Preserving fruit and vegetables: bottling your harvest
By Betty Fowler
What do I do when sterilizing bottles for chutney and the like?
I make sure I sterilize the bottles and lids before I bottle the
chutney. This can be done by washing bottles thoroughly and then
rinsing well. Place jars in the oven for about 15 mins at about
150 deg.C. The lids can be boiled for about 10 mins and air dried
before placing on cooled chutney.
I find the chutney keeps very well for 12 months or so.
Here's some recipes I've used:
TOMATO SAUCE
2 Onions 30gr pickling spice
120 gr sugar 500 gr tomatoes
500 ml vinegar 2 green Cooking apples
½ tspn cayenne pepper 1 tspn salt
Method:
Skin the tomatoes and chop in pieces. Chop peeled apples and onion.
Tie spices in muslin cloth and cook with tomatoes ¾ hour.
Put through sieve. Return to pan. Add vinegar and sugar and simmer
40 minutes until thickens. Bottle when cold.
TOMATO CHUTNEY
1 ½ kg tomatoes 4 cooking apples
2 small cucumbers (or zuchinni) 3 large onions
180 gr sultanas 375 gr brown sugar
2 tablespoons mustard 1 ½ tspn ground ginger
1 1/2 tablespoons salt. 2 large cups brown vinegar (more if required).
1 teaspoon ground allspice (to taste)
Method.
Peel tomatoes, onions and apples. Chop all ingredients finely and
put in large pan. Add vinegar and other ingredients . Bring to boil
then simmer about 2 hours or until thick. Add more vinegar if necessary
if chutney is too thick.
Bottle when cold
Betty
Last updated
23 October, 2008
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