I have lots of the old kilner jars with the screw on lids with glass insert in the middle. I use them to pickle beetroot (adore beetroot) and until recently have had trouble finding the rubber sealing rings to fit. I have now found them on eBay and they work a treat so don't throw out your old kilners.
I make chilli jam and a chilli and onion spiced jam. I also dry them. I use a dehydrator, it works great. I've tried freezing some too, chopped up first. Plums, apples and crabs, get made into jams and jellies. I cook and freez a lot too for pies and crumbles later. I don't have any crop from the apples that store yet, they're too young. I don't grow verg except toms and only grow enough to eat fresh, though inevitably a lot goes in the freezer for makig dhal.
My chillies are still drying in the GH. Will try your recipee next year Steve.
Have lots of pickled beetroot though and tomato chutney. There's a freezer full of currants, blueberries and roasted toms.
Picked the last of the peppers today and I've still got aubergines in the GH grown for seed collecting which just keep getting bigger. There's also two bags of spuds yet to be emptied and celeriac was pulled today. Not sure yet what to do with the celeriac, don't recall ever having eaten it before, may have some with Sunday lunch...Zoomer goes off to find a cook book....
One thing I did last year and was glad I did - I prepared a bag of mixed vegetables, all chopped ready for soups (I make a lot of soups). I used carrots, leeks, beans, peas, and courgette (they don't help much but you have to use them somehow!) and then I could make a soup at short notice without hunting around for vegetables. So I've done it again.
I've also oven-dried sliced tomatoes (with a little olive oil, bay and salt) and frozen them in cartons.
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Well after all that i munched the lot
(with a little help of friends and family)
But heres what i did with my Chillies
Fish Sauce, Sugar, White Wine Vinegar, Sherry Vinegar
Cayenne Chillies
150g chopped chillies with seeds, garlic, ginger
Add the vinegar and blitz with a food processor
After blending
De-seed and remove the pith from the rest of the chillies and finely dice
Add the chillies and sugar
Start over a low heat to make sure the sugar is fully dissolved
Get it up to a rolling boil (for around 45min)
Cook until it starts to coat the back of a spoon (runny syrup)
Store in jars, it will thicken a bit when cooled (mines gone to a tomato ketchup consistency) Should keep for a while.
That looks fabulous
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
I have found the cheapest place to get air tight containers/jars is Ikea 80p for the small ones £1 for the bigger one.
I have lots of the old kilner jars with the screw on lids with glass insert in the middle. I use them to pickle beetroot (adore beetroot) and until recently have had trouble finding the rubber sealing rings to fit. I have now found them on eBay and they work a treat so don't throw out your old kilners.
Going to pickle beetroot this afternoon. No malt vinegar in sight, I use wine vinegar, much more gentle flavour.
I have grown white beetroot this year and was wondering if it would take to the same treatment with maybe cider vingar - any ideas about that?
I make chilli jam and a chilli and onion spiced jam. I also dry them. I use a dehydrator, it works great. I've tried freezing some too, chopped up first. Plums, apples and crabs, get made into jams and jellies. I cook and freez a lot too for pies and crumbles later. I don't have any crop from the apples that store yet, they're too young. I don't grow verg except toms and only grow enough to eat fresh, though inevitably a lot goes in the freezer for makig dhal.
Matty - 'white beetroot' - does it taste the same as the red variety?
My chillies are still drying in the GH. Will try your recipee next year Steve.
Have lots of pickled beetroot though and tomato chutney. There's a freezer full of currants, blueberries and roasted toms.
Picked the last of the peppers today and I've still got aubergines in the GH grown for seed collecting which just keep getting bigger. There's also two bags of spuds yet to be emptied and celeriac was pulled today. Not sure yet what to do with the celeriac, don't recall ever having eaten it before, may have some with Sunday lunch...Zoomer goes off to find a cook book....
Don't know Forester, supposed to be sweeter - have yet to try it. Will let you know
Yum. this is making me hungry.
One thing I did last year and was glad I did - I prepared a bag of mixed vegetables, all chopped ready for soups (I make a lot of soups). I used carrots, leeks, beans, peas, and courgette (they don't help much but you have to use them somehow!) and then I could make a soup at short notice without hunting around for vegetables. So I've done it again.
I've also oven-dried sliced tomatoes (with a little olive oil, bay and salt) and frozen them in cartons.