Re: What would you do with a bushel of wild plums?

[Guest guest]

In a message dated 8/18/2006 1:36:24 PM Central Daylight Time,

haecklers@... writes:

> (I did find a recipe for wild plum vodka, but wouldn't that also

> contribute to physical, moral, and spiritual decline? It's got a

> lot of sugar in it!)

Frozen, the plums should make many pies/potstickers, puddings etc until next

seasons crop. If you have a dehydrator you have other choices as well,

snacks-breads or puddings. Much depends on how much you like to cook.

I could suggest plum wine, as 'Wine for the stomach's sake' does wonders for

my dw... Adjust the specific gravity (original gravity, OG) to 1.083 for dry

or 1.086 for a sweeter taste. Helps the digestion and honors Christs first

miracle. Leftovers make vinegar, His last drink. In moderation, I do not feel

that wine is a contribution to " physical, moral, and spiritual decline " , but

rather a celebration of life. C R

[Guest guest]

--- In , " haecklers " <haecklers@...>

wrote:

>

> I planted them back when I thought making jam was a good idea, but

> now, having read " Nutrition and Physical Degeneration " I see that

> jam is a leading contributor to the physical, moral, and spiritual

> decline of the human race, so how can I make jam? How can I give

> gifts of Homemade Wild Plum Jam for Christmas when it contributes

to physical, moral, and spiritual decline? AAAAAAGH!

Too funny!

>

> I am open to any suggestions.

These are from the book " Keeping Food Fresh. They also include

recipes for 2 plum jams if you are interested. Christa

--------

You can preserve plums in vinegar. Choose plums that aren't too ripe.

Pierce 2 lbs of them w/ a needle to the pit 3-4 times and place in

jars. Pour 1 quart of cider vinegar in a saucepan. Add 1/3c brown

sugar [rapadura should do], 6 cloves, and a cinnamon stick. Bring to

a boil for 5 min. Remove from heat and add 1T pink peppercorns [i

don't know if you could sub black]. Pour the hot vinegar over the

plums until well covered. Let cool, close jars tightly and store in a

cool dry place. Plums are ready to use in about 4 weeks. Sweet

condiment, recommended to eat with cold meats, stews, and other

hearty dishes. If cloves and peppercorns are ommitted may use as a

pie filling. Would make an interesting Christmas present!

---------

You can lactoferment plums. Fill a glass canning jar with plums that

aren't too large. Cover with whey. Close the jar and leave it. They

will continue to ferment. These will keep for several months.

[Christa note: intuitively it seems to me you wouldn't need so much

whey, just *some* as in other fermented recipes]

OR

Make a brine w/ 2T of salt per quart of water. Fill airtight jars w/

plums. Cover plums with brine, seal, and leave them to ferment.

-------------

You can dry them after halving and pitting in a dehydrator.

-----------

Someone requested chutney recipes on the discussingnt group recently

and here was a recipe I posted there, including one for plum chutney:

Here's a generic chutney recipe and a few suggested produce

combinations, from " Keeping Food Fresh " :

2 lbs fruit and/ or veggies

1/2c rapadura sugar

1 cup vinegar

salt, spices, herbs to taste

baking soda

clean cloth

canning jars and lids

Wash and chop the produce. Put the in a large sauce pan, along with

spices and boil over low heat. When soft and well blended, add the

sugar and vinegar and continue to boil to desired consistency. otal

cooking time is about 3 hours.

While cooking, prepare your jars [can use screw top jars]. Wash in

boiling water with baking soda, rinse thoroughly and drain on a clean

cloth. Boil the lids for 5 minutes with baking soda, rinse carefully

and let stand in clean water.

When the chutney is ready pour into the jars and close them

immediately. The taste improves with age. Serve warm or cold.

Chutneys usually accompany cold meat. They also go very well w/

boiled potatoes or rice and various salads. They are preserved by the

sugar and vinegar.

--------

APPLE CHUTNEY

2 lbs apples

1 lb onions

salt, ginger, mustard seed, cayenne, cloves

--------

GREEN TOMATO CHUTNEY

2 lb green tomatoes

1/4 lb sour apples

1 lb onions

1/2 lb celery

salt, cayene, oregano

-------

MEDITERRANEAN CHUTNEY [this one I'll try first!]

