Tuesday, August 28, 2007

Blackberry Preserves

In the ripe-fruit lifespan, it was an age and a half ago that H. Rose and I picked blackberries on the path to Mt. Hood -- so I had to act quickly to nab all the visible mold and get some lactobacillus in there to set up forts and outposts against the spores.

To make the preserves, I mixed a quart of non-moldy berries with 2 tsp. salt, 2 tsp. Pomona's Universal Pectin, 2 tsp. calcium water (it comes with the pectin), 1/4 c. whey and 1/4 c. rapadura. Hopefully the lactobacillus will triumph over the mold when it comes to all-out warfare.

The siege is on.

2 comments:

Wilson said...

You know, it's a damn shame you have to go get a job. . . . . . . . I'd rather just imagine you doing these things all day. Barefoot.

Zan said...

My new job is almost as good as going barefoot. I'm to be a professional produce girl.