Its been a very busy day today. I have been doing a lot of prepping for one of my marathon pickling and preserving sessions.
I started this morning by brining some cucumbers - they will be finished off tomorrow with onion vinegar and fresh dill.
I have also started the Bengal chutney (this is carrot based and the link for which I gave you the other day but here it is again. Not tried this one before but it has certainly piqued my interest and I liked the idea for a quick supper as well.
I have also processed 6 jars of home made pasta sauce as well as I had run out and it has lots of fresh herbs in too.
I processed two baking trays full of ingredients here they are before going in the oven
I have also started the Glutney recipe. I have used courgettes, tomatoes, apples and onion
I have bought some nectarines to make a nectarine chutney as well.
I have apple sauce to make and also a sweet apple chutney
I usually make a batch of chilli jam as well and normally use red chillis but this time I am going to try green chillis as per the recipe here
You may wonder why I am going slightly mad with the chutney. The reason being that most chutneys need at least a month to mature but I like to give at least six weeks. I also tend to give friends a jar or two of home made preserve as part of their Christmas pressies
I also have lemon and orange curd to make and might also make a spiced apple curd as well that I have the recipe for.
As well as some herb jellies, sage, lemon verbena, mint, and also some long keeping mint sauce. When I make this I usually do a couple of bottles of mint vinegar as well with which to make up the vinegar sauce gives it more flavour and punch.
I wont get everything done tomorrow and I have an early start tomorrow morning as we have the builders in on Monday morning to do something with the plaster in the kitchen .
Right upwards and onwards