North American Fruit Explorers mailing list at ibiblio

[Thomas Olenio <tolenio@sentex.net>]

Hi,

We always freeze fresh cider.  Never had a bad one come out of the
freezer.  I have also seem maple syrup frozen when stored in bulk, but I
would not know why, if bottled when hot (and that may be the isue).

Later,
Tom

--
Southwest Ontario
Canada Hardiness Zone 6a
(similar to US zone 5)

On Wed, 2 Oct 2002, Charles Paradise wrote:

> That blanching is required for some vegetables [say, brussels sprouts] is 
> proof that enzymes do
> survive freezing.  However, I made raw grape juice from Cayuga grapes, 
> froze the juice, and
> drank the juice thawed more than two years from the date of freezing.
> Doc, you say the whipped honey is made by beating the crystallized honey?  
> It's not whipped then
> crystallized then?
> Charlie Paradise zone 5/Massachusetts
>
> LONGDISTSHTR wrote:
>
> > Del, seems to me that all frozen vegetables and fruits need to be
> > blanched before freezing them to destroy the enzymes which cause
> > deterioration. They are proteins which are destroyed by heat. It helps
> > retain color as well. One of the reasons honey is cooked besides letting
> > it flow and filter  more readily. I didn't imply you should heat honey.
> > I prefer it raw and don't mind if it "sugars". I like the tangy taste of
> > partially deteriorated honey.  Sugaring isn't a problem with sourwood
> > honey. Creamed honey (whipped after sugaring) is preferred in some
> > countries like Oz and NZ. You can re-liquify sugared honey by heating it
> > slowly and gently.  I just sit it in the sun for a while. Same thing for
> > sugared jam.
> > Doc Lisenby
> > Zone 7/8
> >
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