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Post by Ceorlmann on Jul 21, 2014 0:15:50 GMT -7
I read in the Excalibur dehydration book that these are rather difficult to successfully dehyrate and get good results. I'm asking because our yield for red raspberries is likely going to be very low this season and I'd rather not freeze them because our freezer is pretty small. The tool at hand is an Excalibur dehydrator with 9 trays.
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Post by Cwi555 on Jul 21, 2014 5:57:37 GMT -7
We have never had good results with that. Making preserves/jams out them is another story. They seem to take well to that application.
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Post by geron on Jul 21, 2014 14:53:01 GMT -7
nchfp.uga.edu/how/can_07/berry_jams.htmlFWIW: We use a recipe of 4 c berries and 3 c sugar. The above recipe calls for 9 to 6 ratio. Double the batch to 8c berries and 6 c sugar. If you try to make larger batches than a double batch it just don't turn out right. Stick with the 8/6 or 9/6 ratio. We've done 10/6 but the syrup comes out kinda thin. Put the berries in the pot first then put the sugar on top of the berries. If you put the sugar in first it'll want to stick to the bottom of the pot. Bring to a boil that you can't stir down. Not just a bubbly boil but a boil that continues even when you stir it and won't stir down. Boil for 20 minutes. Can according to accepted methods and boiling water bath for 10 minutes (at our altitude i go for 15-20 minutes boiling water bath.) Just finished putting up 21 pints of Blueberries. Tip: I've found that with most high acid berries/fruits a 20 minute boil gives me the desired consistency of syrup. It's a PITA to constantly check for temperature or sheeting off a spoon or dripping in water. Just go for 20 minutes after boil that won't stir down then can. Caveat: This recipe/procedure will NOT worl on Pears. Pears are a whole 'nother story!!
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