Preserving

[TopCat]

Tomato confit. Thyme, garlic, olive oil, a few chopped chillis. Five hours at 120c then into sterile jars and then simmered for 45 mins.

 

[TopCat]

I have been struggling to get jars with lids at reasonable prices.
59p each (100) minimum was the cheapest and too expensive.
Anyway lidl do silver skin onions 350ml jar for 36p. This is cool as I will use the onions and the vinegar in my tomato chutney.

 

[TopCat]

Well the confit is done and in the jars. Neighbours all got another bag. I still have a lot left so it’s tomato chutney time.
I think I need more jars.

 

[Pickman's model]

Well the confit is done and in the jars. Neighbours all got another bag. I still have a lot left so it’s tomato chutney time.
I think I need more jars. View attachment 339095

even your evil neighbours? that shows a really good spirit

 

[Pickman's model]

Well the confit is done and in the jars. Neighbours all got another bag. I still have a lot left so it’s tomato chutney time.
I think I need more jars. View attachment 339095

soz could you show a closer photo of the razor pls

 

[Epona]

Well the confit is done and in the jars. Neighbours all got another bag. I still have a lot left so it’s tomato chutney time.
I think I need more jars. View attachment 339095

That's an impressive haul! Nice going

 

[TopCat]

Well I chopped up four kilo of tomato’s plus associated ingredients. The chutney is ready to simmer for 45 mins.

Problem is I must have quite a few kilos left. I am thinking tomato ketchup.

But still too many left. Going to widen the net for neighbour gifts.

Never had such a good crop, plus these baby plums are the best I have grown. So sweet!

 

[TopCat]

Today is tomato ketchup day.

 

[bemused]

I'd love to give this a whirl, sadly I can't.

 

[TopCat]

The ketchup is done. Finally the tomatoes are squared away.

A really good result from a few seeds out of a leftover Lidl tomato.

 

[TopCat]

So today is rhubarb wine start day. Crop the rhubarb and de leaf then chop.

Thankfully my neighbour did not ask me for the leaves again.

Put the rhubarb pieces in my big pot and add three kilo of dextrose.

Stir and leave overnight. Tomorrow will get boiling water added and blitzed with a stick hand blender then a run through the fruit press.

I have never had it before.

 

[TopCat]

Anyone make their own hot pepper sauce?

 

[TopCat]

Loads of different chillis ripening up.

 

[seeformiles]

Anyone make their own hot pepper sauce?

Absolutely - although all my exotic peppers have failed this year - but in a good year I sell quite a bit of it online

 

[Saunders]

Tomato confit. Thyme, garlic, olive oil, a few chopped chillis. Five hours at 120c then into sterile jars and then simmered for 45 mins. View attachment 339031

How well did your confit tomatoes last? I’ve been looking at bottling both tomorrows and peppers, either in oil or tightly packed together but not pickled. I’ve never used a water bath for jams, pickles or bottled fruit but understand that low acidity fruit needs a bit more care. Any advice on methods greatly appreciated