Barry Natchitoches
Has No Life - Lives on TB
I found this recipe in the book “Dining During the Depression”.
IF we were to face a significant power outage during strawberry harvest season, this might offer us an alternative way to preserve some of the spring’s fresh strawberry harvest.
I doubt this is a certified USDA recipe, and I cannot say I have tried it before because I just found the recipe in the book tonight.
But it caught my attention because I have a productive strawberry patch in the spring, and because times are so iffy nowadays that I can actually envision a time when I may not have the electricity I would normally use to run the electric kettle I use to cook the mixture, nor the electricity I use to water bath can over my electric stove.
Here is the direct quote from the book:
”Grandmother also made preserves.... She would mix up huge pans of strawberries and sugar, cover them with fine mosquito netting and let them cook slowly under the hot sun for several days. She called them Sunshine Strawberry Preserves.
”She had a matched set of glasses to put hers in, and little tin lids to put on top...”
It is not USDA recommended, but I have heard of people who fill sterile jars with the hot preserve mixture, carefully place the lids on top, then turn the jars upside down for a day or two to get the lid to seal.
I am not recommending this method of making strawberry preserves in normal times, but I wonder how well this might work for preserving the fresh harvest in face of a prolonged, widespread power outage?
IF we were to face a significant power outage during strawberry harvest season, this might offer us an alternative way to preserve some of the spring’s fresh strawberry harvest.
I doubt this is a certified USDA recipe, and I cannot say I have tried it before because I just found the recipe in the book tonight.
But it caught my attention because I have a productive strawberry patch in the spring, and because times are so iffy nowadays that I can actually envision a time when I may not have the electricity I would normally use to run the electric kettle I use to cook the mixture, nor the electricity I use to water bath can over my electric stove.
Here is the direct quote from the book:
”Grandmother also made preserves.... She would mix up huge pans of strawberries and sugar, cover them with fine mosquito netting and let them cook slowly under the hot sun for several days. She called them Sunshine Strawberry Preserves.
”She had a matched set of glasses to put hers in, and little tin lids to put on top...”
It is not USDA recommended, but I have heard of people who fill sterile jars with the hot preserve mixture, carefully place the lids on top, then turn the jars upside down for a day or two to get the lid to seal.
I am not recommending this method of making strawberry preserves in normal times, but I wonder how well this might work for preserving the fresh harvest in face of a prolonged, widespread power outage?
