[Sca-cooks] Making verjus

[Susan Fox]

Yes but this is closer to nine months.  I guess it is worth trying.

Just sad I can not possibly get fresh pomegranates in March.

Selene

Susan Lin wrote:
> 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.
>
> Shoshana
>
> 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