North American Fruit Explorers mailing list at ibiblio

[Sarah Kehler Ewing <skkewing@yahoo.com>]

I hear it is much easier to top and tail gooseberries if you freeze them 
first and then roll them around.  The tops and tails supposedly just fall 
off.  Anyone tried this?

Sarah 
zone 3
Edmonton, AB


--- On Mon, 6/22/09, Brungardt, Sam <Sam.Brungardt@state.mn.us> wrote:

> From: Brungardt, Sam <Sam.Brungardt@state.mn.us>
> Subject: Re: [NAFEX] Gooseberry question
> To: "North American Fruit Explorers" <nafex@lists.ibiblio.org>
> Received: Monday, June 22, 2009, 3:45 PM
> 
> Jim, I generally top and tail them because the finished
> product, such as
> a pie, looks much cleaner than when the shriveled brown
> blossoms are
> included.  I do know some people who don't do this,
> particularly if they
> are preparing a product (such as seedless jam) that will be
> strained or
> pureed.  The stems and tails do not really have much
> flavor, for me,
> it's just a matter of appearance. -- Sam Brungardt, St.
> Paul, Minn.
> (USDA Zone 4b)
> 
> 
> 
> 
> -----Original Message-----
> From: nafex-bounces@lists.ibiblio.org
> [mailto:nafex-bounces@lists.ibiblio.org]
> On Behalf Of Jim Fruth
> Sent: Monday, June 22, 2009 7:50 AM
> To: NAFEX
> Subject: [NAFEX] Gooseberry question
> 
> 
> 
>     Do you remove the short stems and the residue
> from the flower end
> before 
> cooking gooseberries?
> 
> 
> Jim Fruth
> Brambleberry Farm
> Pequot Lakes, MN  56472
> For jams, jellies, syrups and more:
> www.jellygal.com
> 1-877-265-6856 (Toll Free)
> 1-218-831-7018 (My Cell) 
> 
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