[Wizard]

Hey Russ Yer gorra be in it ter win it

[Sandy]

Well??

[doganjo]

I wasn't in it tonight - clean forgot as I was at Dundee Show all day.

[RUSTYME]

since I became a pauper , I have learned that a pound in my hand , is much more use to me , than it would if it was in someone Else's pocket !!!
 I have virtually no interest in money whatsoever . I just get as much as I really have too and that's it !!
 I broke the handle on my shovel today , so will have to find a few quid for a new one ...or I could save the money and make one from a bit of ash ... Yes .. I really am that tight  !!!! 

cheers

Russ

[Wizard]

Russ join the club.I'm known as Titehide to some cos when I Knapp my eyes I pooh me pants .Seriously though why do you think all the recipes I share with you are all for the poorer cuts and cook longer?Why do I use empty spray cans with the side cut out for my boxes for my tomato plants to grow in .Why do I grow Gardeners Delight ?because they have the best tomato taste when canned.Why do I use sorry Russ RECYCLE used jars that have pop up disks in the lids.The manufacturer used a boiling method so I fill to within 3/4" of the neck and put th lid on loosely and pressure cook take the jars out and tighten the lid.I have only had one pop up and on examination the seal had a cut in it So we had sausage bacon mushrooms and G D tomato's for tea that day with home made bread.I go over to see Wiz for the makings so I can use more fat and breadcrumbs then allow the sausage to go sour before I freeze them.Those I made last Monday I shall freeze today.I always store apples in a square of newspaper I always make a couple or even 3 goodie jars of blackberry liqueur if there is a glut I do a jar of raspberry as well for friends that visit over Christmas and New Year.I don't bother with Elderflower Champagne or wine anymore In fact I am not going to make any wine this year at all its to taxing on my breathing gathering the fruits I had a look at the walnuts in the park they will be fine by the end of the month they're as big as marbles now.I will ask the Meister to loan me his pickup He usually takes pity on me and we spend half an hour after tea  getting a stone or so there are so many friends who like a jar for a Xmas gift.Oh! I could go on for ages of what we don't buy.The only free thing I have to buy is honey there is no where for a couple of hives here.Plenty of Borage and plenty of Rape and Low Farm is planted (359 acres) of beans this year.So I've missed that dear dear never mind.Tell you what Russ I shall have to let go of Su, B'stard wants £245 to licence her for the next 12 months so it will have to be one of these boards wi wheels on and no riding across the ploughin any more Thats enough wingin for today I shall make me-sen appy if I'm not carefull TTFN

[RUSTYME]

glad I am not the only one George  !!! 
 I make loads of blackberry jam . I know it costs to buy the sugar , but even I can afford that ...lol , still got to try using honey instead , then it would be totally free.
 All the jars I get for free from family etc , and I use all the lids again . Never had a problem with any failing so far .
 I am not a really big pickled onion eater , but I shall be doing more over time .
 Pickled veg in general is really good for storage ,and  pickle for eating with meat ,cheese etc is very easy to make:
  Branston type , recipe:

Ingredients
9 ounces carrots
1 medium swede (rutabaga)
4 garlic cloves
4 1/2 ounces dates
1 medium cauliflower
2 onions
2 apples
2 unpeeled zucchini
15 sweet gherkins
1/2 lb dark brown sugar
1 teaspoon salt
2 fluid ounces lemon juice
12 fluid ounces malt vinegar
1 tablespoon Worcestershire sauce
2 teaspoons mustard seeds
2 teaspoons ground allspice
1 teaspoon cayenne pepper (optional)
3 dashes kitchen bouquet browning sauce, for colouring
Directions
1Cube the carrots and swede, and finely chop the garlic, dates, cauliflower, onions, apples, zucchini and gherkins.
2Combine all the ingredients except the colouring in a large saucepan and bring to the boil; reduce the heat to a simmer.
3Simmer until the swede is cooked through but still firm (about 1½ to 2 hours).
4Then add the liquid colouring until the colour is dark brown.
5Spoon into warm sterilized jars and seal.
6Leave for at least 3 weeks to let the flavours mature

 Piccalilli , recipe:

Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       md           Cauliflower
    1       md           Cucumber
    8       oz           Pearl onions, peeled
    1       lg           Spanish onion, chopped
    4       md           Green tomatoes
    1 1/2   c            Coarse salt
    2 1/2   c            Malt vinegar
    2 1/2   c            Malt vinegar
    3       tb           Bruised mustard seeds
    1       tb           Ground ginger
    4       x            Halved garlic cloves
    1       tb           Bruised black peppercorns
    1       tb           Turmeric
      1/2   c            Sugar
    1       tb           Dry mustard
    3       tb           Flour
    4       tb           Water
 
   Cut up the vegetables into bite-sized pieces.  Place
   them into a large bowl & sprinkle with salt.  Let
   stand for 4 hours.  Drain in a colander & discard the
   liquid.  In a large pot, bring the vinegar to a boil &
   add the vegetables.  Reduce heat & simmer, covered,
   for 15 minutes. Drain & discard the vinegar.
   
   SAUCE:
   
   Pour the vinegar into a pot.  Stir in the mustard
   seeds, ginger, garlic, peppercorn, turmeric, mustard &
   sugar.  Heat over a low heat until the sugar has
   dissolved.  Increase the heat to medium & bring to a
   boil. Stir frequently.  Simmer for 15 minutes.
   
   Remove from heat & strain liquid into a bowl.  Discard
   the spices & return liquid to the pot.  Stir in the
   flour mixed with water & place over medium heat.
   Bring to a boil, stirring constantly.  Simmer for 2
   minutes.
   
   Remove from the heat & pour the sauce over the
   vegetables, mixing very well.  Bottle in warm, sterile
   jars & seal.

 I lost one lot of bees over the winter , but another lot have moved in , so hopefully will get some honey this year . I hope to get some beeswax too, enough for some polish and a few candles .

cheers

Russ

[Wizard]

I shall definitely try your Branston type Russ and I will make enough to see if it makes a good substitute for HP Sauce if I put it in my high speed mill.I I attempted to make some with my Jack Le Lane Juicer.I have never been to the HP Factory but from the product I assume it is rolled in a pan roller like the old lime mortar mixers.I cannot get my blitzed attempts to come any where near the consistency of brown sauce.I wonder if anyone reading these posts can tell us how to make sauce as smooth as HP and Daddies get theirs.Have you seen the price some of these shops are asking for proper jars Kilner and snap tops (Look at Lakeland Plastics) on second thoughts don't it will make you poorly Some folk are daft enough to pay the price.I am going to do a little strawberry pickle later when there are plenty about and all my pals insist we have a couple of punnets Then its time for the walnuts