Huckleberries, one of nature's hidden gems, have delighted foragers, culinary enthusiasts, and nature lovers for generations. These small, purplish-blue berries are a natural treasure of the wild, sought after for their distinct flavor and versatility in various dishes. Yet, huckleberries remain elusive on the commercial scale. In this blog post, we will explore the rich history of huckleberries, understand their wild foraging, discover where they thrive in the untamed wilderness, and discuss the challenges that have led to higher prices and a diminishing presence of huckleberry-containing products on our store shelves.
The History of Huckleberries:
Huckleberries have a fascinating history rooted in North America. Indigenous peoples of the continent, including tribes such as the Nez Perce, Salish, and Flathead, have cherished these berries for centuries. Huckleberries were more than just a source of sustenance; they held cultural and spiritual significance among these communities.
The Lewis and Clark expedition of the early 19th century documented the presence of huckleberries, introducing these unique fruits to a wider audience. Pioneers like David Thompson recognized the importance of huckleberries, noting their role in indigenous diets and their potential culinary value.
Wild Foraging:
Unlike many fruits, huckleberries are not commercially cultivated. They are a pure product of the wild, thriving in specific regions across North America. These regions include the Pacific Northwest, the Rocky Mountains, and parts of Canada. Huckleberries typically grow at elevations between 3,000 and 7,000 feet, tucked away in forests and mountainous terrain.
Huckleberry foraging is not for the faint of heart. Harvesters venture into rugged landscapes, often navigating steep hillsides and dense forests. These berries are typically ripe from mid-summer to early fall, depending on the location and climate. Successful foragers rely on a combination of patience, knowledge of the terrain, and the right harvesting techniques.
The Vanishing Act: Fewer Foragers, Higher Prices:
The tradition of huckleberry foraging is at risk due to several challenges:
Manual Labor and Low Yields: Harvesting huckleberries is a labor-intensive task. The berries are small, and they grow sparsely in the wild. Foragers must carefully pick each berry by hand, ensuring they don't damage the plant or the surrounding environment. This manual process yields relatively small quantities of berries.
Environmental Regulations: In many huckleberry habitats, there are strict regulations in place to protect delicate ecosystems. Foragers must adhere to these guidelines to avoid harming the environment. These regulations can limit the number of individuals allowed to forage in a specific area.
Changing Economic Opportunities: In today's world, there are more lucrative opportunities available to potential laborers, drawing them away from huckleberry harvesting. The relatively small market size for huckleberries can make it less appealing for individuals seeking employment.
Aging Workforce: Many experienced huckleberry foragers are getting older, and fewer young people are taking up this demanding profession. This demographic shift further contributes to the labor shortage.
These challenges have led to a dwindling number of huckleberry harvesters, resulting in higher prices and a scarcity of huckleberry-containing products on the market. In addition to environmental restrictions, huckleberry foragers often have to compete with various other factors, including animals and insects, in their quest to harvest these wild berries. Here are some of the key challenges foragers may encounter competing for the same fruit:
Birds: Birds are one of the primary competitors for huckleberries. They are attracted to the ripe berries and can significantly reduce the huckleberry yield by feasting on the fruit. Foragers may find themselves in a race against birds to collect the berries before they are devoured.
Bears: Bears are particularly fond of huckleberries and are known to forage in the same areas where huckleberries grow. Foragers need to be cautious when harvesting huckleberries in bear country, as bears can be territorial and protective of their food sources.
Other Wildlife: Various other wildlife, such as deer, elk, and smaller mammals, can also consume huckleberries. Foragers may encounter competition from these animals, especially in areas with high wildlife populations.
Insects: Insects, including ants and various berry-loving insects, can be a nuisance during huckleberry foraging. Foragers must contend with the presence of these tiny competitors and may need to take measures to protect the harvested berries from infestations.
Rival Foragers: Human foragers often compete with one another for access to prime huckleberry patches. Popular foraging areas can become crowded during the huckleberry season, and foragers may need to contend with other people vying for the same limited resources.
Climate Conditions: Weather and climate can also pose challenges. Late frosts, droughts, or heavy rains can impact huckleberry crops, affecting the availability of ripe berries and making the competition among foragers even more intense.
