Lots of blackberries

Discussion in 'Homesteading Questions' started by PonderosaQ, Jul 18, 2004.

  1. PonderosaQ

    PonderosaQ Well-Known Member Supporter

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    This is my first season at this place and boy do I have a lot of blackberries. So would all care to share what you'd do with a bumper berry crop? Maybe you'll give me some new ideas.

    Thanks,
    PQ
     
  2. jerneeon

    jerneeon Well-Known Member

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    Freeze some of them for winter to top ice cream, to make pies, or cobblers, etc. You can make jams and give them out at Christmas time for homemade gifts. You can juice some or make sauce for pancakes and waffles.
     

  3. What do you already know to do with your berries? I freeze some for cobblers and pies, make jam and jelly, I've juiced them out and made blackberry cordial and made blackberry bars. There are all kinds of ways you can use blackberries. You can sweeten them and serve them over shortcakes, sweeten with with sugar add cream and eat as a dessert. Put them in homemade ice cream, make blackberry syrup. You just name it and it can be done!
     
  4. whodunit

    whodunit Well-Known Member Supporter

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    Freezing them is a good idea. I froze some raspberries and what I did was placed them on a cookie sheet in a single layer and out in the freezer. Once frozen I placed them in a high-quality freezer bag. This keeps them from smashing and sticking together, so when needed you can just take out of the bag by the handful and thaw.

    My wife has a good recipe for Mennonite Platz with is like a coffee cake. It would be great with blackberries. PM if you want the recipe, since I'm not at home right now.
     
  5. countrygrrrl

    countrygrrrl PITA

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    Cobblers are heaven on earth! :) The ones with thick biscuit crusts on top to soak up all the fruit juice are the best, IMO.

    Long ago, I had raspberries growing in the yard (not here, but elsewhere). I made tons of raspberry jam --- don't remember how but do remember it was very, very easy and very yummy. :)

    Definitely fix some good old fashioned cobbler this very minute (to help you get the strength to deal with the rest of the berries :D ) -- and enjoy! Then, if I were you, I'd make lots of jam, then freeze a bunch washed but unsweetened, put some up for cobblers and toppings (sweetened) ... then make another cobbler to help you recoup from all your hard work!

    Don't forget the ice cream, either. Or fresh cream and berries, if you need a snack in between cobblers.

    Yum! Lucky you. :)
     
  6. Mrs_stuart

    Mrs_stuart Well-Known Member

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    After we get our "fill" of them, I freeze the rest and then when winter is here and it is cool, i make jam and fruit leathers. I like to freeze them now because i am so busy with all of the other garden stuff and canning... That way, i can have something to do in winter and have great gifts for the holidays.

    Belinda
     
  7. RedneckWoman

    RedneckWoman Well-Known Member

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    We always get a lot of blackberries so I freeze some and others I use for syrup, jam, cobbler, and pies. I also make blackberry muffins and pancakes.
     
  8. TexCountryWoman

    TexCountryWoman Gig'em

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    Our Blackberry and Dewberry season is several months in the past now, but boy I had more than I could physically pick each day! Baskets of them make wonderful gifts to people who don't have access to Blackberries. Another good way to eat them, if you are weight watching (we live an Atkins-like lifestyle, no sugar, white flour, etc) is by eating them chilled down in a bowl with whipped cream. They are wonderful.
     
  9. Mickey

    Mickey Well-Known Member Supporter

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    Unregistered, could you post your recipe for cordial? I don't have many blackberries, but I do have loads of elderberries, which are almost as good IMHO, and would love to make some cordial with some of them.
    Mickey
     
  10. Cabin Fever

    Cabin Fever Life NRA Member since 1976 Supporter

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    This is my blackberry elixer recipe:

    One liter bottle of brandy, half full of brandy.

    Add 1 cup of sugar and shake untill dissolved.

    Fill the rest of the bottle with blackberries.

    Allow to sit for 1 month.

    After 1 month, enjoy.....
     
