tag:blogger.com,1999:blog-2712108835418760756.post3807176929651948415..comments2023-05-14T16:25:28.599+01:00Comments on Eating British: In a pickle...Dr. Bhttp://www.blogger.com/profile/14803256914714853624noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-2712108835418760756.post-30857221962524159022007-10-13T18:16:00.000+01:002007-10-13T18:16:00.000+01:00Quick tip: slice the tomatos the day before and la...Quick tip: slice the tomatos the day before and layer them with salt. That causes much of the water to be released, which can be drained off the next day.<BR/><BR/>Tomato chutney is very similar to chow chow, a Canadian staple. I used to makes the stuff with tomatos from the garden, which always come in gross over-abundance in August & September.<BR/><BR/>The hardest part of preserves is the space it takes to run the preserves assembly line. The wee kitchens in the wee flats in Edinburgh really aren't up to the task. Well tried!Unknownhttps://www.blogger.com/profile/01774382741833084947noreply@blogger.com