Hi Myarka
I have made apple jelly/mint jelly. Then the pulp that is left in the jelly bag I put through a nylon seive to get the 'bits' out (composted), and the puree that remains I made into chutney using a selection of other fruit/veg as available - onions, green tomatoes, plums, marrow, etc. If necessary I buy in veg from the market. One needs to adjust the recipe for taste with the different ingredients. All with excellent results.
I have used the bottling method in the past, but found with fruit it was so sour and needed too much sugar to make it palatable - so we stopped doing it and used the freezer. I also have a recipe for preserving green beans in dry salt, but never used it - again the freezer became a godsend for all the spare garden produce. Some is stored blanched, some part-made into recipes (soup bases minus added water), pure fruit purees, etc.
You could always try preserving spare eggs in isinglass 😀 - if you can bear the flavour :eek:. My grandmother introduced me to them in 1950's during rationing -uuurrrggghhhhh!!!!! She also treated me to plums and gooseberries bottled without sugar - I don't know which was worse!!!!! I'd been used to bananas, pineapples, paw-paws, sweet green oranges, custard apples, mangoes, and cape gooseberries - all naturally sweetened by the African sun.
Have fun experimenting!
I had a real bonanza last summer. I made some Marmalade, Blueberry Jam, Apple and Ginger Chutney, dried some Wild Mushrooms, and froze cooking apples.
This year I intend to make some blackberry jam and hopefully some mango and cardomon chutney - if my friend lets me in on her secret delicious recipe. She did however tell me that its ok to put mangos in the freezer and bananas. The mangos go a bit soft but are still very usable in chutney or with ice cream (home made preferably). The banana skins also go black but they are fine to use.
Bnah
x
Anyone make Rumtoft (sp?) Although it takes some months it makes a very special dessert in those winter months!
'Bella :rolleyes:
piece of info regarding Preserving Foods
Sugar acts as a food preservative?
Sugar acts as a food preservative by which one?
increasing the acidity of food.
reducing the amount of free water in food.
increasing the water activity of the food.
directly killing disease-producing microbes.
and have any one tried prescriptive onion pickle its oasam
jsut take few onions and chilly put it in viniger and keep it for 2 o 3 days and add some spicy and keep it for a week the tase is realy different
how to measure carbon food print
hey there
I just need some good suggestion to measure carbon food print , and i need to know some good alternative energy methods .
cheerssss 🙂