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Wildfood.info • View topic - 58 kilos of apples and 6 kilos of plums

58 kilos of apples and 6 kilos of plums

A preservers paradise. Jams and chutneys everywhere.

58 kilos of apples and 6 kilos of plums

Postby Kavey » September 14th, 2012, 10:23 am

Help!

Yesterday we harvested our two apples trees and two (very SMALL plum trees) at the allotment.

We have 22 kilos of eating apples, 35 kilos of cooking apples and 6 kilos of plums of which 4.5 kilos are slightly underripe, but harvested now as the brown rot was starting to spread.

Pete has washed and sorted ALL the apples (which took him the whole day, poor love) and stores most of them wrapped individually in magazine pages in polystyrene boxes.

The plums have simply been stored, unwashed, in the freezer for now, with the exception of the 1.5 kilos of ripe ones, which we'll eat and cook with.

Next week, when back from abergavenny, I intend to start preserving a big proportion of this enormous yield.

Thinking apple jelly (with variations such as chilli, mint etc), apple and plum chutney (or apple chutney and plum chutney), apple and ginger jam, and maybe can I make a Chinese plum sauce, from underripe plums? Want something that can be bottled and kept, not for immediate use.
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Re: 58 kilos of apples and 6 kilos of plums

Postby hickybank » September 14th, 2012, 10:51 am

I have a couple of recipes
Apple,Onion & Mint Pickle, also Apple & Sage preserve, this is not long keeping but will last 2-3 months,will post recipes if you fancy any

Terry
Last edited by hickybank on September 14th, 2012, 10:51 am, edited 1 time in total.
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Re: 58 kilos of apples and 6 kilos of plums

Postby Kavey » September 14th, 2012, 11:21 am

Hi Terry
Am looking for recipes that will keep long term, even few years, like chutneys and jams do.
Have recipe for chutney but open to rest.
x
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Re: 58 kilos of apples and 6 kilos of plums

Postby hickybank » September 14th, 2012, 11:47 am

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Re: 58 kilos of apples and 6 kilos of plums

Postby Kavey » September 14th, 2012, 1:01 pm

Thanks, I looked at apple butter and apple compote but it seems like I'd have to not only sterilise the jars etc. but then do that after-bottling boiling to complete the preservation process. Not sure I'm confident about that, as have never done it before...
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Re: 58 kilos of apples and 6 kilos of plums

Postby suffolk » September 14th, 2012, 1:40 pm

I make apple butter then freeze it. :D
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Re: 58 kilos of apples and 6 kilos of plums

Postby hickybank » September 14th, 2012, 1:40 pm

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Re: 58 kilos of apples and 6 kilos of plums

Postby ianinfrance » September 14th, 2012, 2:11 pm

Have confidence Kavey. It's been done by entirely uneducated French paysannes for centuries - even I do it.
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Re: 58 kilos of apples and 6 kilos of plums

Postby Mamta » September 14th, 2012, 3:52 pm

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Re: 58 kilos of apples and 6 kilos of plums

Postby Kavey » September 17th, 2012, 4:17 pm

Heheheh, but you're a trained chef, Ian!!!

I could do, can anyone link me to FOOL's instructions on canning process? For those without specialist equipment, obviously.

At the moment, there are three pots with apple mush straining into them, will make different flavoured jellies tomorrow.
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Re: 58 kilos of apples and 6 kilos of plums

Postby karadekoolaid » September 17th, 2012, 6:06 pm

Kavey:
Sterilise your bottles/jars and pop the lids into the boiling water at the last minute.
Fill the bottles/jars with what ever you're going to fill them with, leaving about 3/4 inch space between the filling and the lid.
Seal with the lid.
Place the bottles in boiling water up to their necks and boil for about 25 minutes.
Allow to cool, then remove from the water and dry them off.
They're now ready to be stored and will last for ages!
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Re: 58 kilos of apples and 6 kilos of plums

Postby Kavey » September 18th, 2012, 9:37 am

That's it?
I'm already fine on sterilising jars and lids, do that anyway for all jams and chutneys, and always fill them whilst both they and filling are still hot.
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Re: 58 kilos of apples and 6 kilos of plums

Postby StokeySue » September 18th, 2012, 10:23 am

For haven's sake Kavey - when I was a nipper just about everyone did home preserving (well, everyone who was old enough to have lived through the war, which would have been most adults at the time); farm labourer's wives with no training apart from watching each other did it in the tied cottages which had pretty basic kitchens, certainly no dishwashers, not all with running hot water (never saw a dishwasher until 1969)

I don't remember anyone getting botulism, or even gippy tummy

Putting my science hat on - both apples and plums are acid, which helps the anti-bug campaign.

