I just pulled 6 pints of tomato juice from the BWB.

I've been cooking plums, extracting juice and freezing same for four
days. At the moment, I have juice in the freezer for about 60 half pint
jars.

I have about 5-6 cups of milled plum puree for Plum Something, where
Something is Butter, Ketchup, or Barbecue Sauce. Butter is way in the
lead; the stuff is *awesome* with pork.

--->>> Has anyone ever frozen pulp for later use making butter? I'd
like to enter Plum Butter next year but would prefer to make it shortly
before the Fair rather than now. Ellen? What do you think?

I picked up my opened and judged State Fair canning entries on Sunday.
An unopened jar of each entry was left for display. I will find out
results on Thursday when the Fair opens; the info is a closely held
secret until then. I had great hope for my Cherry-Berry Jam in the
Misc lot, but it appears that they didn't take even a taste of it,
although the jar was opened ‹ that lot had 52 freakin' entries and they
judge only 25 lest they're there for days doing it. The other lots that
consistently draw more than 25 entrie are Strawberry Jam, Raspberry Jam,
and the Misc lots. There were 21 Beet Pickle entries. Ptooey! THAT's
the one I'm interested in. My Plum Jelly has a huge gouge from it,
which suggests good placement in the rankings. My Pomegranate Jelly
also had a fair amount removed for tasting. There were 15 Bean Pickle
entries. That surprised me ‹ I'd have expected fewer than that for some
reason unknown to me. :-)

Because I'm losing my mind, I don't remember if I told here that I baked
my Chocolate Bundt Cake for the Fair TWICE. That would be because I
forgot to put the FLOUR into the first one. When it was boiling and
burning in the pan in the oven, I was puzzled. I actually thought I
might salvage it for *something* ‹ until I opened the oven door and the
smoke came pouring out. The smell was awful! JAYzuzz! Lots of sugar
in it and lots of cocoa. P-U!

The second cake is great. :-) It might have too much white drizz on
it, though. I just posted a pic to my eboard site below.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - Fair baking

Melba's Jammin' wrote:
> I just pulled 6 pints of tomato juice from the BWB.
>
> I've been cooking plums, extracting juice and freezing same for four
> days. At the moment, I have juice in the freezer for about 60 half pint
> jars.
>
> I have about 5-6 cups of milled plum puree for Plum Something, where
> Something is Butter, Ketchup, or Barbecue Sauce. Butter is way in the
> lead; the stuff is *awesome* with pork.
>
> --->>> Has anyone ever frozen pulp for later use making butter? I'd
> like to enter Plum Butter next year but would prefer to make it shortly
> before the Fair rather than now. Ellen? What do you think?
>
> I picked up my opened and judged State Fair canning entries on Sunday.
> An unopened jar of each entry was left for display. I will find out
> results on Thursday when the Fair opens; the info is a closely held
> secret until then. I had great hope for my Cherry-Berry Jam in the
> Misc lot, but it appears that they didn't take even a taste of it,
> although the jar was opened ‹ that lot had 52 freakin' entries and they
> judge only 25 lest they're there for days doing it. The other lots that
> consistently draw more than 25 entrie are Strawberry Jam, Raspberry Jam,
> and the Misc lots. There were 21 Beet Pickle entries. Ptooey! THAT's
> the one I'm interested in. My Plum Jelly has a huge gouge from it,
> which suggests good placement in the rankings. My Pomegranate Jelly
> also had a fair amount removed for tasting. There were 15 Bean Pickle
> entries. That surprised me ‹ I'd have expected fewer than that for some
> reason unknown to me. :-)
>
> Because I'm losing my mind, I don't remember if I told here that I baked
> my Chocolate Bundt Cake for the Fair TWICE. That would be because I
> forgot to put the FLOUR into the first one. When it was boiling and
> burning in the pan in the oven, I was puzzled. I actually thought I
> might salvage it for *something* ‹ until I opened the oven door and the
> smoke came pouring out. The smell was awful! JAYzuzz! Lots of sugar
> in it and lots of cocoa. P-U!
>
> The second cake is great. :-) It might have too much white drizz on
> it, though. I just posted a pic to my eboard site below.
Barb,
Since you cook the puree for quite a while making butter, I can't think
of any reason that you couldn't just freeze the puree. What could
change/happen that wouldn't be taken care of by the further cooking you
have to do with the sugar to make the butter? I haven't done it ( not
having a great amount of plum since we sold our house with tree 22 years
ago). Be sure to let us know (next year) if there is any reason not to
do this.
Ellen

In article <yfHyi.77871$rX4.45576@pd7urf2no>,
ellen wickberg > wrote:

> Melba's Jammin' wrote:

> > I have about 5-6 cups of milled plum puree for Plum Something, where
> > Something is Butter, Ketchup, or Barbecue Sauce. Butter is way in the
> > lead; the stuff is *awesome* with pork.
> >
> > --->>> Has anyone ever frozen pulp for later use making butter? I'd
> > like to enter Plum Butter next year but would prefer to make it shortly
> > before the Fair rather than now. Ellen? What do you think?