  11. Mickey

    Mickey Well-Known Member Supporter

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    Thanks for that recipe Cabin Fever:) Do you mash the berries or leave them whole?
    Mickey
     

  12. I'll try to find my recipe tomorrow. I really can't remember which book I took the recipe from. It's been several years since I made it. i'll get back with you.
     
  13. frontiergal

    frontiergal Well-Known Member

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    Ok ,Now I'm homesick........I miss blackberries!!!

    I don't think they grow out here in PA. I haven't seen any.
    Oh except at the store at 2.99 for a 1/2 cup of berries from chile. I don't think so. I hope you all enjoy them and eat a few for me please. Thanks,Heidi
     
  14. queenofbeer

    queenofbeer New Member

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    I'm surprised no one has mentioned it, but if you're so inclined, blackberry wine is excellent. It been a while since I've made any, but I'm hoping to again this year. If I recall correctly, it's about 20-25 pounds of blackberries for a 5 gallon batch.

    The Joy of Home Winemaking by Terry Garry (sp?) is an excellent reference. You'll need a some equipment, but nothing too expensive. You can always start with 1 gallon batches, if you're not sure what you're getting into.

    Kristi
    (surrounded by blackberries in Western Washington)
     
  15. Mike in Ohio

    Mike in Ohio Well-Known Member

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    Our blackberries are just ripening.

    We freeze them and make wine as the primary ways of using the "excess" of what we can't eat fresh or in pies.

    Mike
     
  16. Cabin Fever

    Cabin Fever Life NRA Member since 1976 Supporter

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    I leave the berries whole....but I use wild blackberries which are relatively small and can fit down thru the bottleneck. Leaving the berries whole also allows makes it easier to pour straight elixer. If you mashed them, you'd have to pour thru a strainer.

    Once the elixer is gone, the berries can be shook out of the bottle and used on ice cream!
     
  17. Mickey,

    Here is my recipe for blackberry cordial. I just now did a Google search on blackberry cordial and noticed that some recipes call for brandy, vodka, etc. but I don't use it in mine. It does seem as though once when I made it I added just a tad of cider vinegar, but not very much.


    Wash, crush and simmer berries until soft. Strain through several layers of cheesecloth. Let the juice stand for 24 hours in the refrigerator, letting the sediment settle to the bottom will produce a clearer juice.

    To two quarts berry juice add 3 cups sugar, and 1 T. each whole cloves, whole allspice, whole cinnamon and whole nutmeg tied in a bag. Simmer 30 minutes. Bring to boiling. Discard spice bag. Pour hot into hot jars, leaving 1/4" head space. Adjust caps. Process pints and quarts 15 minutes in boiling water bath.
     
  18. Mickey

    Mickey Well-Known Member Supporter

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    Thanks so much to both of you. As I have oodles of elderberries I'll try both of your recipes :)
    Mickey
     
  19. dla

    dla Well-Known Member

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    My daughter makes the worlds best pie from black raspberries, and it works fine with frozen berries. Eating it warm is like heaven. (Cold you notice more seeds)

    Credit Joy of Cooking
    Sour cream pie

    Graham cracker crust
    (Kelley likes a pretty lattice-topped traditional crust, which you need to put a little butter on half-way through (do not pre-cook crust). I like the crumb crust.)

    oven temp 325 degrees

    beat 3 eggs
    add 3/4 c sugar
    3/4 c sour cream
    2 cups fresh or frozen berries
    ( little tapioca flour helps the frozen berries)

    bake one hour or until custard is set

    Eat hot or very cold

    Enjoy!

    debbie
     
  20. MaKettle

    MaKettle Well-Known Member

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    Years ago when up to my armpits in blackberries, I tried this drink. It was quite good.

    Raspberry/Blackberry Vinegar

    1 qt cider vinegar
    6 qts berries
    sugar

    Pour vinegar over 3 qts berries, let stand 24 hours, and strain. Pour liquor over 3 more qts berries, let stand 24 hours, and strain. Measure juice and for each pint add one pound sugar, boil 20 minutes, skim. Cool and bottle. (or can) To serve, allow 4 parts ice water to one part berry vinegar.