tag:blogger.com,1999:blog-5089828552519076506.post591146573442097758..comments2024-03-29T19:22:11.409+10:00Comments on down to earth: The best fast tomato relish recipeUnknownnoreply@blogger.comBlogger26125tag:blogger.com,1999:blog-5089828552519076506.post-79353155227735014972015-03-11T13:00:04.720+10:002015-03-11T13:00:04.720+10:00Rhonda, this recipe looks so good and making it wi...Rhonda, this recipe looks so good and making it with tinned tomatoes is a great choice for me here in the very cold midwest usa winter! The thing I love about this recipe is that I have 2 other of your tomato relish recipes; they are close but not exactly the same. It reminds me that you can change recipes around some based on what you have on hand (as long as in canning the acidity and sugar levels are not messed with). Thanks for sharing!Peascodhttps://www.blogger.com/profile/11950203914710533372noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-21061536540230933812015-01-28T18:16:09.705+10:002015-01-28T18:16:09.705+10:00Hi Jane, I hope you try this. Just think why you w...Hi Jane, I hope you try this. Just think why you would do each step so you understand it. It's easier then.<br />1. yes, preheat, you want the jars at 150 or so for 15 - 20 minutes.<br />2. I tilt the lid on the saucepan a bit, pour off the water and tip the lids onto a clean tea towel. If they fall the wrong way, flip them with a knife. If you don't think you can do that, sterilise a pair of tongs in the same saucepan, with the handle poking out, and pick up the handle with a tea towel, using the sterile ends only to touch the lids.<br />4. Some people advise to buy new lids but I've been reusing lids for many years with no bad affects. Just make sure any lids (or jar) is completely clear of damage, rust, dents<br /> etc. Anything damaged in NOT suitable. <br /><br />Good luck.rhonda jeanhttps://www.blogger.com/profile/08962112306968959985noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-70797514745339637282015-01-28T17:15:51.125+10:002015-01-28T17:15:51.125+10:00Thanks for posting this Rhonda - it looks gorgeous...Thanks for posting this Rhonda - it looks gorgeous.<br /><br />I'm a total newbie to preserving as the sterilising process has always scared me - I'm so sure I'll mess it up, and I'll end up poisoning someone!<br /><br />So just a couple of questions about the sterilising process to clarify - hopefully not too daft:<br />1. do you preheat the oven and then add the jars for 15-20 mins? <br />2. how do you safely remove the lids from the pot of boiling water without contaminating them? <br />3. I see you've re-used the commercially produced jam jars with the checked lid (love that jam!). Is it ok to re-use those lids or do you need to buy new ones? <br /><br />Many thanks Rhonda. I just love your blog and thanks to you I'm revisiting those skills I learned as a teenager and foolishly abandoned for the last 30 years. And I'm loving it :)<br /><br />Cheers, JaneLiving Abundancehttps://www.blogger.com/profile/04143428317598867919noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-73459272033832721962015-01-28T13:48:50.095+10:002015-01-28T13:48:50.095+10:00That looks lovely, I will give that recipe a try! ...That looks lovely, I will give that recipe a try! Thanks for sharing :)Vintage Foxhttps://www.blogger.com/profile/01917961909793147536noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-59442960027104043792015-01-28T00:58:12.633+10:002015-01-28T00:58:12.633+10:00Looks delicious.Looks delicious.Gillianhttps://www.blogger.com/profile/13234219836891799676noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-27768741272117716752015-01-27T22:57:20.798+10:002015-01-27T22:57:20.798+10:00Happy (belated) Australia Day!
