Yes tomato relish has salt - it is usually sprinkled on the chopped tomatoes and onions and left overnight to stand, then next day the liquid is poured off and the rest of the ingredients added before continuing with the rest of the recipe. With yours needing salt, you could bring all of the relish back to a boil, add salt to your taste, boil a few minutes and then re-bottle. Or when opening each jar, pour the contents into a microwave proof bowl. Zap on high till it's almost boiling. Add salt to your taste, stir in well and zap for a minute or so more. Pour into a clean jar and leave it to cool before using - or you could use it hot too if you wanted.You could do individual jars in a pot on the stove too. stirring well so the relish doesn't stick to the bottom of the pot. Hope this helps.
juliewn,
Mar 29, 5:15am
For those who love pesto. here's a lower fat recipe, which uses sunflower seeds instead of pinenuts, and doesn't use cheese at all. A good recipe to make with late summer basil, or use parsley, or a mix of basil and parsley for a delicious and iron packed change. The recipe is from a link through to the site from this weeks Get Growing email: Nancy's Pesto, a True Taste Treat Delight. 20-25 cloves (5 heaped tablespoons) chopped garlic, 1/2 cup sunflower seeds, 2 tablespoons vegetable oil, 1 tablespoon honey (optional), 1 cup water, 6 cups well-packed basil leaves (more or less). In a food processor, combine the garlic and sunflower seeds with the oil and honey, and a little of the water. Whizz, gradually adding the rest of the water. Then add the basil, 2 cups at a time. Process until everything is well blended. Pour into jars and seal well. To keep, freeze in ice cube trays, pop the pesto out once frozen, and place into a sealed container and return to your freezer. Or freeze in jars like Craig's Jam Jars. It makes about 4 cups of pesto.
juliewn,
Mar 29, 5:45am
Bumping for Viv29 :-) .
bjkiwi,
Mar 29, 4:08pm
re 256 i guess the recipe didnt mention that part! oh well, still plenty of tomatoes to have another go.this stuff still tastes fine - just feel like it needs something else.
juliewn,
Mar 29, 9:40pm
Hi Everyone. just bumping the thread. I'm away for a week and will catch up again after that. Have a great week Everyone. :-)
bjkiwi,
Mar 30, 4:46am
bump for poolgirl 6 .
juliewn,
Mar 31, 4:38am
And. bumping for poolgirl6 :-)
supadeal,
Mar 31, 1:47pm
bumping Juliesgrape juice recipe for Beagle
juliewn,
Apr 1, 1:43am
and bumping for Banchee and tomato pasta sauces. :-)
juliewn,
Apr 2, 8:00am
Hi Banchee. no grouching here. Ask anything you'd like to know. there'll always be someone who will be happy to help. :-) . I've not had that happen with freezing tomatoes. and with the greatest respect to your Mum, I'm wondering if flour or similar may have been added to the soup, etc. which may have produced a slightly gluggy taste once thawed! Would that taste like old socks!! I think that any tomato recipe that is frozen without having been thickened with flour or cornflour, would taste great once thawed. Let us know how you get on. Cheers. Julie
valentino,
Apr 2, 9:37pm
How to preserve a Husband (Courtesy Aunt Daisy) Be careful in your selection. Do not choose too young. When once selectd, give your entire thoughts to preparation for domestic use. Some insist on keeping them in a pickle, others are constantly getting them into hot water. This may make them sour, hard and sometimes bitter. Even poor varieties may be made sweet, tender and good by garnishing them with patience, well-sweetened with love and seasoned with kisses. Wrap them in a mantle of charity. Keep warm with a staedy fire of domestic devotion and serve with peaches and cream. Thus prepared, they will keep for years.
valentino,
Apr 2, 9:40pm
oooops ! couple of errors. selectd is selected, and staedy for steady. Cheers. Someone thought this was very good and excellent and quite true.
juliewn,
Apr 6, 2:36am
Hi Maureen.. are you wanting a mustard type pickle or a bread and butter type pickle.. or..
Let us know so we can help.. thanks..
jenna68,
Apr 6, 3:06pm
BUMPITY bump:o)
juliewn,
Apr 7, 2:36am
Hi Maureen. are you wanting a mustard type pickle or a bread and butter type pickle. or.
Let us know so we can help. thanks.
juliewn,
Apr 7, 5:52am
How are all of your harvesting preserves going. I'm guessing there are busy kitchens all around the country.
juliewn,
Apr 10, 9:41am
Hi. for those interested, I noticed today that Countdown is now selling jars, Perfit preserving seals and screw-bands, for preserves. I haven't seen them for a while.
jenna68,
Apr 11, 4:00pm
nearly lost this !
fifie,
Apr 12, 12:35am
Anyone got a recipe for beetroot and date chutney. I had one but have lost it. Think it was from the dyc vinegar book and it was yummy, tried google but no such luck.Tnx.
juliewn,
Apr 12, 10:47am
Hi Fifie. I don't have a beetroot and date recipe - however I do have a banana and date recipe. I think it would work to substitute the beetroot for the banana, and use the rest of the ingredients. It may need a little extra cooking as the beetroot are a firmer texture - and check the seasonings and sweetness close to being ready to bottle, as beetroot may not be quite as sweet as banana. here's the recipe:
juliewn,
Apr 12, 10:51am
Banana and Date Chutney: This is a mild, sweet chutney which tastes very good. 12 ripe banana's (I would use 12 medium to large sized beetroot, peeled and chopped finely, or processed in a food processor), 500gms dates chopped. 1 kg onions peeled and sliced finely. 600mls malt vinegar. 500gms brown sugar,2 tsp mixed spice, 2 level teaspoons curry powder. Place banana's (beetroot), dates, onions and vinegar in a large pot. Bring slowly to the boil stirring often. Simmer till everything is tender. Add the brown sugar and spices and cook gently, stirring often, until thick. Pot into sterilised jars and cover. Ready to use in 3 weeks. I hope this is of help. I think it would work very well.
fifie,
Apr 12, 4:27pm
Thanks Juliewn, that sounds about it. Its the spices i couldn't think of, rest sounds pretty much the same, Will give it a go have a few beetroots left over after the preserving finished so decided to make this as its nice with crackers, cheese and drinkies lol.
juliewn,
Apr 12, 4:31pm
I hope you like it. you could add other spices if you want. a little nutmeg even might be nice too. let us know how you like it. Have a lovely day :-)
juliewn,
Apr 14, 9:06am
Hi Tw1nkle... how did your relish making go.. I hope someone was able to help.. bet it tastes good..
and bumping for Wineo
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