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preserving raspberries without canning or freezing??  RSS feed

 
mary jayne richmond
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Good morning, does any one have a way to preserve raspberries and blackberries other than freezing.. drying.. canning ..or jamming i have the book, preserving food without canning or freezing. and i do my blueberry's that way and they are wonderful, i tried it with the raspberries last year and had sparkling berries, they just fermented. i usually wind up with 30-40 pounds of them and you can only make so many cordials i've also made fruit leather and that was good. any ideas would be helpful
 
David Livingston
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Chutney ?

David
 
Burra Maluca
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Let me embed that for you.

 
mary jayne richmond
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thank you... i like chutneys, one more way to use them up
 
Ann Torrence
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raspberry vinegar?
 
r ranson
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Raspberry wine
Raspberry vinegar
Fruit leather
Raspberry vodka
Chutneys are always good

I heard of someone using confit once, but I think they must have been pulling my leg.
 
Anne Miller
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Last year I only got about 5 or 6 blackberries as the birds got the rest.  I soaked them in vodka.

So far this year maybe I am going to get a decent crop so I need to know easy things to do with them.  Maybe a Blackberry syrup?
 
David Livingston
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Both of these fruits can made into wine
David
 
Anne Miller
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My parents tried to make wine ... it turned to vinegar.  I have read on here what to do to make it vinegar if it goes wrong.  My parents just threw theirs away.

Now is it really as easy as this article makes it sound? 

http://www.motherearthnews.com/real-food/homemade-wine-recipe-zmaz70sozgoe

Any pointers?  The article says bread yeast is ok ... other sources says its not.  That is all I have.

I doubt that DH will let me buy anything so I have to use what I have.

 
Joylynn Hardesty
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Anne Miller wrote:.Now is it really as easy as this article makes it sound?  


It's almost that easy...

My Honey does use bread yeast.

The air lock in the jug here, https://winemakermag.com/1169-choosing-the-right-fermenter is what my Honey uses for escaping gas, without allowing air in. I've seen it used in fermenting foods also. It can be inserted into a jar lid that can be closed air tight, if you do not have a jug. The above link also describes using 5 gallon buckets and other containers for wine making. You just need an airtight container with that air lock for escaping gases. Here is another style air lock. http://www.homebrewing.org/3-Piece-Airlock_p_883.html This site also pictures using 5 gallon buckets. Just drill a hole in the bucket lid the appropriate size for your air lock. I wish the Mother Earth News article had pictured his home made air lock. I can't visualize it.

After fermenting is done, you need to rack the wine into another bottle or container. This means to siphon the wine out, leaving the sludge in the original container. This sludge is discarded. We use clean fish tank tubing to do the siphoning with, a couple of dollars.

Oh, and I have never purchased from the above business.
 
Galadriel Freden
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I have fermented elderflower wine right in the bottle, using a wodge of cotton wool (a cotton ball) as an airlock.  I moistened it first, shoved it into the neck of the bottle, and let it ferment.  I didn't remove it or re-moisten, but let it sit in place until fermentation was complete (I think about 3 months).  I can't guarantee similar results for anyone else, but I read about it in The Complete Book of Self Sufficiency by John Seymour, I believe.
 
Anne Miller
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I started to buy an airlock last summer so maybe it will be on the list this year.  I have also read about using tubing, balloons and/or plastic wrap and rubber bands to act as an airlock.

I read that the reason it turns to vinegar is that air got into the container so using an airlock is very important.

Thanks everyone for the information.

 
Anne Miller
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A few days ago I checked the blackberries and they were still red, two black ones ... I ate the one I could reach!  Yesterday they were all dried except for abt 6/7 red ones so I picked everything even the dried ones.  I put the red ones in an airtight container with an apple slice, a few have turned black.

I will put these with the ones from last year in the liquer.

Now that I am all enthused about wine making, I think I will make wine from something else.
 
Erwin Decoene
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I made raspberry vinegar with the last pounds of raspberries in the autumn. It tastes great. Result, i'm running out, much sooner than i expected.
I used the commericial stuff, at a rate of one smallish bottle a year. I use my own stuff much more - the aroma is that much better. Even using the raspberries picked in october and november.

The drought and heat wave we have here has brought forward the early summer raspberry harvest. I will put the excess raspberries in vinegar again. I hope the aroma is even better. I should be - these raspberries are ripe and overripe.

My experiments with elderflower liqeur and elderflower vinegar went really well. I hope for even better results.
 
Rebecca Norman
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Erwin Decoene wrote:I made raspberry vinegar with the last pounds of raspberries in the autumn. It tastes great.


Recipe please! (What I really want to know is, did you ferment the raspberries to make your own vinegar, or did you soak them in existing vinegar?)
 
Erwin Decoene
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Hey Rebecca

I started with a simple, decent grain alcohol vinegar. I did not ferment them - i have no experience with that and i have no way of knowing if the fermenting culture is OK.

I soaked the raspberries in a 2,5 liter lambrusco bottle we brought back from our honeymoon in Tuscany. About one third of the bottle was raspberries. I started harvesting the last raspberries in october and halted in november, adding the newly harvested raspberries every second or third day. These are raspberries that traditionally are seen as to poor in quality to use for deserts and jams.

Then i let the mix alone for 2 months. I shaked the bottle before and after adding new raspberries and every second day.

I estimate about 500 g fruit and plusminus 2 liter of vinegar. I generally don't cook from recipes.

Before bottling i sieved out the fruit and pressed it into the mix. I used nettle cloth to sieve out debries. I used several gluhweinbottles to store the product. I used several as XX-mass gifts.

Greets
Erwin
 
Dale Hodgins
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I accidentally learned that fruity yogurt left in a thin layer on a plate, and in the sun, makes a tasty treat that behaves much like fruit leather. This gives a refrigeration free way of storing both berries and highly perishable dairy products. Once the volume is greatly reduced by this process, they can be put in the refrigerator or freezer, if really long-term storage is desired. I've never tried keeping it for a very long time. Just a happy accident.

There's a store that sells their organic yogurt for half price, once it reaches a certain age. The next time I get some, I will mix it heavily with wild harvested fruit that is run through the blender. A test will follow.
 
Alexandra Clark
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Raspberry and Elderflower Schrub....old fashioned good healthy stuff! My friend makes it all the time. She has a great recipe on her wild foraging blog Hunger and Thirst. Goooooogle it!
 
mary jayne richmond
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thanks Dale and Alexandra, awaiting the test Dale
 
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