2 lb ripe tomatoes

1 lb onion

3 cloves garlic

1 zucchini

1 eggplant

salt, pepper, red pepper, coriander, tarragon, rosemary, marjoram

---------

PLUM CHUTNEY

2 lb plums

1 lb apples

1/2 lb onions

1/4 cup black radishes

1 clove garlic

1/2 lb tomatoes, very ripe

salt, ginger, cayenne

----------

RHUBARB CHUTNEY

2 lb rhubarb

1/2 lb onions

salt, ginger, curry

[Guest guest]

I vote for chutney definitely. But if jam leads to moral, physical and

spiritual degeneration I'm already doomed.

Lynn S.

------

Mama, homeschooler, writer, activist, spinner & knitter

http://www.siprelle.com

NOTICE: The National Security Agency may have read this email without

warning, warrant, or notice.

[Guest guest]

--- In , " haecklers " <haecklers@...>

wrote:

>

> I planted them back when I thought making jam was a good idea, but

> now, having read " Nutrition and Physical Degeneration " I see that

> jam is a leading contributor to the physical, moral, and spiritual

> decline of the human race, so how can I make jam?

I have not yet read that book, but could he be talking more about

commercial jam as opposed to homemade? Maybe you could switch out the

white sugar and use natural sweetener like stevia?

[Guest guest]

Many thanks! I am definately intrigued by the pickling ideas, since

they have such a lovely bloom of wild yeast on them, it's a shame to

just kill it all with heat!

> >

> > I planted them back when I thought making jam was a good idea,

but

> > now, having read " Nutrition and Physical Degeneration " I see

that

> > jam is a leading contributor to the physical, moral, and

spiritual

> > decline of the human race, so how can I make jam? How can I

give

> > gifts of Homemade Wild Plum Jam for Christmas when it

contributes

> to physical, moral, and spiritual decline? AAAAAAGH!

>

> Too funny!

>

> >

> > I am open to any suggestions.

>

> These are from the book " Keeping Food Fresh. They also include

> recipes for 2 plum jams if you are interested. Christa

>

> --------

> You can preserve plums in vinegar. Choose plums that aren't too

ripe.

> Pierce 2 lbs of them w/ a needle to the pit 3-4 times and place in

> jars. Pour 1 quart of cider vinegar in a saucepan. Add 1/3c brown

> sugar [rapadura should do], 6 cloves, and a cinnamon stick. Bring

to

> a boil for 5 min. Remove from heat and add 1T pink peppercorns [i

> don't know if you could sub black]. Pour the hot vinegar over the

> plums until well covered. Let cool, close jars tightly and store

in a

> cool dry place. Plums are ready to use in about 4 weeks. Sweet

> condiment, recommended to eat with cold meats, stews, and other

> hearty dishes. If cloves and peppercorns are ommitted may use as a

> pie filling. Would make an interesting Christmas present!

>

> ---------

>

> You can lactoferment plums. Fill a glass canning jar with plums

that

> aren't too large. Cover with whey. Close the jar and leave it.

They

> will continue to ferment. These will keep for several months.

> [Christa note: intuitively it seems to me you wouldn't need so

much

> whey, just *some* as in other fermented recipes]

>

> OR

>

> Make a brine w/ 2T of salt per quart of water. Fill airtight jars

w/

> plums. Cover plums with brine, seal, and leave them to ferment.

>

> -------------

>

> You can dry them after halving and pitting in a dehydrator.

>

> -----------

>

> Someone requested chutney recipes on the discussingnt group

recently

> and here was a recipe I posted there, including one for plum

chutney:

>

> Here's a generic chutney recipe and a few suggested produce

> combinations, from " Keeping Food Fresh " :

>

> 2 lbs fruit and/ or veggies

> 1/2c rapadura sugar

> 1 cup vinegar

> salt, spices, herbs to taste

> baking soda

> clean cloth

> canning jars and lids

>

> Wash and chop the produce. Put the in a large sauce pan, along with

> spices and boil over low heat. When soft and well blended, add the

> sugar and vinegar and continue to boil to desired consistency. otal

> cooking time is about 3 hours.

>

> While cooking, prepare your jars [can use screw top jars]. Wash in

> boiling water with baking soda, rinse thoroughly and drain on a

clean

> cloth. Boil the lids for 5 minutes with baking soda, rinse

carefully

> and let stand in clean water.

>

> When the chutney is ready pour into the jars and close them

> immediately. The taste improves with age. Serve warm or cold.

