Sunday, May 19, 2013

WHAT'S IN THE POT?

I no longer rely on having green tomatoes in the fall. Our summers have been so hot and dry and our travel has been frequent that I now make my Green Tomato Chutney in the spring. Today I went out to pick 4lbs of green ones and after much chopping everything is in the pot.



After simmering down to a thick consistency it is ready to pot up in sterilized jars.



If you haven't seen my previous posting with recipe then you can go here. GREEN TOMATO CHUTNEY RECIPE. 



I am a great re user of jars so I use anything that has a good lid. I sterilize the jars in the oven and the lids and tools in a water bath. No need to process. If the lids don't pop then I just put the jars in the fridge. This time they all popped so no need to refrigerate.


Want to know what I am brewing in this pot?


Something good for the garden I hope. Yesterday, at our garden bloggers' monthly gathering, Ally, at Garden Ally, gave me this mix of alfalfa pellets and epsom salt. I filled the 5 gallon bucket with rain water from my tank added the mix and will stir the pot every day until it is ready to use in the garden. Not sure where to use it yet but read that it is good for roses. I may also use it on tomatoes. I'll be reporting back on the success of this project.

11 comments:

  1. This year I made a batch of fresh preserves from our loquats and in years past I took advantage of peaches and strawberries to stock our pantry. That chutney looks wonderful. I'm definitely taking advantage of your recipe, thanks for sharing!

    I always get a little intimidated canning things - I'm afraid I'll be setting up some sort of mad science experiment with disastrous results. Not sure where the intimidation comes in. I know my Mom had some deep seated fear of botulism from canning though as far as I know that didn't happen to her or anybody she knew. EVER.

    Does anybody know? Is botulism a prevalent problem for home canners these days?

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    1. I don't think there is any risk with jams and high sugar content products. I have never put canned beets in a water bath because of their high acid and sugar content. The problem comes with tomatoes or meat and other non acidic things. They would have to go into a water bath. In England everyone makes jams and don't even seal the tops. They just put a circle of wax on the top and cover with greaseproof paper. All my lids popped this time and everything was sterilized ahead of time. I have used this chutney when over a year old with no ill effects.

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    2. That is very helpful. Thanks, Jenny!

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  2. I have had good success with this mix. I use it on the irises and clematis too, as well as the roses, and they all seem to love it. The recipe I have also includes a handful of dried molasses thrown in the mix.

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    1. I am very poor at fertilizing so it will be a true test of its success.

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    2. I am too. It's my worst thing, but I find this gives excellent results with just one or two generous applications a year and, if I'm to be honest, most years it's only once!

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  3. I used alfalfa pellets, and are great! great roses bloom.
    The only downside is the smell of the mixture, is ... powerful!
    I will be attentive to your project.

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  4. I used alfalfa pellets, and are great! great roses bloom.
    The only downside is the smell of the mixture, is ... powerful!
    I will be attentive to your project.

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  5. I've got some alfalfa brewing right now too. It's more of a think slurry than a tea at this point. I can't decide which lucky plants will be the recipient. I look forward to hearing what you think.

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  6. Ooo, sounds good! I got over my unrational fear of canning and canned my first jar of veggies last summer. I can't wait to have another veggie garden so I can do more!

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  7. The chutney recipe looks wonderful. Somewhere I have my mom's but yours has some nice spicy additions that I like the sound of. And I really like the idea of no water bath. I am much more likely to actually make it if I can skip that big step!

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