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Tips and tricks - bottling, canning, preserving
Fri 16-Oct-09
10:37 pm
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Danny
Scarborough, England
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David, surely you meant "Warning!!", or is that an Uxbridge English Dictionary entry?

Sounds really good, though. This evening, Fiona and I had a small sampler of her raspberry and redcurrant vodka. Young but promising. I have a terrible premonition that its life will be over long before Christmas Day.Cry

LaughLaughLaughLaughLaughLaughLaughLaughLaughLaugh

Never knowingly underfed

Sun 1-Nov-09
12:30 pm
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extownie

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Sat 10-Oct-09
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Can anyone offer suggegestions or method for drying and then storing apple rings. A friend just presented me with a huge bag of large eating apples, too many to eat and not good enough to store (although unblemished they have only just been picked and some are yellowing). Thanks in anticioation.

Sun 1-Nov-09
12:47 pm
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mutley
Didcot/uk

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 I sliced some up last year i left them in the window sill window open for a few days and then put them in a plastic container and thay are still good i just tryed it for fun but worked fine. . lemon juice stops apples turning yellow for longer as spuds too.

Sun 1-Nov-09
1:02 pm
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fn
Newmarket
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Can anyone offer suggegestions or method for drying and then storing apple rings

It's too late now but you should consider buying a cheap dehydrator. I wrote a post about ours here - then you needn't be overhelmed by a glut again and can also dry and store vegetables and fruit that are knocked down in price in the supermarket for use later in the year.

You can also dry fruit in a slow oven with the door ajar.

Sun 1-Nov-09
1:27 pm
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mutley
Didcot/uk

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Im getting too many there now in the loft the trouble is you keep every thing you get when do you stop .

Sun 1-Nov-09
1:56 pm
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extownie

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Thats why I'd like to dry some. We have loads of chutney and jam. Also I thought it would be a different way to get the boys to eat fruit!

I'll give the oven method a try ( I have cats so drying on ledge not good).

Fri 4-Dec-09
11:59 pm
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Tim
Salisbury, Wiltshire

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Stepping sideways a touch, I'm after a tip.

I understand that guelder rose berries make a substitute for cranberries in a jelly but although they taste ok the smell is so overpowering I find it hard to bring myself to open the jar let alone actually eat some, a real shame as the resulting jelly is actually delicious.  The smell is quite a lot like really pungent very dirty socks.

Anyone know of a way of improving the smell?  I suppose I could avoid it altogether by not picking them in the first place.

Well, that didn't go quite as expected

Sun 6-Dec-09
10:28 am
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Toffeeapple
North Bucks

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Tue 22-Sep-09
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I've not heard about this so have no hints or tips, but would be interested to hear of anyone's methods.  Good luck!

I'll try that again!

Wed 9-Dec-09
6:26 pm
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KateUK
uk

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Had a look in my various recipe books, no-one mentions the smell of Guelder Rose berries, just the taste: but as part of our taste experience is smell I assume old sockiness serves a purpose....a rather obscure purpose admittedly.

Kateuk makes things at http://www.etsy.com/shop/finkstuff and sometimes she does this too http://www54paintings.blogspot.com/ and also this http://finkstuff.weebly.com/

Wed 9-Dec-09
11:56 pm
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Tim
Salisbury, Wiltshire

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I really wish we could post smells on this thing, it is quite foul.

Well, that didn't go quite as expected

Mon 21-Dec-09
10:18 pm
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Danny
Scarborough, England
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Tim, for small mercies, may the Lord make us eternally grateful !!

Never knowingly underfed

Fri 17-Sep-10
12:28 pm
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Dutchess
Rotterdam

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I always have a motley collection of jars for jam and chutney. For chutney I use any old jars with tight fitting lids and put a circle of greaseproof paper across the top of the jar as I seal it, screwing the lid down tightly over the greaseproof paper, that seems to work fine to prevent metal corrosion.

I'm being challenged by my huge crop of chilis this year (from seed saved from a supermarket red chili pepper). I've got one lot steeping in a litre of white port (from the Lidl) " coming on nicely. I'll try the next lot in sherry. One of my plants snapped off, so I was forced to do something with all the green peppers. I cut them in half lengthways, removed the seeds and soaked them in brine overnight then the next day rinsed and dried them and put them in a preserving jar. I dissolved quite a lot of sugar in white vinegar and poured it over the chilis. I intended to keep them for a month to let them mature, but the children discovered them and how delicious they are with cream cheese, so the jar is almost empty already. Time to make a new jarful. The chilis are medium hot with a few rogue mega hot ones in between which keeps everyone on their toes!

Every day I give my family two choices for dinner... Take it or leave it!

Fri 17-Sep-10
7:39 pm
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shelley
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sounds yummy!! or would do If I wasnt rather allergic to chillis; If I eat them I get a VERY sore tummy and just working with them makes me feel wierd and headachey!! a shame as i totally love the chilli jelly that I make to sell!eeek

Fri 17-Sep-10
10:04 pm
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Danny
Scarborough, England
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Yes - I agree, what a lovely imaginative use of excess chillis, Dutchess.

Like Shelley, I react badly to too strong chilli sauces and niblets. First, my eyebrows perspire and my top lip follows suit. Then I get uncontrollable hiccups.

But i have never tried a concoction like yours with cream cheese. That sounds really yummy. ok

Never knowingly underfed

Sat 18-Sep-10
9:21 am
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Dutchess
Rotterdam

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Yes, I react badly to them while I'm preparing them, particularly if I'm rinsing them under the tap which really seems to spread the fumes! I almost feel as if I'm going down with flu. I'm useless when faced with eating really hot ones but can cope with medium hot. I suspect that because I had a country upbringing in north west England that my constitution hasn't been prepared and conditioned for chilis - just like my inabililty to go brown really!

Every day I give my family two choices for dinner... Take it or leave it!

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