It turns out I wasn’t exaggerating when I mentioned my little toe was hurting. It’s broken!

Screen Shot 2014-03-03 at 7.16.47 pmX-rays are so cool. I find it fascinating that they’re digital these days. The technician took one snap and confirmed I’d done a good job. Medical science is just amazing.

The good news about having to hang out at home until 0800 this morning (when our doctor’s surgery starts taking calls for appointments) is that I had time to get some photographs of my weekend bottling efforts.

apples relish chopped tomatoesI managed five bottles of apples stewed with honey for the children’s porridge, four of chopped tomatoes, and eleven jars of beetroot relish. I’m going to have to reorganise our pantry to have a dedicated preserves shelf, I think.

The relish is yummy, and it’s just as well – I was chatting to a much loved (and missed) friend on Skype and merrily chopping away…only to realise after the beetroot and onion were ground and chopped (and mixed together), that I had completely neglected to follow a recipe! Whoops. Cue some frantic research and some calculations. Anyway, it turned out beautifully – and the bonus is I have an original recipe to share tomorrow!

This entry was posted in canning, dairy-free, gluten-free, preserving, random. Bookmark the permalink.

12 Responses to Ouch!

  1. HannahDavis says:

    I’m sorry about your toe — that does look painful and I hope it gets better soon! The photographs of your jars are so pretty!

    • Ruth says:

      Thanks 🙂 I hope it stops hurting soon! I really love taking photos of the preserves in the morning – the sun hits them from behind and you can see the colours more clearly.

  2. Emgy says:

    Ouch! Your poor little toe! Lets hope it can get fixed right up with minimal pain. Broken bones are no fun at all.

  3. Oh no, I am so sorry to hear about your toe! Your canned goods look delicious.

    • Ruth says:

      Thanks. I was back at the doctor today and thankfully do not need surgery or anything like that. I’ll just have a sore foot for a good few weeks yet. 😦

  4. Katy says:

    Get well soon! And am intrigued – do you preserve the apples? I’ve made a batch of apple purée but worried about it going off.

    • Ruth says:

      Thank you 🙂 Yes, I do preserve the apples. These ones are blanched with honey and then processed in the jars with the cooking liquid and 1/4 tsp citric acid for half an hour.

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