Transition Break O’Day
Pickles and Jams Workshop 27th and 28th February 2016
The workshop was designed to try a broad range of preserving techniques using the vegetables and fruits that we had donated and also was available in our garden.
The course covered Chutney, Pickles (3 types), Relish and two types of jams.
First we made a Beetroot relish, thanks to Hans Rudi for his donation of beetroot, and Mick for the apples from his orchard. This recipe is a good tried and true winner.
Then we made a new recipe called Chunky Zucchini Chutney, this contained onions, zucchini, mustard seed and fresh dill as well as golden raisins and spices etc.
We made some pesto and cheese scrolls (using some of the pesto we made last workshop) for lunch to have with our salad from the garden, and after lunch we prepared the vegetables and fruit for the Sunday pickles and jams.
On Sunday the first thing to be done was picking the rhubarb for the Rhubarb Marmalade. Next we prepared the vinegar and spice mix and bottled some Pickled Zucchini Slices, after which we made a zucchini pickle called Eddie’s Zucchini Pickles which was very similar to Bread and Butter Cucumbers. The next recipe to try was Corn and Cucumber pickles, thanks to Evelyn for her donation of cucumbers and corn, which we had salted overnight and now it was ready to cook with all the spices and vinegar base and bottle.
Lunch was a very nice tabbouleh salad with some green lettuce and tomatoes fresh from the hothouse, as well as some fresh corn and cucumbers.
After lunch we started the Marmalade, and while this was cooking we prepped the rhubarb, ginger and oranges for our last jam Rhubarb Marmalade.
We had a very busy and full program and were very tired at the end, but will now enjoy these bottles of preserves for future consumption.
If anyone is interested in purchasing some of the “fruits of our labour” the extra jars made can be acquired at the BODRA markets on the first Saturday of the month at my stall, all proceeds will go to running TransBOD.
Beetroot Relish, Chunky Zucchini Chutney bottled up and Marmalade and Zucchini slices ready to make on the Sunday.
Beetroot Relish made, the cucumber, onions etc salted overnight ready to make on Sunday.
Ready to take home or sell at the markets.
Chunky Zucchini Chutney and other pickles chopped and salted ready to make up.
Pickles and Jams on display at the St Marys BODRA market, ready for sale as a fundraiser for TransBOD.