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Post by FOTH on Aug 29, 2012 18:26:55 GMT -6
This is not a recipe, exactly, but I'm very pleased with these dried nectarines, and the preserves I made today, also:    The fruit came from an orchard down on the other side of the pass from where I live. Though it's been a dry year here, the later-season fruit crops have done very well, since it was also a warm spring. What are all of you drying, canning or otherwise preserving this summer/fall? |
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Post by sniper69 on Jan 23, 2013 17:56:02 GMT -6
FOTH - those look very tasty. I made strawberry jam and blueberry jam last spring/summer. I've dried various things, and am getting ready for doing a bunch more this year. I'm hoping to make some kimchi or sauerkraut this year as well.  |
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EdD270
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Post by EdD270 on Jan 23, 2013 18:05:13 GMT -6
When you make up some jam or jelly with wild grapes, mix in some barberry, aka Oregon grape, with it, about 2:1 grape:barberry. Really good stuff. Barberry goes well with blueberries, too, even apple.
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Post by FOTH on Jan 23, 2013 18:29:53 GMT -6
Ed, that mixed berry jam sure does sound tasty. I make chokecherry preserves and syrup, and plain Oregon grape jam, but have never tried a mixture like you mentioned.
Sniper, good to hear from you! It's been a while. Hope you and your family have been well. Kimchi--sounds good! Have you made it before?
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EdD270
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Post by EdD270 on Feb 6, 2013 10:11:36 GMT -6
The only thing I've found to be wrong with barberry/grape jelly is that it don't last very long. Someone seems to eat it up pretty quickly, I think it's the dog or one of the kids, couldn't be me. LOL.
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