Here is the recipe: 1 cup mint leaves 2 cups vinegar (malt or apple cider is best... but try different ones to your taste) Salt to taste (I use 1 tbsp) Sugar to taste (I use 3 tbsp) Waterbath or steam preserving time - 20mins
G'day. That was great and this style of mint sauce is just so good on a lamb roast. I can just imagine the smell when you first pot the jar open. Well done and all the best. Daz.
I have a green funnel like that, that I use for lots of other uses like when I need to decant flour into a jar, etc. ☺️ I’ve got that same green canning kit! 😁 Love from 🇨🇦
Canada seems like such a wonderful place. There seems to be a lot of similarities in the Australian and Canadian lifestyles. That canning kit really is a wonderful one. Im so glad I bought it all those years ago. But I hadn't thought of using it for things like flour. Thanks so much for the idea! 😀
Fresh is definitely great and I love that you can use any vinegar regardless of acidity to do so. But on hand in the cupboard and then in the fridge is handy. And we do get times up here whete the mint dies back. Given you are up in the Ranges too, does your also die back?
@@Bush_Edge_Homesteading_Aus I have had it die in the past when I wasn't in the garden. Now I am I will see. It is thriving now but I will make sure it doesn't et wet feet in winter. I can put my pots in the hothouse too or next to the door on the verandah.
I might be one of those people that should plant mint in the ground so it has at least a chance to survive. Lol. I barely keep mine alive and I love mint jelly on lamb. This sounds delicious. Thank you for sharing lovely ❤
Thanks so much for your lovely comment. As I don't currently use FV, I reached out to the wonderful Australian FV FB group. Response from Group Admin is that this recipe can be preserved with Fowlers method.
Brilliant. We don’t eat loads of lamb but I have so much mint. I’m dehydrating a massive amount but I think I’ll make some mint sauce now! From Melbourne
Looks great, I have 5 different types of mint growing. Like you, mine got flooded and I thought they were done but nope they came back. When I first started water bath canning, I too used a tea towel in the bottom of a pot but these days I prefer steam canning.
@@Bush_Edge_Homesteading_Aus yes wonderful for tea's. The banana one smells exactly like the banana lollies. I like to dehyrate all the mints and infuse in crean, custards and of course tea.
Canning guidelines say home preserves should be used within a year. However, many (including myself) keep jars on the shelf longer. So long as the seals remain good and the food was processed properly, the only risk is that the quality can deteriorate over time. And in a vinegary sauce like this where the mint is already broken down, a change like a texture change is unlikely. In saying that, I do tend to use up most of my preserves each year. But I would like to start getting a year ahead, so I have a buffer for years of poor harvest.
Here is the recipe:
1 cup mint leaves
2 cups vinegar (malt or apple cider is best... but try different ones to your taste)
Salt to taste (I use 1 tbsp)
Sugar to taste (I use 3 tbsp)
Waterbath or steam preserving time - 20mins
I’ve never seen this made before. I’ll try it this summer. Thanks for sharing
That is so wonderful it has inspired you to give it a go 💗
G'day.
That was great and this style of mint sauce is just so good on a lamb roast. I can just imagine the smell when you first pot the jar open.
Well done and all the best.
Daz.
You are so spot on about that smell when you crack a jar 😀 . It is so good. And I love how it tastes like it smells.
Great video, many put a few drops of food colouring into the mixture but I like the way it looks in it's more natural state.🍃🌱🍃
Particularly for gifting I can see that would be a great idea, as it would look much more like what people are used to commercially.
Great tip for the green colour associated with mint sauce...and especially for gifting 🎁 👌
I just watched this video too, such a simple recipe. I’ll try this one too! You have a great way of explaining everything, well done!
Thanks a bunch Tina. I love that it is simple enough to even do fresh.
I have a green funnel like that, that I use for lots of other uses like when I need to decant flour into a jar, etc. ☺️ I’ve got that same green canning kit! 😁 Love from 🇨🇦
Canada seems like such a wonderful place. There seems to be a lot of similarities in the Australian and Canadian lifestyles.
