I spent a good portion of time trying to decide what to do with these. I want something to show how wonderful canning fresh fruit can be for the Winter. How versatile a fruit can be. So...I have decided to make some plum sauce for dipping/marinade.
The recipe calls for mild peppers up to hot peppers and red pepper flakes. Onions, garlic, and ginger are also added. Amounts and types vary. So I get to choose.
I have to say...I am ever grateful for the generosity of my neighbors. I love getting their "overload" of fruit.
Another thing happened yesterday. The Wonderful Lad of the Universe went out and bought a new, 14.8 cubic foot chest freezer. TWICE as big as the last one I had. I am so happy!
As some of you may remember, my old freezer died last Fall, early. So I had no where to put my bounty. I usually fix the fruit to be made into jams or jellies or whatever. I process the fruit in different ways. Chopped for smoothies and frozen, chunked, on a cookie sheet or big cake pan. Once frozen, I put in zip-lock baggies and mark and date. That way they are easier to chop up if the pieces aren't too big.
If I make jam with it, I usually run it through my hand operated meat grinder, and measure it in cups, zip lock, mark, and date. Sometimes, if the fruit will darken, I add lemon juice to it to stop that from happening.
By doing this, it saves the fruit and makes it ready to make jam. I can thaw it in warm water in the sink or put it frozen in the pan when I want some jam.
It is cheap to run a chest freezer. It just needs to be full. So, to start out filling up a big freezer...you can use water in bottles. The water freezes and it helps keep it cold. Bread is another way to fill up a freezer. But I like fresh bread better. Another reason I like the freezer is because it takes up less space to freeze the fruit that to store the jars. So I can have a lot more 'batches' of jam in the freezer than I have pectin, sugar, jars, or time to make, or space to store.
I love canning!