea how to use them.
mybooks,
Apr 30, 8:47pm
Pie melon is a little like marrow, in that it takes on the flavour of what it's mixed with - goes well with lemons, oranges, ginger, etc. There's a pie melon jam recipe in the Edmonds book - imperial measurements are :- 4 & 1/2 lbs pie melon, skinned, pips taken out, and diced - we sliced them thinly so slices would be in the jam once made. 2 oranges, or 2 lemons sliced thinly - take out any pips. 1/2 tsp citric acid - usually available near essences in supermarkets. 5 lbs sugar. 1 & 3/4 pints water. Boil sugar and water together for 10 minutes. Add melon, oranges or lemons, and acid. Boil 1 1/2 to 2 hours and test. Bottle when ready. A ginger and pie melon jam - make as in the recipe, adding thinly sliced crystallised or fresh ginger to your taste when adding the lemons or oranges. Vegetable marrow jam is made the same way.
leodevos,
May 5, 8:17pm
Salsa! Using all the old tomatoes and peppers. Yum Yum
tehenga288,
May 5, 9:51pm
Quince paste; feijoa jelly; rhubarb cordial; red & yellow cherry guavas coming on now so some more jelly making coming up
katalin2,
May 5, 10:08pm
In the middle of making red pepper sauce- recipe came from here.
moore.,
May 6, 12:23pm
Husband is showing son how to make curried onion pickle, its so yum. And really cool to watch them together in the kitchen!
darlingmole,
May 6, 12:27pm
Well I've bottled my feijoa's and also made some awesome feijoa chutney and ahve yet more feijoa's in the freezer.Have frozen tomatoes from the mid of summer in the freezer ready to do something with (am thinking Italian sauce) and then there's my huge and bag of guava's I need to make into jelly.Although it's long and hot work it is SO rewarding making all this stuff yourself!
cgvl,
May 6, 1:18pm
got pears nearly ready, apples on the go. Feijoa's for jam when I can get some more from the neighbour. maybe crab apples too, another neighbour swap that I do.
wildflower,
May 6, 1:29pm
Feijoas and more feijoas."Unique" variety, brilliant taste and size.
pom-pom,
May 6, 4:24pm
Apples - (chutney/stewed/ stored wrapped in the dark!) etc etc - thanks to Pac n Save last Friday who sold beautiful whopper Fujis for 10c per kilo!
m41,
May 6, 7:57pm
Just finished Apple butter, and will start kasundi this week .
korbo,
May 6, 9:45pm
what is apple butter !
korbo,
May 6, 9:46pm
moore, would you share your curried onion pickle recipe. sounds interesting. thanks.
destiny6nz,
Dec 28, 7:05am
thats a good idea. I have loads of tomatoes in the garden at the moment.
Im wondering what to plant next for preserving purposes
uli,
Dec 28, 11:40am
cornichons, beetroot, beans should all go well now. in March/April: garlic, strawberries, raspberries early next summer: peppers, tomatoes, basil
lythande1,
Dec 28, 12:16pm
Nothing yet. Have some strawberries in freezer for jam. Plums not out yet. Will be salting beans, have frozen some celery and cauli. Will do some tomato relish and some puree for other stuff later when I have quantity.
bedazzledjewels,
Dec 28, 1:27pm
I've just pickled asparagus. Looking forward to trying it. I made mustard too. Uli - how do you preserve your peppers please! TIA.
uli,
Dec 28, 3:09pm
Depends what you want to do with them later. I freeze some in halves. I pickle some. I ferment some with lots of garlic and cabbage. And I make some into a sauce if there is enough.
This year it looks bleak - it is really only just getting warm enough for them.
destiny6nz,
Dec 28, 3:10pm
yep have beetroot and garlic in the garden. i have to say that I tried one of the beetroot. I cleaned it well and peeled it but it brought a dirt kind of taste to the dish I cooked!
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