Your relish looks ...Happy (belated) Australia Day!<br /><br />Your relish looks absolutely delicious, far superior (I'm sure) to the more-expensive store-bought stuff.Billhttps://www.blogger.com/profile/01640663629610290592noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-67027611582798449762015-01-27T22:48:25.391+10:002015-01-27T22:48:25.391+10:00Sorry my last comment didn't work out. If I ha...Sorry my last comment didn't work out. If I half the quantity of this or the fresh tomato relish recipe do you just half the amount of vinegar and sugar?<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-70564814457027764192015-01-27T09:38:13.338+10:002015-01-27T09:38:13.338+10:00I make my own tomato relish when I have the tomato...I make my own tomato relish when I have the tomatoes either home grown or reasonably priced but didn't think of using tinned ones. Love your recipe, I must try it. Thanks RhondaHappy Retiree's Kitchenhttps://www.blogger.com/profile/10614074474795791475noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-26486701110911721902015-01-26T19:33:39.861+10:002015-01-26T19:33:39.861+10:00Thank you for the recipe, tomato relish is on my &...Thank you for the recipe, tomato relish is on my 'to do' list for the week!CharlottePhttps://www.blogger.com/profile/16693808113369554138noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-10217235159358172702015-01-26T14:48:48.215+10:002015-01-26T14:48:48.215+10:00I live at 5,500 feet, in an area with very little ...I live at 5,500 feet, in an area with very little rain. My high-desert garden is not great for growing cucumbers, but I can grow zucchini here easily. I've found that most pickle or relish recipes calling for cucumbers can be made just as well with zucchini. The zucchini sweet relish is awesome!Jeff and Mary Johnsonhttps://www.blogger.com/profile/13065032891791375525noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-36522116682369639882015-01-26T11:32:38.662+10:002015-01-26T11:32:38.662+10:00A maslin pan is a pot for making preserves, chel. ...A maslin pan is a pot for making preserves, chel. It has no lid, a handle - like a bucket handle, a pouring lip and an encapsulated base so you can hold a rolling boil for a long time without the contents burning.rhonda jeanhttps://www.blogger.com/profile/08962112306968959985noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-89217442007836909632015-01-26T11:20:37.798+10:002015-01-26T11:20:37.798+10:00Have a Happy Australia Day, Rhonda. I haven't ...Have a Happy Australia Day, Rhonda. I haven't made tomato relish before. Yours looks great and easy to make. I am not sure what a Maslin pan is. Perhaps it is like the Rena Ware I use which is now over forty years old! Nanna Chelhttps://www.blogger.com/profile/07500527266771727074noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-22200160109772964862015-01-26T10:52:22.974+10:002015-01-26T10:52:22.974+10:00I love the collection of tomato chutneys and relis...I love the collection of tomato chutneys and relishes I have in the fridge.<br />Tomato chutney on home-made steak burgers - yum!<br />Or a Tomato and Peach Chutney with cold roast chicken - equally yum.<br />But my favourite is Sally Wise's Tomato Chilli Pickles.<br />It is sooooo delicious.<br />Great with some Jatz and Cheese.<br />I'm making myself hungry talking about it.<br /><br />The recipe is here if anyone is so inclined to whip up a batch - you won't regret it!<br />http://cookingwithfreefalling.blogspot.com.au/search/label/tomatoes<br />(ps - not trying to promote my blog, it's been dormant for years - just wanted to share the link to the recipe).<br /><br /><br /><br />freefallinghttps://www.blogger.com/profile/08863000229609701796noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-39291819595709323642015-01-26T10:03:23.695+10:002015-01-26T10:03:23.695+10:00Well done, they look lovely.
I still use recipes ...Well done, they look lovely. <br />I still use recipes from both my grandmothers for tomato sauce and tomato chutney and I agree..... Nothing store bought can come close as far as taste goes!Juliehttps://www.blogger.com/profile/14320040937126411040noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-56267350192656630412015-01-26T09:42:32.269+10:002015-01-26T09:42:32.269+10:00Hi Rhonda, I made your 5-minute bread yesterday. I...Hi Rhonda, I made your 5-minute bread yesterday. I haven't made bread before but it worked really well, thank you. Happy Australia day.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-75790328514328901402015-01-26T09:27:03.754+10:002015-01-26T09:27:03.754+10:00And what a wonderful off-topic topic it is! Lariss...And what a wonderful off-topic topic it is! Larissa, I couldn't stop smiling while I read your comment. I could picture you two girls having fun, baking, talking, planning in the kitchen. It's such lovely feedback to know that I've help you both organise your snack for back to school. I'm sure the kids will love those snack, just as you both will when you can provide them by simple going to the freezer. Well done, love. I hope the year is a good one for you and your family.rhonda jeanhttps://www.blogger.com/profile/08962112306968959985noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-43753481049836002912015-01-26T08:42:19.562+10:002015-01-26T08:42:19.562+10:00Off topic but Rhonda I wanted to let you know some...Off topic but Rhonda I wanted to let you know some of your recipes featured in my weekend :) A good friend and I both have kids starting back at school this week, and we have both gotten into freezing snacks for their lunch boxes, so we had a big baking afternoon together on Saturday. We did double batches of your 100 biscuits and your chocolate/yoghurt cake (made up as little muffins) made with some home made Greek yoghurt. We'd never made the yoghurt cake before but it is delicious! We also did some pizza scrolls and a big batch of pikelets. Our freezers are looking very