freezing gooseberries
sally
freeze well and if so do they have to be cooked or can they be frozen whole
and raw? Thanks
JennyC
"sally" <sally....@ntlworld.com> wrote in message
news:tXt_8.242$k81....@newsfep1-win.server.ntli.net...
I don't have room to grow much fruit and veg so don't have any first
hand experience with freezing gusgogs. I'd imagine that they will go a
bit 'mushy' but that's not really a problem if you use them later for
pies or crumbles......
quick search threw up the following :
Delia's Gooseberry and Elderflower Ice cream :
http://www.deliaonline.co.uk/recipes/r_0000001287.asp
Brilliant site for British summer fruits:
http://www.britishsummerfruits.co.uk/gen_recipes.html
Preserving berries:
http://www.ces.purdue.edu/extmedia/HE/HE-587.html
HTH, Jenny
Daisy
"sally" <sally....@ntlworld.com> wrote in message
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My mum always had a good producing gooseberry bush and would frequently
freeze the extra crops. All she did was top them and throw them in an
washed ice cream tub. To defrost she'd spread them out individually on an
old towel to absorb the moisture. Although not quite as firm as fresh ones
they were certainly not excessively squidgy.
Daisy
Dave
>I have a brilliant crop of gooseberries this year. Do you know if they will
>freeze well and if so do they have to be cooked or can they be frozen whole
>and raw? Thanks
>
When you unfreeze the cell structure will suffer, so they'll be OK for
jams and puds, but not for pavlovas IIRC.
I found when making my gooseberry jam this year that the long single
slicing edge of the cheesegrater was ideal for topping and tailing, much
better and quicker than a knife. I think you'd want to do this first
before freezing.
--
David
K
news:tXt_8.242$k81....@newsfep1-win.server.ntli.net...
I've successfully frozen them and I find the easiest way is, after topping
and tailing and if you've got enough room in the freezer, to spread them out
on trays in a single layer and then when they are frozen bag them or box
them up. This way they will be free-flowing if you just want to use a few.
If you are cooking them, you can use straight from frozen. I've done the
same with raspberries, blackcurrants and redcurrants.
K
Alan Gould
<sally....@ntlworld.com> writes
>I have a brilliant crop of gooseberries this year. Do you know if they will
>freeze well and if so do they have to be cooked or can they be frozen whole
>and raw? Thanks
>
our surplus crop away for the winter. There's no need to cook
(i.e.blanch) the berries before freezing. The fruit does not come out
with a crisp texture like fresh ones, but it is great for all catering
purposes. Here is what we do, but you can vary it a bit to suit your own
way of doing things.
* Pick the crop from the bushes well ripened at a time when you know you
will be able to carry out the freezing very soon after picking. If you
have bird trouble, you can pick them earlier and ripen them on indoors.
* Take out any damaged and odd looking or bruised berries.
* Top and tail them. If you leave that until after freezing, the tops
and tails will finish up in the cooking.
* Pack them into freezer bags. Squeeze any air from the bags and twist
tie the tops. If you don't overfill the bags you will be able to take
the berries out a few at a time and put the rest back into the freezer.
* Label the bags with the date and any other details you want.
* Put them in the freezer until you want to use them.
--
Alan & Joan Gould, North Lincs.
Robert Brimacombe
"sally" <sally....@ntlworld.com> wrote in message
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Paul Luton
"sally" <sally....@ntlworld.com> wrote:
A silver lining for all that rain ? They freeze perfectly whole and raw.
Regards. Paul
--
CTC Right to Ride Representative for Richmond upon Thames