|
|
Author |
|
Message | |
|
Hairyloon
Joined: 20 Nov 2008 Posts: 15425 Location: Today I are mostly being in Yorkshire.
|
|
|
|
|
gz
Joined: 23 Jan 2009 Posts: 8959 Location: Ayrshire, Scotland
|
|
|
|
|
Hairyloon
Joined: 20 Nov 2008 Posts: 15425 Location: Today I are mostly being in Yorkshire.
|
|
|
|
|
gz
Joined: 23 Jan 2009 Posts: 8959 Location: Ayrshire, Scotland
|
|
|
|
|
dpack
Joined: 02 Jul 2005 Posts: 46249 Location: yes
|
Posted: Fri Dec 01, 17 8:14 pm Post subject: |
|
what gz said plus
rosa rugosa has a very good vitamin and flavour content
keep a lid on the pan so the steam prevents any oxydation from the air. hot vit c in aq is pretty keen as a reducing agent.
separating product from seeds, nasty hairs and pulp is best done in stages:
colander, sieve, muslin (perhaps two muslin)
ensure there is enough sugar in the boiling mash for storage , if if tastes too tart add sugar
store in airtight glass bottles, not too big as a spoonful a day is plenty, and keep one out to use while storing the rest in a cool dark place
it isnt making jam, setting is not required but a sterile liquid with a decent sugar content is( container disciple is important ) if you want it to last more than a few days.
whichever sort of hips go for the "nice" ones
it is quite instinctive if you use sight, touch, smell/taste and once you know which are best they are easy to spot
and do your own bletting in a freezer is the bit i can add to grannie's vast knowledge |
|
|
|
|
gz
Joined: 23 Jan 2009 Posts: 8959 Location: Ayrshire, Scotland
|
|
|
|
|
Hairyloon
Joined: 20 Nov 2008 Posts: 15425 Location: Today I are mostly being in Yorkshire.
|
|
|
|
|
dpack
Joined: 02 Jul 2005 Posts: 46249 Location: yes
|
|
|
|
|
dpack
Joined: 02 Jul 2005 Posts: 46249 Location: yes
|
|
|
|
|
|