Native Fruit

Diana · Native Fruit

What are the UK's truely native fruits?

And (this is why I put this in this section), what ways are there of preserving native fruits that don't involve huge amounts of sugar or energy?

I can think of:
Drying (if you make a solar dryer and get the right weather)
Freezing (involving lots of energy)
Jams, chutneys and various other preserves (sugar and energy)
Cold storage (like apples in newspaper etc).

Any others?

wildgarlic

A clamp? I know this works for root vegetables, but does it with others? It's really the same as the cold storage though.

Soaking in alcohol (some sugar probably needed)

Lord_Azrael

You could build an old style ice house, although I don't know how well they stored foods. There's one around here somewhere from a few hundred years ago, I just can't remember where it was now. I don't suppose you'd get anywhere near the temperatures of a freezer though.

myra

there is an ice house in the grounds of Duff House, but I don't suppose they would let us try it out! My Mum used to bottle fruits in kilner jars, don't think she added sugar to them.

Smooth Hound

i think you would be better using card board boxes, and use clean straw to go between each fruit, so there not touching, then put the boxes in a cool out house preferably where there are no vermin, you could put them on shelves if you have mice

as for native fruit, i would think, apples, pears ,p lums, cherries, gooseberries, currants,

Sassinak

I suppose it would depend on how long a species has to be here to be considered native.
Cherries, gooseberries, raspberries and strawberries were all imported at varius times in the past, most of them originating in Asia. But they have probably beeen here so long and adapted so well that they can probably be considered native

wildgarlic

There are quite a few ice houses dotted about - Leith Hall, Haughton Park, Spey Bay (I think) and more.

Here is a snapshot of the one at Leith Hall, with the info sign.

Sassinak

I think I've seen one in the grounds at Aden park, Mintlaw as well

andybebbington

Lord_Azrael

Ah, It'll probably have been the one at Spey Bay we went to then as that's only just down the road.

Julie

If you use a Rayburn for heating and water you can do your bottling without using extra energy.
Despite what the books say, it is possible to preserve this way without salting your vegetables. It would also be fine to bottle fruit without sugar syrup although it would probably be a bit bland. You could use a very light sugar syrup or even use honey if you wanted to. The vaccum created by the heating is all it takes to preserve the contents.

Diana

could you bottle fruit in juice rather than syrup or water

Julie

Sounds like a good idea to me. I would do it with confidence, it's a great idea and I will use it myself if the need arises. Clever you

I should probably mention that when a fruit or vegetable contains a lot of water naturally, the bottling technique is to wash, chop and pack it dry into the jars as tightly as you can (it shrinks about 50% in the jars), seal and bottle. A lot of the flavour comes out into its own juice so you need to use the juice as well in the recipe so that you don't lose the goodness.
I use litre and half litre jars and keep the surplus in the fridge. Because the bottling process sterilises the contents, they keep for up to two weeks in the fridge if you don't contaminate them. Its easy to use stuff up in far less time than that so I prefer the larger jars for time saving when processing.
I've only done the dry pack method with peppers and celery so far, but I don't see why it wouldn't work with soft fruits, melons, marrow, berries or anything juicy. It sounds as though you will have your own honey to sweeten things with in the future too....wonderful

Diana

With a bit of luck!

So let me get that right, no liquid at all? Just tightly packed? Doesn't the air expand and smash the glass when heated?

What "sterilising" method do you use Julie? I know you use your range, but not sure in what way.

I've only done apple sauce so far, but now I'm confident that works I intent to try other things. As I used a pressure cooker, I think I'd have trouble with larger jars.

kimmie

also an ice house in Delgaty castle grounds

one thing i will add is if you are going to preserve them in a sauce or jam form, make sure you boil for long enough or they will ferment! i learnt the hard way