Terrain Challenges: The rugged and often remote terrain where huckleberries grow can be a challenge in itself. Foragers may have to navigate steep hillsides, thick underbrush, and rocky terrain to reach the huckleberry patches.
Time Sensitivity: Huckleberries have a short window of ripeness, and foragers must time their harvesting trips carefully. Waiting too long may result in competition with both wildlife and other foragers, while going too early may yield unripe fruit.
These various factors can make huckleberry foraging a demanding and competitive activity. Foragers must be prepared to adapt to the conditions of the specific location they are harvesting in and be respectful of the ecosystem and wildlife they encounter while pursuing this natural delicacy.
The Impact on Huckleberry-Containing Products:
The scarcity of huckleberries and the challenges in harvesting have had a direct impact on the availability of huckleberry-containing products. These products include huckleberry jams, syrups, pies, and other culinary delights that have won the hearts of many. Consumers are now facing higher prices for these products, and in some areas, they are becoming increasingly difficult to find on store shelves.
Preserving a Legacy:
Huckleberries hold a special place in North American culinary history and indigenous cultures. It's important to acknowledge the challenges faced by huckleberry foragers and support initiatives that aim to preserve this time-honored tradition. Encouraging sustainable foraging practices and investing in the preservation of huckleberry habitats can help secure the future availability of these wild delicacies.
Conclusion:
Huckleberries, nature's hidden treasure, continue to captivate the hearts and palates of those who seek them out. The labor-intensive and environmentally sensitive process of foraging for huckleberries faces numerous challenges, leading to fewer foragers, higher prices, and a decreasing presence of huckleberry-containing products on the market.
As we celebrate the rich history of huckleberries and the efforts of those who brave the wild to harvest them, let us also recognize the importance of sustainable foraging practices and support initiatives aimed at preserving this cherished tradition. By doing so, we can ensure that huckleberries remain a delicious and enduring part of our culinary world.
Boysenberries are a unique and delightful fruit that has captured the taste buds of many, but their journey from obscurity to popularity has been a fascinating one. In this blog post, we will dive into the history of boysenberries, explore the changes in planting and harvesting practices over time, and examine the current trends that may explain why we are seeing fewer boysenberry products on the shelves.
The Birth of Boysenberries
The boysenberry is a captivating fruit with a fascinating history, and its journey from obscurity to popularity is a tale worth exploring. At the heart of this story is Rudolph Boysen, a horticulturist with a penchant for plant breeding.
In the early 1920s, Rudolph Boysen embarked on a horticultural experiment, driven by a passion for creating new and exciting fruit hybrids. His journey began with the ambitious goal of blending the qualities of three distinct berries: the European raspberry, the common blackberry, and the loganberry. The result of his crossbreeding efforts was a berry with the best characteristics of each parent, a berry that was destined to become the boysenberry.
The boysenberry was initially named after its creator, Rudolph Boysen, and as it began to take shape, it revealed a unique blend of traits that set it apart from its parent berries. The fruit boasted a dark purple to black color, which hinted at its richness and depth of flavor. Its flavor was sweet yet delightfully tart, making it a perfect addition to various culinary creations.
However, Boysen's breakthrough did not immediately gain widespread recognition. In the early years, the boysenberry remained relatively obscure, and the fruit's future was uncertain. It wasn't until a twist of fate brought the boysenberry to the attention of Walter Knott that its destiny began to change.
Walter Knott, a farmer in Buena Park, California, recognized the potential of the boysenberry. He saw not only its delicious flavor but also the hardiness of the plant and its adaptability to the Southern Californian climate. Knott decided to cultivate the boysenberry on a larger scale, and this decision would prove to be a game-changer for the berry's fortunes.
As Knott's Berry Farm started growing boysenberries in earnest, the fruit's popularity began to soar. Knott's Berry Farm became a household name, thanks in no small part to its delicious boysenberry products. The farm was famous for its boysenberry jams, pies, syrups, and other culinary delights. Visitors from far and wide flocked to the farm to savor the unique and delectable flavor of boysenberries.
