The terrible few weeks I've had with various illnesses has put me so far behind. I've been freezing all our produce as I haven't been up to all that cooking, should have enough tomatoes in the freezer for a years supply of sauce (see below), along with lots of pickles and chutneys. Started on the corn crop yesterday, 8kg of kernals and 2 huge bags of cobs in the freezer so far, think I've worked my way through a fifth of whats there.
Today, after a quick trip to town for building supplies, we finished the frame of the new chook shed and clad one and a half walls. We really need to get this finished, the chooks need to be back on pasture, pasture a long way from my vegetable garden. Checked Lilly the Pig's farrowing date, she's due on the 1st of April, so sometime in the next 6 weeks we'd like to get the new farrowing yard built. Weaning will be much easier, both on us and the sows if we have a dedicated yard. PZ's Tomatoe Sauce Recipe. 6 lb Tomatoes 1 lb Onions 1 lb Apples 1 1/2 lb Sugar 2 oz. Salt 1 pint Vinegar 4 teaspoons Ginger 6 teaspoons Black Pepper 2 teaspoons Cinnamon 1 teaspoon Nutmeg 1 teaspoon Mace few Cloves Grind all spices till fine. Mix all together. Boil 1 1/2 hours. Push through a sieve or process using a food mill to remove skins and seeds. Put back on heat and boil till thick. Bottle and label. To double the quantity you're cooking......boil longer, 2 1/2 hours before straining. Boil till thick. NOTE 1: I would recommend using a 1/4 the amount of spices above if you want a more commercial tasting sauce. NOTE 2: Quantities are British Imperial Measurements. My kitchen scales are a family heirloom. Enjoy, PZ.
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AuthorPatricia... tinkerer, tailor, survivalist. Archives
February 2014
CategoriesCopyright.
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