>

> Chutneys usually accompany cold meat. They also go very well w/

> boiled potatoes or rice and various salads. They are preserved by

the

> sugar and vinegar.

>

> --------

> APPLE CHUTNEY

>

> 2 lbs apples

> 1 lb onions

> salt, ginger, mustard seed, cayenne, cloves

>

> --------

> GREEN TOMATO CHUTNEY

>

> 2 lb green tomatoes

> 1/4 lb sour apples

> 1 lb onions

> 1/2 lb celery

> salt, cayene, oregano

>

> -------

> MEDITERRANEAN CHUTNEY [this one I'll try first!]

>

> 2 lb ripe tomatoes

> 1 lb onion

> 3 cloves garlic

> 1 zucchini

> 1 eggplant

> salt, pepper, red pepper, coriander, tarragon, rosemary, marjoram

>

> ---------

> PLUM CHUTNEY

>

> 2 lb plums

> 1 lb apples

> 1/2 lb onions

> 1/4 cup black radishes

> 1 clove garlic

> 1/2 lb tomatoes, very ripe

> salt, ginger, cayenne

>

> ----------

> RHUBARB CHUTNEY

>

> 2 lb rhubarb

> 1/2 lb onions

> salt, ginger, curry

>

[Guest guest]

I'm thinking of trying my hand at t'ej with raw honey/water and the

plums. With the bloom of yeast, I think it should ferment nicely

and the honey water should help draw the juice out of the mashed

plums (found out you can use a potato masher in a stockpot). I know

nothing about specific gravity, will it totally ruin it if I just

wing it? I was thinking of a 1:4 ratio of honey to water. My dh

can drink a bit if he likes it and I'll let the rest go to vinegar -

I am out of raw apple cider vinegar at the moment <sob>

I think making my own vinegar will do wonders for my self-sufficent

streak as well as supplying me with a wonderful organic food to

enjoy all winter (I drink vinegar water, a tablespoon in a glass of

water for a pick-me-up - it's great in hot weather and cleans the

kidneys, liver, and blood as well - at least the cider vinegar does!)

Now I've heard of a bee-keeper who will give you a share of the

honey to " host " one of his hives, and he does all the work. Hmmmm...

>

> In a message dated 8/18/2006 1:36:24 PM Central Daylight Time,

> haecklers@... writes:

>

>

> > (I did find a recipe for wild plum vodka, but wouldn't that also

> > contribute to physical, moral, and spiritual decline? It's got a

> > lot of sugar in it!)

>

> Frozen, the plums should make many pies/potstickers, puddings etc

until next

> seasons crop. If you have a dehydrator you have other choices as

well,

> snacks-breads or puddings. Much depends on how much you like to

cook.

>

> I could suggest plum wine, as 'Wine for the stomach's sake' does

wonders for

> my dw... Adjust the specific gravity (original gravity, OG) to

1.083 for dry

> or 1.086 for a sweeter taste. Helps the digestion and honors

Christs first

> miracle. Leftovers make vinegar, His last drink. In moderation, I

do not feel

> that wine is a contribution to " physical, moral, and spiritual

decline " , but

> rather a celebration of life. C R

>

>

>

[Guest guest]

We had a wild plum tree at a previous residence. My wife made plum butter

and jam with them.

>They've got tough tart skins but pulp as sweet as honey. They range

>in size from a small apricot to cherry-sized and are hard to pit

>raw. I've made some into Asian Plum Sauce already and some *gasp*

>pancake syrup, and still have pulp in the freezer, about 2 gallons

>picked and washed and about a bushel on the tree.

>

>I planted them back when I thought making jam was a good idea, but

>now, having read " Nutrition and Physical Degeneration " I see that

>jam is a leading contributor to the physical, moral, and spiritual

>decline of the human race, so how can I make jam? How can I give

>gifts of Homemade Wild Plum Jam for Christmas when it contributes to

>physical, moral, and spiritual decline? AAAAAAGH!

>

>I am open to any suggestions. Next year I'll have many more bushels

>than this year, since there are 17 plum trees and many weren't quite

>big enough to make a crop yet.

>

>(I did find a recipe for wild plum vodka, but wouldn't that also

>contribute to physical, moral, and spiritual decline? It's got a

>lot of sugar in it!)