The success of the boysenberry was further propelled by the Knott family's marketing prowess. They introduced the boysenberry to a wider audience, and it soon became a beloved staple in American households. The boysenberry's sweet-tart flavor was not only appreciated for its taste but also for its versatility in recipes.
Walter Knott's efforts in popularizing the boysenberry laid the foundation for its future success. The berry went from being an obscure horticultural experiment to a beloved fruit with a storied history. As the boysenberry's popularity grew, it found its way into a wide range of culinary applications, from pies and jams to syrups and even beverages.
In the years that followed, the boysenberry continued to evolve, adapting to different growing conditions and regions, ultimately securing its place in the annals of fruit history. The story of the boysenberry exemplifies how the ingenuity of individuals like Rudolph Boysen and the entrepreneurial spirit of figures like Walter Knott can shape the destiny of a fruit and elevate it to culinary stardom.
Changing Planting and Harvest Practices
The cultivation of boysenberries has evolved over the years. In the early days, boysenberries were primarily grown in Southern California. The climate was ideal for these berries, with long, hot summers and mild winters. However, as demand for boysenberries grew, so did the need to cultivate them in various regions.
Today, boysenberries are grown in several states across the United States, including Oregon and Washington, thanks to their temperate climates. This diversification of cultivation regions has allowed for a longer boysenberry season and a wider distribution of the fruit.
Modern farming techniques have also improved boysenberry yields. With advancements in irrigation, pest control, and berry care, growers can produce higher-quality berries more efficiently. This has led to a more consistent supply of boysenberries in the market.
The Decline of Boysenberry Products
While boysenberries were once a staple in the world of fruit products, there has been a noticeable decrease in the availability of boysenberry items on store shelves. Several factors contribute to this decline:
Changing Consumer Preferences: As tastes evolve, consumers are leaning towards other berry varieties, such as blueberries and blackberries. These berries are often marketed as superfoods, which has boosted their popularity.
Production Costs: Boysenberries are delicate and labor-intensive to harvest, which can make them more expensive to produce than other berries. This has caused some growers to shift their focus to more cost-effective crops.
Competition: The berry market has become highly competitive. While boysenberries once enjoyed a unique niche, they are now competing with a wide range of berry options, making it harder for them to stand out.
Short Shelf Life: Boysenberries have a shorter shelf life compared to some other berries. This limits their availability in stores and makes them less attractive to retailers.
Limited Marketing: Boysenberries have not received the same level of marketing and promotion as other berries. This lack of exposure has contributed to their decline in popularity.
Conclusion: The Future of Boysenberries
The history of boysenberries is a story of innovation and evolution, from their creation by Rudolph Boysen to their popularity in the Knott's Berry Farm. However, their presence in the market has dwindled over the years due to changing consumer preferences, production costs, and increased competition.
Despite these challenges, there is hope for the future of boysenberries. Some growers and enthusiasts are working to reintroduce this unique fruit to the market through specialty products and artisanal items. By focusing on the distinctive flavor of boysenberries and their historical significance, there may be a resurgence in their popularity.
In conclusion, boysenberries have a rich history and a place in the hearts of many berry lovers. While they may not dominate the berry market as they once did, the boysenberry's sweet-tart taste and historical significance continue to make it a cherished fruit for those who appreciate its unique flavor.
When it comes to the world of fruit, few varieties hold the same level of reverence and admiration as the Blenheim apricot. This humble stone fruit, with its sweet, succulent flesh and rich history, is truly a treasure among heirloom fruits. In this extensive blog post, we'll delve deep into the enchanting world of the Blenheim apricot and explore why it is so highly coveted by fruit enthusiasts and culinary connoisseurs alike.
The Blenheim Apricot: A Brief Introduction
Blenheim apricots, scientifically known as Prunus armeniaca 'Blenheim,' are a special variety of apricot with a fascinating history. While they originated in the village of Blenheim in Oxfordshire, England, these apricots found their true home in the sunny orchards of California, where they flourished in the ideal climate and soil conditions. Blenheim apricots are renowned for their small to medium size, golden-orange skin, and sweet, juicy, and aromatic flesh.
