Hmmm, sun has gone in now that I had my shower. It's gone dull and windy. Think this afternoon I am going to read my book before making tea later.
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There, there, Dotty, it'll be fine. How about drying some of the toms and preserve in oil in jars? I've never done it, so I can't advise, but shop bought are tasty so imagine how home grown will taste Raining here What were you doing creeping about at that time this morning BB?Granny on the Game in Sheffield
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Originally posted by Bren In Pots View PostEvening its only 8-ish and it's dark alreadyLast edited by Greenleaves; 15-09-2014, 07:58 PM.
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Originally posted by Bren In Pots View PostEvening its only 8-ish and it's dark alreadyGranny on the Game in Sheffield
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Originally posted by Dorothy rouse View PostAm having a bit of a 'wobble', about 'preserving tomatoes in any other way, apart from freezing and chutney. My freezer is full, I have sufficient chutney, and I made Passata last week, but now am worried it's going to be 'safe'? and not kill us from botulism or food poisoning. I picked another 6/7 lbs this morning, froze 2.5 lbs, and still have loads more red ones ready for plucking, and lots that will be ready tomorrow etc. I'm going to give more away to neighbours later, but any ideas? and any reassurance please?
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Originally posted by Jay22 View PostHad the lights on at 5.30pm so that I could iron!
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Originally posted by Scarlet View PostLook up pasteurising methods for your piece of mind..reheating again in a saucepan of water is all I've ever done. Ensuring everything is washed, and sterilised and your there. The bacteria can be found in the soil although botulism cases are very rare. Teakdesk has edited her last thread..think there was some confusion over storing fresh chillies /garlic in oil, which I would never do, but I've made plenty of tomato ketchup, chilli oil (using dried chillies) pickled garlic (which I've kept for a year or more) and my kids are still here....
Scarlet, I did do this,following your advise, I reheated all the jars of passata I'd made, and put into sterilised jars. I was reading some Italian recipes, and others, and just wondered if I'd done enough! I'll need to make more, cos still got loads. At the end of the day, if when I open it, it kicks me in the face and looks green, I won't use it!
I've never had a problem with jam, chutney or any pickles I've ever made, always been ok, just me being daft.DottyR
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Evening all - dog and I had a good ramble round the park, and she had a lovely swim with her labrador chum - result a tired girlie who really fancies lying down on the floor and gnawing rawhide for the rest of the evening. Only interrupted by a bit of plate cleaning when supper was eaten by humans! And as she dried out the conditioner sprayed on her by the groomer has re-activated so she smells lovelyWhooops - now what are the dogs getting up to?
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