Category Archives: Preserving

Pressing frozen apples

We’re having a bit of a freezer crisis at the moment. We’ve got quite a lot of home grown fruit, veg and meat in the freezers now, as well as some bought in pork from other smallholders. This means that we are nearing capacity, which of course is brilliant, if I can get sorted with using what is inside then it will really lower our food costs and is in tune with the whole reason for this smallholding, eating home grown produce. We did really well at getting on with the preserving last year, apple sauce, apple and cucumber chutney, lots of jams, passatas, apple juice and wine etc but the freezers are still quite full.

I’m pregnant and due in August, that means that during our peak harvest of fruit and veg and when we shall be getting hogget and possibly mutton back from the butchers I be either heavily pregnant or dealing with a newborn. I’m not sure how productive I will be in the kitchen, but given the state of my hips currently I think it’s a good idea to bet on me not doing much at all. So what will we do with all the produce? Wash, chop and shove in the freezer of course! Then, when baby is older I can start working through it. The issue is there is no space for a summer’s worth of produce at the moment, so I need to get clearing while I still can.

That brings me to this post, and hopefully a few more along the same lines in the coming months. Emptying the freezers and turning the contents into tasty and in some cases, long lasting, foods. We kicked off this process this week with the immanent arrival of 3 geese and 2 chickens for the chest freezer. At the end of last year we were drowning in apples and, after contacting Vigo Presses, I washed, chopped and frozen 2 builders buckets of cooking apples. Just straight in the freezer with some cling film over the top. These came out along with a small bag of Beauty of Bath apples. We popped them in an empty fridge to defrost for a couple days and dusted off the apple press.

Vigo had suggested that if doing the apples from frozen we may benefit from a mesh bag to put the crushed pieces into inside the press. I can’t remember what stopped me from buying it at the time but I am guessing eventually the tab got closed on my computer and it got forgotten about. I’m not sure we actually needed to crush the apples, they pretty much turned to a mush despite still being a little frozen.

We then got to the pressing stage and soon realised the reasoning behind needing the mesh bag. A fair amount of the apple just squeezed through the press and we even got some spurting. It was certainly going to be a cloudy apple juice. As we couldn’t press it too much the mush ended up being quite wet at the end, much wetter than we would have liked so a lot of juice remained in it. If we had the bag we could have probably gotten it a lot drier and gotten more juice.

We took the juice inside and poured it through a small colander into a pot, we had about 10 pints of juice. We left it to sit for a while as I was feeling a bit broken by the point but I’m glad we did. When I went back to it there was quite a bit of frothy scum that had risen to the top. We had this with our first batch of juice and Vigo had said then that letting it stand may reduce that. I scooped off the scum and bottled the juice.

It went into the pasteuriser which had been filled with cold water and set to 75°C for 25 mins. We sat down to watch TV and forgot about it so it had long been done by the time I remembered. The bottles were still too hot to touch though. Being so hot for so long may have affected the flavour but hopefully not, we haven’t opened a bottle yet although we did taste some freshly pressed juice which was lovely. I used our nifty grabby tool to get the bottles out, tightened the caps and lay them on their sides. There is still quite a lot of scum so I think we will leave the juice to stand for longer next time. The juice is also quite dark after pasteurising but this time I didn’t bother with ascorbic acid or citric acid, the juice tastes fine as is and I just didn’t feel like adding extra things in just for aesthetics.

Just to pop labels on them and drink them in the next 1-2 years. A learning experience to be sure, but we now know we can juice from frozen apples and have some ideas on how to improve the process. As a bonus it made just enough space for the geese and chickens which went into the freezer the next afternoon.

Dans

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Eggs everywhere

We have too many eggs. Seriously too many eggs. 20 boxes of eggs in the fridge for our use. We are getting between 16 and 22 eggs a day from the chickens, we try and sell as many as possible, but any small eggs, dirty eggs or eggs with shell defects go into our use. We also only keep eggs at the gate for 7 days before bringing them into our use. I like to only sell fresh, decent sized, clean eggs to those who choose to buy from us.

Eggs for sale on the gate

The downside is the sheer number of eggs we are getting at the moment. The Derbyshire Redcap young hens should increase their egg size soon and if it ever stops raining the eggs will be cleaner. In the mean time though we have a glut!

One day’s harvest of eggs

So what to do with all these eggs. We’ve been having scrambled eggs for lunch and omelettes for dinners but it’s just not cutting it so I asked on facebook for some ideas. The first one was Spinach and soft cheese fritters. There was no recipe and I’ve never made fritters so I winged it. I greased a muffin tray with butter and put a whisked egg into each one. We didn’t have spinach but we did have kale so I chopped that up and put a bunch into each one. I finished it off with a dollop of soft lactofree cheese. Into the oven at 200C for 10 mins. They came out quite well but a bit plain. I think some salt or bacon or even herbs mixed in would help. My second tip would be don’t use butter, a week later I’m still trying to scrub the muffin tray clean, oil may have been better.

