Sunday 2 August 2015

Preserving for winter.



It's mess, I know; but dear old Haddock's has been feeding us for quite some while, and is producing in such quantities that I have now started my 2015 bottling campaign.

For the moment I shall mostly do 500 gm bottles of 'TCP' (Tomatoes, Courgettes, and Peppers), I find these the most useful during the winter months. A good stock of TCP is essential.


Damn it; I only had 4 capsules (the special tops for Le Parfait bottles), so I ended up with a smaller production than I'd intended. I shall buy two packs on Monday, and do a load more.

Anyway, here are the four bottles that I did manage to do. The capsules are underneath the screw tops.




14 comments:

  1. I wonder why we dont preserve vegetables here, may be beacouse we buy them and dont grow them. You are so lucky.

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    Replies
    1. It's only worthwhile if you grow your own.

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  2. I may begin to do the same although I do add onions as well. I found a jar in the cupboard yesterday dated 2012 I don't know how I missed that one - had it for dinner last night - though old it still tasted good.

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    Replies
    1. I usually expect mine to last at least 2 years, but of course they all get used well before that.

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  3. Looks so tasty. My balcony over a canal in Amsterdam only provides enough for an occational sallad unfortunately.

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  4. The knife is on duty. The courgettes look like parents and two babies and I can see a veggie competition face in that pepper.

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  5. Your garden (and your bottling) looks wonderful Cro. Up here in the North of England our garden has such a short season. A gale earlier in the year completely wrecked our greenhouse, so we really only grow peas, broad beans, runner beans (all of which I freeze surplus) and raspberries - we have so many of the latter this year that we begin to look like them (and we have a freezer full - but useful for crumbles and trifles on special occasions).
    What do you do with your combination in those jars?
    Ratatouille?

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    Replies
    1. I use them mostly for Moroccan style tagines, and other one-pot stews.

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  6. I'm following your idea but I might freeze instead of bottling (or as the Americans say "canning" even though the veg are not in a can, but a jar) I'm having a go at a cucumber and tomato relish too as I have so many cucumbers.

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  7. I agree, this use of the word 'canning' is bizarre.

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  8. Those veg look scrumptious, and really too good to bottle, but they will be a wonderful reminder of summer and all your hard work, in the dark days of winter.

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    Replies
    1. As with freezing, it's best to only bottle the very best. Stuff with slight blemishes we eat at once.

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