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Preserving Peppers/ Salsas etc.
Sat 25-Aug-12
12:22 pm
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Hattie
Bucks/Oxon Border

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Mon 21-Sep-09
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Here's a little help & advice from one of my favourite US blogs , using the deep hot water bath method.  Pay attention to her remarks about not altering the proportion of ingredients tho'.

Link is here.

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Tue 25-Sep-12
9:50 am
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Hattie
Bucks/Oxon Border

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I thought Azelia's advice & recipes for pickling fruit might be useful. They might come in very useful at that certain festive celebration we are not naming yet !!  whistle  

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Wed 7-Nov-12
12:21 am
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brightspark
Wilts

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Just before we left France, our neighbour gave us a bucketful of green peppers - he said he'd grown two barrow-loads, and the family were getting a little tired of them !! Yes, I relieved him of the trouble of having to eat more!

Today, I made a preserve - not quite sure what to call it, but I think a sort of passata.

Fifteen green peppers (or thereabouts ...) plus one red pepper, all chopped into 1" pieces; half of a jar of roasted red peppers, plus 4 onions and two garlic cloves, cooked just for five minutes or so with minimal water. Drained off the water.

Added some cider vinegar and some golden caster sugar, and some of Simon's smoked salt; then added two cartons of chopped tomatoes.  Cooked (once it was boiling) for a minimal 15 minutes or so, then I whizzed the lot.

It is delicious, really pleased with the taste. Somehow I don't think it will last long .... whistle

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