Amazing BB. Truly amazing.

Can I ask where you are sourcing your jars from? Never hurts to start stockpiling now assuming that one day I'll get a canner. Without a large quantity of salt, it could be one way I could preserve large amounts of goat and deer meat without a freezer.

rw

RW, you can use Fowler jars or recycle used jars, Op shops are good for these, as are family & friends, you just need new lids. Start collecting.

RW, I have a lot of fowlers but my favourite jars are the dolmio pasta, they hold as much if not more as the small fowler no 20.

My friends save jars for me and I get some from op shops. find the ones you like and work for you and start stockpiling. I never seem to have enough.



Sticky date pudding,

use WIDE MOUTH JARS or you won't get the pudding out I bought mine from Redback trading

A double mix will makes up to 10 jars, depending on the size


¾ cup milk
1 cup finely chopped dates
100 g butter
1½ cup SR flour
2 tbs plain flour
1 tbs ground ginger
¾ cup brown sugar
2 eggs
2 tbs golden syrup

Place milk, dates and butter into a pan, and simmer for 5 min
Allow to cool
Sift flour and ginger into a bowl
Add the sugar, eggs and cooled date mixture. Mix well
Lightly grease wide mouth jars
Add the golden syrup, swirl to coat
Add the mixture leaving a decent headspace as mixture will rise.
Cover with lids.
Steam in hotwater bath for approx 2 hrs.

To reheat just place the jar on a saucer or some other implement to stop jars from touching the base, and heat to boiling.
Smmer a few minutes until heated through.
open jar and eat

Wow, thanks so much for that BB, will definately give it a go and let you know how I got on