hardworkinghippy : La Ferme de Sourrou: A brand new sterilizing bucket on the gas ring
hardworkinghippy : La Ferme de Sourrou: Jars, brand new covers, screwtops
hardworkinghippy : La Ferme de Sourrou: One of my favourite casserole dishes
hardworkinghippy : La Ferme de Sourrou: Filling the jars, but not right to the top !
hardworkinghippy : La Ferme de Sourrou: Springs to stop the jars bobbing about when the water's boiling
hardworkinghippy : La Ferme de Sourrou: Place the jars in the boiler and fill up with water as you go along
hardworkinghippy : La Ferme de Sourrou: Securing the jars for sterilising
hardworkinghippy : La Ferme de Sourrou: let jars cool for 12 hrs
hardworkinghippy : La Ferme de Sourrou: Preparing ceps for bottling in November
hardworkinghippy : La Ferme de Sourrou: 11 kilos de ceps bottled ready for storing
hardworkinghippy : La Ferme de Sourrou: Filling the jars with veg
hardworkinghippy : La Ferme de Sourrou: Apples, confit de canard and mixed veg in our cave
hardworkinghippy : La Ferme de Sourrou: Cave when the contents get a bit low
hardworkinghippy : La Ferme de Sourrou: Fruit, veg paté and Ceps in jars
hardworkinghippy : La Ferme de Sourrou: Really good goodies in jars
hardworkinghippy : La Ferme de Sourrou: A nice batch of aubergines ready to chop for the ratatouille
hardworkinghippy : La Ferme de Sourrou: Finished salting the duck
hardworkinghippy : La Ferme de Sourrou: Black pudding in rubber ring jars and flat top jars
hardworkinghippy : La Ferme de Sourrou: Paté, black pudding and mincemeat in the cave
hardworkinghippy : La Ferme de Sourrou: Open the jar and listen for the hiss...
hardworkinghippy : La Ferme de Sourrou: Ceps bottled in November, eaten in April in perfect condition