While there are many elements in a simple life, one of the important and helpful parts of ours, is that Hanno and I have both taught ourselves how to make many of the things we once bought. This wasn't a big stretch for us because we were both brought up in the age before supermarkets and sliced bread, when food was commonly made from scratch and we all made the best of what we had. We tried to forget that heritage and the life skills our past had taught us but now we're back on track and those memories help us almost everyday with what we want to do now.
I think one of our successes is that we have learnt how to combine our garden with our stockpile, pantry and grocery shopping. Now, instead of buying our sauces, mayonnaise, dressings etc, I make them from scratch with our home grown produce and store them for use in the fridge and stockpile cupboard. This not only helps us save money, but it also gives us healthier food with no preservatives. Slowly, we are regaining our independence and becoming more self-reliant.
Last weekend I made enough tomato relish to see us through the next few months. When I say relish, I mean not only a condiment that is used to add flavour on the plate, but also a sauce to add to cooking, on pizza tops, as a quick pasta sauce or to make a very tasty sharp cheese and relish sandwich. There really isn't a recipe for this because I change it every time I make it to suit what is growing in the garden at that time. This time is was:
Put all the above in a large pot and slowly bring to the boil with the lid on. Then take the lid off and let it slowly boil for about 3 -4 hours. You want the volume to reduce by about one quarter. The longer you cook it, the more liquid will evaporate off and the thicker the sauce will be.
When it's cooked down to the consistency you want, remove from the heat and bottle it into clean glass jars or bottles that have been pre-heated. Fill the containers right to the top allowing only a small amount of headspace (this is the space between the top of the sauce and the top of the container). Turn the hot jars upside down and leave to cool overnight, then store in the fridge. Wait for a week for the flavours to develop before eating.
OR ... if you want to store the sauce for a long time, process in a water bath according to the instructions on your unit.
The amount I made in the photo will do us (with two small jars to give away) for about two months and it's fine to store it in the fridge for that amount of time. The addition of the sugar and vinegar help preserve the food.
Lis asked a question last week about whether it is safe to bottle up tomatoes. Lis, the newer varieties of tomatoes tend to be low acid and this poses a problem for the home bottler because successful water bath preserving relies on high acid food. Generally the heirloom tomatoes contain enough acid but the addition of the vinegar in this recipe overcomes that problem anyway. Other tomato recipes you might like to try could be helped with the addition of either lemon juice or citric acid. If you're not sure, just do up enough to last for a couple of months and keep them in the fridge, instead of processing them in the water bath and storing in the cupboard.
I think one of our successes is that we have learnt how to combine our garden with our stockpile, pantry and grocery shopping. Now, instead of buying our sauces, mayonnaise, dressings etc, I make them from scratch with our home grown produce and store them for use in the fridge and stockpile cupboard. This not only helps us save money, but it also gives us healthier food with no preservatives. Slowly, we are regaining our independence and becoming more self-reliant.
Last weekend I made enough tomato relish to see us through the next few months. When I say relish, I mean not only a condiment that is used to add flavour on the plate, but also a sauce to add to cooking, on pizza tops, as a quick pasta sauce or to make a very tasty sharp cheese and relish sandwich. There really isn't a recipe for this because I change it every time I make it to suit what is growing in the garden at that time. This time is was:
- Enough chopped tomatoes to fill a large pot - maybe 3 - 4 kgs (6 - 7lbs)
- 4 large onions - chopped
- 2 cloves garlic
- Fresh oregano
- 1 teaspoon chilli flakes or one medium chilli - this depends on whether you like a spicy relish. Leave it out if you don't.
- 1 tablespoon curry powder
- Salt and pepper to taste.
- 1 cup sugar
- 2 cups good quality vinegar - I used red wine vinegar
Put all the above in a large pot and slowly bring to the boil with the lid on. Then take the lid off and let it slowly boil for about 3 -4 hours. You want the volume to reduce by about one quarter. The longer you cook it, the more liquid will evaporate off and the thicker the sauce will be.
When it's cooked down to the consistency you want, remove from the heat and bottle it into clean glass jars or bottles that have been pre-heated. Fill the containers right to the top allowing only a small amount of headspace (this is the space between the top of the sauce and the top of the container). Turn the hot jars upside down and leave to cool overnight, then store in the fridge. Wait for a week for the flavours to develop before eating.
OR ... if you want to store the sauce for a long time, process in a water bath according to the instructions on your unit.
The amount I made in the photo will do us (with two small jars to give away) for about two months and it's fine to store it in the fridge for that amount of time. The addition of the sugar and vinegar help preserve the food.
Lis asked a question last week about whether it is safe to bottle up tomatoes. Lis, the newer varieties of tomatoes tend to be low acid and this poses a problem for the home bottler because successful water bath preserving relies on high acid food. Generally the heirloom tomatoes contain enough acid but the addition of the vinegar in this recipe overcomes that problem anyway. Other tomato recipes you might like to try could be helped with the addition of either lemon juice or citric acid. If you're not sure, just do up enough to last for a couple of months and keep them in the fridge, instead of processing them in the water bath and storing in the cupboard.
