SCOG Stamford Community Orchard Group The science The processes The products The equipment

Preserving tree fruit Storing and preserving tree fruit – apples, pears, plums, cherries, damsons, mirabelles, figs Economical way of coping with gluts of excess fruit Healthy food and drink in the dark winter months Local production and consumption saving food miles Local varieties and biodiversity in traditional orchards conserved Sociable activity of harvesting and preserving Sustainable production, consumption and processing

The Science Battle against bacteria, fungi and time Which causes decomposition or fermentation. So preserving by: 1) excluding water (dehyration) and/or oxygen 2) controlling temperature (clamping, storing in cellar, fridge, freezer, sterilisation, pasteurisation) 3) using vinegar (lower pH denatures enzymes, pickling) 4) using or producing alcohol (kills bacteria, fungi) 5) using sugar or salt (osmosis) 6) using oil (lack of water and oxygen)

Dehydration - Drying Lack of moisture and high sugar Grapes, Plums, Apples Apple core, peeler, slicer Apple crisps, chips Apple butter – overnight stirring ceremony in Normandy Fruit leathers Prunes, Raisins Equipment: Dessicator Cold frame in sunlight, solar-powered drier

Sterilising and Pasteurising Sterilisation at 100 deg C Kills all pathogenic and spoilage bacteria Pasteurisation at 70 deg C for 20 mins Only kills pathogenic bacteria not all spoilage bacteria Juice – apple, plum, grape Equipment: Bottling - Kilner Jars Canning Steam Juicer – Mehu Liisa

Pickling Low pH by vinegar - Cider vinegar – pH <3.5 Malt, cider vinegar Chutney – plum, apple Pickled plums – clove Flavoured vinegars – Orange, plum and blackberry Equipment: pH (acidity) paper, tester Mother of vinegar (acetic acid bacteria - Acetobacter)

Immersing in alcohol Lack of moisture and oxygen Rumtoft – Rum, sugar and timed layers of fruit Sloe gin

Fermenting Lack of moisture and oxygen, sterilisation by high alcohol Fermenting – juice, sparkling juice, cider, Distillation of cider in alembic still to apple brandy (calvados) Cider – Leaf fall in October-Dec. to cuckoos in May Wines – Apple, elderflower, plum, grape Equipment: Apple scratter (Vigo products) Apple press – horizontal cheeses or vertical wooden slats Grape press – bucket and feet Hydrometer

Making jams, jellies Lack of moisture and oxygen, high sugar Crab apple jelly Wild red plum, plum, damson and mirabelle jams Equipment: Thick-bottomed pan Jam thermometer Jam jars Sugar

Storing Constant, controlled temperature, ventilation and some moisture In dry store - ethylene ripening gas, wrapped in newspapers Apples Pears

www.vigopresses.co.uk Pasteurisers Make apple juice Make cider Steam Juice Extractors Driers Presses Crushers Make apple juice Make cider Create cordials Make jellies Bottle fruit & veg Dry fruit & veg