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So I have the enviable problem of needing to use up last year's frozen fruits and veggies in order to make space for this year's frozen fruits and veggies.
Oh, darn.
Which means I'm finally (finally) getting around to making preserves out of 2 bags of wild-harvested choke cherries + a pint of farmers' market "please just take it away, so we don't have to bring it home" black currants that were definitely past their best, but not by much.
What this amounts to is:
1L jar of chokecherry purree with onions and whole cranberries and some left-over plum jelly. I need to add [1/2 C vinegar, 1/2 C granulated sugar, a diced apple, some dried fruit - like a couple of well-chopped prunes or something (more likely dried cherries, since that's what I have) - and maybe another diced onion] to this in order to turn it into 4-5 cups of choke cherry relish.
+
750mL mix of black currant purree (about 1C) and chokecherry purree (the rest of the jar) to be mixed with 6 eggs, 3C sugar, and... a quantity of butter that I should really double-check before I start this business... in order to get about 3C of vividly purple fruit curd (this stuff is delicious with both choke cherries AND black currants, as well as with cranberries, so... It'll be good!)
+
1L jar of choke-cherry purree, black currant PULP, raw frozen berries (grocery-store cranberries given me by a friend, a grocery-store mix of blueberries, blackberries & raspberries + neighbourhood seriveberries and neighbourhood (alley, not back-yard - not this year, anyway) raspberries)
That last one is currently on the stove with the addition of: a glug of (fake) vanilla, a somewhat larger glug of vodka, a dusting of ground cloves, a pinch of salt, 4C granulated sugar, and a splish of pomegranate-flavoured balsamic vinegar--> Making it this year's version of Goblin Fruit Jam.
I'm... I've got a couple of hours of work I need to do for a friend. If said friend is coming over to catch up tonight, I will be holding off on the fruit curd and the relish-type-thing for later this week BUT I need to get to it sooner, rather than later, because I don't want it to go bad now that it's thawed out. :-\
In other preserving news:
Diced, blanched, and froze a bunch of zucchini (About 3.5 whole zukes - enough to make 6C frozen diced veggies, at any rate). I've got five left in the fridge, and being able to put up another 3.5 of them this week would not be a terrible thing.
If the Herb and Spice still has butternut squash on super-reduced-to-sell discount, I may pick up a couple of those and do the same to them. We shall see.
Also: I keep the diced stems of chard, kale, mustard greens, and similar in a bag in the freezer and chuck them into stews and braises as needed. And I decided to ferment the entire bag today and see what kind of a Weird Veggie Pickle I could make in the fermentation crock my friend gave me.
Ingredients (more or less) are:
Diced leafy-greens stems
Oh, darn.
Which means I'm finally (finally) getting around to making preserves out of 2 bags of wild-harvested choke cherries + a pint of farmers' market "please just take it away, so we don't have to bring it home" black currants that were definitely past their best, but not by much.
What this amounts to is:
1L jar of chokecherry purree with onions and whole cranberries and some left-over plum jelly. I need to add [1/2 C vinegar, 1/2 C granulated sugar, a diced apple, some dried fruit - like a couple of well-chopped prunes or something (more likely dried cherries, since that's what I have) - and maybe another diced onion] to this in order to turn it into 4-5 cups of choke cherry relish.
+
750mL mix of black currant purree (about 1C) and chokecherry purree (the rest of the jar) to be mixed with 6 eggs, 3C sugar, and... a quantity of butter that I should really double-check before I start this business... in order to get about 3C of vividly purple fruit curd (this stuff is delicious with both choke cherries AND black currants, as well as with cranberries, so... It'll be good!)
+
1L jar of choke-cherry purree, black currant PULP, raw frozen berries (grocery-store cranberries given me by a friend, a grocery-store mix of blueberries, blackberries & raspberries + neighbourhood seriveberries and neighbourhood (alley, not back-yard - not this year, anyway) raspberries)
That last one is currently on the stove with the addition of: a glug of (fake) vanilla, a somewhat larger glug of vodka, a dusting of ground cloves, a pinch of salt, 4C granulated sugar, and a splish of pomegranate-flavoured balsamic vinegar--> Making it this year's version of Goblin Fruit Jam.
I'm... I've got a couple of hours of work I need to do for a friend. If said friend is coming over to catch up tonight, I will be holding off on the fruit curd and the relish-type-thing for later this week BUT I need to get to it sooner, rather than later, because I don't want it to go bad now that it's thawed out. :-\
In other preserving news:
Diced, blanched, and froze a bunch of zucchini (About 3.5 whole zukes - enough to make 6C frozen diced veggies, at any rate). I've got five left in the fridge, and being able to put up another 3.5 of them this week would not be a terrible thing.
If the Herb and Spice still has butternut squash on super-reduced-to-sell discount, I may pick up a couple of those and do the same to them. We shall see.
Also: I keep the diced stems of chard, kale, mustard greens, and similar in a bag in the freezer and chuck them into stews and braises as needed. And I decided to ferment the entire bag today and see what kind of a Weird Veggie Pickle I could make in the fermentation crock my friend gave me.
Ingredients (more or less) are:
Diced leafy-greens stems