HOW TO PREPARE PERFECT TARES, EVERY TIME!
SOAK two to three pints in glass casserole dishes for 24 hours. Allow for expansion by only filling the dishes a third full with dry seeds.
After soaking, I add a teaspoonful of bicarbonate of soda and the same of sugar. I then put the casserole dishes into a preheated oven set to around 200°C.
Leave them to cook for about half-an-hour -then spoon a few out. Squash them between finger and thumb and if they split, put them back in the oven and then test every five minutes or so.
You want seeds that are still firm but easy to squash. Once several are like this, the cooking is over.
Next, I drain off the hot water, put the seeds in a big bowl, sprinkle more sugar over them and cover with kitchen roll. Now I put them in a fridge to cool right down. After that I bag them up into half-pints.