Kale and soft cheese egg things

My next attempt was custard. A few years ago a friend told me custard was easy to make. I love custard but being lactose intolerant I don’t get to have it much. I looked it up but separating eggs seemed far too scary so I left it. I bought an egg separator a few weeks ago and have finally put it to use. I found a really simple recipe online here but as I’m rubbish at following recipes I modified it a bit.

My modifications were small, mainly using 3/4 a cup of full fat milk and 1/4 a cup of single cream. I am also terribly impatient and whisking continuously is far too boring so I just turned the heat up to high. I was meant to pour it into a jug once it hit boiling and then whisk until thickened but I honestly couldn’t tell if it was boiling because the whisking was creating bubbles (I may have had some white left in). In the end I whisked until it very suddenly got harder to whisk which turned out to be it thickening. I checked it and it seemed thick enough to now be called custard. I was quite nervous but as soon as I tasted the spoon I knew it was a success, I didn’t even get a photo of the custard in a jug, it was gone far too quickly. It was really tasty but I might do slightly less vanilla in future. I’ll scale it up tomorrow for dessert with Chi as I waited for her to be in bed before attempting this.

My last egg adventure is whisking eggs up and freezing them. I tried in a muffin tray to start with but I found it very hard to get the frozen egg out. It does work well in silicon fairy cake molds though, popping them out into a bag once frozen. I’ve yet to try defrosting and using them. That is on my to-do list for this week.

Eggs ready for freezing

We’ve been doing all the usual egg dishes as well; egg fried rice, eggy bread (french toast), fried eggs, egg salad, hard-boiled and dippy eggs. Hopefully there’ll be some more posts of ways to use up eggs soon. Quiche and meringue are my next challenges.

Dans

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Harvest challenges

Things have been busy here, we are well into the harvest season and I have to admit it is getting to be a bit of a struggle to keep up with everything! I do think we are doing better each year with the animals and growing, but there is still so much more we could harvest and could be doing with the land.

I’ve actually decided to join in with a challenge that I saw on another smallholding blog, Holding On 4. The aim is to harvest 5lbs of something each day for 50 days. It can be fruit, veg, nuts, seeds, meat, eggs, well pretty much anything. On her blog she wasn’t counting anything that she was eating that day, but I’m not quite that hardcore. We are including things that we pick to eat or put out to sell but we aren’t including the eggs. I do find that it can be quite easy to get bogged down in the jobs that keep things ticking over, especially in the house, and leave things unharvested, so I am hoping that this keeps me going out each day. I started on Friday and smashed the goal with a harvest of 11lbs. 2lbs 10.9oz of cucumbers, 10.2 oz yellow courgette, 11.7oz green courgette, 3lbs 11.9oz of yellow plums, 1lbs 2.4oz of cooking apples and 2lbs 4.3oz of red onions. The next day we were away for the day so I only collected a few apples to take with us. 3lbs 11.1oz of Beauty of Bath apples. And today we were out again so we didn’t harvest anything at all.  14lbs 14.5oz over 3 days. Sam isn’t sure we will manage to have 5lbs of things to harvest each day, and days we are away it will be hard, but it’s a fun little challenge.

Speaking of daily harvests, we now have another incentive to get out and picking each day. We have started putting some of the veg out on the stall to sell along with the eggs. We haven’t had many sales yet, but I am hoping that, like with the eggs, it will pick up soon. We just need people to take a chance on us and then hopefully they will come back based on the taste. Our tomatoes this year are delicious.

Our ‘farm gate’ stall

I’ve set myself another mini challenge and this one might actually be achievable. We were getting quite behind on the harvesting and the fridges and freezers were filling with the things we had harvested. To work our way through I decided to try and harvest at least one thing a day and do at least 1 batch of preserving each day. That could be freezing if needed, but also includes dehydrating, jam, wine, chutney, juice, fruity spirits, or sauce. Last week I turned my hand to drying plums (purple and red) and tomatoes, plum (purple) and blackberry wines, plum brandy, blackberry rum, blackberry and plum jams, passata and a cucumber and apple chutney.

I spoke a bit about preserving last year, mainly saying that I hadn’t done much of it so far! We did a little bit last year but chutney and jam were still new to me this year. I was quite nervous to try them but so far they have gone down a treat with everyone who has tried them. I’m really looking forward to trying to keep up this harvest 1/preserve 1 a day, it’s making it manageable and keeping the gluts under control. I’m open to all kinds of recipes so fire away if you have any. Especially anything with cucumber that will keep!

