Feijoa Chutney | Allyson Gofton
This recipe has been taken from a favourite book "A New Zealand Country Harvest Cookbook" by Gilian Painter and it is one of those well-thumbed books that has become an essential in my library.
Spiced Pineapple Guava (Feijoa) Chutney Recipe
Sweet, tangy, and full of aromatic spices, this chutney is a great way to use pineapple guavas (also called feijoas). Serve it over grilled chicken or pork, or can the chutney to give jars as gifts.
I have gathered some Canning Recipes of my own plus some additional ones from around the web to help inspire you to start canning all your hard work from your garden.
Bottled feijoas | Allyson Gofton
With their highly perfumed flavour and firm texture, feijoas are ideal for bottling. The excessive amount of fruit on Sophie's tree, which was abundantly covered when we visited, usually finds its way to the preserving pan and into jars each year. Her recipe, which uses a light syrup and the over-flow method of bottling, is quick and simple to make. Sophie says when the tree is laden she can bottle up to half a dozen jars before breakfast or after dinner to avoid having to throw any away.
Feijoa and ginger chutney - NZ Herald
Feijoa and ginger chutney recipe, Listener – A savoury aromatic chutney to serve with cheddar or cold meatsampnbspMakes 34 medium jars – bite.co.nz
Dehydrated Feijoa - Sunnyvale-Garden
It's October in our Sunnyvale garden so the feijoa tree (aka pineapple guava) is dropping its fruit. I filled a 4 gallon bucket. The fresh fruit has a great taste but a short shelf life of a few weeks
apple-cucumber pickles: a taste of yellow
I was really sad to hear that Barbara of Winos and Foodies had lost her battle with cancer. She was such a lovely lady and I had the ple...