Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: uppsiedaisy57 on September 13, 2010, 21:29
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I have loads of damsons. Can I freeze them, if so any advice would be great.
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I stew them first then freeze, but I think you may be able to freeze them whole - someone who knows will be along soon! Jude.
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:) Thanks alot, will have a go 2morrow
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You can freeze them whole :D.
I find it better to freeze them separately on a tray first though, then bag them up, or they all stick together into one great big lump, which kae it difficcult if you don't want to use them all at once :ohmy:
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I've just frozen about 20lb of damsons most fruit freezes well and is good for jam because they come out soft and reduces cooking time. I usually wash them and bag them in two or 4 lb to save time later.
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If they're destined for jam, I've been known to just freeze whole carrier bags full (after they've been picked over) - complete with the carrier bag! Do make certain that you weigh them before sticking in the freezer so that you know how much sugar to add when they come out. I usually just tip the contents of the bag into a preserving pan and leave overnight (covered with a cloth) to start the jam the following morning.
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Yep I wash open freeze weigh & bag label then can take out as needed for Jam or crumbles or pies yum yum :happy: Just need bigger freezer :(
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:) Just wanted to say a big thanks to everyone who replied. You all know what i'll be doing this weekend!
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Can you do the same for sloes, blackberries and crab apples? Just found a tree that no one seems to knoe about and is heavily laiden with apples at the mo.
Just need loads of crab apple recipes now.................
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blackberries and sloes yes just done some today. Never cooked with crab apple we seem to have so many cooking and eating ones.
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Crabapple makes beautiful golden jelly.
Wash then cook the crab apples to a soft consistency. Give them a good mash in the pan. Strain though a jelly bag over night but remember not to agitate the contents once in the bag or squeeze the bag to get the last drops of juice out your jelly will be cloudy. For each pint of juice add 1LB of granulated sugar in a preserving pan. Gently bring to the boil stirring from time to time to make sure the sugar dissolves. Add a small knob of butter to reduce the froth. Bring to a rolling boil for about 8 minute or longer until set is reached. Test for set by putting a dribble on a chilled plate and running you finger gently over the surface. If it wrinkles it's ready. Pot into warm sterile jars, cover, cool and store. Wonderful with meat dishes or sauces. Enjoy.
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What about alcohol recipes? Was thinking of doing something with the apples so they'll be ready for Christmas.
That jelly sounds sooooooooooo good though!!
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i fansy making some nice apple jellies with herbs suspended in them, like rosemary or sage, any other suggestions.
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Forgot to add in the crabapple recipie to just cover with water when you cook them. ???