stupid questions about reusing jars just gonna make tomato relish for the first time.. once its made and the jars are sterilised.. is it ok to just put the lid on?? even though the seal has been broken before?? thanks
janny3,
Sep 18, 4:19am
mum made pumpkin fruit jams used up green tomatoes, pumpkins to augment/bulk out fruit jams.A bit like those Craigs jams in jars, (think it's them) that have pumpkin based fruit jams.Think she got them from the old Women's Weekly hey-days.
juliewn,
Sep 18, 5:02am
Hi Cabbagefan.. You can use the pop-top type jars with lids many times - they'll seal well for you - just make sure there's no scratching or rust under the lids and discard lids like that so your goodies don't go off. I wouldn't use the perfit seals - the ones used with screw bands - as the lid can be slightly twisted as it's opened, I wouldn't rely on a good seal because of that. As the pop-top jars are opened in a different way, without twisting the lid upwards, this doesn't occur. I hope this helps.. enjoy your lovely relish.. :-)
juliewn,
Sep 18, 5:04am
ps.. fill the jar to almost level with the top before you put the lid on - so there's no airspace in the jar once it's sealed, so your goodies will keep really well..
juliewn,
Sep 18, 5:06am
Hi Janny I have an older NZWW recipe book.. and after seeing your post, think I've seen a pumpkin based recipe in there.. I'd rather have all-fruit jam.. and enjoy the pumpkin baked, roasted, in soup, mashed, etc..etc.. :-) Have a great weekend..
janny3,
Sep 18, 6:25am
Poor Mum had to make things stretch! LEMON PICKLE:
3 lemons, washed & thinly sliced, 1 small onion finely sliced, 2 tspns vegetable oil, 1 teaspoon salt, 1 tspn chilli flakes, 3/4 c castor sugar & 1 c white wine vinegar. Blanch lemons 3 x in pot of boiling water. In a heavy based pot on low heat, sweat the onions until transparent. Add chilli & cook3 minutes being careful not to let it brown. Add lemon, sugar & vinegar, bring to the boil and gently cook for 1/2 hour until syrupy. Pour into sterilised jars. Makes around 400-500 mls. Need 3 lemons sliced thinly. Cut them in 1/2 1st & remove seeds, then slice. Blanch them in a pot of cold water brought to the boil, drain and cover w/ cold water again, bring back to the boil then drain & cover w/ cold water & bring back to the boil i.e. 3 x then drain quickly.Used M/foods chopped chili instead of chili flakes... 1tsp for mild, 2 tsp hottish,3 for very hot.(YES!)
BTW: put in the 1 tsp of salt w/ the lemon sugar & vinegar.It's sweet, salt, acid, hot, essentials for good pickle
juliewn,
Sep 20, 7:34am
Oops.. that was meant to be Pickled Red Cabbage..
juliewn,
Sep 21, 7:09am
Mmmmm yum! :-)
loopydog,
Sep 21, 6:01pm
juliewn If I put the Christmas Mincemeat in a jar will it keep alright in the cupboard till Christmas?
juliewn,
Sep 24, 5:07am
Bumping.. am away for a few days.. Hope the recipes here from so many of us are enjoyed..
juliewn,
Sep 27, 6:14am
Bumping.. for recipes for the summer..
bev00,
Sep 28, 4:56pm
Ta muchly for this inspirationalthread... Whatdelightful ideasjuliewn....loopydog has a Q for you :)
katalin2,
Sep 30, 5:23am
Mint Chutney
6 lb plums 2 C mint
Boil plums till stones come to the top; or put through sieve.
add 1 lb sugar to one litre plum juicee.
add mint and boil to reduce till thick.
floralsun,
Oct 4, 4:35am
Bumping so I can find these recipes again ..
juliewn,
Oct 4, 7:56pm
Hi Loopydog.. I wouldn't keep it in a cupboard.. due to the apple in it. It will keep well in a freezer.. or if you want to make it on the day you make your Christmas mince tarts, that's fine too.. it just takes moments to whizz together in a food processor. Use your processor to make the pastry, then wrap that in plastic wrap and set aside while you use the processor to whizz the fruit mince - no need to clean the processor after making the pastry.. Makes for fast and easy wonderfully flavoured goodies..
