BOTTLING ESSENTIALS

MAKES ABOUT 1.7 LITRES INGREDIENTS

200g red onion, cut into thin wedges through the root 250g runner beans, de-stringed and cut into 2cm pieces 250g courgettes, peeled and cut into 2cm slices

250g carrots, peeled and chopped into 2cm chunks 250g cauliflower, cut into small florets

60g salt

30g cornflour

10g ground turmeric

10g English mustard powder

1 x 568ml bottle malt vinegar 200g granulated sugar

15g mustard seeds

METHOD

In a large bowl, mix the vegetables with the salt and leave to stand overnight.

The next day, rinse the veg and drain well. …Mix the cornflour, turmeric and mustard powder with two tablespoons of water to make a paste. Put the vinegar in a pan with the sugar and mustard seeds and bring slowly to the boil, stirring to dissolve the sugar.

Add the cornflourturmeric paste and stir until smooth and thickened. Add the vegetables and stir for a few seconds to heat through, then pack into sterilised jars. Seal and store in a dark cupboard for two weeks before eating.

Once opened, store in the fridge and eat within a month.

A highpowered blender like a Vitamix, Sage or Nutribullet will give you a thicker, smoother sauce with no bits.

Ultra-clean bottles, jars and lids are vital for any kind of preserving. Run them through the hot wash in dishwasher to sterilise, or wash well and dry in an oven heated to 160C/140C fan/ Gas 3. Fill them while they are still hot, and seal them straightaway.

Reuse glass jars and bottles, but not lids that are damaged or are not lined with plastic. Lakeland sells replacement lids as well as cellophane circles to fix on with a rubber band (lakeland. co.uk).

The rubber seals on clip-top preserving jars need replacing from time to time: Le Parfait recommends new ones for every use, while Kilner reckons its will last 10 lots of preserving.