We mentioned the various small mini-harvests which have been on the go recently, especially the famous much-await Quince. Today Tuesday 4 March marks the day of the first Quince trial.
Unsure of the expected yield, Bianca selected 10 of the yellowest specimens out of the wrappings in the Grade 1 box and prepared a large bowl of lemon/cold water to receive the slices of peeled quince. The off-white flesh is inclined to discolour (brown) extremely quickly, similar to some apples, only much quicker.
It soon transpired that 10 Grade 1 quinces would be excessive for the slow boiler, so a second batch in a pot was prepared. The last of the quince syrup was used as a base for a trial batch of apple puree/preserve as well.
After quite a while, the quince slices start looking like the Real McCoy
Above: Canning the quinces prepared in the slow cooker. The show the distinctive pink colouration.
Above: Flood-filling the jars of the quick-stew batch of quinces.
Above: Cooling down, waiting for the lids to “pop” and ready for labelling…
Above: After all canning and washing up is complete, all the fellas pose for a group photo, with the tomato relish and apple stew taking up the front row. All ready for labelling and storage on the pantry shelf.
Final left to right: Quince Preserve with Cinnamon and Ginger; Lemon Cordial; Apple Pie Filler with Cinnamon and Raisins; Lemon Preserve; Quince Preserve with Cinnamon and Ginger and Tomato Relish.
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