Our daughter had given me a wonderful pile of lemons, as she had been able to strip a neighbours tree . She had made some beautiful lemon curd so I decided to make some as well, something I hadn't made in a long time.
Then pour into sterilized bottles and seal ( I didn't water bath these as there was only a small amount and I shared them with friends). These must be kept in the refrigerator and have a use by of three weeks.
I then asked Brian if he would pick me some rhubarb from the garden,
Normally I would then stew the rhubarb and after it was all mushy would then fill jars, seal and waterbath it that way.
This time I followed the instructions on canning it with the method from the Ball Blue Book.
This involved stirring through a generous amount of sugar,
I just can't get enough rhubarb, love the stuff.I will often just sit and eat a jar for a meal.
Another little project I tried was a different method to the last of making labneh (yoghurt cheese)
Last time I used store bought Greek yoghurt, this time I used a packet mix and made the Greek yoghurt overnight in my yoghurt maker.
I then stirred the salt into the yoghurt and placed the mix into muslin( in this case a new muslin sling bandage)
Another thing I tried over the last few weeks with my egg surplus was to freeze them in silicone muffin pans. I have froze whole( blended )eggs successfully before and defrosted and made lovely quiches.. I also know that whites freeze really well to and make excellent meringue and egg white omelettes after defrosting, but I was unsure about yolks. So I gave them a try...I blended the yolks slightly then froze. I as of yet haven't had a chance to try them.
I don't realize how much happens here until I start to document what has been happening.
I will try to keep up with the posts but sometimes it just insn't possible, so I opologise.
So until we meet again,
Take care of you and yours,
Brian and Jane.