Between all the harvesting, preserving, cleaning out sheds, getting set up to sell more complicated food items, and dropping my laptop (which means it will no longer run chrome for some reason) I just haven’t been able to come on here much. I am hoping that now I’m a bit more comfortable with internet explorer, I’ll be on more regularly. I need to update about the geese, and the chickens, and all the things we are growing.

Dans

Apple pressing

Sam and I decided to forgo the usual exchange of christmas presents and put the money we would spend towards something useful. In the black friday sales we went all out on some juicing equipment from Vigo Press. We bought a Classic Crusher A, a 20 litre press and a stainless steel pasturiser. Just before Christmas we decided to try it out. We gathered the last of the apples from the trees, eating and cooking and gave it a go.

We had about 20kg of apples and set up a little production line. We gave the apples a quick rinse in a tub of water, quartered them (cutting away and bruised or bad bits) and put them in the crusher.

The production line (and little helper loading the crusher)

We ran them through that once, in batches of 10kg, the crusher was really easy to use, so easy a child could do it. Chi had a great time putting the apples in and even turning the crusher.

We then used the press, that was a bit more complicated. We didn’t secure the press and I think that next time we will bolt it to a pallet or something. We ended up having to have one person hold it whilst the other wound it to press the fruit. I didn’t get any pictures of this step though, I will do next time.

We had a stainless steel pot underneath to collect the juice. Chi was very happy to have a taste of the juice fresh from the press! We added some citric acid in the hope that it would stop browning. It didn’t, after talking to the staff at Vigo Press they suggested using ascorbic acid at 0.5g/litre, I think we will try that next time.

The first taste

We didn’t end up with as much juice as I had hoped for, about 8 750ml bottles. Again Vigo Press advised that we could try running the apples through the crusher twice and we shall definately be trying that next time. The pressed apples weren’t as dry as I had been expecting them to be so I think we could have gotten more liquid from them. They did make a nice treat for the geese and chickens though.

We pasturised the juice and I was very happy to see that it did lighten in colour, so it wasn’t so brown. The only issue we had was that some scum appeared at the neck of the bottle. We might get less of this if we use a mesh bag in the press to stop bits and pieces coming through. But Vigo Press suggested leaving in a sealed container overnight and then pasturising, so that’s another option.

In the pasturiser

The juice tasted really nice, and although we only got 8 bottles we are managing to save them for special occassions. I am really looking forward to 2017, we will keep more apples this year as I had been getting rid of any with even small blemishes. I can see some nice family days pressing apples, it’s a great family activity. And I’m looking forward to trying it with pears and with trying to make some wine with the juices. Yep, very excited to get more use out of this equipment!

Finished product (and wonky label)

Dans

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Apples and pears

Well in my last post I said I’d tackle the apples and pears the next day, suffice to say that turned into the next week or two! The job still isn’t done though, the apples are resisting coming off the tree, at least the ones I can reach, but yet still falling to the floor in the masses! At least the pears are completely done.

The pear tidy up was daunting, There were so many on the floor. Pretty much all of the Conference pears were no good, they were cut or eaten in some way, some had started to rot but they still needed to be cleared up. I roped Chi in to help, she was very good at picking up the bad ones and carrying them off to the bucket for me. As a bonus it tired her out enough to fall asleep whilst eating a pear I picked from the tree.

The Williams pears were much more worthwhile. They are harder so a lot less had been damaged by falling. The ones that were damaged quite often had a split in them from the force of falling off. We did a little experiment with some of these and turned them into pear juice. This is something I’ve wanted to for a while but we didn’t actually realise we had a juicer until Sam stumbled across it in the stuff that is still waiting to be unpacked.

Just a little windfall
Just a little windfall

The juicer was quite small though and I had to cube the pears so that they would fit into the hole on the top. That was horribly time consuming. Then one of the hooks to hold it all together fell apart, the plastic must have been made brittle from age and being stored outside. Despite that we got some nice juice out of it, certainly a way to use the more worse for wear windfalls. I did a brief google on preserving pear juice but the best I found only gives you two weeks. We did it (heating juice to 80C for 20mins then pouring into sterile bottles) but I’d like to get longer storage if we did larger quantities. I’m tempted by the proper pasteurisers too. The juice was really tasty though and we didn’t add any sugar, just a bit of lemon juice to stop the colour change (it didn’t work). I don’t actually have a picture of the finished juice though!

 

I’ve been making my usual host of crumbles, apple and plum, apple and pear as well apple, pear and raspberry and I think I’ll be experimenting with adding in other red fruit from the freezer as I quite like the colour change. I’ve tried to mix things up a bit as well though. Last year when we got lots of pears I printed off a recipe for a pear pancake and a pear tart. I tried both of them. I’m not 100% sure that my baking skills are up to scratch though. My pear pancake was more of a pear on a bed on baked custard and my tart was like a very dense sponge cake. It was so awful I didn’t even take a picture, although I did eat it all! I need to find more easy baking ideas for pears (and apples). If you have any favourite recipes let me know!