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Re: 58 kilos of apples and 6 kilos of plums

Postby Mamta » September 18th, 2012, 10:51 am

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Re: 58 kilos of apples and 6 kilos of plums

Postby Kavey » September 18th, 2012, 2:37 pm

The problem isn't jams or chutneys, for which there is enough sugar and or vinegar to do the preserving... I just put those into sterilised jars and it's all good.
As above, I already know how to sterilise the jars and lids before filling.

My uncertainty is in the water bath side of things, which I don't think is as familiar a part of home preserving as the rest. This would be for apple compotes etc. I think. Mum, I've never seen you do any recipes which require water bath, this is where one boils the sealed jar AFTER filling the contents.
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Re: 58 kilos of apples and 6 kilos of plums

Postby Mamta » September 18th, 2012, 3:08 pm

No, you are right, I don't do water bath, yet ;-)!
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Re: 58 kilos of apples and 6 kilos of plums

Postby StokeySue » September 18th, 2012, 3:09 pm

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Re: 58 kilos of apples and 6 kilos of plums

Postby karadekoolaid » September 18th, 2012, 3:56 pm

A big , old pan, Kavey, filled with boiling water. Place the jars in up to their necks , boil for about 25 minutes, Bob's your uncle.
(Or Pete's your husband, if you prefer! :lol: :lol: )
What does this do? It absolutely ensures you have a vacuum in your jar, so it'll be perfectly safe until you open it, when yo might want to keep it in the fridge ( I don't).
Unless, of course, the lids on your jars are deficient in any way.

I used to do the same as Stokey Sue and Mamta; never did the water bath thing, but since I now sell the stuff to the public, can't be too careful!!
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Re: 58 kilos of apples and 6 kilos of plums

Postby thegreatcob » September 19th, 2012, 1:19 am

apple sauce,Charoses: a mixture of apples, nuts, wine, and cinnamon, apple jack very hard apple wine
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Re: 58 kilos of apples and 6 kilos of plums

Postby miss mouse » September 19th, 2012, 3:05 am

The water bath thing is a US public safety measure/advice/policy as far as I can understand, far too advanced for europeans to get to grips with ;)

The routine here is to make apple sauce in industrial quantities, freeze it and then put it in the compost next spring or the one after when clearing space in the freezer. :oops: I decided to cut out the middle man and just put them in the compost but don't tell anyone.

Plums I halve, stone, open freeze and bag, they last very well.

Hope that helps.
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Re: 58 kilos of apples and 6 kilos of plums

Postby suffolk » September 19th, 2012, 4:59 am

My Ma used to do it! She was always very doubtful about the results and served them to us with her wondering out loud whether she was going to kill us, but we ate them and lived to tell the tale. She always has been a worrier - still is :roll:
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Re: 58 kilos of apples and 6 kilos of plums

Postby Mamta » September 19th, 2012, 6:51 am

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Re: 58 kilos of apples and 6 kilos of plums

Postby Kavey » September 19th, 2012, 8:02 am

What's scary about it is the articles I've read about ensuring the jars don't touch the base or sides of the pan or it'll all go horribly wrong!

Perhaps I'll try it...

I've already frozen the plums as I'll be making sauces from them at a later date.

Yesterday I didn't do much other than finish straining the juice of some of the apples, as I woke with horrid sore throat. But feeling OK today so shall do some jelly making.
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Re: 58 kilos of apples and 6 kilos of plums

Postby Kavey » September 19th, 2012, 10:47 am

So far I've made 3 jars of a cloudy apple jelly with vanilla. After leaving the cooked apple to strain overnight, I asked Pete to help me press more juice out into a separate jug, and got another 450 ml of cloudy juice. I used the seeds of 2 vanilla pods, but the flavour of vanilla isn't as strong as I'd hoped, they were not top end quality pods and also some of the seeds came out with the scum when I skimmed it. It's not so much a jelly as a cheese, actually, like quince cheese.

