New fruits, old veges
Tips and tasks for the week ahead in the garden.
To initiate flower buds and, consequently, to fruit well, redcurrants ( Ribes rubrum) need a long period of winter chill during their dormancy. I’ve never had any luck growing them before, but I’m hoping for a cracker Christmas crop this year.
The most common varieties are ‘Gloria de Versailles’, which has an upright form and large red berries from late December until early February. Or plant ‘Myra McKee’, which has slightly smaller berries.
Plant redcurrants in a sheltered position in full sun, in soil enriched with compost. Keep the bushes mulched and regularly watered during their first summer. When choosing a spot, keep in mind that you’ll need to net the plants to protect them from birds.
Redcurrants strike easily from cuttings, so poke your prunings into the ground for a supply of free plants. If your winter crops are still going strong but you need to clear space in your vege patch for spring planting, get picking . . . and pickling. For this method, you need jars with screw bands and lids.
Fresh is best. Harvest your veges the day you want to pickle them, or buy from a local farmers’ market.
For winter/spring pickles, use asparagus, brussels sprouts, broccoli, carrots, cauliflower, celery, kohlrabi, pea pods, and pearl onions.
You can also add store-bought pickled vegetables to the mix, such as baby corn, gherkins, caper berries, and olives. Rinse and drain first.
To wash the jars, put them through the dishwasher or use hot soapy water.
Sterilise the screw bands and seals in boiling water, and keep them in the hot water until you are ready to screw them onto the jars.
Add several sprigs of fresh dill (if you have some) to each jar.
Wash and chop all the veges first. Chop each crop into a separate bowl.
Pack the jars tightly, using a good mix of vegetables in each jar. Try not to squish the softer vegetables. Pack to within 1cm of the top of the jars.
Use filtered water to make the brine. Combine 8 cups water, 2 cups white vinegar and cup plain salt salt. Bring this to the boil and simmer.
Preserve using the water bath method. Fill a large, deep pot with water (it needs to be deep enough to completely submerge the jars under 2-3cm of water). Bring the water to the boil and let it gently simmer while you pour the brine into the jars.
Fill the jars with hot brine to within 1cm of the top and screw on the lids, but not too tightly (allow for a little give). Using tongs, transfer the jars into the water bath. It will take up to 10 minutes for the water to return to the boil, then boil for 10 minutes. You should see bubbles rising in the jar. When done, carefully lift the jars out and tighten the bands.
Packed jars can sometimes crack when immersed into the boiling water bath, so set the packed jars in a deep dish with an inch of hot water in it (to warm the jars a bit) while you fill the jars with the hot brine solution.
Note:
Information courtesy of Get Growing and NZ Gardener magazine. Sign up at getgrowing.co.nz for more hints, tips, recipes, and fruit and vege growing advice.