To share ways of preserving what you've grown such as bottling, freezing, dehydrating.
Latest Activity: Jan 31, 2019
Started by Youcef. Last reply by Isabell Strange Sep 15, 2014.
Started by pebeau. Last reply by Dian & Dennis Patterson Mar 27, 2014.
Started by Kim Blacke Mar 21, 2014.
now I remember why I haven't made quince paste for years - pushing 2 kilos of pulp through a sieve is not easy. I don't own a mouli and didn't want to put it through the food processor. Hope it's worth the effort :)
dehydrate them, so delicious
Just wondering if anyone has bottled persimmons? If so how did they go about it?
There are definitely recipes out there without any sugar or sugar-substitues! I know that my grandmother in her younger years did not have the availability to buy sugar and they were able to preserve fruit (in what was called 'Kompott' I think...swiss, sorry) without anything added to it OR owning a fridge!... I am unsure if it involved fermentation maybe...? Sadly she is not alive anymore to ask and I haven't yet found any good recipes without having to buy a book... I thought I ask on here! But I shall go for a little trip to the good old library and get stuck in some books :) I will share if I find some simple good alternatives... Thanks for all the responses anyway I definitely would love to try some of the ideas.
Without wanting to provoke an argument, I don't understand why people say use honey or fruit juice instead of sugar, they both contain sugar, the only difference is there are some additional beneficial impurities contained in them. If the health reason for not wanting sugar is insulin related (there is more than just diabetes that is an insulin related condition). then honey or fruit sugars should be avoided just as much.
But seriously, on searching I found the same resource that Hathi liniked to. Basically extended and meticulous processing will give you about 4 weeks fridge life - freeze if you want to keep things longer. Since you will need to pasteurise in a water bath after filling, you probably need metal lids rather than cellophane, which adds to the cost (but sugar isn't cheap these days, and you'll save on that).
Hi Jude, Canning and Preserving Without Sugar by Norma Macrae (you might need to buy from Amazon) but which uses honey or fruit juices to sweeten in their recipes. http://www.ext.colostate.edu/pubs/foodnut/09302.html Here's some further info also.
aah, thanks Richard. So then the question is, is there anything else that can be used as a preservative in the place of sugar.
Hi Jude. As I understand it (and I've only been making jams and relishes for a few years) the pectin, agar and gelatine are only setting agents, and it is the sugar which is acting as a preservative to avoid spoiling. So if you go sugar-free, or use alternative sweetners such as stevia, you can still control the consistency, but whatever you make will be perishable.
Hi, for me I don't want to use sugar for health reasons, and am not interested in artificial sweeteners. I'm happy with the jam/preserves being tart, but I'm really keen on people's knowledge (and specific amounts/methods) for the preservation side of it. In recent comments, we've got pectin, gelatine and agar agar - any ideas of amounts, etc? Thanks
© 2023 Created by Pete Russell. Powered by
You need to be a member of Preserving Your Surplus to add comments!