Coveted Flavor and Aroma
One of the primary reasons why the Blenheim apricot is so highly sought after is its exceptional flavor and aroma. Unlike many commercially grown apricots, which can often be bland and underwhelming, the Blenheim variety bursts with a sweet and tangy taste that is truly unique. The rich, complex flavor profile combines the sweetness of ripe honey with a subtle tartness that makes it a favorite for both eating fresh and using in a variety of culinary creations.
The flavor of a Blenheim apricot is a symphony of tastes, with undertones of floral notes, hints of citrus, and a luscious mouthfeel. It's the kind of fruit that captures the essence of summer and transports your taste buds to a sun-soaked orchard.
But it's not just the taste that sets Blenheim apricots apart. Their aroma is equally enchanting. When you hold a ripe Blenheim apricot to your nose, you're greeted with a fragrant bouquet of fruity and floral notes, creating an experience that engages all your senses. The scent alone is enough to make your mouth water and your culinary creativity soar.
Limited Availability
What further elevates the desirability of the Blenheim apricot is its limited availability. Unlike mass-produced apricots that are grown to withstand shipping and storage, Blenheims are delicate and bruise easily. This makes them challenging to distribute on a large scale, so they remain a specialty item, often only available for a short period each year during the peak of their summer harvest.
The limited availability of Blenheim apricots adds an element of anticipation and exclusivity for those who are lucky enough to procure them during the brief window when they're in season. This scarcity has created a cult following, with enthusiasts eagerly awaiting their arrival in local markets and orchards.
Versatility in the Kitchen
Culinary enthusiasts cherish Blenheim apricots for their versatility in the kitchen. These apricots are not just a delight to eat fresh; they're also prized for their potential in a wide range of culinary creations.
Whether you're making preserves, jams, pies, tarts, or chutneys, Blenheim apricots add a burst of flavor and a touch of nostalgia to your recipes. Their high sugar content makes them perfect for canning, as it helps to preserve the sweet, tangy taste of summer for the months ahead. The vibrant orange color of Blenheim apricots also adds a visual appeal to any dish, making them a favorite for bakers and chefs looking to create visually stunning desserts and savory dishes.
One of the most famous uses of Blenheim apricots is in the production of apricot brandy, a sweet and aromatic spirit that captures the essence of these remarkable fruits. The apricot brandy made from Blenheims is renowned for its depth of flavor and is often considered a true artisanal treat.
Historical Significance
Beyond their delightful taste and culinary potential, Blenheim apricots also hold a special place in history. They have been cultivated in California since the 18th century and were even a favorite of Queen Victoria. The heritage and tradition associated with these apricots make them all the more prized among heirloom fruit varieties.
During the early days of California's agricultural history, the Blenheim apricot was a staple crop in the region, with orchards stretching for miles. The apricot industry played a significant role in the state's development, and the Blenheim apricot became a symbol of the Golden State's agricultural richness.
The apricot industry has evolved over the years, with some traditional orchards being replaced by more modern and commercially viable fruit varieties. However, the legacy of the Blenheim apricot lives on in the hearts of those who appreciate its unique qualities and the history it represents.
Cultivating Blenheim Apricots
Cultivating Blenheim apricots is an art form that requires skill and dedication. The delicate nature of these fruits means that growers need to carefully tend to the trees to ensure a bountiful harvest. While the apricots thrive in the California sun, they are also sensitive to extreme weather conditions, making the art of cultivation both challenging and rewarding.
Farmers who specialize in Blenheim apricots are often passionate about preserving the tradition of these fruits and ensuring that future generations can enjoy them. Many of these orchards are family-owned, passed down through generations, and represent a commitment to preserving a piece of agricultural history.
The Future of Blenheim Apricots
While Blenheim apricots have faced challenges due to their limited availability and susceptibility to pests and diseases, there is a renewed interest in preserving and celebrating this heirloom variety. The slow food and locavore movements have brought a resurgence of interest in traditional, regional, and heirloom foods, and Blenheim apricots are no exception.
In recent years, efforts have been made to revive old orchards and promote the planting of new Blenheim apricot trees. Consumers, chefs, and food artisans are rediscovering the unparalleled flavor and aroma of these apricots, sparking a renewed demand for this precious fruit.
