I have been lucky to be able to store so much of our produce that I haven’t had to buy things like tinned tomatoes and passata since last summer just before the plants exploded with more fruit that I have ever had. Canning them means I can use them throughout the winter and I also froze some passata and whole tomatoes too. I experimented with making pasta sauces and will definitely do that again, same for the tomato ketchup which my little one calls ‘special sauce’. I have an unopened shop bought ketchup sat in the cupboard which I cannot see being used unless we run out before the next season.
But somethings are not going to store much longer, apples are starting to go off so next week I shall be processing as many items as I can and freezing them. I experimented making an apple pie and freezing it, leaving it a month and then defrosting it. I could not determine any loss of taste or texture – result. I also have more red and black currants than you can shake the proverbial stick at along with gooseberries and rhubarb (no raspberries as a pants season for them). So next week my cooking list is:
- Apple pies
- Redcurrant and goosberry jam (my favourite)
- Mixed fruit cordial – to be canned
- Fruit compote for yoghurts
- Roasted butternut squash for using in butternut squash risotto
- Pumpkin bread
- Carmalised onion quiche – way too good.
Having a plan means I can make sure I have everything I need from sugar to foil, flour to freezer bags. I shall attempt to put up a recipe for everything that I make and my canning process that I use and hasn’t failed me yet.