This month, The Food In Jars Mastery Challenge was cold pack preserving. I should have made my bottled guavas the day we got back from overseas so that I could try them out before I posted the recipe. But, instead I only made them yesterday. I know that the method has worked so please pop back in to see how they taste.
Going on holiday with friends can always be a tricky thing. We recently spent a week on a barge with another couple. Strangely enough, we have never even spent a weekend away as a foursome. Dave, Eric and I go away a few times a year together for motor racing. The subject of a barge trip came up as a joke and I decided that it was actually a great idea. We planned the trip over a couple of months. Dave chose the route, and Bev chose the barge. It was very spacious, with luxuries Dave and I have not enjoyed on other trips. One of the features was a proper double bed in the bow. That meant no crawling over your partner in the middle of the night as you could get in and out from either side.
Dave and I had the berth in the stern, with two single beds that were pushed together. The bed was then just off centre in the room which was extremely spacious. The thing about a barge is that space is at a premium. And when there are four of you on-board, you don’t want to feel like you are tightly packed in. The galley was fairly compact, with space only for one person to be working in the kitchen at a time. This worked out quite well as Dave did the cooking and Bev did the dishes. We had a decent amount of space in the dining room / lounge and not once did I feel cramped when sitting at the table. This barge will be the one we take on our next trip, which we are already planning together.
Now, the opposite holds when bottling fruit. You want to make sure they are packed in tightly together. I have used one of the Ball pint jars which took 4 whole guavas. Please adjust the quantity of guavas you use to suit the preserving jar you use.
Click on the links for conversions and notes.
- 300 mls water
- 4 guavas quartered
- 125 g fructose
- 2.5 cm root ginger thinly sliced
- 125 mls sweet white wine or honey liqueur
- Place the water into a sauce pan and bring to the boil
- Blanch the guavas and place into a mason jar
- Add the fructose and ginger to the water and stir until the fructose has dissolved
- Bring back to the boil and leave to boil for 1 minute
- Remove from the heat and set aside to cool
- Pour the wine into the jar and fill to just under the brim with the sugar syrup *
- Screw the lid onto the jar and place into a large pot
- Cover with cold water to submerge the jar
- Bring the water to 55° Celsius on a low to medium temperature
- Increase the temperature slightly and heat the water to 82° Celsius
- Maintain this temperature for 15 minutes
- Remove the jar from the water and leave until cold
- Check the seal and leave in a cool, dark cupboard for 3 weeks
- Refrigerate once open or store unopened for 6 months