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

2. 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

3. 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)

4. 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

5. 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

6. 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)

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

8. 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

9. 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

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

11. 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