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.
winnie231,
Aug 24, 12:20am
and bumping . .
jenna68,
Aug 24, 10:03pm
Hi Julie :o) bump!:o)
jenna68,
Aug 25, 3:34am
Bumping for bluecalico:o)
juliewn,
Aug 25, 7:25am
Hi Tracey :-). and bumping for Mvr. :-)
juliewn,
Aug 25, 7:54am
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,
Aug 25, 7:55am
. 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,
Aug 25, 7:55am
. 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,
Aug 25, 8:40am
Pickled Fruits, from another thread. and thanks to 245Sam for her recipes:
juliewn,
Aug 25, 8:41am
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,
Aug 25, 8:42am
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,
Aug 25, 8:42am
Apricots in Sauterne - with thanks to 245Sam. Dried apricots, Sauterne. Loosely pack apricots in small clean jars. Cover with sauterne. Leave 1 week. Will keep well. A few served with cream or icecream make a lovely dessert. Use also to decorate a ham. Use in shortcake cases, top with cream and sprinkling of cinnamon. A few in a small jar makes an attractive gift.
juliewn,
Aug 25, 8:43am
Prunes in Port - thanks to 245Sam. 375g prunes, 1&1/2 cups port, 2 tbsp brown sugar, 1 cinnamon stick, lemon & orange peel from 1/2 of each fruit. Place prunes in bowl. Peel rind from fruit with peeler - no white pith - cut in thin strips. Heat port, sugar, cinnamon and peels until boiling. Pour over prunes. Cover. Leave till cold. Remove cinnamon. Place in small cleaned jars. Seal. Keep one week before use. Will keep well in refrigerator. Use as dessert with cream or icecream, or drain and fill with chopped nuts mixed with cream cheese. A few in an attractive jar would make a lovely gift.
juliewn,
Aug 25, 8:44am
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,
Aug 25, 8:45am
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,
Aug 25, 8:45am
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,
Aug 25, 8:46am
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,
Aug 25, 8:47am
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,
Aug 25, 8:48am
Pickled Pineapple, from 245Sam with thanks. . the recipe I’ve used for years! 1 x approx. 440g can pineapple slices or pieces (preferably in juice rather than syrup), 1/2 cup sugar, 4-6 whole cloves, 1/4 tsp each of cinnamon & ginger, pinch salt, 1/4 cup vinegar. Drain juice/syrup from pineapple into saucepan containing remaining ingredients. Simmer, uncovered, for 1/4 hr (until liquid is reduced to 1 cup). Add pineapple return to boil, then remove from heat. Arrange fruit attractively in a straight sided jar. Fill with syrup. Refrigerate 24 hours before use. Store in refrigerator. Notes from Alison: If you want to make a longer lasting pineapple pickle reduce the number of cloves, bottle in preserving jars, fill with spiced vinegar to within 1 cm of the top, seal with a boiled preserving seal as usual, and process for 10 minutes in a waterbath (I have never found it necessary to do this as the p’apple lasts for weeks – if it’s allowed to!)
juliewn,
Aug 25, 8:49am
With thanks to Lulu239. Spiced Fruits Pack clean dry jars with combination of your favourite dried fruits and pour over with brandy or port or a mixture of both. Add whole cloves or allspice berries and strips of lemon rind. Cover and store at least 2 weeks. I still have a jar of this in the frig and it was made over 10 years ago and still yummy.
juliewn,
Aug 25, 9:11am
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. Carefully spoon the hot pickle into sterilised jars. Serve with wholemeal bread, sliced ham and a nice aged cheddar.
juliewn,
Aug 25, 9:21am
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,
Aug 25, 9:22am
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,
Aug 27, 1:33pm
ps. use this way of saving the pages, for each page of a thread that you want to save.
juliewn,
Aug 28, 3:13pm
Hi Tracey. :-). hope all is well.
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