plums and beetroot

Thanks Ogm will try that, I am always worried someone will get food-poisoning from things I cook!

We were so ate putting our plants out due to hol in may and awful weather but bought a hanging basket of cherry tomatoes for £5 and that has been marvellous success !,

Enjoying runner beans and got lots raspberries in freezer! more less finished now.

It is clear that I have woefully neglected my tomato plants, like everything else. I start out full of enthusiasm then the days and weeks go by and there is just so much else to do. I should have waited till next year when hopefully I have started to get this big old house at least habitable.
So, no, not tomato blight, just sheer neglect.
But I will get my beetroot out, and some green beans which have defied my lack of help and grown anyway, then I'll clear the beds and try again next Spring.
Gardening looks so easy

Wash in hot soapy water, rinse (hot water) dry with a clean tea towel (I boil mine!)
Put in oven about 120 deg (always pour jam inot warmed jars anyway) whilst making jam.
I put lids in the oven too, on a baking tray...... seems to work for me!

Best way to steralise jars please.

Are the tomato plants properly staked, Backagain? If the leaves have no brown or black lesions then it's not tomato blight. You could try cutting out the leaf bearing stems from the bottom upwards and leave the tomatoes on the vine as there is still time for them to ripen if you feed them regularly.

Here goes:
Beetroot and Apple Chutney

3lb cooked beetroot
1 1/2lb cooking apples
2 large onions
1pint malt vinegar
1lb sugar
1 tsp ground ginger

Dice beetroot, apples and onions.
Put into a saucepan with sugar and vinegar.
Boil ( gently) to a pulp. (35- 45 mins) stirring now and again.
When taken off heat stir in ginger.
When cool ladle into jars and cover.
As with all chutneys keep for a minimum of 3 weeks.

This is a recipe I was given, keeping the proportions you can reduce the amounts. I seldom use more than 2lb of beetroot then alter the amounts of the other ingredients accordingly but keep the ginger the same!
I also cook the onion separately ( and the apple too, then combine, this seems to work better for me even tho it uses a lot of pans which, obviously, must not be aluminium).
Enjoy!

i agree backagain i have lots of malt and white vinegar i dont know what to do with and all recipes i have seen want wine or cider vinegar and i dont if i could substitute

i also forgot to put blush properly im not having a gud day think i need a nap

yes i forgot to ask and beetroot [blush

Green tomato chutney.

Do you think it's tomato blight?

Yes yes OGM!! Yes please, I'd love a simple recipe for beetroot and apple chutney. My new garden has an apple tree which is bowed under the weight of the fruit, and the only thing I have managed to grow in my little raised bed is beetroot!
Oh, and lots of tomatoes, but the plants have collapsed and the tomatoes are all green. Is there anything I can do with them?

Beetroot boiled, cooled peeled and sliced into wine vinegar (red or white) is easiest. (Malt vinegar gives to strong a taste).
Beetroot and apple chutney is good and goes well with a crumbly Cheshire cheese. Let me know if you want the recipe.
Last night we had a beetroot (boiled for speed but roasted is nice) feta cheese and pumpkin seed salad with a honey mustard dressing (again bought for speed!) Delicious!

Not in plum chutney for sure

But where does the beetroot go?
I ask in the nicest possible way of course

Best let it ripen for a couple of weeks.

750g of plums (about 1 1/2 pounds)
350g of onions (about 3/4 pound)
125g of raisins (about 3/4 cup)
250g of light muscovado sugar (1 1/4 cups)
1/2 tsp of crushed dried chillies
2 tsp yellow mustard seeds
150ml of apple cider vinegar (5 1/2 fluid ounces)
150ml of malt vinegar (5 1/2 fluid ounces)
a cinnamon stick broken in two

Halve the plums, discarding the stones. Peel and roughly chop the onions. Put the fruit and the onions into a large heavy bottomed saucepan. Add the remaining ingredients. Bring the mixture to the boil, then reduce the heat to low. Simmer on low heat, stirring occasionally, for about an hour. (DO not forget to stir it occasionally as it may catch if you don't and you don't want that to happen!) Pour into hot and sterilized jam jars. Seal.