and for my tomoato plants that were damged by storms. and they are super tomatoes - home made compost is amazing stuff.
3kg green tomatoes
small handful of salt
1/2 tspn pepper
3tblspn curry powder
3tbspn mustard powder
1. chop onions and tomatoes, sprinkle with salt, mix well in a bowl, then leave to stand overnight.
2. next day, drain off the fluid. add 3/4 of vinegar, bring to the boil and boil for 10minutes. add the sugar, bring back to the boil, stirring. then boil for 1hour, stirring often.
3. mix remaining vinegar with the dry ingredients. add to the pot and stil until well combined. boil for 5minutes then bottle and seal.
trying this today. let you know the results. can't say i've ever eaten green tomato pickle before!
for me. i love pickles. i couldn't believe how easy creating my own pickles could be.
4 large cucumbers
2 cups white vinegar
1.5 tblspns sugar
strips of red pepper (optional)
1 tspn salt
1/2 cup hot water
2 tspns seeded mustard (optional)
1. wash cucumbers, slice thinly and arrange in layers sprinkling salt between layers - cover overnight, drain well.
2. combine vinegar, hot water, sugar, mustard seeds and salt and bring to the boil. simmer uncovered for 15minutes. add cucumber, bring to the boil. put in jars.
NOTE: rock salt does not work as effectively as using a salt mill. lesson learnt.
i still don't think my nanna believes you can make proper jam in the microwave... although she has asked for another jar!
a Sydney Markets recipe.
750g strawberries, hulled and roughly chopped
2 cups caster sugar
1/3 cup lemon juice
1. combine strawberries, sugar and lemon juice in a large heatproof bowl. stir until strawberries are well coated with sugar mixture.
2. microwave, uncovered, for 7minutes on high power. stir with a wooden spoon. brush sides of bowl with a wet brush to remove sugar crystals. microwave for 30-35 minutes, stirring every 5minutes, until jam reaches setting point*. spoon hot jam into a 500ml sterilized jar. cover with lid. seal tightly when cold.
*to check if jam is at setting point, place 1 teaspoon onto a chilled saucer. freeze for 1-2minutes. run your finger through jam, if the surgace wrinkles and jam stays in 2 portions, it's ready to spoon into jar. if not, cook for another 1-5minutes until jam reaches setting point.
NOTE: my favourite alternative is to use 2/3 strawberries and 1/3 blueberries. a very yum combination. and i use organic raw sugar and have have had great results!
recipe from 'back to Maclean High School Cookbok 40th Anniversary 19961-2001' by Margaret Kirby
7.5 cups water
1. cut oranges and lemon into very thin slices, removing seeds.
2. put slices into a bowl, add water and leave overnight.
3. next day put into saucepan and cook gently until rinds are soft and water is reduced by 1/3.
4. put seeds in calico and tie to pot handle - dangle in jam.
5. add the sugar, stir until sugar is dissolved, then boil rapidly until setting point is reached.
6. stir gently and bottle into sterilised jars.