Thanks to all that gave advice on preserving / bottling before. I am wrapped, always wanted to try my hand at preserving now I have. It is still pretty daunting but as long as you eager to try and have 'test bunnys' to hopefully ok the end result then you ok! So far I have pickled beetroot and courgettes in diff ways, made relishes and sauces. OMG so much more to be done and learn. I bought a great book packed with recipes so I am on a roll. One day I might even try my hand at preserving fruit and making jam. Hmmm, but first I will get comfortable with pickling :o) Just need more bottles and shelf space haha
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I have had the usual overload of tomatoes (some people never learn). Have worked out an efficient way to get the blighters into the freezer - other than just tossing the whole untreated ones into a bag.
1 Freeze a large flat dish of water
2 Slice tom.s in half top to bottom,& nick out the core
3 Place in a flat dish skin side up, in microwave for about 12 minutes. They're done when the skins are wrinkly.
4 Cool slightly, then pick up each 1/2 tom.by it's skin and shake. Most will just fall free, use a tsp to encourage.
5 Pack into plastic bags. I use "Slider bags" (25 sandwich size and they're recycled which gave me pause !)
6 Cool further then put bags on your dish of ice from the freezer to chill right down, then freeze when really cold
I used to spend ages fishing around the gloop to find the skins - this way you know where they are !
Yeah it is eh. I don't own a copy yet, but photocopied the recipes I tried and loved. One day I'll get one. Word of warning though, if you go to try the plain date chutney recipe (the one that doesn't have apple in it), I think there's something missing from the recipe. There's no sugar to add, and it's revolting. Really weird. The date and apple chutney is insanely good though.
Yay! Good to hear you're enjoying yourself. :) If you can, get a copy of the Digby Law pickles and preserves book - it's full of fantastic time tested NZ recipes.
Replies
1 Freeze a large flat dish of water
2 Slice tom.s in half top to bottom,& nick out the core
3 Place in a flat dish skin side up, in microwave for about 12 minutes. They're done when the skins are wrinkly.
4 Cool slightly, then pick up each 1/2 tom.by it's skin and shake. Most will just fall free, use a tsp to encourage.
5 Pack into plastic bags. I use "Slider bags" (25 sandwich size and they're recycled which gave me pause !)
6 Cool further then put bags on your dish of ice from the freezer to chill right down, then freeze when really cold
I used to spend ages fishing around the gloop to find the skins - this way you know where they are !