Hello folks once again I’ve been falling behind on posting as life and kidletts distract me. We’ve been very busy recently as I’ve been seeing clients for my other business and passion as a Loctician doing dreadlocks and African braiding (see facebook – BetterOffDreads)
We have planted out all the young seedlings Kale, Cabbage, Chinese Cabbage, Bok Choy, Purple Broccoli, Brussel sprouts to name a few and are harvesting the pumpkins, tomatoes and corn. We decided not to sell anymore vegies at this stage and to instead focus on preserving them for our stores.
I still have a lot of fruit in the freezer waiting for processing so yesterday I did worcestershire sauce from Sally wise recipe as well as two jars of Pumpkin for “fast food” on lazy days.
This makes about 1.5 litres of sauce. It will keep for years.
It is wonderful for adding to casseroles and sauces to give them a lift. You only need to add at most 1 tablespoon to your average casserole and a couple of teaspoons to a gravy or jus.
1.5kg plums – damsons are best, but you can use any sort
12 cups brown malt vinegar
60g garlic, no need to peel – I cut the cloves in half to release their flavour
2 cups treacle (i used molasses)
500g brown sugar
60g ginger root, bruised (Iused 1/2 powder 1/2 jarred)
15g whole allspice
1 teaspoon cayenne (I used chilli powder)
Combine all ingredients in a large pot. Bring to the boil and then reduce heat and simmer for 3 hours, stirring occasionally, squashing the plums against the side of the pot in the process.
Strain the mixture through a colander, pressing down to push through some of the plum pulp. Pour into warm sterilised bottles and seal immediately.
For the pumpkin just cut, cook and pour into sterilized jars with cooking liquid for processing.