Soft Fruit

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British Red

M.A.B (Mad About Bushcraft)
Dec 30, 2005
25,532
402
Mercia


Todays harvest was 3Kg of gooseberries, 4Kg of strawberries and a few hundred grams of early raspberries. Tomorrow's job will be to preserve them. By Tuesday we will be picking again. This will continue for a couple of months of soft fruit, then a brief breather before we start again on hard fruit. I love growing our own, but its not for the faint hearted
 

Woody girl

Full Member
Mar 31, 2018
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Sure is a busy few months for fruit harvesting. Today I managed to find some delicious red cherries in my local supermarket reduced from £3 per 150g to 60p. Bargain! Sometimes it's worth foraging in the reduced section. This evening I pickled them in red wine and white wine vinegar with bay leaves and peppercorns and dark brown sugar. Very easy. Leave for two weeks or so and they are ready. Serve with cold meats and cheeses. Can't wait!
 
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British Red

M.A.B (Mad About Bushcraft)
Dec 30, 2005
25,532
402
Mercia
Sounds gorgeous

We have reached "peak dehydrator". The big Excalibur and the new economy model that we are testing out running side by side. 2 square metres of drying!

Sure is a busy few months for fruit harvesting. Today I managed to find some delicious red cherries in my local supermarket reduced from £3 per 150g to 60p. Bargain! Sometimes it's worth foraging in the reduced section. This evening I pickled them in red wine and white vinegar with bay leaves and peppercorns and dark brown sugar. Very easy. Leave for two weeks or so and they are ready. Serve with cold meats and cheeses. Can't wait!
 

Woody girl

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Mar 31, 2018
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I've got a very cheap £30 circular dryer which means fruit leather has to spend most of its time dehydrating in the oven though it's finished off in the dryer. I have been thinking of getting a squarer shape. What model is your economy one?
 

Woody girl

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Mar 31, 2018
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Who says I eat it daily? I don't make vast quantities and it's often shared with some kids I know. I use honey if it needs sweetening. All good stuff and natural. Better for you than sugar laden sweets.
Only 2 fillings in 60+ years and the last one was in 1981. Bite you any day! :)
 
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Robson Valley

Full Member
Nov 24, 2014
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McBride, BC
As long as the fruit has fermentable sugars, with the yeast of your choice, go to it.
You might need to add yeast nutrients and tannin and boost the sugar to see a specific gravity of 1.095.
 

British Red

M.A.B (Mad About Bushcraft)
Dec 30, 2005
25,532
402
Mercia

nitrambur

Settler
Jan 14, 2010
723
52
50
Nottingham
I managed to get a Stockli dehydrator at a great price and the missus insists on using the oven on low instead, drives me up the wall
 

Robson Valley

Full Member
Nov 24, 2014
8,370
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McBride, BC
I like my dried Roma tomato slices packed in herbed olive oil for 6 months. Those are a supper comfort.
I have had dried strawberries = there's nothing finer as a winter treat.
I want to smoke and dry a big batch of mussels, like the Haida First Nation do for preservation.
 

Woody girl

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Mar 31, 2018
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Blackberries are at last out here. Despite the council having a blitz on brambles here I have discovered some amazing new spots to forage. Blackberry fruit leather.. more jam... cordial, crumbles, and some for the freezer. Maybe even some wine if I can get to the brew shop for some yeast. Busy busy time. My freezer is almost full with garden produce and I'm pickling beetroot and onions today. Blackberry chutney and runner bean chutney is cooling outside. I love harvest time.