Keep fruits and vegetables from the garden

[the middle]

Hello,
After a brief research, it seems to me that there is not much post on this very important subject.
So here I go

Today, I just sterilized 8 kg of cherries from the garden.
Ok, I have all the equipment, it's simpler. (pots, and automatic sterilizer)
Otherwise, it is possible to do this simply, over a wood fire, for example.
The main thing is to respect the temperatures and good sterilization reflexes.
So, my 8kg of cherries cost 3 hours of work, with a little help from bobonne
2.5 kg de sucre
And + - 2.5kw / h of electricity.
Here, like that, they will not be lost my bigarreau cherries.
Do you also sterilize?

[dedeleco]

Same in freezing, I still have my cherries frozen a year ago, max duration, because this year almost no cherries !!.

The jam is also very practical for tens of pounds for me, identical to sterilization, a little more sugar (1 for 1), and better conservation over years.

Even not pitted, because it takes the longest to pit !!

The perfume is destroyed in two years.

[Christophe]

Moved to the new sub forum power-conservation /

Well Lejuste for having created this topic, it will fill it up a bit!

[Hasardine]

For our part, we have black cherries from Alsace which are delicious in syrup therefore sterilized like those of the middle ground, and morello cherries which are exquisite in a small brandy
For the latter I save electricity, no sterilization necessary for the greatest pleasure of the grandpa who takes it in and the whole family when I leave the black forest at Christmas!

[I Citro]

Even stronger, there are the Sun jams made by OGIZO


I seemed to have already spoken about it on the forum.

For having tasted them, I can tell you that they are delicious and very different from traditional jams with a more pronounced taste of fresh fruit and less sugar.

Madame AUGIZEAU did not let me in on her secret, but the development of the manufacturing method was the subject of long experiments.
I think I remember that the solar cooking time is much shorter than for traditional cooking.

[hic]

Hello,
After a brief research, it seems to me that there is not much post on this very important subject.
So here I go

Today, I just sterilized 8 kg of cherries from the garden.
Ok, I have all the equipment, it's simpler. (pots, and automatic sterilizer)
Otherwise, it is possible to do this simply, over a wood fire, for example.
The main thing is to respect the temperatures and good sterilization reflexes.
So, my 8kg of cherries cost 3 hours of work, with a little help from bobonne
2.5 kg de sucre
And + - 2.5kw / h of electricity.
Here, like that, they will not be lost my bigarreau cherries.
Do you also sterilize?

Hi fair

for the start of the season,
20Kg of zucchini stored for 3 months in the cellar

[Christine]

Regarding the cherries, I made ice cream but I find it quite disappointing. Is the fruit not suitable or is it a question of variety?

Have you ever tried ?

[Christophe]

Well if I'm not generally mistaken, cherry ice cream is sour cherry ice cream, right?

Examples:

Cherry Full Fruit Sorbet with tender cherry cherry pieces (3%).

http://www.cartedor.fr/gamme-cartedor/l ... uit-cerise

Some mix maybe?

[Christine]

Yes, maybe by adding sour cherries ... or kirsch cherries ...

[Christophe]

Better: the 4!

Christine invented the 4 cherry ice cream (normal, morello cherries, cherries massed in kirch ... and kirch which is also hihihihihi cherry)