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What are you preserving today?

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Post by Chilli-head on 16th July 2010, 11:48 am

Aberlemno wrote:
Zoe - I know what you mean about cherry brandy - having to buy the brandy first! You will have to sort out a Still . . .

Can you do that legally in France ? Distilling your own is considered naughty here

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Post by Wilhelm Von Rhomboid on 16th July 2010, 12:48 pm

Chilli-head wrote:
Aberlemno wrote:
Zoe - I know what you mean about cherry brandy - having to buy the brandy first! You will have to sort out a Still . . .

Can you do that legally in France ? Distilling your own is considered naughty here

Allegedly... lol


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Post by Chilli-head on 16th July 2010, 12:52 pm

Wilhelm Von Rhomboid wrote:
Chilli-head wrote:
Can you do that legally in France ? Distilling your own is considered naughty here

Allegedly... lol


I know that, as an upstanding citizen, you would never contemplate such a thing Billy. Me neither, which is a shame because I hear that plums can be made into quite a nice spirit
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Post by Dandelion on 24th July 2010, 5:54 pm

Pickled a few jars of beetroot today and am still 'red-handed'! Am looking forward to eating it in the winter (though am NOT looking forward to winter itself..... )

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Post by Compostwoman on 24th July 2010, 7:35 pm

Missed the window of chance to pick the sour cherries and they are now a hazard, as the ground is covered with wasps under the tree.....

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Post by AngelinaJellyBeana on 25th July 2010, 8:31 pm

20 jars of jam this weekend:

3 large rhubarb & ginger and one small one for my mum, which she took today, and a bit left over in a dish in the fridge
8 raspberry in jars of varying sizes (small one gone to mum)
8 blackcurrant in jars of varying sizes with some left over in a dish in the fridge




I also made some blackcurrant cordial, but it's gone a bit "jammy" in the bottle. Nothing that a poke with a chopstick can't sort out and lovely mixed with some soda water and ice or hot water.


I've still got lots of blackcurrants left so any ideas of what else to do with them greatly appreciated.
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Post by Dandelion on 25th July 2010, 10:35 pm

Cooked a large amount of courgette and tomato casserole to freeze, after I discovered the Ones That Got Away - three giant marrettes? cougarrows? or just courges? Three courgettes really shouldn't make anough casserole for eight people!!

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The richer we have become materially, the poorer we have become morally and spiritually. We have learned to fly in the air like birds and swim in the sea like fish, but we have not learned the simple art of living together as brothers and sisters.

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Post by Compostwoman on 26th July 2010, 12:40 am

Well done AJB!

I have dusted off the dehydrator and got cracking on courgettes and tomatoes...
and have frozen some of the blue coco beans...the blue lake ( not blue at all!) are lovely and are what we are eating at the moment

Fell a bit overwhelmed by the sheer volume of stuff to freeze, dehydrate, pickle, jam, and otherwise preserve, tbh,.,,,,,

oh well, I always feel like this at this time of year!
but have grown differnet stuff this year and the funny weather has meant it has ripened early.

s o I am faced with preserving stuff a bit sooner than I normally anticipate! :face:

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Post by Compostwoman on 26th July 2010, 12:41 am

DL stuffed marrow OR soup is the way to deal with "THE ONES THAT GOT AWAY"!

or. chop up small and feed to chooks....

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Post by Dandelion on 26th July 2010, 7:07 am

The vegetables in question were at the stage where although they were massive, the skin was still tender, so there was less work than with a marrow. I used a wartime recipe (which is really for marrows) - the girls love it (which astounded me when I first tried it), and we have it on rice with grated mature cheddar sprinkled on top. It freezes beautifully.

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The richer we have become materially, the poorer we have become morally and spiritually. We have learned to fly in the air like birds and swim in the sea like fish, but we have not learned the simple art of living together as brothers and sisters.

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Post by Chilli-head on 26th July 2010, 10:56 am

Stuffed marrow. It makes me shudder to remember the gross version we were fed as kids. A marrow hollowed out, filled with sausage meat and gently cooked in the oven to give a vile watery outer with rubbery steamed sausage meat inside. Now where's the barfing smiley gone when I need it ?

A better approach, that worked well with those yellow ball shaped corgettes when they got a bit big. Cut in half lengthwise, hollow out into boats. Brush with chilli oil, season and roast for a little while in a hot oven. Fill with pre-cooked (or left over) chilli, preferably made with beef and Mexican chillies such as Ancho, Mulato or Chipotle. Top with a bit of cheese and bake until warmed through and cheese melted, maybe starting to brown.
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Post by Dandelion on 26th July 2010, 4:55 pm

Maybe I'll let some more courgettes get too big and try that out - it sounds lovely

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The richer we have become materially, the poorer we have become morally and spiritually. We have learned to fly in the air like birds and swim in the sea like fish, but we have not learned the simple art of living together as brothers and sisters.

