Next to try is making my own cider vinegar and herb flavoured oils. I had a read on how to etc but not sure what type of containers is the best to store it in after it's been strained and ready for use. I had a look on the Arthur Holmes website and too many options! Any suggestions would be most welcomed.
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Hi Katherine, not sure if you've sent the recipes for the worcheshire as I lost my email box. my new email addy is roydjeffie@xtra.co.nz
Katherine Lucas said:
Yes Jeffie. I have three recipes (two that I have tried) which I can send you if you like. Aunty Ruth's Spicy Worchershire Sauce is by far the the best, made from apples, the other recipe also using apples, is in the Edmonds Cookbook. The third recipe is made using plums. I am away at the moment so will send you the recipes after 14 October. Katherine
Thanks for your advice Francis. I've started collecting wine bottles recently which will work then as most of them are dark bottles.
francis faulkner said:
Hi Jeffie, If you are going to put herb oils into bottles they need to be dark glass bottles with screw tops on them.The reason for the dark glass is to cut the amount of sunlight getting to the herbs as they deteriorate when exposed to strong sunlight and you will lose a lot of the flavour from the herb oils in the herbs themselves.If you are picking them as well pick them early in the morning as that is when the oils in the leaves is at its highest concentration. I can't help you with the cider vinegar ,sorry but all I know is herb gardening. If I can help some more I will be happy to. Francis
Hi Jeffie,
If you are going to put herb oils into bottles they need to be dark glass bottles with screw tops on them.The reason for the dark glass is to cut the amount of sunlight getting to the herbs as they deteriorate when exposed to strong sunlight and you will lose a lot of the flavour from the herb oils in the herbs themselves.If you are picking them as well pick them early in the morning as that is when the oils in the leaves is at its highest concentration.
I can't help you with the cider vinegar ,sorry but all I know is herb gardening.
If I can help some more I will be happy to.
Francis
Yes Jeffie. I have three recipes (two that I have tried) which I can send you if you like. Aunty Ruth's Spicy Worchershire Sauce is by far the the best, made from apples, the other recipe also using apples, is in the Edmonds Cookbook. The third recipe is made using plums. I am away at the moment so will send you the recipes after 14 October. Katherine
Yes Jeffie. I have three recipes (two that I have tried) which I can send you if you like. Aunty Ruth's Spicy Worchershire Sauce is by far the the best, made from apples, the other recipe also using apples, is in the Edmonds Cookbook. The third recipe is made using plums. I am away at the moment so will send you the recipes after 14 October. Katherine
Great ideas, Thanks! Do you make your own worcester sauce?
Katherine Lucas said:
I have used the Lupi oil bottles because they have plastic in both the tops and the neck of the bottle. This year however there was some oxidation around the lid of one of these bottles that had my worchestershire sauce in it. There are around glass water bottles with a plastic stopper and the wire hold down things on them, just like those fancy perserving jars you get. I got my on sale from Mitre 10 and bought about 20, regretfully not enough! I have only seen them for an exorbortant price since. They are the best. I have used wine bottles. A friend of mine, from the Herb Society, a very clever craft lady, has very thin sheets of corking so she stamped out the corking, using the bottle lid as a stamper, and pushed them into the end of the wind bottle lid. I have got about 50 wine bottles with lids like this and so far they seem very successful. When I am leaving my bottles of vinegar without the lids for fermentation I sit them in beer crates so they can not be bumped over, which would be a disaster. I just leave them on my dining room table, I find that I get better vinegar and mother when the weather is warmer, also I strain the apples in a colander and not a cloth and that way I get a sediment in the bottle which really helps with the flavour. Also I got some pH paper from the chemist so that I can test the acidity of the vinegar. Mine is usually pH 4. I always label it with the date, apple type and pH. Perserving with vinegar needs vinegar with a pH of 5.5 or below. Very dangerous if it isn't. Hope this is of some help. Katherine
I have used the Lupi oil bottles because they have plastic in both the tops and the neck of the bottle. This year however there was some oxidation around the lid of one of these bottles that had my worchestershire sauce in it. There are around glass water bottles with a plastic stopper and the wire hold down things on them, just like those fancy perserving jars you get. I got my on sale from Mitre 10 and bought about 20, regretfully not enough! I have only seen them for an exorbortant price since. They are the best. I have used wine bottles. A friend of mine, from the Herb Society, a very clever craft lady, has very thin sheets of corking so she stamped out the corking, using the bottle lid as a stamper, and pushed them into the end of the wind bottle lid. I have got about 50 wine bottles with lids like this and so far they seem very successful. When I am leaving my bottles of vinegar without the lids for fermentation I sit them in beer crates so they can not be bumped over, which would be a disaster. I just leave them on my dining room table, I find that I get better vinegar and mother when the weather is warmer, also I strain the apples in a colander and not a cloth and that way I get a sediment in the bottle which really helps with the flavour. Also I got some pH paper from the chemist so that I can test the acidity of the vinegar. Mine is usually pH 4. I always label it with the date, apple type and pH. Perserving with vinegar needs vinegar with a pH of 5.5 or below. Very dangerous if it isn't. Hope this is of some help. Katherine
Replies
Katherine Lucas said:
francis faulkner said:
If you are going to put herb oils into bottles they need to be dark glass bottles with screw tops on them.The reason for the dark glass is to cut the amount of sunlight getting to the herbs as they deteriorate when exposed to strong sunlight and you will lose a lot of the flavour from the herb oils in the herbs themselves.If you are picking them as well pick them early in the morning as that is when the oils in the leaves is at its highest concentration.
I can't help you with the cider vinegar ,sorry but all I know is herb gardening.
If I can help some more I will be happy to.
Francis
Katherine Lucas said:
Katherine Lucas said:
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