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Help! Emergency preserving!
Wed 7-Jul-10
1:44 pm
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alg
Herts

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Hello.  I've been lurking for a while but today my freezer has failed CryYellso with a large amount of fruit to preserve quickly in some sort of alternative form I'm jumping in to ask if anyone has any interesting recipes to preserve:

  • greengages / victoria plums
  • gooseberries or 
  • currants (red, black  or white)

Obviously there are "normal" jam recipes but I wondered if anyone had some interesting suggestions of more unusual flavours.

Thanks

alg

Wed 7-Jul-10
2:24 pm
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Danny
Scarborough, England
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Sat 12-Aug-06
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What a bummer, Alg. Thanks for joining in and posting your emergency challenge Ok

I think some of Fiona's chutney recipes may be appropriate or could be adapted. Go to Google and copy & paste this into the search window:

site:cottagesmallholder.com "chutney recipe"

The Plum Chutney from 3 October 2006 is a special favourite and is first to sell out on the gateside stand. Good luck and please do come back and let us know how you eventually converted your freezer load of fruit.

 

Never knowingly underfed

Wed 7-Jul-10
3:08 pm
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alg
Herts

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Thank you for the welcome Danny and Toffeeapple.

I've now discovered that I have an awful lot of blackberries as well, so any interesting recipes for those appreciated too.

 

Wed 7-Jul-10
3:20 pm
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mike.
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Well, the first thing I do in the autumn, when the blackberries are ripe, is to make a gallon of blackberry wine. Of course this isn't quite so convenient if you don't have the right kit but it's possible to do with a clean gallon bucket (sterilise with boiling water or 'miltons' type stuff).

Put the fruit in the bucket along with a couple of litres of red grape juice (cheap supermarket juice should be ok). Sprinkle in some breadmaking yeast. Cover the bucket with a clean kitchen towel - possibly tie the towel around the top of the bucket so flies can't get in. Cover that with a lid or plate.

After a week or so, strain the mixture into a demijohn or a 2nd clean bucket. Leave it to ferment to dryness. It may be a good idea to get some 'stabiliser' (potassium sorbate) and sodium or potassium metabisulphite (both from any homebrew supplier or somewhere like Wilkinsons).

Add 1 tsp of sorbate and 1/4 tsp of metabisulphite. Give it a vigorous stir to de-gas the wine. Leave to settle before bottling (in sterilised bottles of course).

Of course it depends on how much fruit you have but it's possible to make a pretty good wine following the above procedure.

 

Alternatively, make a blackberry crumble.  That's my second favourite use for them Wink

Visit my blog for food, drink, photography and hamsters.

Mon 12-Jul-10
12:53 pm
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Danny
Scarborough, England
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A visitor to the blog has requested help for any tips or recipes for bottling gooseberries. Sounds like another emergency bottling project.

Never knowingly underfed

Mon 12-Jul-10
1:14 pm
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brightspark
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Just had a quick search, and the suggestion is that gooseberries should be bottled slightly underripe - so it may a little late if they are already ripe.

http://www.growyourown.info/page50.html

Depends how big a quantity they have, but gooseberry crumble; gooseberry fool could be a use for them.

Ok

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Mon 12-Jul-10
1:34 pm
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Danny
Scarborough, England
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Thank you very much, BS. WellDone Rose

Never knowingly underfed

Mon 12-Jul-10
6:08 pm
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alg
Herts

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Hmm I've already tried to post this but it didn't appear so, I'll try again (apologies if it appears twice!)

Whilst searching for recipes to use up my unexpected fruit glut I came across this website and thought others might be interested:

http://tigressinajam.blogspot.com/

Once a month people submit recipes for a particular fruit / veg that they have hot water-bath preserved.  See Tigress' can jam links on right hand side (scroll down a bit).  So far it's been citrus, allium, carrot, herbs, rhubarb, asparagus, berries.

Right back to chopping, stirring, jarring etc for me...

Mon 12-Jul-10
8:41 pm
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Danny
Scarborough, England
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Thanks, Anne - I must dive deeper into that site. Seems good at first glance (although the full screen width is a bit unusual) and what a great idea it is.

Never knowingly underfed

Mon 12-Jul-10
11:13 pm
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brightspark
Wilts

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What a fab site, Anne - I've already downloaded a few recipes.

Thanks. WellDone

"Work for a cause, not for applause
Live life to express, not to impress
Don't strive to make your presence noticed
Just make your absence felt"
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