It really smells like autumn, and it's good earthy and deep smell, which provokes us to think about departing summer and it's gifts. And it's the right moment to give thanks to summer and autumn by putting it's gifts to good use.
So here it goes - our weekend project. Canning, preserving and marinating.
Rinse the tomatoes, cut out all ugly bits and put in pot to boil (nothing needs to be added, tomatoes have a lot of water in themselves). Once the juice starts bubbling boil for approximately 5 minutes.
Then you need to push everything through a sieve - sturdy metallic one works best, with a spoon. Chuck the skins and bits that are left in the sieve.
Then you can add sugar and salt - 1 tablespoon of each to a later of juice.
If you want you can put them in big jars and conserve. About that - at the end of this post. Or you can just put it in a fridge and drink it up for a week or so just as well.
TOMATO JUICE (we used our freshly made juice) - 3 l
LAUREL LEAVES - 10 pcs
YELLOW MUSTARD SEEDS - 1 tbsp
JAMAICA PEPPER - ALLSPICE - 1 tbsp
BLACK PEPPER SEEDS - 1 tbsp
DILL STALKS - 5 to 10
HORSERADISH LEAVES - 1 leave
VINEGAR ESSENCE 70 - 3 tbsp
CARROTS (grated) - 4
ONION (chopped) - 3 big or 4 medium sized
GARLIC CLOVES (chopped) - 4
BELL PEPPERS (different types and colours) - approx. 25
First heat the oven on 200 - 220 C (grill and fan). Grill all the paprika turning it so that all sides are coloured and the skin detached from the body. When it's done, put them in a glass bowl and wrap with cling film. When the paprikas are cool enough to handle we start cleaning them - peel off the skin, clean out the seeds. Put aside the clean fillets.
Pan-frie the carrots till they turn golden in colour. Set aside and pan-frie onions and garlic on a low heat till they turn translucent.
Boil the juice with all spices apart from vinegar for approx. 10 minutes. Take off the heat, sieve the juice and add vinegar.
Add all ingredients to the juice, stir lightly just to combine. Put back on the stove and simmer for about 10 minutes. Fill up jars and put away for a bit for all tastes to marry together.
SUMMER SQUASH IN OIL
SUMMER SQUASH OR ZUCCHINI - 6 medium sized pcs.
RED PEPPER(long or bell) - 2
RED CHILLI (optional) - 2
OIL (any mild oil, we used olive) - 1 l
WATER - 1 l
JAMAICA PEPPER - ALLSPICE - 2 tbsp
LAUREL LEAVES - 5 pcs
SALT - 2 tbsp
SUGAR - 2 tbsp
VINEGAR ESSENCE 70 - 4 tbsp
Thinly slice summer squash and paprika (and pepper if you choose to make it spicy). Fill up the jars.
Boil the marinade - oil, water and spices - for about 5 minutes. Turn off the heat and add vinegar. Pour over the vegetables stirring occasionally, so that the oil doesn't separate.
You can pickle lots of things. Like these beans. Or cucumbers and/or tomatoes.
Here is a basic pickling liquid recipe:
WATER - 2 l
SALT - 4 tbsp
SUGAR - 4 tbsp
VINEGAR ESSENCE - 4 tbsp
BLACK PEPPER - 2 tbsp
LAUREL LEAVES - 5 pcs
Add spices to water and boil for about 5 minutes. Take off the heat and then add vinegar essence. Pour over the contents of your jars when still hot.
DILL STALKS - 5
HORSERADISH LEAF (cut in 10 cm pieces) - 2
YELLOW MUSTARD SEEDS - 1 tsp
GARLIC CLOVE - 1
Fill up the jars with all these ingredients and on top with whatever you choose.
This and that.
To sterilise the jars we put then in a dishwasher on 60 C and use sodium carbonate instead of washing liquid.
When all the jars are filled up, you need to conserve them. We use the water bath method.
Heat water in a large pan or large pot. You'll need enough so that the cans are almost covered. Place a towel in the bottom and put the jars in with some space between them. Put lids on the jars, but don't screw them on.
You'll need to wait for the inner temperature in the jars to reach 70 C or you can wait for the colour to change or for the first bubble to appear. Then you can screw on the lids and put them aside, but put them on their lids till they are completely cool. When the jars are cool you can store them in a cool and dark place. Leave them be for a month or so before tasting.