Final post about the #ChilliJamWithComplexFlavours - here is one of the several jars of the paste, with the chilli oil, and the weekend's preserved/fermenting goodies.
Fermenting quince vinegar, fermenting citrus peel vinegar; Punjabi-style quince pickle, dried quince for quince teas, fermenting honey with quince and pomegranate, chilli oil, chilli jam.
#FromTheKitchen #WhatIAmCooking #Food #fermenting #Preserving #Vegetarian
Also, yesterday I also got to the Makrut Lime Pickle with the final 6 makrut limes (I used the other 3 for the citrus peel vinegar). It now cures for a week before it can be opened, but I have the other jar still being used.
A reminder of the recipe: https://gayathriscookspot.com/2016/01/naarthangai-oorugai-kafir-lime-pickle/ I used RamDev Aachar spices and mustard oil.
I added the offcuts of the limes (tops and bottoms, plus some flesh bits) to the citrus peel vinegar jar.
#Preserving #FromTheKitchen #WhatIAmCooking #Food #GrowYourOwn #Vegetarian
#FromTheKitchen Progress so far...
🍯 I've put the quince honey to ferment for up to 14 days - I always do this, but never realised it was fermenting. It doesn't bubble but the honey thins and tastes different as well as flavours from the fruits. I used quince, ginger and pomegranate seeds (that I had frozen a month or so ago).
🫖 Offcuts from the quinces (peels, cores etc) are dehydrating to be stored and used to make a Greek style quince tea (seep them in boiling water for a delicious tisane that is said to be perfect for colds and sore throats.)
⛏️ Some diced quinces are partially dehydrating to be made into my favourite North Indian style quincee pickle. I partially dehydrate them to save having to sun-dry them over 2 or 3 days.
🍶 A small batch quince vinegar is prepared, ready to ferment. I added some of the raw grape vinegar I made earlier as a starter.
🍂 AND I STILL HAVE 8 QUINCES LEFT. There might be more ferments. I found I had 3 more than I thought I did, so there will be quince products all this week I think.
🏡 The house smells deliciously of quinces.
🍋 Also prepared, a small batch citrus peel vinegar ready to ferment. Peels from makrut lime, chinotto orange and a sour cumquat-like citrus fruit have been used. This one I used raw apple cider vinegar for the starter.
🍇 I am only making small batches as I have more vinegar than I would normally use from the grapes. However, I can always increase the usage if I have to 😊
🏺 There may be another jar of the citrus peel vinegar once I make the makrut lime pickle - there will be ends and seeds that I can use to either start a new jar or add to the current one.
🍅 The tamatar ka shorba is made 🍲 🌶️
Red pepper chutney - an easy-to-make chutney made in one pan and a perfect way to preserve peppers to enjoy over the months ahead.
https://veggieideas.co.uk/red-pepper-chutney
#chutney #cooking #preserving #food #foodie #peppers
How to Keep Tomatoes for the Winter – Purees, Pastes, Freezing, Drying
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🍅 Freeze Pastes, Cooked Purees and Savoury Jams
It is worth freezing a range of tomato bases for adding layers of flavours to dishes during winter. Here are some that I make that work really well.
💠 An Italian Tomato Paste cooks down with a mirepoix to a flavoursome paste that freezes easily
💠 Spiced Tomato Puree has a hit of red wine to deepen the flavours and add complexity
💠 A great herb flavoured Italian Sauce – also contains a little red wine for deeper flavours
💠 Pomarola – an Italian Tomato Sauce for Pizzas (and other uses)
💠 A great Tomato and Chilli Jam which can be defrosted and used as a sauce, spread, dip or dressing.
Or simply puree tomatoes and freeze the results.
Make a little of each, to get you through the winter with gorgeous tomato flavours. Cheaper, cooking tomatoes can be used for pastes, purees, sauces and jams.
🍅 Drying Tomatoes
Small tomatoes can also be successfully dried. Cherry or Grape tomatoes are the best for this - slit or halve. For larger tomatoes, halve or quarter them and increase the drying times.
Use the oven on low heat or a dehydrator. While you have it on, why not dry some Capsicums as well?
#Food #FromTheKitchen #FromTheKitchen #Vegetarian #tomatoes #Preserving
How to Keep Tomatoes for the Winter – Purees, Pastes, Freezing, Drying
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🍅 Freezing Whole Tomatoes
When I came across this tip quite a few years ago, I was rather sceptical. Freeze whole tomatoes? Really? But it does work, and it helps with supplying tomatoes for cooking throughout the winter.
It is easy. Take some medium ziplock bags, place 2 or 3 washed and dried, whole tomatoes in the bag. Press the bag to remove as much air as possible and zip it closed. Place into the freezer.
When you want to use the tomatoes, add to soups, sauces, dals, braises etc straight from the freezer. They will break up as they defrost and cook.
It works a treat. I do hope that you get to try it.
🍅 Freeze Juice
Throw some tomatoes through the juicer, and freeze the wonderful juice. It is perfect for lots of tomato soups in winter, and can also be added to dishes such as dals, curries, rasams etc. Cheaper, cooking tomatoes can be used for juicing.
You can also puree the tomatoes and freeze the puree.