Conclusion
In conclusion, the Blenheim apricot is a treasured heirloom variety that captures the hearts and taste buds of those who have had the privilege to savor it. Its unmatched flavor, enticing aroma, limited availability, and historical significance make it a true gem in the world of fruit. If you ever have the chance to taste a Blenheim apricot, seize the opportunity to experience this coveted heirloom delight.
So, whether you're a passionate foodie, a fruit enthusiast, or simply someone looking to savor a taste of history, the Blenheim apricot is a treasure that is well worth seeking out. Its rich flavors and heritage make it a reminder of the beauty and depth of flavor that can be found in heirloom varieties, and a testament to the value of preserving our culinary traditions. Enjoy every bite, and savor the sweet taste of summer encapsulated in the Blenheim apricot.
Welcome to What's That Fruit Wednesdays! Each week, we will focus on a different fruit and provide you with all the information you need to know to get acquainted with our more unique fruit preserve offerings. This week, we are placing the spotlight on olallieberries!Another lesser known berry name unless you happen to frequent the California coastline between Pescadero and Santa Cruz where they are hailed as the King of Berries! Patented by the USDA-ARS in 1950, in conjunction with Oregon State University, after a successful cross between a Youngberry raspberry and an Black Logan blackberry, the olallieberry was actually named using the word for "berry" in Chinook jargon.
Although a cultivated berry, the olallieberry has not seen widespread commercial growth given the delicate fruit that requires handpicking making it a favorite for specialty berry growers that love getting hands-on.
A member of the berry hybrid family, and related to several delectible crosses that we will cover on subsecuent newsletters , olallieberries are red to purple in color when mature having the appearance of an elongated raspberry conical shape up to 1.5 inches long while retaining their core in the fruit when harvested like a blackberry.
Olallieberries have a strong berry flavor that leans heavier to the blackberry spectrum with a raspberry undertone that is definitely on the tart side. They are also a good source of dietary fiber and are low in calories.
Olallieberries can be used in sweet or savory dishes. Some popular recipes include jams/jellies, pies, syrups, ice creams, hard/soft candies, wines and beers.
So, whether you're looking for a new fruit to try or you're just curious about what olallieberries are, we hope this post has been helpful. Be sure to check back next week for another installment of What's That Fruit Wednesdays! In the meantime, why not try our olallieberry jam?
Welcome to What's That Fruit Wednesdays! Each week, we will focus on a different fruit and provide you with all the information you need to know to get acquainted with our more unique fruit preserve offerings. This week, we are placing the spotlight on the saskatoon berry!
If you've never heard of a saskatoon berry, don't worry - you're not alone. This under appreciated fruit is often overshadowed by its more popular cousin, the blueberry. But what saskatoon berries lack in name recognition, they more than make up for in flavor. These little fruits have a delicate sweetness and a hint of almond flavor that makes them irresistible. Saskatoon berries are also incredibly versatile, and can be used in everything from pies and jams (of course) to salads and smoothies.
Interestingly, saskatoon berries are not actually berries at all - they're actually drupes, which are fruits that have a hard pit in the center (think cherries, plums, and apricots). Saskatoon berries are a type of fruit that resembles a larger blueberry in appearance. They grow on small shrubs and are native to the Canadian Prairies, the Northwest Territories, the Yukon, Alaska, British Columbia and the northwestern and north central United States.
Saskatoon berries have a sweet-tart flavor, and although they are not commonly found in grocery stores, saskatoon berries can be purchased from farmers markets or online retailers if you're not lucky enough to have them growing wild around your neck of the woods.
Maybe you've heard of Juneberries, Shadbush berries or Serviceberries? Well, saskatoon berries are also known by those names. And if you want to get really technical, the saskatoon berry's scientific name is Amelanchier alnifolia, but since there won't be a test later, we can just toss that tidbit into the mental file cabinet next to the Algebra you learned in 8th grade never to be used again...
Since saskatoon berries have such a high levels of antioxidants, vitamins, and minerals, they are often called a "superfruit". Saskatoon berries are an excellent source of fiber, potassium, calcium, and magnesium. They are also a good source of iron and vitamin C.
