Preserving the Harvest

Add a Comment

Comment by Joy Williams on May 25, 2009 at 4:04pm

here's one and it looks like it's in stock.

Comment by Joy Williams on May 25, 2009 at 4:03pm

here's a link for one spot: Tamarind Pods. It's out of stock but if it's there, it's elsewherre on the web too. Not that expensive either, $2.75 a lb.

Comment by Joy Williams on May 25, 2009 at 4:01pm

I'll have to type this up, Glenn, because i would very much like to make mango chutney. Tamarind is an asian nut that you can actually get whole tamarind pods and tamarind PASTE on line from asian and mexican food websites. I'll see if I can find some. I think I can get this at my local mexican market.

Comment by PiscesGirl on May 25, 2009 at 3:40pm

Yum! Will have to try that sometime if I somehow end up with a bunch of mango. :)

Comment by Glenn Fletcher on May 25, 2009 at 3:00pm

Mango Chutney
The photo is bigger and you can read it on my page
Glenn

Comment by Glenn Fletcher on May 25, 2009 at 2:55pm

If i,ve managed to do this correctly their should be a recipe for mango chutney above this.
This is taken from a book called "The Womens Institute book of Jams and other Preserves", which i have had for a few years now. As you can see by the state of the page, this is a well used recipe.
I make a few adjustments to the recipe as stated. Firstly because mango,s are expensive in England i substitute tinned peaches, which are very similar when cooked and are also dirt cheap. I have also never managed to find "tamarinds" so i dont use them. [ I thought a tamarind was a small monkey?]
Also white sugar gives an identical result to any other fancy more expensive sugar.
This chutney goes really well with curry or pork. It has even got to the stage where i cannot eat curry or pork without chutney now.
Give it a go, ideally using the thickest and heaviest pan you have, to prevent burning. I use my mum,s old brass jam pan.

Comment by Beva on May 25, 2009 at 10:50am

Oh... thank you Maggie! I will try this!!!

Comment by Maggie on May 25, 2009 at 6:38am

Gavin from the blog The Greening of Gavin has given us this recipe he has used.
Gavin said "Here is the recipe. I think I will post it on my blog as well."

Pickled eggs are so simple.

12 hard boiled eggs, shelled and cooled
2.5 cups white wine vinegar
1 tablespoon pickling spice
small piece of orange rind, about 5cm long
3 cloves garlic, peeled

Prepare the eggs. Place the vinegar, pickling spice, orange rind and garlic in a saucepan. Bring to boil, cover and simmer for 10 minutes. Remove from heat and leave until mixture is completely cold.
Meanwhile, put eggs in clean, sterilized jars with a screw lid. When the vinegar is cold, strain it over the eggs, making sure they are completely covered with liquid. Screw the lids on tightly and store for at least 6 weeks to allow the flavor of the pickled eggs to develop. Enjoy.

I hope they enjoy their eggs.
Thanks Gavin.
Susan I hope your Dad enjoys these eggs

Comment by Beva on May 24, 2009 at 2:16am

I made a soup from a magazine recipe using rhubarb and potatoes... it was pretty good. I had saved some stock from the corned beef St. Patty's Day meal.. and I used that stock to give it some zing!
Good to have a website with more rhubarb recipes... I miss what my Mother used to make... her sauce was tangy sweet and oh so smooth... I don't know how she did it. :(

Comment by Sue G on May 23, 2009 at 10:51pm

Today in the garden I was thinking "Gee, there outghta be a group on KGI for putting food by" -- I guess I'm almost on time!
Here in Z4 the preserving season is just getting going, with rhubarb the order of the day. Along with freezing raw chopped for pies, crisps, etc., canned rhubarb sauce is fantastic with your toast in the morning or over vanilla ice cream or whatever for dessert. Like applesauce, it does not require a pressure canner. Recipe and more info on rhubarb at http://www.rhubarbinfo.com/rhubarb-food.html.
I notice she gives 15 min in a BWB for canning; I use 10 following my old trusty 1975 Putting Food By book.
Gotta love this low-maintenance plant!

• First
• Previous
• Next
• Last