Corn on the cob [Frozen in the freezer]
Oranges [For Orange Wine. Orange Curd, saving the peel and home made mixed peel]
Lemons [Lemon Curd, Lemon Squash, Save the peel, Salted Preserved Lemons]
Grapefruit [Grapefruit Curd, Mixed Peel]
Cherries [Cherries in syrup (bottled) Cherry Brandy]
Victoria Plums [Plum Jelly, Chutney]
Black Plums [Plum Sauce]
Pears [Bottled in syrup, Spiced Pears]
Mini Pears (whole in syrup)
Tangerines [Curd, pomanders for Christmas]
Cooking Apples Chutney
Red Cabbage [Frozen in the freezer for use with pheasant and game)
Raspberries [Raspberry Vinegar]
Strawberries [Strawberry Jam, part of summer compote for freezer for use at Christmas]
Blueberries [part of summer compote for freezer]
Peaches [Part of summer compote for freezer and and also 5 Spiced Peaches and Spiced Peaches]
Tomatoes [Chutney, Roasted with garlic and herbs for frozen passata]
Garlic to use as and when
Sweet Potato [Freezer]
Spring Onions in Colcannon for the freezer
I have processed the corn on the cob for the freezer. Some of the cobs were really large and I have split these in two. The smaller ones I have cut into three - to serve with things like rack of ribs where you only want a small portion. they are easy enough to prepare and just need blanching for a few minutes before draining and then packaging for the freezer. I want to get as many nice goodies as I can in the freezer for good eating during the winter months and at £1 for 3 cobs I didn't think that was too bad a price.
Then I have prepared red cabbage for the freezer as well I love its bright colour.
Then the leeks I have cut these on the slant at an angle and you can mix them into home made stir fries or to use as a base for a sauce or gravy or to serve as a veg. I always portion these as I do any items in 2 portion bags (if I have more people over just take out as many extra bags as required).
I sort of made the most of it today as the people who own it are going on holiday for a fortnight and the shop will not be open in their absence.
I have started off the Raspberry Vinegar. This will be lovely over a goats cheese salad
First of all you crush the berries in a bowl with the back of a spoon. Then you add white wine vinegar. I then decant into a jar with a lid and leave for several days.
Isn't the colour vibrant.
I was given these carrots as a freebie by the shop. To all intents and purposes they looked gone off, but it was only the outer skin which was just dark I have scraped this off and have ended up with lots of flavoursome carrots for the freezer.
And I still have loads more to do including:-
These lovely black plums
These Victoria Plums
Still have lots to do and this is despite me making two trips to the hospital for the day. One of my uncles and Aunts was visiting yesterday and it was lovely to see them again.
Well upwards and onwards have to process all of this and then there are other jobs like the washing and ironing besides.
Cant stop must fly have no end to do still and I am determined the pantry is going to be packed to the gunnels.
Catch you all soon.