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All my home made foods and drinks are now bottled and in the cupboard to have over the winter
I took a few photos of the sloe gin at various points as part of this project. Looking at them afterwards I thought, "hey, these would be good for a 'how to' guide". So I made one - http://www.carlhall.co.uk/entries/20181221-sloe-gin
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Cider. It's really tricky to make sparkling sweet cider without using artificial sweeteners. To make sparkling cider you add sugar to the cider when bottling, so the yeast eats it and produces carbon dioxide to carbonate the cider. However, this means that the yeast will eat ALL of the sugar, giving you a fully dry cider. If you want sweet cider then you need to kill the yeast, meaning you can't carbonate it. In the end I went with a medium sweetness flat cider because I'm from Somerset and sparkling cider is a crime I made about ten litres of cider and it's delicious
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Tomato soup. Managed to get over twenty pounds of tomatoes this year, so a big chunk of them ended up as jarred soup, totalling 7 litres.
I used a 23 litre pressure canner to preserve it in Kilner jars with two part lids that are made specially for pressure canning. Canning isn't very popular in the UK so I had to import my pressure canner from the USA! They should last a year or so in the cupboard if I've canned them properly!
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And finally the delicious blackberry jam. About half of our blackberries went in to make blackberry and elderberry wine, and the rest were used to make six jars of jam.
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There is a beautiful and engaging simplicity to these image, very inspiring work in multiple ways!