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> Canning ...., I know its not 100% Scot... but
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Arianrhod 
Posted: 17-Feb-2004, 11:44 AM
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I am interesting in learning to Can..
shame to waste all those lovley tomatos...
and cukes, homemade pickles.. mmmmm

Is making jelly and jam the same sort of work?
That is another thing on my list..
I guess I am dreaming of summer fruits today ..
But when Stawberries are 99 cents..
I'd love to make some jam , for cold , gray days like this!

Any help with this subject would be appricated ...

Thanks !
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Paula


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Shadows 
Posted: 17-Feb-2004, 01:23 PM
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Rodale Press has a wonderful book called "Stocking Up" It is basicly an organic method/methods of food preservation. Also if you live in the US contact your states department of agriculture coopererative or your local university, they all have good publications on canning.


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barddas 
Posted: 17-Feb-2004, 01:52 PM
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I did a google search for you and found this site. It has the fundamental basics, and some recipes...


http://www.homecanning.com/usa/ALBasics.asp


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Arianrhod 
Posted: 17-Feb-2004, 02:15 PM
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Thanks Jason...

That is just what I was looking for!
Those were great ideas too Shadows.. thank you ...

I just think it would be a great thing to do..
I have some thought about Homemade Strawberry Jam for Xmas !

In Service to the Dream,
Paula
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Catriona 
Posted: 17-Feb-2004, 05:49 PM
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I used to make lots of jams, pickles and chutneys when my family was younger and I only worked part-time..... Nowadays, I manage to make marmalade (my husband won't buy the shop stuff) and occasionally some jam (or jelly, as I think you call it!) It's usually the punnets of ripe raspberries in the late summer that call me to do so.........! Our soft-fruit industry produces some of the best fruits in the world. Our mild climate really seems to suit soft fruit growing, like raspberries and my faves.... loganberries. The area around Aberdeen is famous for these soft fruits.... And Lanarkshire tomatoes (in season) have a flavour that I have never believe has never been bettered in terms of taste and juiciness....!
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Arianrhod 
Posted: 18-Feb-2004, 12:50 PM
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Cat..
Would you be so kind as to share, some techniques and recipies ?

I think it is allways better to get this sort of info first hand..
Once someone has done this. I am sure there are things they learn , to do, or not to do smile.gif

My Thanks !
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Paula
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Catriona 
Posted: 18-Feb-2004, 06:27 PM
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Paula
I've copied a post I made last Autumn re marmalade -

This post has been edited by Catriona on 28-Jul-2004, 05:58 PM
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Arianrhod 
Posted: 18-Feb-2004, 08:10 PM
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Oh YUM!

Thanks so much for sharing..

I can not wait to try this !
The smell alone must be heaven !

I will let you know how it goes ...

I can not help but think about , this OLD Bing Crosby Movie I love...
Holiday Inn...

Someone makes Peach preserves, and they blow their tops off ...
I wonder if this is why I have waited so long ? wink.gif

Thoughts of that , and my one Aunts Pressure cooker ..
One day that thing that pssssssssst and clicked blew off, and went right thru the plaster ceiling...
Funny how things like that stay with you ..

In Service to the Dream ,
Paula
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Catriona 
Posted: 19-Feb-2004, 09:56 AM
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Paula
This recipe is a very old

This post has been edited by Catriona on 28-Jul-2004, 05:58 PM
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Catriona 
Posted: 19-Feb-2004, 10:48 AM
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Picallilli
(Mustard pickle)


This is traditionally made in the autumn so that you have lots ready for using at Christmas and Hogmanay, with cold meats and cheeses...

Makes seven 1 lb or 8 jars (depending on the bulk of the veggies used)

Preserving pan, or a heavy-based saucepan with a capacity of 5 litres (about 9-10 pints*) (*I use Imperial pints, diff to US pints)

7-8 glass jars, they must have glass or plastic lids (vinegar corrodes metal) and be sterilised properly.

Spices
2 oz dry English mustard powder
0.5 teaspoon whole nutmeg, grated (the ready ground stuff isn't really pungent enough)
0.5 teaspoonlevel teaspoon ground allspice
1 oz ground turmeric

1 lb green beans (what we call dwarf beans), washed, topped and tailed and cut into 1 inch length (OR, if you prefer, use 1 lb runner beans, destringed and cut into 1 inch slices.)

