The food preserving gene is kicking in strongly now that August has rolled around and the croft produce is starting to come in.
I neither have freezer nor room to store jars of produce yet, but the inner ancestor is urging me to start putting up food for winter.
I am trying my best to resist. Even though there is little more satisfying on a cool, cloudy summers day than preserving jars of loveliness to enjoy over the winter.
This week with my veg bag I scored a punnet of local blackcurrants. I am growing these in the fruit bed on the croft, but the bushes are still only inches tall and too young to produce anything yet.
As they’re as tart as they come without the addition of something sweet they’re best cooked. So I weakened, and made a simple blackcurrant coulis, filling a couple of small jars with it. I reassure myself that surely we have room for these…
These will live in the fridge and be used drizzled on pancakes, porridge, meringues or venison over the coming month or so. They won’t last as long as a jam, but that’s OK because we will use them more widely and often than we would a jam anyway.
I also grew a few rows of beetroot which are starting to reach maturity. A mixture of Touchstone Gold and Pablo. I picked a few earlier this week to make into a jar of pickled beetroot, or maybe a roast beetroot relish.
Note to self: must grow more beetroot next year.
I love the process of making something delicious from things you started from seed some months ago. So satisfying. Growing is wonderful..
Ravencroft Skye 
Yum!
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I have some shelves in my utility room for preserved stuff and just looking at the jars gives me so much pleasure! There is something very satisfying in seeing evidence of good eating to come and the security of knowing that if things go amiss I have stores to rely on. Certainly in the first lockdown I was glad of my hoarded supplies! I hope your new house has somewhere to put all your pots of loveliness.
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I have the total luxury, first time ever, of a pantry.. 😊 A small space that we’ve carved off the utility room that wl be shelved to store my dried beans, rice, flour, Pickles, Preserves and chutneys. I’m so excited. 💖
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It’s wonderful as long as there is a harvest. I’m still heartbroken over my tomato plants so virtually appreciate these gorgeous photos and bounty!
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Awww, that’s sad. There’s always next year ❤️
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These look wonderful!! The process of planting, harvesting, preparing, eating is so satisfying isn’t it? The word ‘satisfying’ doesn’t even begin to cover it, it fulfills an ancient need and for that short while, we are in dancing in time with the universe. It provides moments of grace.
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Well put. It does indeed. It is a deep need and I’m sure that you’re right that it’s an ancient one, buried in all of us 👍❤️
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This is fabulous. I have the same storage problem as you but a good supply of free foraged fruit. I managed to make 10 jars of blackberry jam and another 2.5kg stored in syrup for crumbles and pies through the winter. I knew there was a reason I was hoarding so many jars and bottles! I’m just waiting on the Elderberries now so I can make cordial which makes the best homemade hot drink in the middle of winter when the heating is off and it’s snowing outside and I’m guessing you’re going to have another winter in need of hot comforting drinks!
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The cordial sounds wonderful. I must give this a try 👍
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