Jam, Jelly, Preserves & Butters
Vegetables & Fruit:
Canning Green Beans
Canning Green Beans
Pickling:
Sauces, Salsa & Condiments:
Salsa Verde (Coming Soon)
Home Canned Marinara Sauce (Coming Soon)
Homemade Barbecue Sauce (Coming Soon)
Freezer Preservation:
Dehydrating:
Homemade Staples & Mixes:
6 comments
1) EAT THEM FRESH! Really. That's the best way to enjoy the short season of reine claudes. Some years I've missed out on them just because the season was so short, and they turned bad after the first heavy rain falls.
2) If you want to can them: Even better than jelly in my opinion is a jam of reine claudes. I've seen stores selling it in France quite often, sometimes here in Germany, too. A real "canning" as you would do with cherries doesn't do much to the green gage plume/reine claudes, I think.