1 lb small pickling onions, peeled and halved, through the root

2 medium cauliflowers, divided into 1 inch florets

2 small cucumbers (about 8-9 oz each) peeled, cut into 1/4 inch rounds, then each round quartered

6 oz (175 g) caster sugar
4 oz Maldon sea salt
2 pints malt vinegar, plus 5 extra tablespoons
* Don't forget, I use Imperial measurements, the pint is not the same as the US pint!
1 level dessertspoon fresh root ginger, peeled and grated
2 cloves garlic - crushed into 3 teaspoons salt
1 oz plain flour or cornflour

This really needs to be made over two days! Place the prepared cauliflower and onions in a non-metallic bowl, and the cucumbers and beans in another. Whisk the salt into 4 pints of cold water to make a brine, and pour this over the vegetables. Put a plate with a weight on it on top of the veggies in each bowl to keep them submerged. Leave them for 24 hours.

Drain the veg and discard the salt water. Rinse the vegetables. Place the cauliflower, onions and 2 pints of vinegar together in the pan, add nutmeg and allspice. Bring up to the boil, cover and simmer for 8-10 minutes. Remove lid and stir in the cucumbers, beans, sugar, garlic and ginger, then bring the mixture up to simmering point again, put the lid on and cook for a further 4-5 minutes. The vegetables should still be slightly crisp in texture.

Put a large colander over a larger bowl, pour the contents of the pan into it and leave it all to drain, DO NOT THROW AWAY THE PICKLING VINEGAR LIQUID.

Mix the mustard powder, turmeric and flour together in either a smaller bowl or a medium sized jug. Gradually work in the 5 extra tablespoons of vinegar and 2 tablespoons water so the mixture becomes a fairly smooth paste. Then add a ladleful of the hot vinegar liquid drained from the vegetables, stir again and transfer the sauce mixture to a saucepan.

Bring it to the boil, gradually whisking in the remaining hot vinegar. Simmer for approx 5 minutes. Transfer the vegetables from the colander back to the large bowl, and pour over the sauce. Stir really well to mix everything evenly, then spoon the piccalilli into the hot, sterilised jars.

Cover straightaway with waxed discs, seal with vinegar-proof lids and when cold, label and store the piccalilli in a cool, dry, dark place to mellow for approx 3 months before eating.
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Arianrhod 
Posted: 19-Feb-2004, 10:19 PM
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Cat chef.gif
You are a doll for getting these for me!
Thanks so much ...

I can not wait to try, I am going to make the Lemmon Curd this week end,,
I adore lemmon anything !!!

Picallilli.. Michael will love this ! the hotter the better !

Again thanks for posting these !

In Service to the Dream ,
Paula notworthy.gif
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Catriona 
Posted: 20-Feb-2004, 03:33 AM
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The picallilli is spicy rather than hot, but I hope you enjoy it - remember, you have to wait 3 months before you can find out if you like it!!! tongue.gif
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Arianrhod 
Posted: 20-Feb-2004, 06:41 AM
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Just in time for cook outs !!!!!

I'll hide it till then smile.gif

In Service to the Dream,
Paula
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Catriona 
Posted: 20-Feb-2004, 06:47 AM
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Apple and Walnut Chutney
a Recipe by Rick Stein


This recipe is by Rick Stein - another British chef whose food style I really like. I have eaten at his restaurant in Padstow (Cornwall) on a number of occasions - and have always really enjoyed everything I've chosen on the menu! He is primarily known as a fish chef. He has had a number of TV series in the UK, and I have all his cookery books - so, I'm not sure whether this recipe is taken from one of the series or one of his books..... I've got it stored on my computer, so I must have sent it to someone a while back!


This amount makes 5 x 1lb jars

1.5 pints malt vinegar
1lb light soft brown sugar
2lb cooking apples, peeled, cored and roughly chopped
1lb onions, chopped
8oz raisins
1oz English mustard powder
1oz ground ginger
2 tsp yellow mustard seed
2 tsp mild curry powder
0.75 oz salt
1 tsp cayenne pepper
4oz walnut pieces

To make the chutney: put the vinegar and sugar into a large pan and bring to the boil. Add everything but the walnuts.

Bring back to the boil. Cook, stirring more regularly as it thickens, until it is well reduced and thick ( it will thicken even more once cold).

This can be eaten when freshly made, or you can preserve it...

To preserve: stir in the walnuts, spoon into warm sterilised jars and seal with vinegar proof lids. This will keep for up to 1 year.

Great with cold meats and good 'strong' English cheeses such as cheddar, Wensleydale or Lancashire cheeses.
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Arianrhod 
Posted: 21-Feb-2004, 08:35 PM
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I'd like to try that along side of pears and apples with some Stilton
*wiggles her eyebrows*

Another excellent one Cat thank you........

On This Old House ... they have been going out of their way to preserve this Concord Grape vine, today they havested and made Concord Grape Jelly !
I was so happy to see this ... since I have never been able to mangae to catch
this on a cooking show ..

Kismet!

I love when that happens..

In Service to the Dream,
Paula
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