Home Grown Liquors

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Comment by Andrew Cumberland on March 31, 2016 at 20:27

Oh you evil man.... 

Comment by James Rosenlund on March 31, 2016 at 19:55

The 23 liters of Passion wine has finally finished fermenting and has already cleared, so I siphoned it off into another 23 liter bottle and topped up with a 750 ml bottle from a previous batch. We had the tailings  with a chilli meal tonight. They went well together.

Comment by Andrew Cumberland on March 30, 2016 at 20:44

Sold Barb!!!!!

Comment by Rob Collings on March 30, 2016 at 18:25

I think that's a good philosophy Elaine, we were blessed with the ability to see colour, taste bitter etc. and observe changes. so it would be a shame not to use these senses to keep our own selves safe. You get to feed thousands of your own livestock when you put it into the compost :)

Comment by Elaine de Saxe on March 30, 2016 at 18:13

More Chemistry than I have ever studied, Rob! I wonder was the beetroot canned in Australia? Not that we are naturally perfect ;-) I look at foods that just don't look right and think 'compost'. Not having chooks nor anyone close with them, compost is the next destination.

Comment by Barbara Tealby on March 30, 2016 at 18:10

Thanks everyone. I'll bring both bottles to the next GV, unless, Andy, living close, you would like to come round and pick them up.

Comment by Jeff Kiehne on March 30, 2016 at 17:55

Boiled the Rosella and strained and then in freezer when mixed with alcohol turned to jelly like pectin test .

If you are on blood thinners i think Rosella will have an effect on that  medication.

Comment by Rob Collings on March 30, 2016 at 17:24

Looks like a it's becoming a unanimous ... not for your tummy Barbara.

Comment by Mark Braz on March 30, 2016 at 17:09

A couple of weeks ago I opened a tin of Aussie sliced beetroot very close to its best before date. The beet was a washed out brown colour but still smelt fine, not to the compost first Elaine, the chooks get first go and the result goes to the compost.

I have never seen a tin of beetroot do this before?????

Comment by Dianne Caswell on March 30, 2016 at 16:46

I do a lot of preserving and depending on what I am preserving the methods will differ.

Recently  I made a large batch of Moroccan Sauce. The method I used to Preserve and Sterilize was simply to - Sterilize Jars, Pour Sauce into Warm Jars leaving 1/2" headspace, Pour Olive Oil into and Overflow Jars, then Screw Lids on tight.

When I went to get a couple of jars to make Dinner, I found that one jar of sauce was all the same colour, this one was in the cupboard. A jar that I could not fit into the cupboard, when I opened it, it was discoloured on the top browner than the other jar, I poured the oil off and tasted the contents and they were no different and my finished product turned out beautiful.

I have found this happen with bottled Apples, Stone Fruit and others but the only thing I have had Ferment was a Plum jar I forgot I had in the cupboard for a couple of years. I would not eat anything I was not sure of. Elaine is giving good advice.

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