So, whether you're looking for a new fruit to try or you're just curious about what saskatoon berries are, we hope this post has been helpful. Be sure to check back next week for another installment of What's That Fruit Wednesdays! In the meantime, why not try our saskatoon berry jam? It's the perfect way to enjoy the flavor of saskatoon berries all year long!
Quick Saskatoon Berry Tart Recipe Using Jam
Ingredients:
- pre-made tart shell
- saskatoon berry jam
- whipped cream or ice cream (optional, but highly recommended)
Instructions:
Preheat oven to 375 degrees F. Place the tart shell on a baking sheet and spread saskatoon berry jam evenly over the bottom. Bake for 15 minutes, or until the jam is bubbly. Remove from oven and let cool. Serve with whipped cream or ice cream, if desired. Enjoy!
Do you have a favorite saskatoon berry recipe? We'd love to hear about it in the comments! And be sure to check back next week for another edition of What's That Fruit Wednesdays.
2017年のDanville Fallfestは、クラフトFairアリーナのSBJのもう一つの巨大な成功でした！彼らが秋の準備ができていた出席者によってつけられる服装によって明らかであったが、夏はまだ暖かい天気で、そして、空で雲でないその週末に、握りを持ちました。私は私たちを見に来て、私たちのジャムを味わって、彼らの非常に支持的な解説を提供するのに十分な誰にでも感謝することができません。
私は前に述べたように、私は味のリクエストを取得し、新しい果物で遊んで大好きです。ショーは、我々が多くの要求から来る多くの要求を我々に与えました。確かにキーパー！
我々のトップ2つの要求は、まだトウガラシとゼリーから離れてハックルベリーとolallieberryであるために丸くなっています。私はこれらのいくつかの果物のためのソースを見つけることができる提供ポップアップ表示されます。私は、私がベリーシーズンにこれを遅らせることになっていたならば、それが私がレスポンスを計ることができて、本当に蓄積するために来年のベリーシーズンのためにギアアップするまで、それが多分クラフトフェアでフィーチャーされるだけである小さい独占的な生産ランをすると想像します。我々は、クラフトフェアで人に会う機会があるかどうか、自由に私にあなたが見て興味を持っている任意の果物やペアリングをお知らせください。
我々がドアを開ける前に、我々がブースをとった若干のイメージは、ここにあります：
FallFestに出て来た皆に再び感謝！私は再び12月16日と17日にサンノゼクラフトホリデーフェアで再びあなたのすべてを見て、新しい友人に会うことを楽しみにしています。
エンジョイ!
私たちは買いだめされ、今週末に2017ダンビルFallFestのためにイーストベイに向かう準備ができていることを楽しみにしています。私たちの最後のショーは、私たちの在庫のほとんどすべてを枯渇させ、私は私たちの株式を更新し、新しく作られたバッチで市場に戻って私たちの偉大なシグネチャーフレーバーを置くことができることをうれしく思います。私たちは太平洋沿岸霧祭りのために持っていたのと同じくらい良い投票率を持つことを期待しているので、あなたの注文を置くことを遅らせないでください!
地元のショーでデビューする準備ができている作品やジャムの新しい味の組み合わせに頭を取得するために私たちのニュースレターにサインアップしてください。私たちは、人々が試してみることに非常に興奮している新しい味の一握りを持っています。
誰もがイチジクが好き??ちょうど私は少しティーザーを投げ出すだろうと思った.お 楽しみ ください！！
ブログ記事のタイトルはそれをすべて言う、人々!2017年のパシフィックコーストフォグフェストは大成功でした!
