The flavour's better with EV olive oil. I use the other stuff with a drop of lemon juice added for feeding and polishing my oak furniture........... I cook with butter, coconut oil, grapeseed or rapeseed oil.
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)."
This is fun! So easy. Should've allowed a bigger glut Added a dried whole chilli ( bought) for luck. It's like when you stop a squeak with WD40, you can't resist looking for something else to spray. I want to preserve! Found some green tomato chutney under a cupboard in the hall. It must be at good 5 years since @Dovefromabove gave me the recipe. Will it be like fine wine or past its best? Not opened but not mouldy either.
I loved going to neighbours houses and seeing rack upon racks of all types of preserved produce. Some of them had literally never bought veg in a store and had no idea of the price. One used to dry his toms on the back window of his car to avoid the beasties. Mind you, you can't really have these toms without some garlic!
Yorkshire, ex Italy and North East coast. Growing too old for it!
I bought a mini oven instead of an air fryer which has a dehydrator function. Has anyone tried dehydrating tomatoes? It also has a rotisserie function untried yet. I have lots of tomatoes and not much room left in the freezer so dehydrating would be a good way to preserve my crop. I have dried out meringues in my regular oven, 100 F overnight, door on the jar, which worked well. My daughter is a microbiologist working in the food industry and has dared me to try preserving using oil, too dangerous. You are all here to tell the tale so wonder if she is being over-cautious.
I still have jars of jam and chutney I made in Belgium and they're fine @B3 . We moved here in 2016 and I didn't make any that year tho I did bung aload of damsons in gin and vodka....
I keep semi-dried tomatoes and confit garlic in oil @Liriodendron. Have done for years and no problems but I do submerse the pots in boiling water for a few minutes then let them cool in the water. Makes a very good seal and works for jams, chutneys, marmalade too.
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)."
I found the use by date on my HP sauce was 2011. I hadn't noticed. It's been open since then but obviously not used much. Perks up Bombay Potatoes a treat. It's the tamarind, I suppose. Not sure if it works the same for Mumbai potatoes.
Posts
Added a dried whole chilli ( bought) for luck.
It's like when you stop a squeak with WD40, you can't resist looking for something else to spray. I want to preserve! Found some green tomato chutney under a cupboard in the hall. It must be at good 5 years since @Dovefromabove gave me the recipe.
Will it be like fine wine or past its best? Not opened but not mouldy either.
My daughter is a microbiologist working in the food industry and has dared me to try preserving using oil, too dangerous. You are all here to tell the tale so wonder if she is being over-cautious.
I keep semi-dried tomatoes and confit garlic in oil @Liriodendron. Have done for years and no problems but I do submerse the pots in boiling water for a few minutes then let them cool in the water. Makes a very good seal and works for jams, chutneys, marmalade too.