And I've made 4 jars of clear mint and apple jelly, just stirring through finely chopped mint from the garden while the jelly cooked and leaving it in the finished jelly. In this case the mint flavour has infused very nicely into the jelly.

Have another jug of clear strained juice left, will either make plain apple jelly or perhaps some chilli jelly with chillies from the garden.
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Re: 58 kilos of apples and 6 kilos of plums

Postby tezza » September 19th, 2012, 12:10 pm

This thread has come along just in time, as a girl in the office has had her usual windfall from the garden, literally has thousands of nice looking apples to give away to good homes. I'll ask her to bring in a bag especially for me. I fancy making apple jelly/cheese. :chops:
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Re: 58 kilos of apples and 6 kilos of plums

Postby thegreatcob » September 19th, 2012, 2:11 pm

the canning process as the American call it is very simple. but the safety methods you need to use are important.
the types of jars, the temperatures and cooking times,the sugar and acid levels needed and tested recipes.
there is water bath method but there is also the pressure canning method which works for low acid and low sugar foods.
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Re: 58 kilos of apples and 6 kilos of plums

Postby Kavey » September 19th, 2012, 2:53 pm

Hi GreatCob

If I do any "canning" (always feels wrong calling it that when preserving in glass bottles and not tin cans) it'll be high sugar content mixed with fruit. Probably same weight of sugar as fruit. That'd be the apple compote.

For chutneys, jams and jellies I do not do the water bath / canning process but simply fill hot content into (hot) sterilised jars and sterilised lids. Think this is enough....?
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Re: 58 kilos of apples and 6 kilos of plums

Postby thegreatcob » September 20th, 2012, 12:05 am

from the info I have seen that is not enough to make jars safe for long term storage.
the time needed for boiling depends on the components of stored product, the type syrup(sugar content) and size of the jars.
the book I have on subject is to large to list all recipes and other data.
times for boiling range from 30 minutes to over and hour depending the recipe.
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Re: 58 kilos of apples and 6 kilos of plums

Postby Kavey » September 20th, 2012, 8:21 am

Ah well, I'm happy to carry on with how I do chutneys, jams and jellies already, to be honest.
It's the normal method that most people I know use and it's never caused any problems thus far.

It was more the fruit compotes that I was assuming would need the water bath treatment...
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Re: 58 kilos of apples and 6 kilos of plums

Postby StokeySue » September 20th, 2012, 4:40 pm

I think there's a difference between jam & chutney, which contain a lot of sugar and acid and are raised above boiling temperature for a prolonged period, and wetter things like compote and bottled [canned] fruit in syrup

The jammy stuff is much more resistant to spoilage, and hence doesn't require the canning process

Or that's what I have always understood.

her's prabably somthing to be said for giving lower sugar jams the water bath treatment in a belt and braces frame of mind
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Re: 58 kilos of apples and 6 kilos of plums

Postby Kavey » September 21st, 2012, 9:39 am

That's what I had always understood too, Sue.
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Re: 58 kilos of apples and 6 kilos of plums

Postby frenchcheesequeen » September 24th, 2012, 8:00 pm

Kavey - I think Ian is an expert on this. Give him a PM.
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Re: 58 kilos of apples and 6 kilos of plums

Postby Kavey » September 25th, 2012, 7:51 am

Added to the 4 jellies, we've now made an apple pie and frozen it raw, plus a second portion of apple pie filling, again frozen raw. Not sure how well it'll work as I did use regular flour in the filling, and have read something about it not responding well to being frozen. The filling is just apples, sugar, cinnamon and a little flour. And we've frozen one bag of peeled chopped apples as they are, to see how they hold up.
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Re: 58 kilos of apples and 6 kilos of plums

Postby miss mouse » September 26th, 2012, 6:43 pm

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Re: 58 kilos of apples and 6 kilos of plums

Postby Kavey » September 26th, 2012, 9:55 pm

Thanks Miss Mouse. You're most kind.
:-)
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Re: 58 kilos of apples and 6 kilos of plums

Postby thegreatcob » September 27th, 2012, 3:45 pm

karvey What's scary about it is the articles I've read about ensuring the jars don't touch the base or sides of the pan or it'll all go horribly wrong!

the jar may rupture if they get direct heat from metal of the pot and not indirect heat from water. the jars will not explode but they will let loose all there contents into pot if the jar seals fail during the canning process.

the above is why you never reuse seals and don't use chipped or cracked jars.