Pear pancake
Pear pancake

I’m also hoping to make a dent on the pear haul by trying pear wine again this year. It went horribly wrong last year and we binned the lot. I’m gonna try again with vitamin b and citric acid added and cross everything. The problem is that we have so many chopped up pears in the freezer still from last year and I’m just not getting through them with my baking. A few that I gathered 3 weeks ago have gone bad and  I don’t want this haul to do the same.

Pear and apple haul
Pear and apple haul

As I said the apples are still going. I’ve pretty much only focused on the cooking apples, and cooking apple tree #1 has barely fruited this year which had made it more manageable. We have 3 different eating apples in fruit at the moment though and again I’m nowhere near being on top of those. We’ll put some cooking apples to wine next week when the fermenters are free again but I really should do something with the eating apples. We did do dried apple rings with the Beauty of Bath apples so I might do that with the other eating apples, get more use out of the dehydrator too.

I’m currently eyeing up some crushers and presses which have a black friday offer on and I’m sorely tempted. The one thing I do want to do is some apple sauce, I still can’t believe that with all the apples we had last year, and all that are still in the freezer, I’m still buying Tesco applesauce!

Dans

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Preserving tomatoes

Well it’s harvest time and with that comes preserving time. I’ve not had much experience preserving foods, freezing, turning into wine a single go at red onion chutney and hawberry sauce is the extent of my dabbling. That needs to change now that I am smallholder. We want to still be eating our home grown foods deep into winter.

We had a little go at pickling cucumbers but then I didn’t feed the plants and the harvest wasn’t great so that was 3 or 4 jars that were only set to last a couple weeks in the fridge. Not going to see us through winter there.

Then the tomato harvest came in and it was truly a glut. The first wave was about 12kg of tomatoes (two different salad types and one cherry) and Sam reckoned that would be about a quarter of it. We needed to get preserving and fast!

Our first tomato harvest
Our first tomato harvest

The cherry tomatoes went into the dehydrator and turned into a very tasty treat that I didn’t even know I liked. I think sundried tomatoes in oil put me off of the idea of dried tomatoes and I’d never been a fan of dried fruit. The smell that filled the room whilst the dehydrator was running was divine and we soon found that the end product was quite addictive.

Drying cherry tomatoes
Drying cherry tomatoes

We still had the salad tomatoes to deal with though. In hindsight most of our tomato consumption is in the form of sauces, both for cooking and condiments. With that in mind we should have gone for very fleshy tomatoes rather than about 15 salad tomato plants. We will learn for next year! We decided to still try and make passata despite our poor choice in variety. After all there was no way we could eat that quantity of tomatoes fresh and we aren’t set up to sell at the gate yet.

We had two methods to try. The first was out of the River Cottage book. Basically chop your toms in half, stick them in an oven for an hour, press through a sieve or passata maker (we didn’t even know these existed), bring to the boil and bottle. The second was from an Italian friend of mine, Cassie. Pop your toms into boiling water to split the skin then peel (a lot easier than it sounds), chuck them in a pot and cook until it’s at the thickness you want then bottle or push through sieve and bottle.

We tried both methods and, although the River Cottage was less labour intensive to start, the pushing through the sieve took a lot of time and effort and I don’t think it was very efficient. We did get a beautiful thick sauce though, maybe more paste than passata. Would be a great base for ketchup, which is another thing I am hoping to make.

The Cassie method was daunting but I actually really enjoyed skinning the tomatoes. The boiling down took forever, was on the hob for most of the day before it got to the right thickness and by that point I couldn’t be bothered with the sieve. It was bottled seeds and all but actually makes  really good base for sauces, I’ve used a couple already. Despite peeling the tomatoes and the length of time it takes to cook it actually feels like a less labour intensive method because you just leave it be for a lot of the time.

We have since harvested 3 more batches of tomatoes and the Cassie method has been the one we stuck with, until the most recent batch. We decided we like making and cooking with passata so much that we should buy a passata machine. We switched back to the River Cottage method and ran the toms through the passata machine when they came out of the oven. Thick seed free sauce that was quite quick to make. I’ll probably do a batch or two each year the Cassie method as I think having the seeds in worked really well for ratatouille, which we eat a lot at the moment thanks to our abundant courgette and aubergine plants!

Passata machine in action
Passata machine in action

So we can now add dried cherry toms and passata to our list of preservation methods conquered. I am hoping to have a go at ketchup as well, but for now I’ll be satisfied that we have coped with our first real glut!

Dans