Oh, oh, my Olive Garden!Oh yes we are praying for a speedy recovery..
On the matter of prickly pear, someone said they use a potato peeler? Now that you have talked about it we are inspired..
Did you boil water & dip them in quick to take off the outer part? If you posted up earlier I did not read.. We have family in
town from England.. We only read a few post.. So I hope I did not miss to much..
Now about the wine bottles, I bet if you ask your local bar to save the bottles & corks you would be doing them a service..
Plus reusing rather than sending to a land fill.. ...
Glad you guys are doing ok..
For the wine, I soak them overnight to soften the glochids and clean off the dirt and contaminants. I'll give them a quick brushing before blending them. They go straight in to the fine mesh strainer bag and the fermenting bucket from there.
For jams, I soak and wash them the same way, but then I slice them in half. The skin peels easily and I separate the seed into boiling water. once thoroughly simmered, it gets strained and added to the meat. The seed pulp is discarded to the clan and the rest is processed as normal.