I'm going through a most experimental phase right now. My latest trial is bottling some of the foods and ingredients I would usually freeze. First on the list was pasta sauce, then soup. I have since bottled some vegetable stock and stewed fruit. Already, there is space in the freezer for more making the most of marked down goodies at the supermarket and greengrocers.
The principle is the same as jam making so there's no reason to think these trials won't be successful. Hot food into hot, sterilised jars. Lids screwed tight immediately then wait for the "pop". I am a bit loopy when it comes to jars. I simply cannot part with them, and as a result have boxes of the things! Many too large for jam - just for me - but ideal for goodies such as soups and cooking sauces.
I shall be watching my trial jars with interest in the coming weeks and months. Looking for any change in colour or movement in the lid. The jars are stowed out of direct light, so colour changes will be "internal" and perhaps indicative of fermentation or rotting.
My mind is now racing with thoughts of bottling custard, bechamel sauce and similar. One little jar next time I'm cooking a milk based sauce won't hurt, and will be an interesting experiment too!
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