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17 May 2015 @ 10:13 pm
Gleaner's Freezer Butter  
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Glean /ɡlēn/ verb

gerund or present participle: gleaning


  1. extract (information) from various sources.


  2. collect gradually and bit by bit.


  3. gather (leftover grain or other produce) after a harvest.


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Designed to take full of almost any large harvest of fruit, this more of a template than a recipe. But then most truly useful recipes are. The only rule here is that fruit in question can be to be cooked. Think apples, pumpkins and pears rather than berries. That is a different recipe.

Software:

1-2 plastic grocery sacks of fruit (3-5lbs)

¼ to 1 c sugar

1/8 c vinegar

½ to 1tsp salt

3 Tbl cornstarch

Spices (optional)

Hardware:

2 large bowls & a colander

Soap & vinegar for washing fruit

Couple large towels

Cutting board & knife

Food processor

Crock-pot & Stockpot both 4qt

Wooden spoon

Procedure:

Assemble hard and software.

Put bowls in the sink. Fill one with hot soapy water and the other with hot water spiked with a ¼ cup of vinegar.

Wash all the fruit. Soapy water, rinse and dunk into vinegar. Lay out in a towel to dry.

While the fruit dries, set up food processor and crock-pot.

Now cut and core the fruit a few at a time and process into puree.

Peeling is optional

You might need to add a bit of water to get the fruit to completely process.

Pour the puree into the crock-pot.

Repeat last four steps until the crock-pot is filled within inch of the rim.

Add 1/8 cup vinegar

Put on the lid and set pot to cook for 8 to 10 hours.

Clean up and wait.

I often do this first part after dinner and let the fruit cook overnight.


In the morning turn the crock off and let it cool enough so that you can handle the cooked fruit.

Place the stockpot over lowest flame.

Transfer all the cooked puree to the stockpot and bring up to a light bubble.

Sweeten to taste and cook down until it is half the volume. Roughly 2 to 4 hours. Watch it as it might burn.

Dissolve cornstarch in ¼c water.

Add the starch, salt and spices to the cooking fruit.

Stir in thoroughly.

The butter should thicken up visibly.

Remove from heat and allow to cool.

Clean up and freeze the butter as normal.

Uses:

Good on toast, biscuits, waffles and other breads.

Great base for quick bread.

Jam cookie or pie filling base.