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RE: [nafex] on pectin and juices
Vic,
Thank
you for the suggestion about freezing tomatoes. We've been on vacation the
past 5 days, and when I looked at the garden last night I had a BIG crop of
tomatoes waiting to be picked. Normally, I picked what I had and brought
them into work for others. This now gives me a option to can them when I'm
ready.
thanks, again!
Brian
Because summer is so busy, I often either
freeze fruits, berries or
veggies or juice and process during a more quiet
time of year. Besides
the convenience of being able to schedule these tasks
when time is
available, it also allows me to mix and match some fruits and
berries
that do not come into season together into combination jellies
or
juices.
I have also used grape, currant and raspberry juices to mix
with apple
cider which we often freeze too. What I freeze most often though
are
tomatoes. As they reach peak dark red, I pop them into the freezer
in
tripled plastic grocery bags and take them out to make juice or sauce
at
the first opportunity. It's great to be able to do as much or as
little
as I want at any given time and have them evenly and totally
ripe.
Speaking of pectin, I noticed a few years back when my native plum
jelly
came out chewy that these plums contain lots of pectin. Now when
there
is a decent crop, I freeze juice from them. I add about one cup to
other
juices to make jelly. The Pomona pectin sounds great too because I
would
assume using less sugar in the recipe must make for more fruit flavor
in
the finished product.
Does anyone have a favorite recipe for red
currants? I have so many!
They are not strong flavored and although they
make a nice jelly, it's
just jelly. I have been mixing it half & half
with my red raspberries
for jelly, but could use more options. There are
about 4 gallons in my
freezer now.
vic NH zone 3
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