What do you keep in your Freezer?

We are getting a new large upright freezer next week, to replace a less than efficient chest freezer. Apart from it’s probable fuel consumption its main inefficiency is as far as I am concerned is its depth which means that unless I am feeling particularly athletic I take things from the top, instead of delving into its bowels to find the oldest bag of beans, box of raspberries etc.


We already have one upright freezer and I am looking forward very much to the new delivery, although I do wonder why two pensioners need so much freezer space – does in fact our allotment produce cost us a great deal more than we realise.

Apart from our allotment produce the things I like to keep in the freezer are fresh ginger, it can be peeled and grated from frozen, pulses that I have soaked and cooked, frozen into can size portions, tubs of meat stock, chopped parsley and nuts which I buy in large bags when I can. What do you keep in yours?

With this thought in mind I have this week removed some of the gooseberries from the freezer and preserved them in Kilner jars which can be stored in the larder. I haven’t done that for donkey’s years so am feeling quite pleased with myself.

Safely stored in the larder, but although I have no trouble with Kilner jars that have a disk and screw band I can never get the Le Parfait type to seal when I sterilise in a hot water bath.  If I pour boiling hot jam into one and fasten down the clip immediately it does seal. What am I doing wrong?

Notes on Bottling Soft Fruit

I sterilised my jars of gooseberries by the water bath method, and this is how I did it, the first lot I did using the slow method, the second batch the quick method.

You will need a pot that is large enough to take your jars without them touching each other or the sides of the pan and deep enough for water to come up to the necks of the jars.

I couldn’t find a trivet (to provide a false bottom to the pan) to fit the first pan I used so I folded up one of my older tea towels to cover the bottom and stood the jars on that.

Here are the two methods:-

Slow water bath  Pack the jars tightly with fruit, then fill up with cold syrup. Put the metal discs and screw-bands in place, then turn the screw-bands back a quarter-turn. Place the jars in the large pan and cover with cold water, immersing them completely if possible, but at least up to their necks. Heat gently on top of the cooker, checking the temperature of the water regularly if you have a jam/sugar thermometer, raising the temperature gradually from cold to 54°C in 1 hour, then to 82ºc within a further 30 minutes. Maintain the temperature for 10 minutes for gooseberries.

If you have no thermometer 82º is when bubbles are rising but not breaking the surface, just before it comes to a boil. A large pan will just about come to this heat after 1½ hours on low gas.

Remove the jars and place on a wooden surface, bale out some of the hot water first so you can get a firm grip on the jars, and immediately tighten the screw bands. When cold, test for a seal by undoing the screw bands and checking the discs are tight. They will be concave and rigid if there is a good seal, and as they seal you will hear a satisfying ping as the air inside creates a vacuum. If a jar is not properly sealed you must refrigerate it and use it up soon, or freeze the contents in a suitable container.

Quick water bath  As before but fill the packed jars with hot (not boiling) syrup, cover and place in the pan of quite warm water. Bring the water to simmering point in 25-30 minutes, and keep simmering for 3 minutes.

A pretty standard sugar syrup recipe is 225g sugar dissolved in 600 ml water, (8oz to a pint). Dissolve sugar in half the water, heated and add the other half cold to cool it more quickly if you want cold syrup. You can bottle fruit in plain water, or in a syrup made from sugar and wine, or cider and sugar. Depends on the fruit you are using.

Sliced apples take the same processing time as gooseberries, for plums, apricots and damsons, hold the final temperature for 15 minutes slow method, 10 minutes quick.

Pears, add 1 tablespoon of lemon juice to each 450g (1lb) fruit, take processing temperature to 88ºC and hold for 30 minutes slow method, 40 minutes quick.

I've since found this very informative list of processing times.

Jams and Chutneys do not need to be processed. After they are made they are poured, while still very hot into hot jars, and sealed straight away. Jars that are clean can be heated easily by pouring water to about half an inch into them and brought to the boil in the microwave, just before you need them. When you pour out the boiling water they will dry immediately. If you need a lot of jars heat them in a low oven, about 70-100ºC

I do not have the same reliable success preserving with clip top jars with rubber rings, even when I totally submerge them for the processing. I am hoping that someone will tell me how they do it.

School terms ending at different times meant we had the pleasure of our elder granddaughter's company last week.  We made our third visit to Audley End, an English Heritage property on Thursday. This time they had just opened the stable yard, and our granddaughter was thrilled to be able to meet two of the horses, Smiler and Captain, and even help to groom them.

Willing volunteers at the Stables at Audley End

In the shop I tasted a sample of raspberry curd, which was rather nice. I’ve made gooseberry curd before but never raspberry so will have a go and post the recipe soon.

From the larder at Audley End

Perhaps we ought to keep a list of 'good days out' somewhere. (Just begun one, click here). I'd certainly recommend Audley End, near Saffron Walden as well as Wimpole Hall, a National Trust property near Royston which has a Home Farm attached. Both places good for adults and children alike.