juliewn,
Oct 4, 8:00pm
Ps.. Christmas Mince Tarts keep well in the freezer.. so can be made in advance and frozen in a container. Take the amount you need out and keep covered with plastic wrap while they thaw for a few hours. Dust with icing sugar and serve.. Or you can zap them on low in your microwave till only just warmed slightly - they can be very hot inside due to the sugar content of the fruit so just zap for a very short time. Dust with icing sugar and enjoy..
finky1,
Oct 4, 8:16pm
need a recipe for preserved caspicums please Recently i tried a commercial variety of preserved caspicum, (handy in salads etc when out of season). Would anyone have a recipe to share for a way of preserving caspicums.
Bring sugar & vinegar to a boil over medium heat and continue to boil until the sugar is dissolved and a thin syrup is formed. Stir in the garlic and ginger. When the mixture returns to the boil, add the tomatoes, raisins, sultanas & chillies. Bring to the boil again, stirring. Reduce heat to LOW & simmer until the mixture thickens & the solids become very soft. Stir from time to time. Remove from heat and when cool enough to handle salt to taste. Pour into sterilized jars and seal tightly.
spongeypud,
Oct 4, 8:43pm
Spicy Tomato Chutney 1 kg ripe tomatoes, peeled and chopped ~ 2 large apples, peeled and chopped ~ 2 medium onions, chopped ~ 1 1/2 cups brown vinegar ~ 1 cup brown sugar, fiormly packed ~ 1/4 tsp chilli powder ~ 1/2 tsp dry mustard ~ 3/4 cup sultanas ~ 1 clove garlic, crushed ~ 2 tsps curry powder ~ 2 tsps ground allspice
Combine all ingredients in a large saucepan, stir over heat, without boiling, until sugar is dissolved. Bring to the boil, simmer, uncovered, stirring occasionally, for about 1 hour or until mixture is thick (or thicken with cornflour and vinegar). Pour into hot sterilised jars, seal when cold.
Makes about 6 cups
juliewn,
Oct 5, 7:33am
Yum.. those recipes sound wonderful Spongeypud I like recipes like yours that use cooking time to reach the required thickness - and that don't need flour or cornflour to thicken them. I find the flavour is much better when thickening isn't used. Thanks for sharing your recipes with us all..
juliewn,
Oct 5, 7:37am
Hi Finky.. are you looking for a recipe that keeps the capsicums in large pieces, or smaller pieces as in a pickle or relish? Let us know here so we can help.. One way I've tried for using larger pieces, is to use the sweetish/vinegary dressing mixture of a recipe for Bread and Butter pickles, and use just capsicums - or capsicums with sliced onion rings, in that dressing to preserve them. Would that be of help? Cheers.. Julie
juliewn,
Oct 5, 7:40am
ps.. what are the ingredients listed on the side of the jar you've purchased - if you like those capsicums, a recipe using the same dressing ingredients would give you a similar result, so would be a good starting point to find a recipe you like..
juliewn,
Oct 6, 6:12am
Hi Tracey *waves hello* :-) Wow.. 700 posts..
pickles7,
Oct 6, 4:09pm
your pickles will not taste the same this year.I am on a vinegar romp at the moment. Bought a bottle of vinegar two weeks ago, it was just like the white but coloured a tea shade. Sour n nasty. I am going to make my own this year, have a thread on the subject.So far so very good. The problem with making your own for pickling has been ,way back ,the acidity. Vinegar must have arround 6% acidity to be safe. I would not make vinegar, without making alcohol first. That is the only way of being sure of the acidity. For those that often have wine over, it is a great, cheap way of starting.Even if you only use this vinegar in dressings. It is something "you" have made. enjoy.
melford,
Oct 7, 2:29am
Caramelised Onion Preserve Chop 6 large onions finely (or coarsely)Heat with a small amount of sunflower oil in a pan until they are soft.Add 3 cups of Red Wine vinegar, 3 cups of brown sugar, 2bay leaves and 15-20 crushed black peppercorns. Bring the mixture to the boil and then simmer gently for 1 to 1 1/2 hours until the onions have gone translucent and all the liquid has evaporated. Pour the hot mixture straight into small sterilised jars, seal.
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