Tuesday 21 September 2021

Preserving the harvest

 


The cherry tomatoes took 16 hours in my dehydrator.  I'm in a dehydrating group on FB and was worried about over doing them.  Apparently that's pretty impossible!! They are very crispy!  I had 4 trays like this.

On a completely different note, did you know that you can dehydrate muffins to make biscotti?? Totally trying that!!!


That's a large pasta bowl pretty full!


They filled a 1lb jar with olive oil.  I had some left over so put some in a wee jar with herbs and dried minced garlic.  If they're horrible at least I won't have spoiled the whole batch.  Jars are in fridge now.  I'll report back on the taste in a few weeks.


 I also pickled the nasturtium seeds.  That wide mouthed jar holds about 1 and 1/2 cups of the seeds.  They're brilliant scattered over veg or salad for a salty/vinegary tang! 😋

I'm currently researching what to do with all my green chillies.  Some may turn red but looks like I've got a glut of green de Cayennes.  Any ideas?

11 comments:

  1. They can be dried like the red ones, but are less intense in flavour I like them pickled - ready for using in quesadillas, etc; try a sweet chilli sauce with them; dry some and crush for chilli flakes.
    I used to make chilli wine - that was rather good too.............. :-)

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    1. A quick look round Pinterest showed a few pickled recipes. Definitely will dry some too.

      Is there anything you've not used to make wine?? LOL!

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  2. I have the same problem with green cayenne chillies. I looked online and found advice to take them off the plant, then either put them into a paper bag with a ripe banana or to pop them onto a sunny windowsill, separated out in an egg box. I picked half a dozen a few days ago for a 'scientific trial'. The banana method did not work at all, but one windowsill chilli quickly went red and a second is well on its way. I can't quite work out why they wouldn't ripen on the plants and am rather surprised that they changed colour so quickly when placed next to them on the windowsill!

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    1. I tried the banana trick in the polytunnel, seemed to work with some tomatoes but not the chillies. Fingers crossed the windowsill works!

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  3. Did you do anything to the nasturtium seeds before you pickled them (dried them or roasted)?

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    1. Nope, just rinsed them and added them to the pickling mixture. It's the easiest quickest recipe of 1/3 cup vinegar, 1/3 cup water, 1 tablespoon salt and 1/2 teaspoon of sugar. Bring to the boil and pour over the seeds in a clean jar. Leave in the fridge for a few weeks and they're ready!

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  4. I bet they will taste absolutely wonderful!
    xx

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  5. I've got a load of green chillies too. I used a couple in my chilli con carne, I just assumed like green peppers they would be ok. Seem to be!

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    1. I'm told they're milder than when they're red so I guess just use more if I really want the heat!! Definitely going to try pickle some!

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  6. Ooooh, they look aaaaaaaaaaaaaaaaaaaamazing!

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