That canning kit really is a wonderful one. Im so glad I bought it all those years ago. But I hadn't thought of using it for things like flour. Thanks so much for the idea! 😀
Excellent video much appreciated thank you
So glad you enjoyed Evelyn 😀
Hi guys! Oh loved this recipe! I steam seal my jars too 👍 loved the tea towel tip!! Awesome video guys, very informative!! 🙌🏼🌻💝💐 much love Anita xx
So glad you enjoyed it Anita. Go steam canners!!! 😁
@@Bush_Edge_Homesteading_Aus 🙌🏼🤣🙌🏼
Love mint sauce on lamb and especially on goat - lamb sauce and garlic is the best. Excellent will give this a go.
Ooohhh. When we have had access to goat, hubby usually does curry. Roasted with mint sauce sounds pretty yum.
I’ve been waiting for this one 🥰 thank you for sharing.
I will definitely be doing this and trying the water bath. To have with Lamb in March😉
It will be beautifully infused by March 😀
Maybe skip Kale with your lamb roast. 😂
@@MyAussieGardenKitchen I think Kale would go really well with it🤣😂🤣.
You crack me up Daz!
Hehe Daz 🤣😂🤣😂
Although the 'Simply Off Grid kale aftermath solution smoothie' looks pretty delish 😁
I usually make ours fresh without sugar but this looks like a great recipe to get a jump on mint sauce for the year. Awesome video.
Fresh is definitely great and I love that you can use any vinegar regardless of acidity to do so.
But on hand in the cupboard and then in the fridge is handy. And we do get times up here whete the mint dies back. Given you are up in the Ranges too, does your also die back?
@@Bush_Edge_Homesteading_Aus I have had it die in the past when I wasn't in the garden. Now I am I will see. It is thriving now but I will make sure it doesn't et wet feet in winter. I can put my pots in the hothouse too or next to the door on the verandah.
I might be one of those people that should plant mint in the ground so it has at least a chance to survive. Lol. I barely keep mine alive and I love mint jelly on lamb. This sounds delicious. Thank you for sharing lovely ❤
Our mint so nearly didn't survive this past year. It's usually rock solid. But my goodness what a year it has been for growing on the East coast!
Excellent video, I will be using this recipe. I have a Fowlers vacola unit so I assume I could also use in the FV ?
Thanks so much for your lovely comment.
As I don't currently use FV, I reached out to the wonderful Australian FV FB group. Response from Group Admin is that this recipe can be preserved with Fowlers method.
@@Bush_Edge_Homesteading_Aus wonderful, thanks so much for following that up. 😊
Brilliant. We don’t eat loads of lamb but I have so much mint. I’m dehydrating a massive amount but I think I’ll make some mint sauce now! From Melbourne
That is so wonderful that it has inspired you to have a go at making some 💕 We are just out of Melbourne, in the Dandenong Ranges.
@@Bush_Edge_Homesteading_Aus Me too....I am in Mt Evelyn :)
@@kateymateymusic1 not so far at all 😀
Looks great, I have 5 different types of mint growing. Like you, mine got flooded and I thought they were done but nope they came back. When I first started water bath canning, I too used a tea towel in the bottom of a pot but these days I prefer steam canning.
5 different varieties sounds wonderful. And I am totally with you on steam canning.... I LOVE it. Such a game changer for simple preserving 😀
Yes I have chocolate, pineapple, banana, lemon and peppermint varieties, I just love walking around the garden rubbing the leaves.
@Catherine Kelly it must be wonderful drinking mint tea at your place 😀 . I have 3 of those, but have never heard of banana nor lemon.
@@Bush_Edge_Homesteading_Aus yes wonderful for tea's. The banana one smells exactly like the banana lollies. I like to dehyrate all the mints and infuse in crean, custards and of course tea.
@@catherinekelly4045 I am now totally on the lookout for banana mint!!! Thanks so much for your share 😀
Where. Do you get those jars from.what are they called
Hi Elizabeth, these are Weck jars. I absolutely love them for sauces, syrups and cordials.
Would this be like the Crosse & Blackwell brand of mint sauce?
I can't say I am familiar with that brand. It is a bit like the Cornwells one.
Can I please ask how long is it shelf stable for. I love this recipe, now l need to grow mint
Canning guidelines say home preserves should be used within a year. However, many (including myself) keep jars on the shelf longer. So long as the seals remain good and the food was processed properly, the only risk is that the quality can deteriorate over time. And in a vinegary sauce like this where the mint is already broken down, a change like a texture change is unlikely.
In saying that, I do tend to use up most of my preserves each year. But I would like to start getting a year ahead, so I have a buffer for years of poor harvest.