[Sca-cooks] Making verjus

Susan Lin susanrlin at gmail.com
Wed Jun 30 07:08:16 PDT 2010

Why wouldn't it keep in the freezer until your event?  Are you freezing the
grapes themselves or the juice?  I would think it would do fine - if already
in juice form I'd contemplate some loss due to evaporation.  But, if you
have a deep freeze that does not self defrost (so no cycling, less chance of
freezer burn) I would think it would do just fine.  I had lemon juice in
ours for about 6 months and it was fine.


On Tue, Jun 29, 2010 at 8:36 PM, Susan Fox <selene at earthlink.net> wrote:

> So the feral table grapes are all over my parents' backyard again and the
> bunches of grapes are forming.  Not very big and juicy since nobody actually
> waters them on purpose, but the fruit is on the vine, about the size and
> colour of petits pois. so I grabbed about five bunches, picked them off the
> stems and ran them through the blender with a dash of water.  Now draining
> through a nylon coffee filter.  What a nice flavor, very grapey but sour as
> lemon juice.  I will use this for salads!  And freeze a bunch for the rest
> of the year's cookery.
> I have a Persian feast coming up next March, I don't suppose it will keep
> in the freezer until then?  The problem with Black Oak Lodge is that it's so
> early in the year, before the fruit harvests.  Alas.
> Dame Selene
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