Preserving Your Surplus

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Preserving Your Surplus

To share ways of preserving what you've grown such as bottling, freezing, dehydrating.

Members: 318
Latest Activity: Feb 18, 2017

Jars: their are two types of jars (NZ). The old agee jars have an extra, thick glass rim about a centimetre below the top and need gold rings to screw down the seals, the 'new' jars need green rings to seal, see second picture. I inherited mine but I have often seen jars and rings in op shops. Perfit seals can be bought at the supermarket. Jars need sterilising immediately before using, I wash and then rinse them in very hot water and then put them in the oven at 75 degrees C upside down on the bottom rack the top rack may need to be removed . when they are dry they are ready. I get them out and fill them one at a time, as they are now very hot I use a rolled up teatowel as in third picture to hold them. Once they are filled with hot bubbling stewed fruit i place them on a wooden suface (a cold hard surface may cause the jars to crack). I use a small (1 pint / 1/2 litre) pyrex jug to scoop out the fruit from the pan and into the jars as this fills them quickly and easily.
SealsI have another small pot of water boiling on the stove, before I get a jar out of the oven I place a perfit seal in it (to sterilise). Once the jar is full to overflowing and placed on wooden surface, using tongs I place the seal on top and screw on the ring. I tighten it using a teatowel as it gets hot. As I fill jars and place them on the wooden surface I make sure they do not touch each other as I've been told this can also make them crack. As the jars cool the perfit seal should bow in the middle rather than being slightly raised, this shows It has successfully sealed.
Basic Fruit Bottling
Water I usually add as little water as possible just enough to cover the bottom of the pan well and bubble up through the fruit as a lot of juice comes out of the fruit.
Sugar i add sugar to taste after fruit has cooked slightly as I understand this gives more sweetness for less sugar added. Also I barely make it sweet as the longer the bottled fruit is stored the more the sugar content increases.

Discussion Forum

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Comment by Kristen Morse on January 8, 2012 at 11:19am

Wondering what suggestions there are out there for unripe apricots? We have inherited an old and quite productive tree when moving to our new home. It has had a fortnight of drought followed by 6 days of rain and now more rain just as the fruit is starting its ripening process - they have swollen really fast and split and we may lose the entire crop to rot or birds. I have just picked a few kg on the ripest side and want to make some use of them but they are not eating quality and still quite firm.

Comment by Lynn on January 6, 2012 at 3:23pm

Just made my first natch of fridge pickles - need to go into fridge overnight before eating (but I couldn't resist tasting!) and will last in the fridge for about 4 weeks (ONLY if not eaten first!!!)

Comment by Michal Moore on December 31, 2011 at 10:17am

Thank you, made two batches of plum sauce, so far the feedback is good :)

It was a bit of a hassle removing the stones, but I done it after boiling the fruit, so was a bit easier… next on the to do list is plum chutney and pickled zucchini (need to get the recipe from my mother in law)

Comment by Isabell Strange on December 21, 2011 at 6:47am

Hi Michael, in the Discussion Forum above on page 4 (click 'View All' just above and to the right of the comment wall) under Sauces there is a discussion on plum use and plum sauces. I have listed my favourite recipe which I have made with wild plums It was great just a few more stones to remove. 

Comment by moggy on December 18, 2011 at 9:30pm

chinese plum sauce

I have made similar and it is delicious, especially if you can source/grow your own duck for crispy fried duck (the key is steam it first before you deep fry it)

Comment by Michal Moore on December 18, 2011 at 9:02pm

Thanks Moggy :) I made Jam, but have more then I can eat or giveaway :D .

I never thought of taking a tomato sauce and making it into plum sauce. Thanks.

Comment by moggy on December 18, 2011 at 7:46pm

use any tomato ketchup recipe, just substitute plums for tomatoes and adjust the sugar to taste.

They also make a fantastic jam - it tastes like cherry.

I also make a sort of coulis with them and put on the top of egg custard tarts in chickpea flour pastry.

Comment by Michal Moore on December 18, 2011 at 5:10pm

Hello, do you know of a good plum sauce, that I can make with wild plums... thanks. Also I have spare plums and lemons if anyone wants to make your own...

Comment by Megan on December 12, 2011 at 10:21pm

Hello Abbie, you'll find a lemon cordial recipe here and Yvonne's feijoa & lemon & rhubarb & lemon cordial recipes here

Comment by Abbie Reynolds on September 11, 2011 at 6:08pm

Grapefruit, ginger and honey jam has only got better with time.  Absolutely delicious.

 

Now I have a big pile of lemons and a big pile of tangelos.  I'm thinking cordial.  Anyone got good recipes for straight lemon cordial, ginger, lemon and honey cordial and an orange cordial?

 

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