私たちを見て、私たちのジャムを味わい、彼らの非常に協力的な解説を提供するために出てきたすべての人に十分に感謝することはできません。特に、パシフィカ教育財団とテラノヴァ高校バンドブースターの両方のサポートについて聞いてきたお客様に感謝したいと思います。
私はもともと2つの間で10%の寄付を分割することを約束していましたが、支援の巨大な流出は、私の元のコミットメントを倍増することを決め、今では2つの間で均等に分割するために売上の20%を寄付します。ベイエリアでの場所に関係なく、今後のアートショーやクラフトショーの展示で、この2つの組織を引き続き支援することを楽しみにしています。
最近ブラジルに旅行し、伝統的なステーキハウスを訪れた私は、フォグフェストでのみ利用可能になるクラフトフェア排他的な味を作成することにしました。パイナップルシナモンジャム。私のトップセラーの中で、この味の組み合わせは、それを試してみて、瓶が飛んだすべての人に愛されました!言うまでもなく、この味の組み合わせは、私たちのウェブサイト、Etsyウェブストア、将来の芸術や工芸品ショーを通じて提供し続ける主食の味に進出しました。
私は味の要求を取り、新しい果物で遊ぶのが大好きです。このショーは、今後の多くの要求から私たちに多くのインスピレーションを与えてくれました。リストの一番上には、私がすでに作品に持っているイチジクジャムがありました。2番目に多いフレーバーリクエストはベーコンジャムでしたが、私はすべての肉製品が適切に硬化および/または調理されていることを証明するために追加の保健局の要件を台無しにしたくないので、私はまだ肉で何かを試みるとは思いません。これらのトップ2は、ハックルベリー、オラリーベリー、さらにはルバーブの要求によってフォローアップされました。私は果物のソースを見つけることができる限り、これらのいくつかはポップアップすると確信しています。私はオレベリーを提供するモンテレイの近くの海岸にいくつかのuピック農場を見つけることができることを知っていますが、私はハックルベリーのためにもう少し難しく狩る必要があります。クラフトフェアで直接会う機会があるかどうかにかかわらず、あなたが見ることに興味のある果物やペアリングを自由に教えてください。
私たちがドアを開ける前にブースを撮った画像のいくつかを次に示します。
霧の祭りに出てきた皆さんに再び感謝!10月21日と22日にダンビル・フォールフェストで再び皆さんとお会いし、新しい友達に会えることを楽しみにしています。
お 楽しみ ください！！
ペクチンが果物保存に来るとき、すべての悪いプレスで得られて、それがほとんど親の助言通知をするべきであるかのように、それはほぼ同様です。
ペクチンは、果実の細胞壁の構造的支持のために多くの結実植物によって使われる自然に生じる可溶性繊維です。すべての果実は、細胞壁にペクチンのいくつかのレベルを持っている一方、すべての種類の果物保存プロジェクトで有用である天然ペクチンを抽出するためにそれらを作るかなり豊富なものがあります梨、リンゴ、クランベリー、ブラックベリー、日付、グアバ、クインズ、プラム、グーズベリー、そして最もシトラス柑橘類は、すべてのこれらの間で最も大きな違いでペクチンの大量を含んでいます。
ペクチンはゼリーやジャム作りにおいてゲル化を助けているものであり、その飴を作るためにはパテデフルーツを作るときに不可欠です。もちろん、貿易のトリックを知っている場合は常にペクチンなしであなたのジャムやゼリーを作ることができます。あなたのフレーバーの組み合わせに応じて、あなたは常に風味のプロファイルに影響を与えることなく、いくつかの焼きりんご、いくつかのブラックベリーやいくつかの日付のペーストをスローすることができますし、それを与えるペクチンは、適切なゲルリングに必要な追加ブーストを与える。
それで、自家製の抽出とペクチンを買った店の違いは何ですか？すべての店の購入製品は繊維のソースから始める必要があります。それらの場合、アップルスクラップと柑橘類の皮がむしろ安価に購入されることができる間、他の源からの抽出からリンゴまたは柑橘類の皮が生産するのにより高価でありえます。ストア購入製品はまた、はるかに長い棚の生活を考慮する必要がありますので、添加剤と防腐剤は、それらを離れて立っているものです。明らかに、ペクチンは、クエン酸、デクトロース、クエン酸カリウムと安息香酸ナトリウムがあなたの自家製の商品に加えることを望む天然成分として簡単に舌をロールバックしないので、それが否定的な素因であることを得ます
