… and Saturday as well.
Over the past two days I have mainly spent my time in the kitchen. I started Saturday by making the custard base for some vanilla ice cream*… because we had lots of eggs and some cream that needed using up (well, that’s my excuse anyway). Then I processed the tomatoes I had roasted on Friday and bottled up 25 jars of passata.
I put the roasted tomatoes through the passata mill three times to extract all the pulp and the small amount of skin and seeds left goes on the compost heap. I then reheat the passata and bottle it using the hot water bath method, having checked the pH is below 4.6 and therefore safe to preserve. I’ll do another batch later in the season and then we won’t need to buy tinned tomatoes for a whole year and we will have avoided a whole load of cans that would have had to be recycled (the jars are reusable).
Then I set the now cool custard to churn to turn into ice cream and then returned it to the freezer before starting to make nectarine nectar (just a fancy way of describing purée), which I bottled this morning (Sunday), and which I have just realised will be perfect for Nectarine Bellinis:
And finally, I bottled peaches and nectarines in light syrup combined with the left-over nectar (just one picture because of the stickiness):
And then I noticed that Mr Snail had dressed appropriately:
Now, I just have a lemon cake to make with the egg whites left-over from the ice cream and then I will be having a lie-down!
*I can’t eat ‘normal’ ice cream because of my lactose intolerance, but if I pre-treat the milk and cream with lactase enzyme, I can make my own that I can eat.