Preserving Fruit: How Does It Work?

FK – That guessing thing is called the ‘grandma’ method.

Have you discussed wild strawberries? My grandmother would make a wild strawberry cobbler most every year. Far surpasses the domesticated in taste. I mean every year to try to find enough to do something with but never find my rountuit on that. Unless you find a really concentrated patch as we used to have in our hayfield/garden patch in central Kentucky picking enough can be time consuming as they’re quite small.

There’s also a another plant that produces a similar tiny red berry, don’t know what it’s called. They’re not as common as far as I’ve seen, and don’t have the same type leaves as strawberries and haven’t chanced eating one. Wild strawberries are just diminutive versions of what we see in gardens.

Something else that’s killing us:

FK – So is it ‘hydrogenated’ vegetable oil? Does that make a difference?

If you drink orange Fanta with your salmon does that help?