PEARS PEARS PEARS! Can anyone provide me with recipes for PRESERVING OR STORING PEARS, please. Do not say "bottling" because I "bottle out" for fear of botulism. I know I cannot freeze them. Can I DRY THEM (IN THE OVEN?) Can I JAM THEM? I have this formidable very little pear tree about 18 yrs old (dont know variety, not conference) that produces about 100-150 gorgeous pears each OCTOBER (they are always late). They are ENORMOUS, and juicy, slightly knobbly pear-shaped, and probably weigh about a qurter pound when ready. My neighbours and I feast out each October. However, I would like to keep some over until Xmas or New Year.
I am growing CELERIAC for the first time this year. I started them off from the tiny seed in the greenhouse, and planted them out in a row in the garden around early June. They have been slow, but now are starting to take off. The plants look much like celery tops, and I have "mounded" them up a bit, as I have very light soil that shrinks if it is really dry. ANY TIPS, or should I just watch and wait? eg: fertiliser, etc.
Tomatoes are coming along well this year (unlike last when lack of warm/sun did no favours) so looks to be a bumper harvest. I have only tried SUN DRYING TOMATOES once before on the advice of a friend, stuck them in the Rayburn for a long, slow, dry at low heat. If it is REALLY HOT come August, could they be dried outside or in the greenhouse? And how do I go about the whole thing?
Anyone had any experience with CHINA FLAT PEACHES sometimes referred to as DONUT PEACHES OR SATURN PEACHES? They are a white freestone donut-shaped (flat) peach, about 3.5 inches in diameter, and DELICIOUS. I have tracked down a tree supplier, who will provide me with one in the Autumn. As my little orchard is filling up fast, and I have one peach tree already, any success or failure stories would be appreciated, before I decide to add a China Flat.
I have "eaten out of my garden" for night on 20 years now, and expect my supply season to stretch a minimum of 10 months of the year. My WHITE CURRENT bush is now fully mature (have plenty of black currents and red ones, too) - and I have just harvested a bagfull! ANY SUGGESTIONS PLEASE, CONCERNING USE? (I thought, a very nice "topping" on a cheesecake). These have a DELICATE FLAVOUR, so choice is critical. ? Jelly it - and if so what meat or veg dishes does it historically ACCOMPANY?