16 pounds of gooseberries, 5 pounds of red currants, 12 pounds of rhubarb plus 10%
Here is some of the fruit that I have frozen so far over the last few days.
Each bag is weighed so that I have the right amount of fruit to make jams, chutneys, marmalades, etc. Or else I can use it in pies, crumbles, sponges, sauces, jellies - the list is endless.
If you use frozen fruit to make preserves you have to add on 10% therefore each bag has at least 1lb 2oz in it - more in some cases.
It doesn't look much for hours of work does it?
Anyone who tells you that it is a piece of cake to be self sufficient in fruit and vegetables are not telling the truth. It is hard work no matter how many time saving tricks you know.
But when I am feeling worn out, my fingers stinging from being pricked from gooseberry bush thorns, my finger and thumb sore from 'topping and tailing', my back and legs aching from standing and bending. I remind myself how wonderful it is in the midst of a long cold miserable winter - to open the freezer and have a wealth of summer foods - or to open the cupboard and see a 'treasure' of brightly jewel coloured jams and preserves, which remind me of long hot summer days - and for some reason I forget the sore hands and back and bones!