Preservation, preservation, preservation

It’s that time of the year again when produce is abundant – both in the garden and on the market – and so my mind turns to preserving it for those future lean times.

As a result I had two main jobs this morning: first a visit to the Friday fruit and veg market and then cleaning the family preserving pan. The shopping trip can only be done on a Friday, so I had to miss going swimming. They set up in Newcastle Emlyn early, so I left home at 7am in order to make sure I got there before what I wanted had sold out. I arrived before 7:30 and started selecting my bulk purchases. I returned home through the early-morning mist with two large trays of tomatoes, two trays of nectarines and a bag of 20 peaches. I will return for more produce in a week or two (when, hopefully they will have plum tomatoes like last year and trays of peaches), but what I bought will keep me busy for a little while.

And so to the next task. All this preserving – passata, bottled peaches, nectarine purée – will be greatly facilitated by my second preserving pan. However, having spent several years in my mother’s barn, it needed a little cleaning. A quick internet search suggested that brass could be cleaned quite easily using a mixture of white vinegar (half a cup), salt (one teaspoon) and flour (enough to make it into a paste). All you do is dissolve the salt in the vinegar, add enough flour to get a spreadable consistency, smear the paste on your brass, leave for 10 minutes and then wipe/rinse off and dry. And I’m pleased to say, it worked. I did the inside of the pan twice and the outside once… and if it was for decoration I might do it again, but for my purposes, it looks good and was very easy – no elbow grease required!

So now, there are tomatoes roasting in the oven and for the rest of the weekend I will be getting sticky with peaches, nectarines and sugar syrup.

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