|
jam made in the regular way can be decanted into jars of any size and if stored/cooked correctly will last a couple of years or more.
|
Originally Posted by Ramona Byrd
You can also dry a lot of the fruits and veggies. One of my best memories is going up into the attic and getting a paper bag of dried green beans. Seems that when Grandma hung them up on strings she'd sewed through them, she called them leather britches. They got hung out of the weather on the porch, and since most porches then were in the front, you could always tell if a housewife was thrifty and hard working by the curtain of drying beans.
|
It seems to me that you could just try throwing washed mashed fruit in the cooker, and see if it cooks down to preserves.
It is not likely to scorch....perhaps cook on low? Add sugar or not, no water needed usually.... I used to slow cook blackberries this way on a woodstove. It makes lovely jam! I also knew some ladies, who had a flat porch on a roof who mashed fruit and spread it out on clean cloth in the hot sunshine, and made a kind of enjoyable "fruit leather"candy out of their apricots and berries. When it gets leathery and tough, it peels off the cloth easily. They protected it from bees and flies with a raised layer of nylon netting over it. |
Originally Posted by MinnieKat
I made Apple Butter in the slow cooker once ... Can't really remember the details though.
|
| All times are GMT -8. The time now is 04:07 AM. |