> Barb,
> Since you cook the puree for quite a while making butter, I can't think
> of any reason that you couldn't just freeze the puree. What could
> change/happen that wouldn't be taken care of by the further cooking you
> have to do with the sugar to make the butter? I haven't done it ( not
> having a great amount of plum since we sold our house with tree 22 years
> ago). Be sure to let us know (next year) if there is any reason not to
> do this.
> Ellen

Thanks, ma'am. I'm thinking I'll freeze maybe three cups and then
vacuum seal it for the freezer. The stuff is really thick and I'm
thinking it won't require an awful lot of cooking (for evaporation of
liquid) when I make it into butter.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - Fair baking

Barb,
What kind of plums do you preserve?
The red or black ones from the grocery or the Damson plums that are shaped
like footballs?Or even Green gage plums?
I cant find those Damson plums down here in TN anywhere.

Ann

"Melba's Jammin'" > wrote in message
...

<snippage>

>
> I picked up my opened and judged State Fair canning entries on Sunday.
> An unopened jar of each entry was left for display. I will find out
> results on Thursday when the Fair opens; the info is a closely held
> secret until then. I had great hope for my Cherry-Berry Jam in the
> Misc lot, but it appears that they didn't take even a taste of it,
> although the jar was opened < that lot had 52 freakin' entries and they
> judge only 25 lest they're there for days doing it. The other lots that
> consistently draw more than 25 entrie are Strawberry Jam, Raspberry Jam,
> and the Misc lots. There were 21 Beet Pickle entries. Ptooey! THAT's
> the one I'm interested in. My Plum Jelly has a huge gouge from it,
> which suggests good placement in the rankings. My Pomegranate Jelly
> also had a fair amount removed for tasting. There were 15 Bean Pickle
> entries. That surprised me < I'd have expected fewer than that for some
> reason unknown to me. :-)

Wow! Minnesota gets a lot more entries than Illinois. (I just went to the
MN website, and you have better entertainment, too.) That could be because
your fair is close to the big cities.

I've been meaning to try making Pomegranate Jelly. Did you use fresh
pomegranates, or commercial juice? If commercial juice, what brand? I've
never bought the commercial juice, but a friend was complaining about how
bad the brand she bought was, so I thought I'd better find a good one to
make jelly from.

>
> Because I'm losing my mind, I don't remember if I told here that I baked
> my Chocolate Bundt Cake for the Fair TWICE. That would be because I
> forgot to put the FLOUR into the first one. When it was boiling and
> burning in the pan in the oven, I was puzzled. I actually thought I
> might salvage it for *something* < until I opened the oven door and the
> smoke came pouring out. The smell was awful! JAYzuzz! Lots of sugar
> in it and lots of cocoa. P-U!
>
> The second cake is great. :-) It might have too much white drizz on
> it, though. I just posted a pic to my eboard site below.

I think it looks terrific. Here's hoping it gets blue!

Anny

"Anny Middon" > wrote in message
...
> "Melba's Jammin'" > wrote in message
> ...
>
> <snippage>
>
>>
>> I picked up my opened and judged State Fair canning entries on Sunday.
>> An unopened jar of each entry was left for display. I will find out
>> results on Thursday when the Fair opens; the info is a closely held
>> secret until then. I had great hope for my Cherry-Berry Jam in the
>> (clipped State Fair Orgy)
>
> I've been meaning to try making Pomegranate Jelly. Did you use fresh
> pomegranates, or commercial juice? If commercial juice, what brand? I've
> never bought the commercial juice, but a friend was complaining about how
> bad the brand she bought was, so I thought I'd better find a good one to
> make jelly from.
>
All that state fair enterings just made me tired, but I wish Mother Sup
and all y'all the best of luck. It's too much work not to get prizes and
stuff.
I made pomegranate jelly from fresh red ones. They come in pink and white,
iirc, but the red is sooo pretty, what do any else? But I was disappointed
with the aroma/flavor. So much of taste is aroma and this didn't have it.
Might have been my neighbor's fruits. Boy it was a pretty color. Maybe a mix
of strawberry & pom jelly? or plum? My plum jam was from really uninspiring
plums, but the jam was FAB! really sparkled.
Edrena