UKBouldering.com
the shizzle => shootin' the shit => food & drink => Topic started by: andy popp on September 19, 2017, 03:11:11 am
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A furious day in the kitchen yesterday saw me introduced to the art of canning. Neither of us had attempted this before and so are not really sure we got it right, but went for it anyway. Twenty something cans of fresh plum tomatoes, a load of apple sauce, some apple butter (nothing to do with butter) and some salsa.
Its great to have all this produce ready to store but I feel like a rank amateur: any canning hints, tips, lessons, or favourite recipes?
(https://scontent.fphl1-2.fna.fbcdn.net/v/t1.0-9/19059954_10102145453880287_5730372036787677340_n.jpg?oh=c00e96a1796957a0a9bceebfc0c78c8b&oe=5A3E0C70)
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Make sure you don't have any exposed to air at the top or have a waxed paper cap so it doesn't go mouldy. Otherwise no, and well done!
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Adding a little layer of olive oil (if appropriate) after opening, does wonders for shelf life. Nice work.
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'Canning' AP#2? Surely 'jarring', no? They look like glass to me.
AP#1.
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It's an american thing.
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I don't get it either, but its universally referred to as canning here.
Anyway, would really like to make some hot lime pickle. Has anyone tried or have a favourite recipe?
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Is this actually apocalypse prep?
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Is this actually apocalypse prep?
:D
Y'all gone survivalist on us Andy?
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http://www.greatcurryrecipes.net/2011/04/29/an-amazing-indian-lime-pickle-recipe-that-blows-store-bought-away/
This is one that always gets good reviews from curry fans. read the comments on salt content first. Never made it though.
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Ta!