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Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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Put up 4 pints of muscadine (scuppernong) jelly today and have enough
juice dripping for at least two more pints. It's time to get started on putting up the pears, they've turned yellow now. Let's see: Hmm! pear sauce, pear slices for cobblers and pies, maybe pear mincemeat. Miz Anne makes a supreme pear mincemeat pie with cloud topping (cream cheese). Yeah, that's the ticket. George |
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"George Shirley" > wrote in message
. .. > Put up 4 pints of muscadine (scuppernong) jelly today and have enough > juice dripping for at least two more pints. It's time to get started on > putting up the pears, they've turned yellow now. Let's see: Hmm! pear > sauce, pear slices for cobblers and pies, maybe pear mincemeat. Miz Anne > makes a supreme pear mincemeat pie with cloud topping (cream cheese). > Yeah, that's the ticket. Sounds delicious! I've made green tomato mincemeat, but not pear mincemeat -- I get my pears at the farmers market, and they're a bit pricy. I'm thinking of trying something this year, though -- sugarless pear jam. I'll use the No Sugar Needed pectin, and then just the pears. No artificial sweeteners or other fruit juices. I'm thinking pears are pretty sweet on their own, so may make a decent jam. What do the rest of you think? Anny |
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Anny Middon wrote:
> "George Shirley" > wrote in message > . .. >> Put up 4 pints of muscadine (scuppernong) jelly today and have enough >> juice dripping for at least two more pints. It's time to get started on >> putting up the pears, they've turned yellow now. Let's see: Hmm! pear >> sauce, pear slices for cobblers and pies, maybe pear mincemeat. Miz Anne >> makes a supreme pear mincemeat pie with cloud topping (cream cheese). >> Yeah, that's the ticket. > > Sounds delicious! I've made green tomato mincemeat, but not pear > mincemeat -- I get my pears at the farmers market, and they're a bit pricy. > > I'm thinking of trying something this year, though -- sugarless pear jam. > I'll use the No Sugar Needed pectin, and then just the pears. No artificial > sweeteners or other fruit juices. I'm thinking pears are pretty sweet on > their own, so may make a decent jam. What do the rest of you think? > > Anny > > It should work Anny. Pears are naturally sweet but I would use firm pears not soft ones. That's why I grow the Kieffer pear, they're a canning pear and you can do all sorts of things with them. One of my favorites is Red Hot pear halves, peeled pear halves put up in a simple syrup made using Red Hot candies, the little red rascals that are very hot. Makes a tasty dessert and, if put up with some Creme de Menthe pears, makes a nice display at the fall and winter holiday seasons if alternated around the turkey or ham platter. Found the recipes in a preserving book my big sister gave me years ago. I think if you look around you might find someone who will give or barter pears to you for some of your preserves. Of all places I found pears at the local McDonald's fast food joint. The owner had planted Bradford pears, a blooming only tree, around the perimeter of the parking lot. Noticed one day that one of the trees had set fruit, turned out to be a Kieffer tree had gotten mixed in with the Bradfords. Asked the owner if I could pick them when they were ready and he agreed. This was before I planted my own tree and I took about two bushels of pears off his tree. The customers thought it was strange to see two old geezers picking pears at a Mickey Dee's. Took him several jars of product as a gift and picked pears every year until fall 2005 when Rita ate a bunch of the pear trees there including the Kieffer. Never know where you're going to find the good stuff. George George |
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George Shirley wrote:
> Put up 4 pints of muscadine (scuppernong) jelly today and have enough > juice dripping for at least two more pints. It's time to get started on > putting up the pears, they've turned yellow now. Let's see: Hmm! pear > sauce, pear slices for cobblers and pies, maybe pear mincemeat. Miz Anne > makes a supreme pear mincemeat pie with cloud topping (cream cheese). > Yeah, that's the ticket. > > George So can normal table grapes be made into jelly as well? We don't have wild grapes here although I have a number of table grape vines and more growing from cuttings this year. -- Ginny - in West Australia Plan ahead ... It wasn't raining when Noah built the ark. -- Unknown |
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Ginny wrote:
> George Shirley wrote: >> Put up 4 pints of muscadine (scuppernong) jelly today and have enough >> juice dripping for at least two more pints. It's time to get started >> on putting up the pears, they've turned yellow now. Let's see: Hmm! >> pear sauce, pear slices for cobblers and pies, maybe pear mincemeat. >> Miz Anne makes a supreme pear mincemeat pie with cloud topping (cream >> cheese). Yeah, that's the ticket. >> >> George > > So can normal table grapes be made into jelly as well? We don't have > wild grapes here although I have a number of table grape vines and more > growing from cuttings this year. > Don't know why not, grape juice is grape juice. George |
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