今年始め、私は彼らの結実の季節の終わりにかなりのマイヤーレモンに遭遇して、彼らが堆肥に入るのを防ぐために、私は短い時間で私がすることができたものよりずっと多くの家を持ってきました。それで、彼らの良い量は洗われて、Zestedされて、ジュースを与えられて、リンスが冷凍庫のZiplockバッグで投げられました。本質的に、私は遅かれ早かれこのプロジェクトに取り組むことを知っていました、そして、私が描くものから、レモンのすべての部分はうまく利用されています、そして、使用済みのリッドはその後堆肥に入ります。
以下に説明するプロセスはトレードシークレットであり、インターネット上での迅速な検索は基本的に同じプロセスを要求するレシピの数をもたらす。私は1つの冷凍バッグで持っていた18本のレモンに私のバッチを仕立てて、非常に良い結果で残りのボリュームを調節しました。
私は次のように“ダブルバッチ”を構成するので、これらの数字を半分に自由に感じると、小さなバッチのための同じ結論に来る必要があります：
私がこの使用を念頭において処理していたことを知っているレモンから始めているので、私はジュース、zestedされて、解凍されたリッドがかなり柔らかくなったレモンから始めています。ドレイクが私のために見ているレモンから始めていたならば、私はZestをしなければならなくて、レモンをジュースに入れなければなりませんでした、そして、リンスが水の中に座るのを許して、レモンジュース調合を少なくとも1時間、柔らかくします
あなたができるだけ多くの表面積を望むので、あなたは約1 / 4“チャンクにレモンのリンスを切断したいと思います。”鋭いナイフと若干の肘グリースは、ちょうどこの部分を通してあなたを微かにします。
次に、4カップの水とレモンジュースをボウルに加えました。ここでは冷凍庫に入っていた柔らかなリンスが次のステップに入ったので助けてくれました。私が以前に述べたように、新鮮なレモンで始めたならば、あなたは少なくとも1時間この残りをさせたいです。
その後、多くの18 Qtに右行った。ステンレス鋼ポットは、沸騰して持ってくるために、高い熱の上に置かれるために手にありました。
一旦光が沸騰すると、熱を煮る。私はそれから、できるだけ多くのペクチンとして抽出するために20分間煮るようにしました。ここでの目標は、水を蒸発させることではないので、必ずそれ以上の煮沸しないようにしてください。あなたがより長いルートに行って、混合物を1時間水に座っているならば、あなたは10分後にされることを呼ぶことができます。
混合物が調理中である間、あなたがあなたのコランダー、液体ペクチンが入る二次ポットとあなたのゼリーストレーナー/ Tシャツを混合したいとき、それはそうです。これらの表面を清浄にするために、フィルター媒体の上に別々に水を沸騰させてください。
次に、混合物をTシャツでコランダーに注いだ。ここでは、少なくとも2、3時間のために座ることを望むでしょう。それが簡単にマッシュルームの柑橘類の皮に入ることから何かを保つためにコランダーに座っている混合物をカバーすることができるので、Tシャツは便利になります。
翌朝、この黄色い液体が待っているのを見つけた。きのこの皮は堆肥に落ちました、そして、私は私が持っていたもののペクチン内容をテストするために必要とするだけでした。
ペクチンレベルをテストするために、少量のボウルに置かれるために、アルコールをこすりつける2、3の大さじをとってください。液小さじ1杯をラビングアルコールに入れて1分間休ませてください。フォークを使用すると、ボウルから透明ペクチンの透明なグロブをピックアップすることができます
それが一つの部分として上がっていないならば、あなたは少し混合を減らす必要があるかもしれません。ストーブの上に液体ペクチンを置いて、あなたが働いているボリュームの最高1 / 2を減らしてください。再テストが再び冷却されると、いくつかの良いものを持っている必要があります。
冷蔵庫ですぐに使用し、約1週間保存してください。冷凍庫では約6ヶ月を与えてください、そして、あなたが伝統的な水浴缶詰技術を使うことができるならば、それは最高1年
使用するためには、良いガイドは、果物のカップ当たり4大さじあなたのレシピで使用される開始されます。これはあなたのジャムセット（ルースまたは堅実な）のような方法に応じて味によって異なりますが、それらの自然なペクチンの内容と最終的に生産された自家製のバッチでペクチン濃度を使用している果物。
をお楽しみくださいハッピー缶詰め！
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