It was one of those do it now or don't bother. I was not home at the right time.
OK, but how do you tell that they're ripe? |
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gz |
good colour, mainly... | ||||
dpack |
what gz said plus
rosa rugosa has a very good vitamin and flavour content keep a lid on the pan so the steam prevents any oxydation from the air. hot vit c in aq is pretty keen as a reducing agent. separating product from seeds, nasty hairs and pulp is best done in stages: colander, sieve, muslin (perhaps two muslin) ensure there is enough sugar in the boiling mash for storage , if if tastes too tart add sugar store in airtight glass bottles, not too big as a spoonful a day is plenty, and keep one out to use while storing the rest in a cool dark place it isnt making jam, setting is not required but a sterile liquid with a decent sugar content is( container disciple is important ) if you want it to last more than a few days. whichever sort of hips go for the "nice" ones it is quite instinctive if you use sight, touch, smell/taste and once you know which are best they are easy to spot and do your own bletting in a freezer is the bit i can add to grannie's vast knowledge |
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gz |
rosa rugosa is good...less work | ||||
Hairyloon |
rosa rugosa is good...less work |