another joy of fall
#1
Join Date: Dec 2005
Location: Chino Valley, Arizona
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#2
#7
It smelled, looked, felt like fall Saturday around here . . . Gives me a longing for the woods . . .
I was lookin' at those prickly pears and remembered that you can eat them, but, when are they ripe? When they are red like now? How do you prepare it? I'm into trying new stuff, especially if it's wild.
Rich
I was lookin' at those prickly pears and remembered that you can eat them, but, when are they ripe? When they are red like now? How do you prepare it? I'm into trying new stuff, especially if it's wild.
Rich
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#8
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Location: Chino Valley, Arizona
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#10
It smelled, looked, felt like fall Saturday around here . . . Gives me a longing for the woods . . .
I was lookin' at those prickly pears and remembered that you can eat them, but, when are they ripe? When they are red like now? How do you prepare it? I'm into trying new stuff, especially if it's wild.
Rich
I was lookin' at those prickly pears and remembered that you can eat them, but, when are they ripe? When they are red like now? How do you prepare it? I'm into trying new stuff, especially if it's wild.
Rich
Just Google how to make Prickly pear cactus jelly, Its real easy and very good! also you can just peel and eat! the fruit and the Patties
#12
I had a sandwich a few weeks ago with prickly pear sauce. Great stuff! So is it safe to assume that we're allowed to just "harvest" a few of them from a plant growing in the wild?
When my wife and I were in Sedona for our anniversary a few weeks back, we grabbed lunch at the airport cafe. I had the buffalo burger with fried cactus strips. Pretty darn good.
When my wife and I were in Sedona for our anniversary a few weeks back, we grabbed lunch at the airport cafe. I had the buffalo burger with fried cactus strips. Pretty darn good.
#13
Of Corse! as long as you are not on someones personal property. You can take as much as you like, We went out with 5 gallon buckets a few years back. 10 gallons made about 25 qt jars if i remember right....
#14
Join Date: Dec 2005
Location: Chino Valley, Arizona
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I had a sandwich a few weeks ago with prickly pear sauce. Great stuff! So is it safe to assume that we're allowed to just "harvest" a few of them from a plant growing in the wild?
When my wife and I were in Sedona for our anniversary a few weeks back, we grabbed lunch at the airport cafe. I had the buffalo burger with fried cactus strips. Pretty darn good.
When my wife and I were in Sedona for our anniversary a few weeks back, we grabbed lunch at the airport cafe. I had the buffalo burger with fried cactus strips. Pretty darn good.
harvest away on state or federal property, we use small buckets to pick into than dump them into an ice chest if it is in the back of your truck fill it with water and about 2/3 of pears and the sloshing will remove a lot of the pricleys.
ok I know prickleys ain't a word but I used it anyhow.
I will post our recipe when I feel like typing that much.
#15
Join Date: Dec 2005
Location: Chino Valley, Arizona
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3 C juice
6 C sugar
1/2 C lemon juice
1/2 C water IF (juice was extracted in a juicer)
1 pack sure jell
1/2 t butter
bring juice, sure jell, lemon, butter and water (if needed) to a hard boil. add sugar bring back to a hard boil for 5 minutes.
pour in to sterilized, hot canning jars and seal with rings and lids (have lids and rings in boiling water) set upside down for 10 minutes.
6 C sugar
1/2 C lemon juice
1/2 C water IF (juice was extracted in a juicer)
1 pack sure jell
1/2 t butter
bring juice, sure jell, lemon, butter and water (if needed) to a hard boil. add sugar bring back to a hard boil for 5 minutes.
pour in to sterilized, hot canning jars and seal with rings and lids (have lids and rings in boiling water) set upside down for 10 minutes.