Fruit is ripe

Pictured is the juicer kettle used to process fruit into juice.

Payoff time has begun. The fruits of our labors in the garden are happening. This is the best time of year because our favorite fresh fruits are finally ready to eat. We have been picking and eating strawberries and cherries for a few weeks now.

The strawberries were first. We’ve enjoyed strawberry shortcakes, muffins, ice cream and have cut and frozen bags full for later use. They have slowed for now, but will produce again later this summer.

Cherries were next to ripen and this year the crop was bountiful. There were so many we could pick them by the handfuls instead of one at a time. We have had cherry crisps, pies and ice cream. The rest we have either been pitted and frozen or juiced. Frozen ones can later be used to make more crisps, pies, ice cream and more. The juice we later use for drinking, making jelly and in other recipes.

To juice fruits we have a special kettle that has three layers plus a lid. The fruit is placed in the top which has holes in it for the juice to drip down to the middle layer. The middle has a funnel shaped hole for the steam to come up from the bottom layer and a hose in front where the juice can be drained into the canning jars. The bottom is for water that steams the fruit. Processing the fruit to juice is easy with a set up like this. While steaming the fruit we set a timer to check it about every half hour and then drain the juice into canning jars.

The old method of making juice was to cook the fruit, then put it in a cloth bag and hang it up with a large container placed under it to catch the juice. After the juice drained from the bag it had to be placed in canning jars and processed in a canner to seal the jars. With the juicer kettle the jars can be sealed immediately after draining the juice into them. This makes the process faster and easier than the old way.

Kumquats are also ripe now. We eat them fresh but don’t process any for later use. In the past we have made marmalade with them but that was not one of our favorites.

The boysenberries have produced just enough so far to make boysenberry shortcake. More will soon be ripe and the raspberries are not far behind. Also, apricots and early peaches should be ready in a few weeks. So far this year the apricots look really good. Last year we didn’t get a single apricot so we are more than ready for some fresh ones.

The vegetable garden looks good too. We are keeping ahead of the weeds this year, which can be a hard thing to do. Some years we almost loose the plants among the weeds. It is a never-ending battle.

Gardening is a lot of work but the results of great tasting foods are worth it all.

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Monday we remembered all the United States service men and women who have served and are serving our country. We appreciate all they have done and are doing for our country.