2018 So far this year I have preserved.....

[Small pumpkin]

I've just made a jar of sweet chilli dipping sauce using yellow scotch bonnets.
I know this is last years thread but they were last years chillies

Not tried it yet waiting for it to cool down. Bob's tried it. He had to run to the fridge for the milk quite quickly he said it's got a lovely flavour....... Then the heat kicks in

[burnie]

2018 So far this year I have preserved.....

New thread for this forthcoming season
https://www.growfruitandveg.co.uk/gr...ved_92114.html

[Thelma Sanders]

This week I made 4 jars of jam from the last of the raspberries/loganberries in the freezer

I left the fruit to defrost overnight in the pan, added ordinary granulated sugar but no water and brought to the boil, nearly immediate set and the best I've made in a long while. No more jam sugar for me - it seems alter the taste or is it just me?

[lottie dolly]

Put the last of the parsnips in the freezer,just prep and freeze.
I have only ever used granulated sugar for jam,thanks for the reminder what fruits are in our freezer.

[Small pumpkin]

A jar of white habanero sweet chilli dipping sauce.

[Small pumpkin]

A jar of Hungarian black ( ripe ones so they're red ) sweet chilli dipping sauce.

[Small pumpkin]

Cold smoked 8 trout fillets and made fish stock with the heads, tails & bones (Bob caught them yesterday).
2 jars of spike sweet chilli dipping sauce
2 jars of Hungarian hot wax sweet chilli dipping sauce

[Small pumpkin]

Just for a change I've made 2 jars of sweet chilli sauce. Padron this time.

[happyhumph]

Made some fermented wild garlic about a month ago - lovely.

[self-contained]

Made some fermented wild garlic about a month ago - lovely.

That sounds good. The wild garlic is just appearing here (at least, I'm starting to be able to smell it as I walk home of an evening). Do you have a recipe?

[happyhumph]

Quite easy really but very pungent!! OH hates it, I love it. Use it as a flavouring rather than a main veg - great in salads and sandwiches.

Approx 2 teaspoons of salt per kilo of leaves.

Shred leaves as thick or thin as you like (you can leave whole but easier to scoop out of the jar if chopped)

In a big bowl mix the garlic with the salt. Get your hands in and massage until liquid starts coming out and leaves darken.

Put in a clean jar (some recipes recommend sterilising but I didn't bother). Keep kneading/bashing until you have enough liquid to cover the garlic.

Then you need to weigh it down to keep the air out. I covered the surface with some cauliflower leaves and weighed down with a glass full of water but improvise with what you have.

Then put on the side somewhere cool and leave for a week or two, or three for the lactic-acid bacteria to do their thing. Taste every now and then, and when you like it seal and put in fridge. You might want to cover with a tea towel to keep dust out.

I've got the Sandor Katz book - the art of fermentation, which has masses of information in it, really good. He has a website as well, plus loads of other info on internet.

[self-contained]

Ah, very like making sauerkraut then. I should be able to manage that, thank you

I have been wanting the Sandor Katz book for a while - hoping for a price drop on Amazon!

[happyhumph]

Really is good - well worth getting. I got it at Christmas for being good all year

So yes, basically like sauerkraut. Tempted to try one with something blander next time to make it something that can be eaten in larger quantities - it's very strong!

[Nicos]

8 pots of black cherry , orange and chocolate jam.
Found the cherries in the freezer!

[Small pumpkin]

An ice cube tray full of chopped oregano now in the freezer ( it's going to look like a big bar of chocolate when it comes out, it's a bit full ). And 3 trays of oregano drying in the dehydrator.