The Preserver's Year

misskool

oliveoyl wrote: »

If they are starting to look swollen and ready put one in a paper bag with a banana or banana skin in a cool dark cupboard, check on it every couple of days by pressing the ends.... if it hasn't started to soften within a couple of weeks then I don't think it will (pears ripen quicker in the dark, they ripen from the inside out so may still feel firm at the widest part when they're fully ripe, and bananas give off a gas that can hasten the ripening of other fruits around them).

The gas is called ethylene. It's produced by all parts of the plant to for the fruit to ripen.

(gets off smart !!!! box now )

NualaBuala

maxtweenie wrote: »

My sister in law cuts the pears in half, then poaches them in red wine and freezes them. She then uses them as desserts.

Thanks for the suggestion, I think I'll try that and freeze them in small portions.

NualaBuala

oliveoyl wrote: »

If they are starting to look swollen and ready put one in a paper bag with a banana or banana skin in a cool dark cupboard, check on it every couple of days by pressing the ends.... if it hasn't started to soften within a couple of weeks then I don't think it will (pears ripen quicker in the dark, they ripen from the inside out so may still feel firm at the widest part when they're fully ripe, and bananas give off a gas that can hasten the ripening of other fruits around them).

Thank you (and you too Misskool) - we're blessed with clever folks here! :TThat will be a fun experiment so long as I don't forget about it and end up with smelly rotten fruit in the cupboard.:D It's been so wet here that I haven't gone near the "jungle" lately. I think it's due to be dry tomorrow so I'll check out my fruit then.

Any of you clever people know how to tell when rosehips are ready to be picked? There aren't very many and I'm not sure what I'll do with them except I always loved the rosehip flavour of the Vitamin C stuff Mum gave us as kids so I don't want to waste them.

Valli

Eyeore wrote: »

Hi everyone,

Sorry if this is a very silly question but I have not made jam or jelly before and would like to make some for Christmas presents. I don't have a preserving pan so can I use something else? I have a Le Cruset casserole - can I use this as it is quite large?

Thank you in advance!

You can use any pan on the hob as long as it's safe IYSWIM

But do NOT fill the pan prior to boiling - certainly no more than half full - boiling jam doesn't half expand. A third is MUCH safer.

BTW I cook mine on gas for ease of temp control.

(I have now found out where the damsons I was gifted originated ... a jar of jelly has been sent in the hope that they remember who can put their surplus to good use NEXT year;) and I am VERY popular at work! I was offered cash for a jar and have been advised to sell BUT I know I couldn't get my kitchen cleared as hygenic enough...I have a cat!)

oliveoyl

NualaBuala wrote: »

Any of you clever people know how to tell when rosehips are ready to be picked? There aren't very many and I'm not sure what I'll do with them except I always loved the rosehip flavour of the Vitamin C stuff Mum gave us as kids so I don't want to waste them.

They should have a very little give to them when squeezed... if they're still as hard as door knockers then give them a bit longer... they can be picked through 'til early winter so no hurry to get them picked.

P.S. If you want more just go for a walk in the countryside... you're sure to find lots.

maxtweenie

We made the pear and lemon jam with a hint of ginger yesterday. It came out a beautiful pale honey colour with small slices of pear suspended in. However, it didn't quite set so we reboiled it for 10 minutes and gave it a very small dose of pectin as we didn't think there was quite enough from the lemon zest and pear peelings. It set very well, but went slightly darker and lost a little of the fresh lemon / ginger kick. Still a nice sweet jam though.

oliveoyl

Could you post the recipe please... I'd like to give it a go sometime.

I need more jars!

Chris25

NualaBuala wrote: »

Mine don't look like those, more like conference pears. But since they're hard I think the ideas will will do just as well. ?

they fully ripen off the tree so you pick them when they're hard and leave them in the fruitbowl - but they can go over quickly though, you need to check regularly.

I put a box of freshly picked pears into a kitchen cupboard while I took the mixer out of another then completely forgot about them - between the heat from the cooker & the mini-heatwave, virtually all had to be thrown out after just a couple of days

Luckily, we've had another great crop this year (last year was only the second time in 20 years that we didn't have many) so I shouldn't really complain, especially as it was mine own fault!

Confuzzled

maxtweenie wrote: »

My sister in law cuts the pears in half, then poaches them in red wine and freezes them. She then uses them as desserts.

i'm not a fan at all of pears but my ex used to make pears like this, spiced with cloves and a few other things and i actually really like that so i'd say this idea is worthy!

Confuzzled

misskool wrote: »

The gas is called ethylene. It's produced by all parts of the plant to for the fruit to ripen.

(gets off smart !!!! box now )

that reminds me, i need to buy some banana's to help finish off the tomatoes i have in the window...sadly between blight and heavy winds i couldn't get the toms' to ripen outdoors, well 1 did