In the midst of a busy day of appointments and shopping, a fantastic gift from friends – clingstone peaches and Corella pears, LOTS of them.
No prizes for guessing what we will be doing tomorrow – preserving them all one way or another.
Someone else is picking damson plums for us, which will go into Worcestershire sauce. I usually like to cook this outside so the curtains don’t end up smelling of it for months.
However the wasps have come early and I know they will dive bomb the brew even as it’s cooking.
Strange to think that last week I only just scraped together enough produce to run the Bottling class, and now we have it in almost literally truckloads.
Many thanks to our generous friends! Very much appreciate your sharing the beautiful fruit.
sallywise.com.au 
Would the whistichire sauce be ok to use pears instead of plums?
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Yes it would Marilyn.
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Hi Sally
Do you ever bottle pears without peeling them? I have an abundance of Buerre Bosc at the moment and am considering it.
Also, I have a very old Vacola preserver which I use (outside, on the gas bbq, makes for a cooler house), but I’ve been thinking about using my sousvide stick and setting it to 92%. Have you any experience with this?
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Hi Caroline – yes, I often botlte them without peeling, works just fine. I’ve not had experience with the sousvide though sorry. Best wishes, Sally.
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