The fruits of my labours

Knowing what goes into the food that I eat is very important for me. Whilst we do buy a few ready-made foods, I tend to cook most things from scratch and I love using fresh ingredients. Since this isn’t always possible, I work hard over the summer and autumn to fill my store cupboard with bottles and jars of provisions to see us through the year. Today I’ve done the last of the apple juicing for this year and now all I have are a few fresh cooking apples to use over the coming weeks and a bowl of eating apples to enjoy fresh. The preserving is mostly done for now.

So, I’d like to present this year’s store cupboard:IMGP4380Not bad, eh?

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25 Comments

  1. WOW! That is fantastic! I started to make apple and sloe jelly but had to go and pick some more sloes to even up the quantities. Then found lots of ripe tomatoes in one of the greenhouses so I too have been having a preserving day. I do love seeing the shelves full but mine are not as posh (or clean ane tidy) as yours.

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    • A neighbour is going to give me some more apples in a couple of weeks and I’m thinking of making apple and red currant jelly as I have loads of redcurrants in the freezer, but that’s likely to be the last of apply preservation this year.

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  2. Very nice supply indeed. I haven’t done as much preserving this year – I’ve still got stuff to use from last year and I didn’t do as much foraging.

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  3. Wow, that is one well-stocked cupboard. Congrats you! I have not done nearly as well.

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  4. wow impressive!! I am curious about the nasturtium capers, can you report back when you taste them?

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    • I will, indeed. I have had them before and I think I liked them better than ‘real’ capers. I’m looking forward to using them in tartar sauce.

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      • Thank you! I really like a recipe by Donna Hay where she has you fry the capers in olive oil and serve them with smoked salmon, fresh salad such as aragula and a dressing of lemon juice, campari bitter alcool and olive oil. I know you prefer to consume locally grown foods, but there might be an interesting riff to make on this recipe!

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  5. Not bad at all! 😀

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  6. Ann Pole

     /  October 22, 2017

    Excellent work, well done.

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  7. That is pretty as well as delicious, useful and frugal. Well done, Dr Snail 🙂

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  8. It’s beautiful–and I mean that literally–really lovely in form and function!

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  9. Wow, that’s really well done – and I’ve now got cupboard envy! Lol
    It all looks very beautiful together like that, dosn’t it? 🙂

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  10. Laurie Graves

     /  October 23, 2017

    What a beautiful sight! Yes, take some time to feel smug.

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  11. Very nice, and I love the new shelves 🙂 Now all you need is to add your cheese and it will be perfect!

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  12. Good gracious! Very impressive!

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  13. Do you pasteurise the apple juice?

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  14. Wooooah, look at that lot! I’m sure you’ll enjoy working your way through this well-stocked larder over the winter! 😀

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  15. That’s impressive! I mainly rely on my freezer to store any bounty, which annoys Mr Husband because his ice cream space is being taken up by grated zucchini, about 30 pounds of blackberries, a few pounds of plums, and 15+ pounds of grapes. Can’t wait to see the posts over the winter of your meals with these goodies!!

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