Tuesday, 2 April 2013

Autumn canning

  Autumn is the busiest of seasons in the kitchen. Canning and preserving are in full swing with apples to dry for my homemade muesli  and to can for apple pies and crumbles

 come winter. Tomatoes are made into Passata, tomato sauce and BBQ sauce.   Capsicums and chilli's become Capsicum relish. This spicy relish comes from a friend of mine who has been making it for years. It has become a firm family favourite.

                                                       Capsicum Relish.

  Cut up: 1 lb capsicum
               2 cooking apples
               3 or 4 hot chillies
Add:      2 cups sugar
              1 tsp salt
              1 cup apple cider vinegar ( any vinegar could be used)
              1/2 cup water.

Boil till tender and bottle.

I love going to my pantry and seeing all my hard work put up in jars, and knowing that I am a little closer to living a more self-sufficient life. The dream is to one day grow most of our food, and supply most of our needs for ourselves. This will probably be a long time coming, so for now I am taking baby steps. Preserving what I can, from produce either grown by me or locally.

                                                      Tomato Sauce

                                                              BBQ Sauce

                                                            Flowers from Andrew

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