Then when we started coming up here to the farm I decided that we needed to have some for when we were up visiting and working so once again I made a few batches and stored them in my nice cool laundry off the kitchen and went home again to the coast.
On returning a few weeks later with friends we were met immediately inside the front door with the lovely sweet gingery smell of the ginger beer, no longer tucked away safely in my laundry but now exploded all over the kitchen and living area of the house. The were shards of glass from one end of the house to the other, we found glass in the most unbelievable spots for months and possibly years.
Lesson learned, never bottle ginger beer in glass bottles.!!
So last week, I said to hubby, "let's make some ginger beer again", ...he looked at me with trepidation and said" are you really sure", and I said "of course plastic bottles though"..
I couldn't find me old recipe , I looked high and low( still in a box somewhere safe I imagine), so instead googled a new one to try, this one from Nigella Lawson who stated that it was a family recipe.
Cover with a clean cloth and let it sit for the next 2 to 3 days, then after that feed it 2 tspns ginger and 1 tblspn of sugar each day.
When the 7 days have elapsed, strain the contents of the jar through a couple of layers of fine muslin or a clean tea towel.
I also made another old favourite this week, something that I have posted on here about before, but as there are many new people popping in and out I thought I would share it again this time.
We and most of our acquaintences adore Habanero Gold, that delicious sweet pepper jelly with a hit of chilli to eat with camembert cheese, mix with cream cheese for a delicious dip or use as a baste or a dip for spring rolls, it's uses are endless.!
For this sweet treat you first need to finely chop 1/3 cup of dried apricots and soak it overnight in a bowl with 3/4 cup white vinegar. The next morning , after preparing your jars ,lids and rings and canner ,
While I have been playing around in the kitchen, hubby decided that he would finally close off the old back laundry ( now my canning pantry ) doorway as we no longer need it.
He then went inside and squeezed a large amount of gap filler into all the spaces to block out any chance the creepy crawlies had, and next week will put in some insulation and repair the inside with a sheeting as well. Then I can finally errect my final set of shelving in there to increase and better utilize the storage area. We also plan to put a high shelf up above the chest freezer to store the canners and big pots.
We have preserved 2 batches of bread and butter zuchini pickle and have another batch to go tomorrow and probably another next week, the way the zuchini's keep producing, but they are delicious and will be great to have in the pantry for year round use, we are loving them just with our salads on plates for lunch.
It's been a busy, hot few weeks but we are seeing results for our efforts and that's all that matters,
The mad summer canning season is nearly over, it will be good to back off a bit.
I hope that we catch up again a little further down the track,
Take care everyone,