Yes @B3 but only tomatoes. I like to cut my cherry toms in half and spread them out, cut side up, on a lined baking tray then dry out in the oven at low heat. When they are half dried I pot them up in layers in sterilised jars with added sprinklings of fresh herbs and/or garlic and pack them in tightly.
Add EV olive oil to cover, tap a few times to bring air bubbles to the surface then put the lid on tight. I then put the pots in a deep pand, cover with boiling water and simmer for a few minutes. Leave to cool in the water then dry, label and store ina cool, dark place till needed.
I use them for bruschetta with apéro, in some salads, sauces and soups and in veggie dishes such as fennel baked with goat's cheese, dried tomatoes and pine nuts. Yum.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
If your jam jar lids get damaged/rusty, you can buy packs of replacements in a couple of standard sizes. Lakeland have them and there are probably cheaper suppliers too.
Doncaster, South Yorkshire. Soil type: sandy, well-drained
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Add EV olive oil to cover, tap a few times to bring air bubbles to the surface then put the lid on tight. I then put the pots in a deep pand, cover with boiling water and simmer for a few minutes. Leave to cool in the water then dry, label and store ina cool, dark place till needed.
I use them for bruschetta with apéro, in some salads, sauces and soups and in veggie dishes such as fennel baked with goat's cheese, dried tomatoes and pine nuts. Yum.