#Food #FromTheKitchen #FromTheKitchen #Vegetarian #tomatoes #Preserving
How to Keep Tomatoes for the Winter – Purees, Pastes, Freezing, Drying
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In Autumn, tomatoes are often cheaper and great quality, and more flavoursome than Summer tomatoes. It is a perfect time to freeze tomatoes for use during winter. And it is useful to have tomatoes on hand that you can use without having to rush to the shops.
#Food #FromTheKitchen #FromTheKitchen #Vegetarian #tomatoes #Preserving
Cookbook browsing today.....
What cookbook is down from the shelves and being browsed at your place today? What are you planning to cook on the long weekend (#Australia)?
Today I am flicking through:
Salt Sugar Smoke: How to Preserve Fruit, Vegetables, Meat, and Fish by Diana Henry
A nice book to browse.
No ferments in the book, but oh lots of smoking hot chilli preserves, including lots of Thai-based pastes and chilli jams.
It was almost too much new-to-me stuff to pull it off, but I did it!
#Canning violet and redbud jellies today. I used my new pressure canner as a water bath canner(no pressure, obvs), and it was almost a little too tall on the new stove.
I got a couple of steam burns and one burn on my arm from the edge of the canner. So, lesson learned. I really should use my water bath canners only for this, because they are shorter and wider.
I also used a different pectin, and new-to-me recipes for both jellies. I really need to write down my favorites cause it's hard to find them again with the internet being so enshittified.
I must've had a sugar fairy visit, because I didn't buy enough, but I found more in the cabinet. 🤷🧚♂️
I should not have put the hibiscus flowers in the violet tea to color it. The jelly is gorgeous, but it's not purple.
I still have enough dark purple violets that I may be able to make another batch later this week after it stops raining. I will have to go get more sugar and jars, though.
I think if I make the second batch, I will remove the green part of the violet flowers first, which means I'll need to pick twice as many flowers.
I made a sugar syrup last week with only purple violet petals and it is astoundingly purple.
Popped open a jar of last summer's plum jam. I used citrus pectin and it made the texture funny. Kinda like quince paste. Still tastes good though. #food #preserving #jam
New favourite notification sound: the "tock!" of a clicky lid depressing, informing us that another jarful of preserves is sealed away.
#food #preserves #preserving
You know that thing about sufficiently advanced #technology being indistinguishable from #magic ?
That's how I feel about #bread.
And #beer.
And #preserving vegetables in brine.
Let's hear it for good guy #microbes.
Today we're making crabapple jelly with the first crop from our Jelly King anniversatree.
Starting to, anyway. The actual jellification will be tomorrow, if the Lord is willin' and the creek don't rise.
#crabapple #preserving #anniversatree
We may have made slightly too much quince jelly today. It tastes amazing but there’s only so much you can work through (especially when there’s still homemade passion fruit jelly, guava jelly and plum jam in the cupboard). Oh well more to share, now to find out which of our friends want some …
#jam #jelly #preserving #food #AutumnFruitGlut
#canning #preserving #sustainableeating #food #recipes
Posted into Best of Binkys Culinary Carnival @best-of-binkys-culinary-carnival-BinkysCulinaryC
I have entered full prepper mode. New to me, pressure canner can't wait to start bottling
#Bottling #Preserving
#cooking #preserving #fromscratch Out of mustard, fixed that. Catsup, very low. This will be 3 pints of catsup when cooked down. And it is a little spicier than most. Way less sugar and no salt, but tangy. 1 can of Italian tomatoes 1 of organic fire roasted tomatoes, 2 cans good tomato paste and assorted spices.
As promised: my Dijon mustard recipe! Not really a recipe so much as a list of ingredients and general set of instructions, which is more like how I cook anyway: tasting and making adjustments as I go.
What you'll need:
:discoursechef: yellow and black mustard seeds, around 100g total
:discoursechef: 125mL white vinegar
:discoursechef: 50mL white wine vinegar (can be just more white vinegar, or something like cider vinegar)
:discoursechef: dry white wine (pinot grigio is commonly recommended; I use whatever I have on hand)
:discoursechef: water
:discoursechef: salt
:discoursechef: some sort of sweetener (sugar, honey, agave)
:discoursechef: any flavourings or spices you might want to try (see details)
The first step is to soak your mix of seeds in a mixture of 2 parts vinegar to 1 part water. For the seed mix: the black seeds are the spicy ones, so add more if you want more zip. I started off with 2:1 yellow to black and got a good result. You can make a basic yellow mustard by omitting black seeds entirely.
Soak the seeds in a glass bowl with enough liquid to cover them and account for some expansion as the seeds absorb the liquid. Cover and let sit at least four hours - longer is better up to about 48 hours. I do overnight.
(continued) #preserving #homesteading #mustard #recipes #dijon #CondimentsOfMastodon
This is so easy. It'll be the best ketchup you ever tasted! Don't want it can it? It freezes beautifully. #condiments #food #foodie #sustainable #preserving
https://www.binkysculinarycarnival.com/canning-ketchup/?utm_source=flipboard&utm_medium=activitypub
Posted into Preserved Perfections Canning Classics @preserved-perfections-canning-classics-BinkysCulinaryC
