Monday, 12 September 2011

Pick A Peck Of Pickled Pepper......

I cannot believe how much picking, washing, chopping,dicing, slicing, boiling, stirring, sterilising and bottling I have done over the past four days!  Above is the end result - 9 jars of grape jelly (one has been given away), a big batch of beetroot chutney and a big batch of apple and green tomato chutney...and half a bottle of Pontack. Pontack is elderberry sauce, to be used in cooking stews, gravies, game and the like - this was the first time I have attempted it - quite a bit of work for a mere half bottle, it had better be good!

There is a punnet of rosehips still lurking in the kitchen and the apple tree is still full, but I think that is enough for now.  It's been fun foraging the hedgerows and making supplies to get us through the winter, but unless I plan on feeding the entire street, it's time to call it a day.  There is, however, half a pound of sloes in the freezer waiting to be turned into another bottle of sloe gin - I don't think the first bottle will hang around for long.  Why has it taken me this long to discover the stuff, it's amazing!

Oh yes, in the background of the picture you can just about see my son's rice wine brewing in it's that is pure rocket fuel!

With all the above going on, there has been no time for painting which must be rectified this week.  As far as knitting is concerned, I'm still labouring over the second armchair, with a footstool yet to be constructed.  If The Borrowers ever move into our house, they will find themselves living in the lap of luxury.  Did anyone else read those books and secretly wish they were real?


Magpie Magic said...

Wow! You have been busy! LOL Wish you lived closer, we could have done this together... xoxo

Gretel said...

I just had to Google Pontack, sounds very interesting (apparently you have to leave it for at least a year before using?). Am having some time off pickling etc myself as we have a cupboard full and as you say, it takes such an amount of time!

Caroline B said...

I could have done with some help Sybille!
Yes, Gretel, they recommend leaving it to mature - it's a very strong, tart flavour. I imagine you wouldn't need to use very much of it in anything to get the effect.