- cross-posted to:
- canada@lemmy.ca
- FuckTheUSA@lemmy.ca
- cross-posted to:
- canada@lemmy.ca
- FuckTheUSA@lemmy.ca
Cross posted from https://lemmy.zip/post/70351759
America’s biggest berry empire doesn’t actually grow berries.
Driscoll’s is the middleman that controls the genetics, reaps the profits, and then shifts blame.
A whistleblower alleges the Canadian government repeatedly flagged their berries for exceeding pesticide limits.
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Think I need to just get a big enough freezer so that I can pick and freeze a years supply of fruit when it’s free to pick your own at around this time of year.
Already made a couple of apple/pear crumbles this year. Plus about 8L of plum mead.
Some fruits varieties are breed to be stored for a few months before consumed. They are obviously not the ones you usually pick up in a supermarket. There is also drying, which can last longer depending on how closed off the fruit is. Also jams, compotes and the like, which also easily last years.
Well the plum mead could in theory last years. But I don’t have enough bottles to rotate through for that.
Did recently order some more swing top bottles though, so I can store a bit more. So I can either let it age for longer or make less frequently in larger batches. I think it will bring my total bottled storage to 18L across several different sizes of bottle and I use 5L demijohns.
The new bottles are the smallest too at just 500ml each, might be better for experimenting with adding sugar at the end though. My partner only really likes sweet drinks and it would be nice to have something she can enjoy too.
I really like those tomato puree bottles. They are relatively cheap where I live(filled with tomato puree), have a big opening and those plop screw down caps. Something like this:
How well do those lids seal again after popping them the first time?
I often leave mead and fruit wines for months at room temperature before consuming. I also really like swing top bottles though, would be curious how they compare for holding pressure even if the drinks I make are usually not intentional carbonated they are sometimes slightly just on accident.
They are water tight, when screwed down properly. You can also reseal them, if you fill something hot into them. In the end mead should be pretty stable thanks to the alcohol.
Is it airtight? Oxygen would cause problems with mead after a while, would turn into vinegar.
I believe so.
It’s airtight before opening (otherwise the puree would go bad), so why not after?
Open question, but afaik jar lids don’t have anything that breaks when opening them for the first time so I see no reason why it couldn’t reseal if the interior air pressure is lowered below the exterior pressure again.
