Although we’ve been pretty busy the past few weeks, I’ve managed to get quite a bit done on the preserving front and have turned out a good 60 jars of assorted chutneys and jam. I’m lucky to have a friend down the road with a damson tree and a bramley apple tree (both brought from the UK, as unheard of in France) and he very generously brings over all his surplus.
Our bumper Urbikany tomato crop meant lots and lots of homemade tomato ketchup for the kids (there were so many tomatoes I once found myself preparing a batch at 4 in the morning because I just couldn’t sleep knowing they were next door!). I then launched myself into Green Tomato Chutney, Green Tomato Relish, Damson jam, and our all-time favourite, secret family recipe Apple Chutney.
Here are a few of them temporarily marked in anticipation of pretty labels – waiting for some more of that ‘time’ stuff to come along. You’ll have already noticed I’m not one of those people who’s good at sharing recipes, that’s mainly because I don’t use recipes when I cook but prefer to make it up as I go along and judge all quantities by eye; but all my preserves have proper written-down recipes so I shall endeavour to get them typed up before long.
Next week I shall be trying to get a few pickles done, pickled onions especially and some Torshi, pickled cabbage, etc… for vinegar lovers only!!
Family Smudge said
WOW! That is impressive!!!!
We have been busy making fig, grape and bramble jam from all our foraging and the other day a neighbour dropped off LOTS of veg so Scott made quite a few tubs of pasta-type-sauce to freeze. There is something comforting about turning all this produce into things that will keep
Look forward to recipes!
Scarlet said
Aah, I dream of one day having a freezer – you’re so lucky!
greenrosie said
I have two freezers and constantly worry about having a prolonged power cut!! I’ve also been busy making preserves, which always sets me wondering as to what is the difference between a relish, a pickle and a chutney. Anyone able to enlighten me?
Rosie x
Alan said
I thought I was doing well when I got some apple sauce put by. That’s impressive! We are looking at pressure canning more things this fall rather than freezing them. Power outages seem to be on the rise in our neighborhood. We will even be canning some meat for use in soups, stews, and sauces. I’m envious of the variety of “pickles” you have put by.
Irene said
Great work ! It’s so nice to have all those jars full of goodies for the winter.
redforkhippie said
Your growing conditions … when are your first/last frost dates, and what are your average rainfall and summer temperatures? I’ve never heard of Urbikany before, but it looks lovely. Is it more sweet or more acidic? I’m intrigued by a bush-type with that level of productivity. As usual, we planted boatloads of tomatoes and wound up with an unimpressive crop. I haven’t had a decent tomato crop in four years. It’s really quite maddening….
Scarlet said
Here, I cannot risk planting out anything like tomotoes before the 15th May, and although it changes every year I would say the first autumn frosts come mid-October. That’s a five-month frost-free period.
The Urbikany is definitely sweet, not acidic; and plenty of flesh. Not too juicy, so if you cook them they don’t reduce to nothing. Certainly worth a try if you’re not having luck with other varieties.