Preserving the Harvest

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Comment by Lydia Riedel-Tramsek on July 29, 2009 at 7:04pm

Can somebody tell me, please, if early ripe plums can be preserved somehow? Thanks

Comment by Joan Kerr on July 20, 2009 at 11:50am

Bought an old cabinet from a yard sale. Must have been in a barn, cleaning it took two hours. I want to use it to display my harvesting. I am also starting to dehydrate certain fruits and vegetables. Well, I am starting with apples and mushrooms.

Comment by N & K Grant on July 17, 2009 at 10:34am

Glenn, I agree that jam is much easier than jelly...we make everything into jam as well. You are lucky to have enough gooseberries! Sounds delicious!

Comment by Glenn Fletcher on July 16, 2009 at 3:20pm

I made some red gooseberry jelly today. It was going to be blackcurrant, but the birds ate them all. Jelly is easier to make than jam as their is no need to top and tail the fruit.
My method for all jelly making is the same, no matter which fruit i use.. Boil a few pounds of fruit with some lemon juice and simmer for nearly an hour. Strain through a jelly bag to obtain the juice. The above photo should show the straining in progress. I always use an upturned stool with a nail in each leg to hold the jelly bag. I have to do this outside so as not to splash the kitchen. I generally get about two pints of juice to which i add two pounds of sugar. These are returned to the jam pan and boiled and stirred continuously until the mixture thickens.
The easiest way of checking the setting point is to put two saucers in the freezer so they are nice and cold. Put a small dollop of jam on a saucer and turn the saucer vertical. Push your finger in the jam and if it has a skin on it it is ready.
The secret of good jam making is to have a very thick bottomed pan and do not leave the pan once you have started.

Comment by Sharon on July 15, 2009 at 5:09am

Well, since I just bought a new dryer I'll have to try drying some summer squash. Love the new dryer. It has a thermostat on it and the option of about 6 temperatures. I've dried 3 varieties of peppers for powder and soups, tomatoes and onions so far with not one burn spot. My old dryer was a challenge to use through the perserving season. The older it got, the more challenging it became. A bit like me, I guess.

We are planning to dry a number of vegetables this year for a quick soup during hurricanes. Saw this in one of my cook books. Combine the dried vegetables in boiling chicken stock. Put in a thermos and a few hours later you have soup. Also making some beef jerky. I like to make my own chili, garlic and onion powder. Much better than store bought. I want to get a stovetop smoker so I can smoke the peppers before I dry them. Very good!

Our summer squash are producing about average this year, maybe a bit below but the winter squash and pumpkin are going gangbusters. Since a few of each went into the three sisters bed and haven't started producing yet, I suspect we will have them all over the house this winter.

Comment by Michelle W. Flannery on July 7, 2009 at 7:59am

Drying squash isn't tricky at all! I blanched it for 3 minutes then put it in the dehydrator. It dried quickly without a problem. So easy! But it does shrink! As I think I mentioned, 10 lbs. squash reduced to 1/4 lb. dried. I've tried purchased frozen squash in stir fries, and still don't like it.
It's the frozen sliced squash that I just don't care for. But this year, after I'd dried some squash, I did get the idea to grate the squash for freezing instead of slicing. It would add better to soups and stews, and some sauteed dishes that we like it in. I put 24 cups of shredded squash in the freezer, and at the rate my plants are still producing, there will be much more. I think the shredded squash will be much more applicable than sliced to my winter meal preparations.

Comment by Sharon on July 7, 2009 at 6:06am

We freeze or summer squash and zucchini for soups and stir-fry. Will have to try a bit of drying next year. Since they are so much water, I would think drying is a bit tricky. As to the mush consistency of squash, a lot has to do with how it is cooked. I can't bear stewed squash, fresh or frozen. I gently stir-fry it with onions so it still has some firm texture. We also oven-fry with potatoes, onions and fresh herbs.

Comment by Lydia Riedel-Tramsek on June 25, 2009 at 2:34pm

haha, this is the climate difference, I don't know summer squashes, they aren't ripe before october. It's so cold this summer. The gulfstream may have disappeared???

Comment by N & K Grant on June 25, 2009 at 9:36am

Summer squashes are the ones to dry, winter squash is best left as is (or canned is very good). I have tried canning summer squash...yuck!

Comment by Lydia Riedel-Tramsek on June 24, 2009 at 5:02pm

But why do you dry and freeze squashes? They are best preserved just laying in the living room, or another dry and warm room. So you can eat them fresh in winter.

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