Allotments 4 All
Produce => Recipes => Topic started by: Pescador on September 06, 2017, 19:52:45
-
After an amazing weekend t Sawley Marina Autumn Market I am frantically brewing chutneys to get my stock levels back up for the pre-Christmas rush. Sold out of Hot Mango and Plum Sauce, so full steam ahead on those two!
-
Brilliant ... I'm about to try a kind of Branston pickle copy. Anything that can use up courgettes, kohl rabi, cucumbers and apples in quantity is a bonus at this time of year :icon_cheers:
-
Just out of interest, do you need a special permit/license to sell your own preserves? I've never done it.
-
we have an eater and a cooker in the garden,we do not know the varieties and we eat or only have used the cookers as sauce with pork....
so we are missing out and I have not made any chutnies using them..........
so..........I saw this spiced apple recipe..........
Ingredients
225g/8oz onions, chopped
900g/2lb apples, cored and chopped
110g/4oz sultanas, raisins or chopped dates
15g/½oz ground coriander
15g/½oz paprika
15g/½oz mixed spice
15g/½oz salt
340g/12oz granulated sugar
425ml/¾ pints malt vinegar
makes 4 to 6 kilner jars
it does not say what type of apple to use........but if you think we can use either then that's fine.
or if you think another recipe "without stealing your fabulous secrets recipes" that we could use and make at home for our use.
thanks
GazNjude
-
Squeezyjohn, Once you get beyond the occasional car boot/church fete etc. then Food Standards Agency and Environmental Health need to be aware and will then make a judgement. I would imagine their attitude could very from area to area.
They would then do an inspection of the production area and the hygiene and traceability systems and record keeping.
-
Nice! Just made a few pots of a Christmas chutney - mainly apples and pears with a few dates all simmered down in orange juice.