Wednesday, 12 August 2009


I'm on a bit o a preserving kick. Here is my 'pickled aubergine cubes'and 'fennel and orange.' Well, I made them, but the recipes came from
The Joy of Pickling. I have a little bone to pick - my understanding is that the vegetables need to be completely immersed in the pickling solution - to achieve this with the fennel pickle I had to make four times as much solution as directed. The other issue I have is that she doesn't give quantities - she tells you which size of jar but not how many. When you are a novice, it kinda helps to know. The other 'problem' is that I don't have a pan deep enough to boil the jars after filling, so they will need to be kept in the fridge. This is a pain, so I am going to be on the hunt for a deep enough pan.

I hope they are tasty, because one jar of each is a birthday present for my friend J

Edit: Seems that I couldn't see the wood for the trees. As soon as I opened the book this morning and looked at a recipe, there it was for all the world to see: the quantity, sitting loud and proud under the title of the recipe. Oops...


  1. If you were to come back to Glasgow, we'd lend you our canning vessel. It'll hold something like 8 1-quart jars plus 8 1/2 quart jars, and is a pressure vessel. Of all the things we brought with us, we've used this the least ... but it cost us $120, and got us through putting up about 200 quarts of fruit-mince. :)

    The thing is: you have to really cram things in, if you're going to follow the recipe. They're not big on leaving empty airspace.

    They look pretty, though. :)

  2. ...but will they taste good....?