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On Sat, Aug 28, 2004 at 12:58:04PM +0100, Simon Wistow wrote: > On Sat, Aug 28, 2004 at 12:43:28PM +0100, Juliet Kemp said: > > I've got a grape vine in the back garden, which this year is producing > > lots of small, slightly sharp, black grapes. They're edible raw, but > > there's quite a few of them, & I'm the only one who really likes them. > > So I was thinking of making them into jelly, but they keep ripening at > > different times. Does anyone know if I can freeze them as they ripen, & > > then defrost them once they're all harvested & turn them into jelly > > successfully? Or will this go Horribly Wrong? > > You can always make EisWein :) > > http://www.ontariograpes.com/icewine.html Sadly, I don't think that Bermondsey is likely to get a frost of less than -8degC. > It's fairly eays to freeze grapes - destem and then wash and dry the > grapes, pack them in an air tight container (you don't need to add sugar > like with some other fruit), and freeze (leave some room between the > grapes and the lid). They're really nice and can be used straight from > frozen in recipes. Ta! Right, I shall do that then. [wanders off to pick grapes] JulietThere's stuff above here
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