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Thread: Plinkety

  1. #1
    gloria p Guest

    Default Plinkety



    Our apricots are finally ripening (sort of). They have been greatly
    affected by heat, hail (and lack of water when we were away in June)
    but the trees are loaded with very small (walnut-sized) fruit that
    is getting soft now but still hasn't developed the sugar and flavor of
    other years. These little fruit are pitted with hail spots, but we
    managed to pit and cut out the spots enough for two batches, 21
    half-pints, and it is quite tasty.

    I plan to make apricot butter with the next harvest. Husband said he
    though we have enough, but since we get a crop so rarely (and friends
    and neighbors crave the jam) I want to make enough to last a few years.

    I re-used jars that have been around for years and had no problems with
    the jar breakage that has been mentioned online this year.

    gloria p

  2. #2
    George Shirley Guest

    Default Re: Plinkety

    On 8/3/2012 6:51 PM, gloria p wrote:
    >
    >
    > Our apricots are finally ripening (sort of). They have been greatly
    > affected by heat, hail (and lack of water when we were away in June)
    > but the trees are loaded with very small (walnut-sized) fruit that
    > is getting soft now but still hasn't developed the sugar and flavor of
    > other years. These little fruit are pitted with hail spots, but we
    > managed to pit and cut out the spots enough for two batches, 21
    > half-pints, and it is quite tasty.
    >
    > I plan to make apricot butter with the next harvest. Husband said he
    > though we have enough, but since we get a crop so rarely (and friends
    > and neighbors crave the jam) I want to make enough to last a few years.
    >
    > I re-used jars that have been around for years and had no problems with
    > the jar breakage that has been mentioned online this year.
    >
    > gloria p

    I can't remember the last time I had a jar break on me. Only if I drop
    them do they break and that's because we have a tile floor in the
    kitchen. Luckily the ceramic tile didn't chip.

    Of course I mostly use Golden Harvest jars, they must be tougher than
    the other Jardin (Ball, Bernadin, Kerr, Golden Harvest) that come out of
    the factory where they're made.

    I do wish we could grow apricots this far south, I remember visiting
    family members in Idaho when I was about twelve years old. They had
    cherry, apricot, apple, etc. All kinds of fruit trees, I almost killed
    myself with the belly ache climbing trees and picking my own fruit.

    Back then, in Texas, we only got citrus fruit in the winter, from the
    Rio Grande Valley. Apples at Christmas along with walnuts, Brazil nuts,
    etc. Other than that we had pears and pecans, both of which grew well
    there. Bananas were available when a banana boat came into the Port of
    Beaumont. Dad would go buy an entire stalk, hang them in a closet to
    ripen and we would eat bananas until we were sick of them. That or make
    banana pudding, still a favorite of mine. No supermarkets in those days,
    just little neighborhood grocery stores, nowadays referred to as "Mom
    and Pop," sometimes as Bodegas around here.

    Color me envious, even of small apricots Gloria.

    George

  3. #3
    The Cook Guest

    Default Re: Plinkety

    On Fri, 03 Aug 2012 17:51:38 -0600, gloria p <[email protected]>
    wrote:

    >
    >
    >Our apricots are finally ripening (sort of). They have been greatly
    >affected by heat, hail (and lack of water when we were away in June)
    >but the trees are loaded with very small (walnut-sized) fruit that
    >is getting soft now but still hasn't developed the sugar and flavor of
    >other years. These little fruit are pitted with hail spots, but we
    >managed to pit and cut out the spots enough for two batches, 21
    >half-pints, and it is quite tasty.
    >
    >I plan to make apricot butter with the next harvest. Husband said he
    >though we have enough, but since we get a crop so rarely (and friends
    >and neighbors crave the jam) I want to make enough to last a few years.
    >
    >I re-used jars that have been around for years and had no problems with
    >the jar breakage that has been mentioned online this year.
    >
    >gloria p


    I am using some jars that are ancient: Atlas and early Ball jars.
    There are others but I don't remember the name. None of them have
    broken because I think that they are thicker than the newer ones. In
    fact, I don't remember the last time I had a jar to break.

    Tomorrow I will be digging out quart jars. We picked 55 pounds of
    tomatoes yesterday and I need to get them canned before they decide to
    rot.
    --
    Susan N.

    "Moral indignation is in most cases two percent moral,
    48 percent indignation, and 50 percent envy."
    Vittorio De Sica, Italian movie director (1901-1974)

  4. #4
    George Shirley Guest

    Default Re: Plinkety

    On 8/4/2012 9:21 AM, The Cook wrote:
    > On Fri, 03 Aug 2012 17:51:38 -0600, gloria p <[email protected]>
    > wrote:
    >
    >>
    >>
    >> Our apricots are finally ripening (sort of). They have been greatly
    >> affected by heat, hail (and lack of water when we were away in June)
    >> but the trees are loaded with very small (walnut-sized) fruit that
    >> is getting soft now but still hasn't developed the sugar and flavor of
    >> other years. These little fruit are pitted with hail spots, but we
    >> managed to pit and cut out the spots enough for two batches, 21
    >> half-pints, and it is quite tasty.
    >>
    >> I plan to make apricot butter with the next harvest. Husband said he
    >> though we have enough, but since we get a crop so rarely (and friends
    >> and neighbors crave the jam) I want to make enough to last a few years.
    >>
    >> I re-used jars that have been around for years and had no problems with
    >> the jar breakage that has been mentioned online this year.
    >>
    >> gloria p

    >
    > I am using some jars that are ancient: Atlas and early Ball jars.
    > There are others but I don't remember the name. None of them have
    > broken because I think that they are thicker than the newer ones. In
    > fact, I don't remember the last time I had a jar to break.
    >
    > Tomorrow I will be digging out quart jars. We picked 55 pounds of
    > tomatoes yesterday and I need to get them canned before they decide to
    > rot.
    >

    Goodness! Are y'all truck farming? 55 pounds of tomatoes would be a
    year-long crop down here, bugs get into them pretty quick as does the
    heat. Our daily heat index this past week has run well over 100F, some
    days as high as 107 or 108.

  5. #5
    Carol S Guest

    Default Re: Plinkety

    Gloria...it seems when we decide to not make as many jars of one
    thing..thinking it wil last a couple years....they are used up
    faster!......a good idea to make more!...Carol


  6. #6
    gloria p Guest

    Default Re: Plinkety

    On 8/4/2012 2:26 PM, Carol S wrote:
    > Gloria...it seems when we decide to not make as many jars of one
    > thing..thinking it wil last a couple years....they are used up
    > faster!......a good idea to make more!...Carol
    >




    I just added 12 jars of apricot butter to the stash. It usually has more
    concentrated flavor than the jam I made yesterday, and people love it,
    but it's so much more work!

    gloria p

    off to buy cucumbers for "Crispy Cukes",
    sweet pickle slices

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