With lots of feijoa's around now, I'm preserving some tomorrow. my Son leaves to return to Canada next week - I'm guessing a few jars will be added to his luggage!
juliewn,
Apr 17, 8:57am
Bumping for Autumn harvests. :-)
bev00,
Apr 18, 6:24am
about to disappear
demsey,
Apr 19, 12:13am
do you have to use plain salt or can you use iodised salt for bottling etc!
letto,
Apr 19, 12:24am
would love a recipe for red pepper relish fancy making relish this weekend and would love a recipe. please help. thanks in advance
natcat2104,
Apr 20, 3:08am
bump bump for someone looking for tom relish
viv29,
Apr 20, 3:22am
Hi there - Edmonds Tom Relish - questions. I have all the ingredients and have finally psyched myself up to making tom relish tomorrow. I've picked the Edmonds recipe because that's the one I remember. I have 3 questions: 1) Is it necessary to blanch and salt tom and onions for 12 hours prior, 2) The recipe says to quarter the onions - but wouldn't they be better chopped! and 3) The recipe needs 3 chillies - I have these - but isn't that too hot! Appreciate all feedback. I know it's just stupid relish - but I've never made it before and I want to make a 'good fist' of it.
viv29,
Apr 20, 10:54pm
please help :)
fishheadsoup,
Apr 21, 3:41am
i make this one also i have found yes better to blanch and yes do salt ,yes i cut up the onions smaller in slices and no not too hot with the chillies i in fact throw in a few more(dried ones that is) and you can take out when bottling so the flavour doesnt keep developing and a lot safer when using so you dont get one when eating
juliewn,
Apr 21, 9:25am
Hi Viv :-). I make the Edmonds Tomato Relish too. I don't use the chillies at all. mostly because I don't use them for anything else - we find the recipe has excellent flavour without them. I don't blanch the tomatoes - I remove the part where the stem comes from and chop the tomatoes in 4 to 6 pieces, depending on the size. I don't mind having the skins still in the relish as they add goodness.Like Fish above, I chop the onions when adding them. I change the vinegar from malt vinegar to white vinegar - I find this gives a better red colour to the relish, rather than a brownish red which the malt vinegar gives. I hope this helps. enjoy your relish. :-)
juliewn,
Apr 21, 9:39am
Bumping for Goatcheese :-)
viv29,
Apr 22, 3:46am
A big THANK YOU to everyone who answered my questions - I finally did it - I MADE RELISH! And it's not too bad - husband slurping it up as we speak. Thanks to all who answered my 'very basic' questions.
juliewn,
Apr 22, 6:48am
Good for you Viv. :-) Tomato Relish is also delicious added to sour cream or cream cheese and seasoned to taste to go with nacho's, taco's, or as a dip. enjoy your goodies.
jen211,
Apr 23, 12:07am
Please can you tell me how much vinegar you put in here.
What a wonderful thread. Have just got some great recipes. Thanks everyone
jenna68,
Apr 23, 1:15pm
bumpin up x
demsey,
Apr 24, 1:09am
stil wanting to know if you can use iodised salt 4 preserves or does it have to be plain salt!
juliewn,
Apr 24, 9:50am
Hi Demsey. plain salt is best as the iodised salt can limit the keeping of preserves, pickles, etc. Hope this helps.
leon20,
Apr 24, 2:55pm
What a fantastic thread -: ) I make lots of chutney, relish and jam and like to give it away to friends and family - I find it really satisfying.At the moment I am on the lookout for green tomatoes for 'river cottage chutney' and this morning I am making pear and ginger jam.Hello to fellow preservers and alike, I love the hints everyone shares.Vanessa.
leon20,
Apr 24, 3:00pm
Oh and Viv29 I also make the edmonds tomato relish and I do use the chillies as it gives the relish a little or big (depending on amount of chilly) kick.It's just personal taste.And the onions I quarter and I do keep for 12 hours soaking before cooking.Tomato relish is one of the basic food groups here!
mybooks,
Apr 27, 8:27am
Bumping - forgreen tomato recipes in this thread.
juliewn,
Apr 29, 8:48am
Hi Leon. I'm guessing there are shelves filled with goodies in your kitchen. doesn't it give a rewarding sense of achievement.
juliewn,
Apr 30, 2:11am
Hello *and waves Hi to Tracey and Bev* :-) Thanks for keeping the thread for us all. phone lines connecting next Monday. and counting! Seeya here again soon :-).
jenna68,
Apr 30, 1:47pm
julie! thank goodness, I have been worried about you and not sure whether to email or not, I have not seen you on here for ages!Everything OK!Tracey :o)
juliewn,
May 1, 6:10am
How to make fruit jellies - Apple, Crab Apple, Quince, Apple and Quince, Feijoa and Apple, Lemon, Feijoa, Mint, etc.etc.: Chop fruit and place in a large pot. Bring to a simmer and simmer till tender. Laya large piece of muslin or similarover a large bowl, gently pour the fruit and liquid into this. Scoop up the corners and tie the top of the cloth. Don'tt squeez the bag at all as cloudy jelly will result. The bag is then hung from something set higher than the bowl that is placed underneath. A broom handle between two cabinets or chairs works well. (keep pets away!) with the juice dripping into a bowl. Leave to drip overnight.
juliewn,
May 1, 6:12am
The next day, lift the bag away from the bowl of juice. Measure the juice in cupsful, then place in a pot, and heat till boiling. Add the same amount of sugar as there is juice - 1c juice to 1 cup sugar. A little less sugar can be added to your taste - try the mix after adding a bit over half the sugar, and add a little at a time, stirring in and tasting, till it's how you like it, then bring the mix to a boil. Boil rapidly till setting point is reached, fill jars and place lids or jam circles on top. and enjoy.!
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