Blanch your plums by placing them in the pot of boiling water on the stove. Let the fruits sit there for a period of no less than 30 seconds and no more than 1 minute. You’ll want to pull the plums before they get too waterlogged and start to become mushy.
How do you blanch and peel plums?
The skin is edible, but if you want raw plums without the skin, drop into into boiling water for around 15 seconds, then plunge immediately into cold water and it should come away easily. If you’re cooking plums, they’re easier to skin afterwards.
What is the best way to freeze plums?
All you need to do is wash the plums and place the whole fruits in a plastic bag in the freezer. Bite into these whole frozen plums for an instantly refreshing burst of cool juice. It’s like an all-natural popsicle. Your frozen plums will be good for up to six months, providing a much-welcome treat come wintertime.
Do you have to peel plums before baking?
Prep tips: If you are using plum slices or halves in a pie or tart, leave the skins intact; they give the finished dish a pretty color. But if you’re making a plum puree for an ice cream, jelly or jam, the skins will be too tart and should be removed.
How do you do the blanching method?
Water Blanching
Use one gallon water per pound of prepared vegetables. Put the vegetable in a blanching basket and lower into vigorously boiling water. Place a lid on the blancher. The water should return to boiling within 1 minute, or you are using too much vegetable for the amount of boiling water.
Can you blanch plums?
Blanch your plums by placing them in the pot of boiling water on the stove. Let the fruits sit there for a period of no less than 30 seconds and no more than 1 minute. You’ll want to pull the plums before they get too waterlogged and start to become mushy.
Is it safe to cook plums with pits?
You do not need to peel or pit the plums first, but it would be a good idea to wash them, if you have not done so already. Simmer the plums, covered, for 10 minutes over low heat.
How do you pit plums without a pitter?
Take a clean plum in hand. Make sure the stem end is facing upward. Push the end of your wooden spoon into the stem’s indent, forcing it through the length of your plum. Every time, the seed will burst out the other side, leaving you with whole, pitted fruit!
Why is there sap coming out of my plums?
Hot, dry conditions in summer or sunscald in winter can stress the tree and may be the cause for a plum tree oozing sap. Cytospora canker is a type of common fungal disease that often affects trees weakened by drought, severe weather, or injury caused by improper pruning or a lawnmower blade.
Do you need to blanch plums before freezing?
While cooking or otherwise blanching your plums prior to placing them in the freezer is the surest way to keep them from growing soggy and deformed as ice crystals expand inside them, it is not entirely necessary.
Should plums be cooked before freezing?
Plums can stay frozen for long enough, but it also depends on how you have frozen them. Frozen raw (whole) and prepared plums can be used for as long as 6 months without any loss in colour and texture. What is this? However, plums frozen in syrup or stewed can be kept in the freezer for a total of 12 months.
Why are plums bitter when cooked?
That is an interaction of proteins and sugars. A free amino group of a protein reacts with a carbon-R group of a sugar, producing something called N-glycosylamine. This is unstable and is basically a downstream product. It breaks down into something called the melanoidins, which can be bitter to taste.
What can I do with abundance of plums?
Instead, read on, and learn how you should be using your plums in a variety of delicious and imaginative ways:
- Spiced Plum Custard Cake.
- Brown Sugar Plum Clafoutis.
- Upside Down Plum Cake.
- Plum Cobbler.
- Asian Plum Sauce.
- Plum Jam Recipe.
- Easy Plum Chutney.
- Fresh Plum and Oat Muffins.
How ripe should plums be for baking?
Look for plums that are plump with smooth, unblemished skin. When ripe, the flesh of most plum varieties should give slightly when squeezed gently, though green and yellow plums remain firm even when ripe. Under-ripe plums are best for cooking or making preserves.
What are the 2 steps in the process of blanching?
Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (known as shocking or refreshing) to halt the cooking process.
Do you blanch with the lid on or off?
Always cover your pot if you’re trying to keep the heat in. That means that if you’re trying to bring something to a simmer or a boil—a pot of water for cooking pasta or blanching vegetables, a batch of soup, or a sauce—put that lid on to save time and energy.
Do you blanch in cold or hot water?
Blanching is a heat-and-cool process that plunges a fruit or vegetable into boiling water for a short amount of time before transferring it to an ice bath, which quickly stops the cooking.
What does it mean to blanch fruit?
It is all about science and what it has taught us in preserving food safely. Blanching is when you boil your produce in one gallon of water per pound of produce. The water is brought back up to boiling and timed according to the specific produce you are blanching.
Why do you blanch fresh fruit?
Blanching helps to preserve the flavor, color and texture of fresh produce that’s being frozen. Blanching helps slow the loss of vitamins. Blanching helps cleanse the surface of dirt and some bacteria.
Are cooked plums good for you?
Plums are chock full of fiber, which helps slow down a blood sugar spike after you eat carbs. They can also boost your body’s production of adiponectin, a hormone that helps regulate your blood sugar levels. Bone health. Research on animals shows prunes (dried plums) may help reduce bone loss, and may even reverse it.
Should you peel plums?
Avoid peeling pears, peaches and plums
Peach, pear and plum skin each have a lot of fiber, nutrients and antioxidants. One study even found that removing peach skin results in 13 to 48 percent fewer antioxidants. For fruits and vegetables you don’t peel, and those you do, always clean them thoroughly before eating.