We're still waiting for the first one. Oh well, I will live in an Alpine environment.
You are, of course, bringing some of that with you in March, nes pas?.

We can do that Adam.
This batch turned out somewhat sweeter than last years, but still a nice twang to it.
Must do something about booking some accomodation for March as well.

Great going. Bring on the barbie.

Had some free-range or volunteer Jaune Flammees yesterday. Very nice for the first ones. Zipp, just how I remembered them form the last two seasons.

What did you think of the Faux Box Car Willie?

They went into the relish Grub. Got more coming and one that will be ripe when I get home.

Funny looking bottle of relish on the right hand side or is that a secret ingredient? :-)

Actually they are making my mouth water, I just finished my last bottle the other day so have to make some more. Instead of putting in all sugar, sometimes I put in half honey, half sugar. Gives it a nice flavour. My father used to have bee hives so I had as much honey as I wanted.

Honey eh. That would give it an interesting flavour.
I want to make another batch later when my Jalapenos are producing. I think 3 or 4 Jalapenos added to the mix might make a nice barby sauce.

Todays harvest
{{gwi:2116817}}

HI OZMANTIS, I LIVE IN VIC TOO BUT MY TOMMIES ARE NOWHERE NEAR READY YET,BUT JUST WONDERING DO YOUR JARS OF RELISH SEAL OK WITH THOSE LIDS IN THE PIC,AS ALL MY RECIPES SEEM TO CONDEMN THEM,YOU KNOW DONT USE THIS DONT USE THAT??? BUT IF YOURS AND OTHER PEOPLES KEEP OK I WILL START USING THEM AS IT WILL SAVE HEAPS OF MOOLA,
LORRAINE

Hi Lorraine
There is a bottle of eze-sauce in the recipe so it keeps well.

Nice looking tomatoes, ozmantis.

Lorraine, I never have a problem, my relish keeps for at least 12 mths (if not eaten first) and I don't use ezi-sauce. I either use those plastic lids like in the photo or, if I use metal ones, I make sure the little rubber bit is still ok. I boil the bottles and lids for 10mins and then fill the bottles until overflowing, put the lids on immediately (after wiping any spills from the seal) and allow to cool. As it cools it forms a vacuum seal. Keep it in a cool dark place after labelling and dating.

Lorraine,

I use jam jars (I bought several boxes cheap in Hobart) All I do is boil the lids as does goldhills, but its easier to nuke ( microwave) the jars for 10 seconds which kills all bacteria or spores. Then when I've filled them, put the lids on and reboil with a rackin the bottom of the pot. Boil for ten minutes - it makes a very tight vacuum seal even though I don't fill to the brim. I supply a couple of restaurants with relishes and chutneys and haven't had any problems.
Linda

I haven't got much to add here.

Only this - the most important issue is HYGIENE. Keep everything meticulously clean. Jars, lids, ladle, etc. Everything you use has to be very clean. Jars and lids must be sterilised. The fruit you use has to be unblemished and clean.

Recipes please? What kind of chutneys and relishes are you making? Ideas for summer produce. Thanks.

Linda, I microwaved my bottles a couple of times but thought twice about it after I accidently nuked a fly (must have flown in with something else). The fly survived, so does that mean that germs, etc survive? I'd rather be safe than sorry so decided to stick with boiling.

Grub, here is the basic recipe I use for tomato relish, add any extras if wanted. It is an old recipe which my grandfather used (he was born in 1889 and gone a long time now but the recipe survives and has been used by the family since).

Tomato Relish
500g tomatoes
500g onions
1 cup sugar (or half honey, half sugar)
1 cup brown vinegar
1 tbs curry powder
1 tbs mustard powder
1/2 - 1 teas paprika
1/2 - 1 teas tumeric
1 teas salt
Adjust spices to suit taste.

Peel & chop tomatoes and onions. Put all ingredients into large saucepan. Boil until onion is cooked (15 - 20 mins). Thicken with cornflour (if necessary). Bottle.

Here's my Cosmic Recipe - devised by me after much experimentation ( the restaurants I sell to get the batch with the secret ingredient !)
Cosmic Tomato Relish
24 large tomatoes chopped and left to drain overnight
3 red capsicums chopped and seeded
8 large onions ( red if possible)
1 tbs celery seed
3 tbs mustard seed
1 tsp ground cloves
1 tsp ground nutmeg
2 tsp ground cinammon
2 tsp cumin seeds or ground
2 tsp fennel seeds or ground
2 teaspoons Kashmiri chilli powder or Cayenne pepper
2 tsp whole allspice
1 tablespoon salt
3 cups white sugar
2 cups good quality apple cider vinegar
6 bay leaves - remove before bottling
(secret ingredient: instead of allspice use about 10 juniper berries, slightly crushed for a special flavour. )

Linda

Wow. Even though the pantry is still well-stocked with all kinds of different tomato relishes, these recipes makes me want to make more.

What do you all use your relishes for?

Sounds unrule. I'm pumped. Some cold meats, a loaf, a salad. Mmmm.

Grub, who points the finger at John Howard, a fascist to the core. Bring back Bob Hawke.

THANKYOU FOR ALL YOUR ADVICE NOW WHEN MY TOMMIES RIPEN ,HERE I GO, ALSO THANK YOU LINDA AS A FEW MONTHS AGO YOU WERE TALKING ABOUT PLANTING BY THE MOON WELL, THATS WHEN I PLANTED MY TOMATOES AND BY GOLLY DID THEY TAKE OFF, THE REASON THEY ARENT RIPE AS YET IS FOR SOME REASON OR OTHER WE ARE ALWAYS ABOUT 1 MONTH BEHIND, ANY WAY THANK YOU ALL FOR YOUR HELP, I THINK MY GOOSEBERRIES WILL RIPEN FIRST THOUGH,
LORRAINE

The ripening should start soon as we get the longest sunlight in late December - even in Tassie we lag behind then suddely everything goes Cosmic! I've been trying to set up a planting calendar for the next 12 month but every time I settle down to do it, somebody wants a piece of me or the grass needs cutting. Hopefully over Christmas I'll get January's done!