The Preserver's Year

thriftlady_2

ceridwen wrote: »

I think we'll just take Thriftlady as being our "resident expert" round here on matters of a "preserving" nature.

I wouldn't say I was an expert Ceridwen, but thanks for the compliment :A.

NualaBuala

Hello everyone,

In the garden of my current house I've got brambles, rosehips, crabapples and pears. It's my first Autumn here but my neighbours told me that the pears seem to stay hard - could that just be how that variety is supposed to be?

I'm sorry if this has already been asked as I haven't finished reading this wonderful thread. How can I tell when my fruit is ripe and ready for picking? I can tell with the blackberries but I'm not sure about the rest.

And once picked, should the fruit be preserved immediately or can it sit around for a while (I haven't yet decided what to do with it).

Thanks!

Confuzzled

ceridwen wrote: »

(apart from the rhubarb I seem to recall confuzzled told us the other day we could do in water without that faffing around with water baths - because its so acid of itself) - but, for everything else, I'll forget about the water bath thing.

.

t'wasn't me that said that says confuzzled who doesn't want complaints coming back to her if it doesn't work cuz she's never done anything with rhubarb (blech!)

ceridwen

Confuzzled wrote: »

t'wasn't me that said that says confuzzled who doesn't want complaints coming back to her if it doesn't work cuz she's never done anything with rhubarb (blech!)

sorrees - I been misremembering t'name there I has....:o

ceridwen

NualaBuala wrote: »

Hello everyone,

In the garden of my current house I've got brambles, rosehips, crabapples and pears. It's my first Autumn here but my neighbours told me that the pears seem to stay hard - could that just be how that variety is supposed to be?

I'm sorry if this has already been asked as I haven't finished reading this wonderful thread. How can I tell when my fruit is ripe and ready for picking? I can tell with the blackberries but I'm not sure about the rest.

And once picked, should the fruit be preserved immediately or can it sit around for a while (I haven't yet decided what to do with it).

Thanks!

Oooh....I can feel an envy attack coming on.....:D

Believe I read somewheres recently that when it comes to bottling fruit that its best for pears to be hard?? I might be misremembering that too - but 'tis worth investigating and checking re the possibility of bottling the pears. I'm guessing too that one could use those pears in any recipe that called for cooking apples - eg never mind blackberry and apple crumble - make it blackberry and pear crumble....sounds good to me.

thriftlady_2

NualaBuala wrote: »

It's my first Autumn here but my neighbours told me that the pears seem to stay hard - could that just be how that variety is supposed to be?

Yes it could. Some pears stay very hard and are best cooked or pickled. They are called wardens. Elizabeth I was very fond of a warden pie. It is now thought that the warden pear was the black pear of Worcester which appears on the Worcester coat of arms. Article here with ideas for how to cook them.

Steel_2

Thriftlady I'm in need of your expertise.

I've been bottling various fruits in sugar syrup over the last few weeks and something has happened that's confused me. All of my bottles - le parfait and normal large lidded jars - seem to have sealed properly. The lidded jars have a vacuum (the little pop button has been sucked down) and non of the parfait jars aren't leaking.

Yet some of the bottles of fruit are turning brown from the top down, others are fine and still nice and clear.

Is this air getting in and turning them brown? How has this happened if the jars are sealed/under vacuum?

And more importantly, can I eat them?

thriftlady_2

Steel wrote: »

Thriftlady I'm in need of your expertise.

I've been bottling various fruits in sugar syrup over the last few weeks and something has happened that's confused me. All of my bottles - le parfait and normal large lidded jars - seem to have sealed properly. The lidded jars have a vacuum (the little pop button has been sucked down) and non of the parfait jars aren't leaking.

Yet some of the bottles of fruit are turning brown from the top down, others are fine and still nice and clear.

Is this air getting in and turning them brown? How has this happened if the jars are sealed/under vacuum?

And more importantly, can I eat them?

OK, before I go any further can I just make it clear that I am no expert:). I make jam, jellies and chutneys but I haven't ever bottled anything.

I started this thread as a reminder of the different preserves you can make as various fruits and veg come into season. I mentioned lots and lots of things that I haven't made myself as well as things I do make.

I'm afriad I can't help you with your bottled fruits Steel, but I've feeling all might not be well if the fruit is going brown. I agree that it is the air that's turning them brown or oxidising them.

Hopefully someone out there has some experience of bottling fruit and can be of more help. Sorry:o

Chris25

could it be that those affected were already turning slightly and you didn't notice?

maxtweenie

oliveoyl wrote: »

Does anyone mix citrus and soft fruits... so it's like a jam crossed with marmalade... I don't think I've ever seen any recipes of that nature. Wonder if there's a reason... like it doesn't set properly or something... or if it's simply because it doesn't taste nice.

We're making pear and lemon jam with a hint of ginger later today. I believe the lemon helps the pear jam to set by having loads of pectin?

On another topic, why is it that empty jam jars cost around 60p with lids, yet I can buy cheap marmalade from Lidl for 27p and chuck the marmalade away?