>

>

[Guest guest]

In a message dated 8/18/2006 8:50:33 PM Central Daylight Time,

haecklers@... writes:

> I'm thinking of trying my hand at t'ej with raw honey/water and the

> plums. With the bloom of yeast, I think it should ferment nicely

> and the honey water should help draw the juice out of the mashed

> plums (found out you can use a potato masher in a stockpot). I know

> nothing about specific gravity, will it totally ruin it if I just

> wing it? I was thinking of a 1:4 ratio of honey to water. My dh

> can drink a bit if he likes it and I'll let the rest go to vinegar -

> I am out of raw apple cider vinegar at the moment <sob>

Yes, honey will work. Your final drink will definitely be sweet. Probably too

much for my dw's taste, but different strokes... if you want to wing it with

sugar, a starting point of two gallons of plum juice with two gallons of

purified water and seven/eight cups of sugar might work for you. If the final

product is too dry or sweet, you can adapt on the next batch.

For sure, if you use honey it will be like mead and always have a sweet

taste, honey does not ferment all the sugars out. You do need to use some yeast

to

kick off the process properly. Wild yeasts are unpredictable. The trub in the

bottom of your first batch can be used to start natural fermentation on future

batches. Good luck. C R

PS: I like your self-sufficiency bent, that's how I got started in the

process of taking charge of my own responsibility. I do not like being dependent

on

a system that is as shaky as the stock market. Should the whole system suffer

even a slight 'Katrina' on a national scale, millions will die. I don't plan

on my family having the worst of it. C R

[Guest guest]

In a message dated 8/19/2006 1:28:53 PM Central Daylight Time,

haecklers@... writes:

> Do I need to buy yeast or will sourdough starter or dry yeast work?

> Sandor Katz seems to think that plain honey water will catch enough

> wild yeast from the air to ferment in about 3 weeks, and I've got

> plenty - it's sitting right in my sourdough making spot.

I have used the dry yeast, Fleishmans, with good results (1 oz.). Rehydrate

the yeast in blood warm pure water, after 15-20 min. begin tempering with warm

juice/must and then introduce it into the main batch in a good quality

plastic bucket, whisking vigorously to introduce O2 for strong fermentation,

then

place it in a warm area with a towel over the top of the bucket. The Must should

be about 100 deg. F also when the yeast is pitched into it. The CO2 will form

a protective layer above the must. After 4-5 days, carefully pull off the

wine (leaving the trub in the bottom) into a container that can be sealed with

an

airlock. The airlock can be picked up at any homebrew shop, they are cheap

and very handy. While there, pick up a hydrometer for measuring sugar in your

Musts. Both items together will cost $8 or so and the hydrometer is essential

for consistency because different grapes have different sugar content

naturally. Once you find your 'taste', you can duplicate it time after time

without

having to throw any errors out or having lots and lots of vinegar. Since vinegar

is so good for medicine, cleaning etc, lots of it may be a good thing in time

of need. Never store wine in a plastic 5 gal. water jug, the walls of the jug

actually breathe and wine will start turning into vinegar fairly quickly,

you'll know when it starts tasting yucky. But then again, that is a good way to

make the vinegar..... C R

I am picking wild mustang grapes this weekend for wine for my dw and she

will make jelly/jam for me. The wine is for her, I homebrew my own beer. I

really

don't like depending on packaged malts, but I am not set up ideally for

all-grain brewing right now. If I was in a self-sufficiency situation, I could

do

it though. It just takes more preparation/time. C R

PS: Almost forgot, always test your Must sample with the hydrometer at 60

degrees Farenheit. Just pull off a small sample, pop it in the freezer for 5

minutes or so and get a reading. Add sugar/honey to the whole batch until a

sample

reads approx. 1.086 on the scale. Have the salesperson show you the proper

scale on the instrument when you buy it, there are several charts on the

hydrometer and you need to know which one to read. CR

[Guest guest]

So if I let it go on then to vinegar will it be sweet like balsamic?

Ooooo that would be nice!

Do I need to buy yeast or will sourdough starter or dry yeast work?

Sandor Katz seems to think that plain honey water will catch enough

wild yeast from the air to ferment in about 3 weeks, and I've got

plenty - it's sitting right in my sourdough making spot.

Thanks for the tip about saving the trub for the next batch, the

grapes are just turning color...

>

> For sure, if you use honey it will be like mead and always have a

sweet

> taste, honey does not ferment all the sugars out. You do need to use

some yeast to

> kick off the process properly. Wild yeasts are unpredictable. The

trub in the

> bottom of your first batch can be used to start natural fermentation

on future

> batches. Good luck. C R

>