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Post by Guest on 26th July 2010, 6:43 pm

Chilli-head wrote:
Aberlemno wrote:
Zoe - I know what you mean about cherry brandy - having to buy the brandy first! You will have to sort out a Still . . .

Can you do that legally in France ? Distilling your own is considered naughty here

Many things are done here quietly, as long as they are for your own consumption, and got away with...but you do need to be licenced and the site licenced too. Amusingly there is a legal still owned by a little old man at the end of our valley....

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Post by Guest on 26th July 2010, 6:46 pm

Marrow problem? Try Marrow and ginger jam. The marrow completely takes on the flavour of the ginger (root) and the soft cubes make many people think they are eating stem ginger!!

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Post by polgara on 19th August 2010, 5:37 pm

Finished my 3rd lot of mustard pickle. That will be the last lot this year.

With the left over veg I just made a mixed pickle.

I eat none of it but OH says it is fine.

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Post by Guest on 20th August 2010, 8:38 am

Zoe wrote:Marrow problem? Try Marrow and ginger jam. The marrow completely takes on the flavour of the ginger (root) and the soft cubes make many people think they are eating stem ginger!!

Yup! that's brill, shall be doing somer soon. Love the little old man with the still at the end of your valley Cool

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Post by Sparhawk on 20th August 2010, 9:32 am

polgara wrote:Finished my 3rd lot of mustard pickle. That will be the last lot this year.

With the left over veg I just made a mixed pickle.

I eat none of it but OH says it is fine.

chef2

"Lady S" enjoyed it too...
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Post by Guest on 26th August 2010, 8:15 pm

Bottled golden plums and plum jam....

Corn (and chilli) relish....

and from the press 11 litres of grape juice in the freezer (in very well washed out plastic milk bottles)

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Post by GB on 18th September 2010, 3:11 pm

Have made 11 pint jars of pindo palm fruit syrup Evil or Very Mad My test batch of jelly set just fine so scaled up to a big batch and the jars sealed just fine but nope, didnt set AT ALL :bigangry:

My plan WAS a pretty bottle of syrup and a jar of jelly as Christmas prezzies but its going to be a jar of each now.

*sigh*

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Post by Lakshmi on 15th June 2011, 12:17 pm

I "harvested" cheaply from the greengrocers five bellpeppers that cost me the price of one as they were starting to wrinkle a bit (ever so slightly) so I dried them and also found strawberries from the £-a-punnet-guy. they hadn't been a pound a punnet in a long long time. they look gorgeous if on the small side, but I am drying them too to put some sunshine in my winter porridge.
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Post by polgara on 15th August 2011, 10:38 am

Have finally finished pickling the onions this morning. They should be well ready by Christmas & look good.



Next job is blackberry jam as I have several tubs of prepared berries in the freezer & need the space for other things,

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Post by Wilhelm Von Rhomboid on 15th August 2011, 1:34 pm

Several jars of brawn, several of lard, two bottles of venison stock, six of pork stock, three of mutton stock, two large mutton hams and another guanciale, and 2 each of large venison liver and pork liver pate.

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Post by Devonmama on 24th August 2011, 9:03 am

Canning jars of passata soon, and just done a batch of mint sauce and a tiny jar of blackberry jam (biggest son eats more than he picks!) Allotments are heaving so blanching and freezing a lot of beans, and have onions and garlic drying out. We've managed to grow (fingers crossed!) enough to supply us until next year this time, I love it when a plan comes together Smile

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Post by Lakshmi on 29th August 2011, 11:51 am

will dry some pears and apple slices today.
Got them yesterday from a "semi-forage" and walk event.
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Post by Wilhelm Von Rhomboid on 29th August 2011, 1:37 pm

Made an experimental batch of hot dog sausages and bottled them. Making the weiners was a bit more complicated than I anticipated tbh - getting the mixture to emulsify and so on, but they came out fine, so that's another 10 kg of porky goodness preserved for the winter without any need for electricity.

Need to get out elderberry picking this week and all of the Autumn raspberries have just come in, so they need processing too. Got about a hundred sunflower heads to deal with as well.

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Post by GB on 30th August 2011, 12:05 am



Beautyberries, and no, the color hasnt been doctored Laughing they really are that color!

pity they dont keep it when turned into jelly or in my case, syrup headbang

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