StokeySue The jammy stuff is much more resistant to spoilage, and hence doesn't require the canning process

Incorrect jams still need canning process though not along a compotes
jam canning process is 15 minutes where as compotes need 30 -45 depending on the ph and jar size.
if ph is to low the pressure process is need to sterilize contents correctly.
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Re: 58 kilos of apples and 6 kilos of plums

Postby Kavey » September 27th, 2012, 4:51 pm

Yes, that is exactly what scares me...

Thus far, have put off much of the cooking process as have been feeling run down with lurgy but we did have a box of eaters that were blemished, so not likely to keep well. With Pete's help, we've peeled and chopped all those, resulting in 2.65 kilos (peeled chopped weight) that we've split into bags, vacuum-sealed borrowing a friends machine, and popped into the freezer to deal with later.

They're in addition to the 400 grams similarly chopped cookers and the 800 grams of cookers that have had cinnamon and sugar added for pie filling. There's also one large apple pie in there, frozen raw, we'll see how well it cooks from frozen when we have time.

We made a smaller one with the leftover pastry and apples, and that was just marvellous.

And I have the 3 jars of apple vanilla jelly, 4 jars of apple mint jelly and I think 3 or 4 apple chilli ones and 3 plain apple jellies. Actually, I gave one jar of the vanilla one away already.

Still leaves many kilos of apples to deal with, but the ones that were in better condition are individually wrapped in magazine paper and stored in polystyrene boxes.
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Re: 58 kilos of apples and 6 kilos of plums

Postby miss mouse » September 30th, 2012, 5:35 pm

Kavey, step 12 of this

http://www.pickyourown.org/pearjamandjelly.htm

shows some water bath pictures. It confusingly says cover the jars with 2 inches of water, this means the sides not the tops and is probably not enough.


Help please,

I have 1750mls of filtered (through a jelly bag) pear juice, skins pips and all were all simmered together. How much sugar should be added to make jelly? 1400gms is my calculation using Sloe's formula but a) there is only 1200 gms in the house and b) it is very sweet already so how little can I get away with?

Thanks
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Re: 58 kilos of apples and 6 kilos of plums

Postby StokeySue » September 30th, 2012, 6:32 pm

HFW says 650g per litre so by his reckoning only 1138g sugar

Antoher pam Corbin recipe says 400 g per 600 ml, which I make 1166, so eithe rjust under 1200 g
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Re: 58 kilos of apples and 6 kilos of plums

Postby miss mouse » September 30th, 2012, 6:58 pm

Wonderful, thanks Sue.
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Re: 58 kilos of apples and 6 kilos of plums

Postby Kavey » October 1st, 2012, 8:36 am

Yes that sounds enough to me too...
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Re: 58 kilos of apples and 6 kilos of plums

Postby Kavey » October 1st, 2012, 3:02 pm

I'm going to an event hosted by Le Parfait this week, so will hopefully be able to find out more about the pressure/heat treatment for preserving foods without high sugar/ acid content.
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Re: 58 kilos of apples and 6 kilos of plums

Postby miss mouse » October 1st, 2012, 5:04 pm

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Re: 58 kilos of apples and 6 kilos of plums

Postby Kavey » October 2nd, 2012, 3:40 am

Oh nooo! You can recook, adding some pectin, but you may need to also add a little water or it may get too thick/ reduced.

Ian may have better ideas on how to do this...?
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Re: 58 kilos of apples and 6 kilos of plums

Postby Mamta » October 2nd, 2012, 4:37 am

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Re: 58 kilos of apples and 6 kilos of plums

Postby Kavey » October 2nd, 2012, 10:16 am

Will show you anything I learn, ma. x
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Re: 58 kilos of apples and 6 kilos of plums

Postby karadekoolaid » October 2nd, 2012, 11:27 am

" Bite off more than you can chew, then chew like Hell!"
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Re: 58 kilos of apples and 6 kilos of plums

Postby miss mouse » October 2nd, 2012, 1:36 pm

Thanks everyone, I will do that.
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