well stocked, and we had a lovely afternoon sharing ideas and having fun while our husbands kept an eye on the kids :) <br /><br />Thank you so much for sharing recipes, and for helping to inspire people like my friend and I to bake from scratch and find joy in doing it. Being a housewife and stay at home Mum can get a bad wrap, but having a community and friends that you can be yourself with is so appreciated. Larissa Jadehttps://www.blogger.com/profile/03358389402166363168noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-78336445209212745662015-01-26T08:11:21.852+10:002015-01-26T08:11:21.852+10:00Lovely comment, thanks for sharing your experience...Lovely comment, thanks for sharing your experiences.rhonda jeanhttps://www.blogger.com/profile/08962112306968959985noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-31093403109606670192015-01-26T07:47:08.253+10:002015-01-26T07:47:08.253+10:00Thanks for the lovely post and the opportunity thi...Thanks for the lovely post and the opportunity think about what, how and why I am doing what I am doing.<br /><br />When bottling pineapple pieces, the skin is scrubbed, rinsed and then peeled. The skin and the core are covered with water and brought to a boil. This liquid is strained through a coffee filter or fine cheese cloth and used as the liquid over the pineapple pieces, instead of making a syrup. The excess liquid is strained and bottled off as juice. The juice can be consumed as a light fruit juice or mixed with other juices as a flavor extender or light sweetener. <br /><br />Knowing what is in the bottle is a wonderful comfort, too – no additives, preservatives, etc. and depending on the source, it may be 100% organically raised, as well. The bottled pineapple needs to be consumed within a year in our hot humid climate or the flavor begins to deteriorate. Hot pack and hot water bath methods have provided the basis for the most consistent results and longest preservation across the spectrum of food material I have worked with and products made. <br /><br />Making your own preserved food products allows you to choose so many options: ingredients, cut and size of pieces, type of liquid used, spices/flavourings, size of bottle/container, and end products. The latitude for speciality preserved products is unlimited!! <br /><br />About 30 years ago, I started to do my bottling by cooking the tomato mixture over a fire hearth made from an old oil drum [the stove in the rental unit did not produce enough heat to safely do the “canning”]. Distribution into the bottles was done on an outdoor washstand table covered by washed and bleached feed bags. The slightly smoky aroma of the bottled tomatoes and relishes was something I liked. A cast iron campstove (as efficient as the fire hearth) now nicely does the requisite heating in minimal time in the much cleaner and more easily controlled confines of my kitchen. <br /><br />csaugusthttps://www.blogger.com/profile/03437819681801225936noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-85176129213668528642015-01-26T07:36:24.629+10:002015-01-26T07:36:24.629+10:00sounds delish......maybe someone has a recipe for ...sounds delish......maybe someone has a recipe for Plum sauce you could try.MargaretPhttps://www.blogger.com/profile/12990336317308988689noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-23452847613217757202015-01-26T07:05:03.958+10:002015-01-26T07:05:03.958+10:00Tammy, I made plum jam a couple of weeks ago.
1...Tammy, I made plum jam a couple of weeks ago. <br /><br />1kg of plums, 1kg of sugar and 1 cup of water. Boil together until it reaches setting point. Bottle in sterilised jars. Put the plums in whole - no cutting or peeling. Just remember to count the plum so you know how many seeds to fish out. :) <br /><br />My husband is a plum jam connoisseur and he loves it.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-78789471998070564832015-01-26T07:04:43.135+10:002015-01-26T07:04:43.135+10:00We have similar wild tomatoes here. I should try y...We have similar wild tomatoes here. I should try your sauce, thanks Fairy.rhonda jeanhttps://www.blogger.com/profile/08962112306968959985noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-62890553658179635862015-01-26T07:03:32.945+10:002015-01-26T07:03:32.945+10:00That's right, Kathy. As long as you used steri...That's right, Kathy. As long as you used sterilised jars and lids, then hot filled them and sealed all jars immediately to prevent the introduction of new bacteria or fungi, they should be right for the cupboard. Headroom, yes. almost, but not quite to the top of the jar. Inverting the jars helps create a good seal and the hot jam on the lid ensures the lids are sterile.rhonda jeanhttps://www.blogger.com/profile/08962112306968959985noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-74237355765448060382015-01-26T06:39:03.517+10:002015-01-26T06:39:03.517+10:00Your relish sounds delicious Rhonda! This post is ...Your relish sounds delicious Rhonda! This post is the perfect inspiration for me to get cracking and hit my kitchen to make something yummy with all those Plums I have here.Tammyhttps://www.blogger.com/profile/00881965816018645999noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-51024288698074174202015-01-26T05:45:56.296+10:002015-01-26T05:45:56.296+10:00Hi Rhonda
My shortcut is cherry tomatoes. These ...Hi Rhonda<br /><br />My shortcut is cherry tomatoes. These grow wild in our garden and I pick and rinse them and freeze 1kg quantities in a double layer of recycled bread bags. When I want to make tomato sauce (ketchup) at any time during the year I simply use however many kilos of tomatoes I need straight from the freezer. I never peel or diced them and it works perfectly.<br /><br />The recipe I use is from Sally Wise's book, "A Year in a Bottle" and is also on my blog.<br /><br />Have an enjoyable Australia Day, whatever you are doing.<br /><br />Best wishes.Anonymousnoreply@blogger.com