"Scott" > wrote in message
...
> In article >,
> "Vox Humana" > wrote:
>
> > Fruit pies freeze well. Unless room in an issue, I would just make the
pies
> > and freeze them. You can bake them from the frozen state, adding 20
minutes
> > or so to the baking time.
>
> I can get away with probably 1-2 pies. I have a ton of Concord grapes
> that I'm looking to do things with. So far, 2 batches (~19 half-pints)
> grape jam, and one baked and ready to eat pie, and one frozen, unbaked.
> Grape sorbet will be made tomorrow.
>
> I'm debating a couple more pies, but doing more than 1 or 2 more will
> get tricky, as far as freezer room goes.
>
> I'm thinking of BWB the prepared pulp--skins and pulp separated, and
> pulp lightly cooked until the seeds separate, then sieved and recombined
> with the chopped skins. That would seem to have more uses than if I
> further prepared it with sugar and thickener. If I let I let it sit
> overnight in the fridge, I can strain the pulp and use the juice.
>
> Putting Food By says to bring the juice to a 200 F simmer, then process
> in a Hot Water Bath at 190 F for 30 minutes. But that's for juice
> only... I'm not sure if the pulp/skin combination would be different.
>

I have no experience with preserving food other than freezing. You might
want to ask over at rec.food.preserving.