Thankfully, I managed to get to the shopping centre over the mountain and bought some plums, pears, prunes, pickling onions and cauliflower to which I added homegrown peppers, carrots, zucchini and broccoli.
So, on Tuesday I made a batch of apple pectin, 5 jars of pear conserve, 6 jars of plum and lemon jam and two jars of vegetables in oil.
|Solar preserved pears,|
plum and lemon jam and vegetables in oil
The apple pectin I have placed in the freezer - so it's on hand when I need it.
The plum and lemon jam took the longest, but it's delicious - we've had some on toast for breakfast already.
The pear conserve I made in the solar cooker using the oven method.
I even sterilized my jars and lids in the solar oven.
Doesn't it make a difference when you have a book which details exactly how to do something that you've not tried doing before. I'm so excited I'm like a child with a new toy.
I don't know if my preserves are going to last until the drabness of winter to be enjoyed as I can't wait to have some of the vegetables in oil with a couple of slices of solar baked home-made bread and a chunk of cheese.