Guest guest Posted July 23, 2008 Report Share Posted July 23, 2008 I freeze or dehydrate my berries. We had a bumper crop of wild black raspberries this year and are waiting for the blackberries to ripen. I'm picking pounds of wild highbush blueberries, so for us, best preservation method is dehydration. Of course, they're not as pretty and pliable as commercially dehydrated berries because I don't soak mine in a sugar solution first (keeps 'em pliable), but mine aren't made for eating out-of-the-bag by the handfuls, but instead for later use in muffins, pancakes, oatmeal, sauces, etc. If you want to make numerous changes to the recipe, how about looking into wine making? It would seem that recipe is a quickie-version of berry wine.......... Sharon On Fri, Jul 11, 2008 at 3:40 PM, mors01 <mors01@...> wrote: > I just picked lots of fresh wild blackberries. I want to preserve > them. In the book " Nourishing Traditions " , I found a recipe that > looks good. It's called " Raspberry Drink " , on page 586. > > It calls for: > 24oz fresh berries > juice of 12 oranges > 1/I4-1/2 cup Rapadura > 1/4 cup whey > 2 tsp salt > 1.5 quarts water > > Are the orange juice and Rapadura absolutely necessary? > Can they be replaced with plain water, maybe with a tiny > amount of honey added? Or is the acidity of orange > juice necessary for preservation? If acidity is necessary, > could a small amount of ACV (apple cider vinegar), mixed > with water, be used instead of the orange juice? > > I don't have a 'sweet tooth', and I'd like to avoid using > concentrated sugars as much as possible. > > And if I decide to use orange juice, is frozen juice OK, or does > it need to be fresh (and have enzymes)? > > Also, does anyone have any experience with preservation of berries, > and such recipes? This will be my second fermentation project, > I'm still quite new to this. I'd appreciate any tips. > (My first was beet kvass, it turned out quite well). > > thank you, > -Mike > > > -- When the people fear their government, there is tyranny; when the government fears the people, there is liberty. - Jefferson Deut 11:15 He will put grass in the fields for your cattle, and you will have plenty to eat. Check out my blog - www.ericsons.net - Food for the Body and Soul Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 23, 2008 Report Share Posted July 23, 2008 I've made the Berry Syrup on p. 111 using raspberrries. I left out the Rapadura because I don't have a sweet tooth either. it was a little salty so the next time I made it, I used 1 t. of salt instead of 2. you could try this recipe with your blackberries. I added some cinnamon after they were fermented. > > I just picked lots of fresh wild blackberries. I want to preserve > them. In the book " Nourishing Traditions " , I found a recipe that > looks good. It's called " Raspberry Drink " , on page 586. > > It calls for: > 24oz fresh berries > juice of 12 oranges > 1/4-1/2 cup Rapadura > 1/4 cup whey > 2 tsp salt > 1.5 quarts water > > Are the orange juice and Rapadura absolutely necessary? > Can they be replaced with plain water, maybe with a tiny > amount of honey added? Or is the acidity of orange > juice necessary for preservation? If acidity is necessary, > could a small amount of ACV (apple cider vinegar), mixed > with water, be used instead of the orange juice? > > I don't have a 'sweet tooth', and I'd like to avoid using > concentrated sugars as much as possible. > > And if I decide to use orange juice, is frozen juice OK, or does > it need to be fresh (and have enzymes)? > > Also, does anyone have any experience with preservation of berries, > and such recipes? This will be my second fermentation project, > I'm still quite new to this. I'd appreciate any tips. > (My first was beet kvass, it turned out quite well). > > thank you, > -Mike > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2008 Report Share Posted July 26, 2008 I've looked at some berry wine recipes, but they called for adding a very specific amount of sugar (a hydrometer is needed to calculate how much sugar to add). I know that the sugar will get fermented into alcohol, but I still don't like using it. Will a significant amount of alcohol be created in any fruit ferment, or is it possible to ferment fruit into mostly lactic acid? -Mike Sharon son <skericson@...> wrote: If you want to make numerous changes to the recipe, how about looking into wine making? It would seem that recipe is a quickie-version of berry wine.......... Sharon Recent Activity 19 New Members Visit Your Group Health Healthy Aging Improve your quality of life. Meditation and Lovingkindness A Group to share and learn. Search Ads Get new customers. List your web site in Search. . --------------------------------- Canada Toolbar : Search from anywhere on the web and bookmark your favourite sites. Download it now! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2008 Report Share Posted July 26, 2008 Thanks for the suggestion. I followed the berry syrup recipe, and omitted the Rapadura. However, I kept the 2tsp salt, and added a small amount of honey (<1tsp) to compensate for the saltiness. (It's very hot right now, and I was afraid that cutting out salt might cause the fermentation to " go wrong " ) Honey is mostly glucose+fructose. I think that the " lacto-bacteria " will not break it down (they only break down sucrose or lactose). I'm quite happy with the result. It's slightly bubbly, and has a slightly-acidic taste. There's no salty taste at all. -Mike carolyn_graff <zgraff@...> wrote: I've made the Berry Syrup on p. 111 using raspberrries. I left out the Rapadura because I don't have a sweet tooth either. it was a little salty so the next time I made it, I used 1 t. of salt instead of 2. you could try this recipe with your blackberries. I added some cinnamon after they were fermented. --------------------------------- Instant message from any web browser! Try the new Canada Messenger for the Web BETA Quote Link to comment Share on other sites More sharing options...
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