Squirrel It Away

4 Comments

I have had a very productive weekend.  Following on from yesterday’s post about the Tabasco sauce I wanted to show you my other achievements in the kitchen.

The bell chillies were dried and the 4 trays of sliced chillies ended up reducing to this.

2012-02-05 01I then ground them in the spice grinder attachment for my food processor.

2012-02-05 02This is what I ended up with.  45g of powdered chilli – grown about 20 metres from the back door with no chemical sprays.  The smaller jar is the residue after I had sieved it mixed with some avocado oil.  I will use the chilli oil to add a little bit of flavour when cooking.

2012-02-05 03Today we went to the Caboolture Markets.  I bought the fruit and vegetables that I needed as well as 9kg of tomatoes.  These were being sold for 99c/kg so I filled my Ecosilk bag.

2012-02-05 04I decided to make tomato pasta sauce that I will be able to use in a variety of ways.  The ingredients are tomatoes, onions, basil, tomato paste and red wine.  The onions were from our crop last winter which were diced and frozen, the basil from the garden, tomato paste and red wine from the cupboard.

I forgot to take any photos as I was working flat out to get this done this afternoon but here is the end result.

2012-02-05 05The sauce in the plastic containers will be frozen and the jars of sauce were processed in a hot water bath so they will be stored in the cupboard.  This was my first attempt at processing anything in a hot water bath.  I am confident that it has worked well as the pop-tops have all been vacuum sealed.

I am definitely going to do some more research and learn more about this method.  It means that I can preserve food without using the freezer and being reliant on a consistent supply of electricity.  There is also a small matter of available space in the freezer, too.

Any tips or recommendations of resources on preserving would be appreciated.

4 thoughts on “Squirrel It Away

    • Thank you Joanna. I have always been very reticent to try canning but decided that it was time to take my storage one step further. I am sure there will be other efforts. I will report how I go.

  1. Be very careful with the hot water baths. When I used to can with my mom, we would never reuse the “rubber” seals. Those had to be discarded but we reused the metal rings. I’ve never seen old jars reused with their lids so I’d check into that before storing them. Don’t need to serve up any botulism with that yummy looking sauce! 🙂

  2. Thanks for the warning. I did check all of the jars and the rubber seals on the insides of the lids before re-using them. I am planning to buy new lids for the jars for future uses. The vacuum seals all sealed and naturally I will check the integrity of the seal when I come to open and use them.
    In an effort to learn more about canning I am looking for books and also websites so if you can recommend any I would really appreciate it.

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