Apple pressing 2020
A meeting of the Food Group on 17 September decided that the apple press will only be available for hire this year - to be collected from and returned to Duncan Scott at Culbokie.
Those borrowing the press will be expected to follow whatever the government guidelines are at the time of hire and they must clean the press before and after use. Completion of an updated risk assessment to this effect will be required.
The apple press will be available for hire by the day (£5 per day for TBI members, £10 per day for non-TBI members). All the apple press equipment (including crusher, buckets, strainers etc) are housed in a contained trailer, and requires a towbar to be uplifted.
To view availability of the apple press, please look first at the Apple Press Calendar (https://tinyurl.com/TBIApplePress).
Bookings can be made by emailing Duncan Scott at email@example.com (preferred), or by phone 07923 829542. The apple press is stored at Glenugie, Culbokie, IV7 8NA.
Upon confirmation of your booking, you will be presented with guidelines and a declaration form that needs to filled in and either scanned and emailed to the address above, sent to Glenugie or taken when you collect the press.
Preserve your apple juice by pasteurisation
TBI has a pasteuriser for loan to TBI members or hire (£5 per hire) to non-members.
The pasteuriser is a bit like a big, insulated tea-urn – but with a thermostat and a timer.
It comes with helpful instructions that give the temperature at which different foods should be pasteurised, and the length of time they should be kept at that temperature.
Put the jars/ bottles into cold water in the pasteuriser, set the temperature and time, and switch on.
The process can, of course be done in a big pan, but unlike the pan approach, the pasteuriser is big enough to hold 13 x 750 ml bottles, or 7 x 1 litre Kilner jars, and once set, it can be left alone – no constant tweaking the hob to maintain the right temperature.
It can be used to pasteurise your apple juice, freeing up freezer space, and also for gooseberries, blackcurrants, pears, plums etc – a great way to deal with surpluses and enjoy summer fruit in the depths of winter!
To hire the pasteuriser contact Martin Sherring at
How to Harvest, Store and Process Apples
Toni has forwarded an email and video on this topic from Growveg.co.uk. Here is a link to the page with this guide on the Growveg website. You can either read the text, with pictures, or view the video from the second picture (the soundtrack is the same as the text). For all sorts of other information and advice on growing vegetable, browse the Growveg site at https://www.growveg.co.uk/
Autumn Food Preserving
Changeworks Autumn 2018 'Too Good to Waste' e-Bulletin has links to various sites with interesting recipes for chutneys and jams.
Preserving your excess fruit and veg
The beauty of chutney and jam is that you can use fruit and veg in both. They can be sweet, savoury, spicy or mild – don’t be afraid to get creative and try out some new flavour combinations! We love the sound of this earthy beetroot chutney and tangy green tomato jam.
Still struggling with the bounty? Why not share it by putting some out the front of your house with a ‘help yourself’ note on the box/bag for passersby to take what they want.
- Monday 21 June
- 16:30 'Outrage and Optimism' - International climate discussion
- Tuesday 22 June
- 19:30 SCCAN/TBI/Pebble Trust - Food Alliances: Early Lessons from Highland Good Food
- Wednesday 23 June
- 18:00 'Fossil-free Highlands' - Friends of the Earth Scotland
- 09:30 Zero Carbon Britain Online Training
- Thursday 24 June
- 19:30 Inspiration on wheels - Skye Climate action
- 10:00 HGFP / Nourish Scotland - Veg and Community Wellbeing
- Tuesday 6 July
- 19:30 TBI Admin (Directors) meeting, 7.30 online (?)
- Thursday 8 July
- 19:30 Break Free from Plastic - Skye Climate Action
Events to add to calendar? Contact Us.
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