I’ve been tempted to try that method, but I’d use my oven on a very low setting to roast/ dehydrate the berries. I may try it next year as my strawberry jam is done for this year.
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I recall someone on Chowhound back in the day posting about making a roasted strawberry jam that way, roasting the berries for a long time at low heat to concentrate the flavor. I don’t know what recipe she used, but I imagine it’s not hard to find more detail floating around online.
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Im in Florida. That would turn into a moldy pit of death for every ant and cockroach within 500 yards.
Hard no for me.
I think they lived in upstate NY.
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We used to make fruit leather (before the ‘leather’ was added) like that. Fine mesh screen, secured all the way around was key. We would bring it indoors at night because of the raccoons.
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We’ve been getting overloaded with tomatoes this year, even more than usual. Normally, I cut them into chunks and freeze them for later use (usually tomato beef chow mein), but we ran out of both freezer space and freezer-safe containers, so I decided to pressure can them. Once I started, I wondered if I had made a critical mistake by not draining the tomatoes of their juices, because they seemed way too watery as I was cooking them. If they were plum toms, I wouldn’t have given it a second thought, but they were a mishmash of several different kinds of cherries, slicers, and a volunteer. I was already committed, however, so I soldiered on, eventually putting up about a dozen pints. The finished product also looked kind of watery, so I was really unsure.
Today, however, I decided I need to know. I took a jar whose seal had failed (it’d been in the fridge since canning day), and dumped it into a pan with some diced onions I’d sauteed in olive oil. I seasoned it up with garlic, oregano, and basil, and let it come to a simmer. It was a little watery at first, but it tightened up nicely after only about 15 minutes of simmering. All is well! And tonight, we’re having something with a homemade marinara.
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Used the marinara to top some bucatini, and it turned out extremely well. Not too impressed with the bucatini, though. It does not make for a very satisfying slurp, what with the hole and all.
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Yah, I never took to it for the same reason; I prefer thin linguine.
I did order Bucatini # 2 to make Pastitsio but that gets baked in a casserole, really delicious. No slurping involved.
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I always make this if I have an abundance of figs. It’s even better if you accidentally add more than a pinch of red pepper powder.
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Ho boy, this has to smell amazing cooking down….
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Looks like it might be peach canning weekend - I took an extra day off, and the local freestones I prefer are in full effect, so I may as well get it going.
I’d like to put up 12 or 15 jars in light syrup. We eat them as a treat over the winter. Very nostalgic.
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I put up a half dozen jars of peaches this summer. I’d forgotten how tasty home-canned peaches are!
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Why limit it to 12 to 15 jars?
I can the quantity we will eat.
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I’ve never seen red poblanos!
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My justification for growing them! Commercially they are often dried and sold as anchos.
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