Preserving for tomorrow

Source: The Hitavada      Date: 21 Feb 2018 11:49:02

When nature is giving with abundance, preserve the excess for another day.

Preserved rhubarb
Makes: 3 jars
Preparation time: 20 minutes
Cooking time: 10 minutes
Total time: 30 minutes

2kg rhubarb
Pinch of salt
50 ml lemon juice

Use the rhubarb that is bright red and crisp. Remove the head and cut off any leafy remains.
Cut the rhubarb into 2-3cm bits; always cut across the stern otherwise it will be stringy once cooked.
In a saucepan, add the sugar, pinch of salt and lemon juice to the rhubarb.
Simmer for 10 minutes until the rhubarb has softened; take care not to mix and agitate the fruit too much as it will disintegrate very easily.
Pour the hot rhubarb into sterilised jars and seal immediately.

Warning: Rhubarb leaves must not be eaten as they contain a poison.

Pineapple, almond and chili chutney
Makes: Three 340ml jars
Preparation time: 25 minutes
Cooking time: 25 minutes
Total time: 50 minutes

1 ripe pineapple
1 red chili, finely chopped
15 ml pickling spice
10 ml freshly grated ginger
1 onion, finely chopped
5 ml salt
125 ml brown vinegar
125 ml water
100 ml slithered almonds, roasted

Remove the leaves and skin from the pineapple, ensuring all the eyes are removed. Chop the pineapple, finely removing the core.
Transfer the pineapple to a pot; add the sugar, chili, spice, ginger, onion and salt.
Add the vinegar and water, and mix together until all the sugar is dissolved. Add the roasted almonds.
Bring to the boil and then simmer for 20 minutes, adding more water if necessary. Pour the chutney into sterilised jars and seal.

Did you know? Pineapple contains an enzyme that is used as a meat tenderiser; the enzyme is no longer there once the pineapple is cooked. l