![Wild Chokecherry - In Surival & Wilderness Living [Fruit Leather, Jam, Juice, Raw]](https://i3.ytimg.com/vi/WTwXwSjOdbM/hqdefault.jpg)
Wild Chokecherry - In Surival & Wilderness Living [Fruit Leather, Jam, Juice, Raw]
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Date: 2021-05-17
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Comments and reviews: 9
Odeun
I normaly just make a syrup with the flesh, but I decided to prepare the seeds this year as well. I seperated the pits from the flesh after the remaining mash from making the syrup cooled down and paned out the pulp, the flesh floats and remains suspended in the water better than the kernels so I fished it out with a strainer. I wanted to separate the bitter flesh from the kernels like a few specific native American tribes do, I prefer to avoid the astringency if possible.
I dried them, and ground the seeds with a coffee grinder (mind you I could have just use a crank grinder on fine setting too, strained the flour out with a very fine mesh strainer, and repeated grinding and straining untill just bits of the shells remained. The kernels grind easier than the shell, so you can grind the nutritious part after fully drying very easily, and leave behind the harder to grind shells. You can save the seeds and store them, grinding and using them as needed for fresh flour each time you want to use it.
I hadn't done anything with the flour yet, but I think it would be good combined in pancake mix, breads, or other cooked bread and pastry based foods. It is probably a very good idea to boil the flour then dry again to get rid of as much risk for cyanide poisoning. Ideally I could boil the flour with something acidic, as the cyanogenic compound breaks down with acidic solutions quicker, though that would probably ruin the flavor.
It's probably best to do it outside, keeping your face away or with a mask on, if you breath in the flour it will make you feel terrible for a little with the dust producing cyanide directly in your lungs.
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I normaly just make a syrup with the flesh, but I decided to prepare the seeds this year as well. I seperated the pits from the flesh after the remaining mash from making the syrup cooled down and paned out the pulp, the flesh floats and remains suspended in the water better than the kernels so I fished it out with a strainer. I wanted to separate the bitter flesh from the kernels like a few specific native American tribes do, I prefer to avoid the astringency if possible.
I dried them, and ground the seeds with a coffee grinder (mind you I could have just use a crank grinder on fine setting too, strained the flour out with a very fine mesh strainer, and repeated grinding and straining untill just bits of the shells remained. The kernels grind easier than the shell, so you can grind the nutritious part after fully drying very easily, and leave behind the harder to grind shells. You can save the seeds and store them, grinding and using them as needed for fresh flour each time you want to use it.
I hadn't done anything with the flour yet, but I think it would be good combined in pancake mix, breads, or other cooked bread and pastry based foods. It is probably a very good idea to boil the flour then dry again to get rid of as much risk for cyanide poisoning. Ideally I could boil the flour with something acidic, as the cyanogenic compound breaks down with acidic solutions quicker, though that would probably ruin the flavor.
It's probably best to do it outside, keeping your face away or with a mask on, if you breath in the flour it will make you feel terrible for a little with the dust producing cyanide directly in your lungs.
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setsappa1
To remove the glycoside inhibitors from seed endosperm you need to crush all the seeds open, and let it properly oxidize spread in a thin layer. Thats how kyanids get out. If not, both liver and kidneys get messed up. As far as it is remembered in Moravia in memoars of our missionaries and nobility returned from Canada in 17 hundreds ( Im guessing here. The -last Mohican era. The very last of them lived his last years in a Czech mission station, it was done by spreading it on flat edible leaves with rough surface such as burdocks and drying.
More, I dont have info on this, but I simply dont see possible for this type of fruit to have calory density as claimed. You ment dried product, yes?
Beardsman, would you be interested in trading seeds? I do a lot of seedkeeping of old crops and wild plants in the very heart of Europe. We have some good stuff ranging from Canada to Siberia.
reply
To remove the glycoside inhibitors from seed endosperm you need to crush all the seeds open, and let it properly oxidize spread in a thin layer. Thats how kyanids get out. If not, both liver and kidneys get messed up. As far as it is remembered in Moravia in memoars of our missionaries and nobility returned from Canada in 17 hundreds ( Im guessing here. The -last Mohican era. The very last of them lived his last years in a Czech mission station, it was done by spreading it on flat edible leaves with rough surface such as burdocks and drying.
More, I dont have info on this, but I simply dont see possible for this type of fruit to have calory density as claimed. You ment dried product, yes?
Beardsman, would you be interested in trading seeds? I do a lot of seedkeeping of old crops and wild plants in the very heart of Europe. We have some good stuff ranging from Canada to Siberia.
reply
dean
Your picking them to early! They should not be red they should be black. As far as them being poisonous with the seeds you don't have to look very far you're an outdoors guy talking about pemmican just look at the people who make pemmican I e the people that surround me the Lakota and they definitely do not sort the seeds out they go straight into the pemmican as well. Depending on where you're at if you can pick the chokecherries after the first Frost they become substantially better as the sugar gets fixed into the berry after that point.
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Your picking them to early! They should not be red they should be black. As far as them being poisonous with the seeds you don't have to look very far you're an outdoors guy talking about pemmican just look at the people who make pemmican I e the people that surround me the Lakota and they definitely do not sort the seeds out they go straight into the pemmican as well. Depending on where you're at if you can pick the chokecherries after the first Frost they become substantially better as the sugar gets fixed into the berry after that point.
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wnchillbilly1
well, I'm thinking that the natives prized the chokeberry more for it's straight arrow shafts more that anything else, , but I don't have any evidence to support that. . just my opinion, , but it may be that this wild bush ' tree is just such an energic invasive species that it just took over the area where it was planted, ,, although, having said that, , I cannot throw out the wild blackberry / bluerry bush, , which is much much more preferable / palatable. . The Natives had to be aware of that, , sheesh, how could they not? ?
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well, I'm thinking that the natives prized the chokeberry more for it's straight arrow shafts more that anything else, , but I don't have any evidence to support that. . just my opinion, , but it may be that this wild bush ' tree is just such an energic invasive species that it just took over the area where it was planted, ,, although, having said that, , I cannot throw out the wild blackberry / bluerry bush, , which is much much more preferable / palatable. . The Natives had to be aware of that, , sheesh, how could they not? ?
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Riverbend
Well I finally sat down to watch this and I would have to say you have an awesome wife with a lot of patience. If I had brought that many chokecherries into the kitchen as many times as you have I would be deemed to the garage forever. I'm sure I would enjoy it of course I would eat anything. I know your dilemma with the infatuation of making something palatable it's a frustration all of us face that are trying to make something unpalatable palatable. But that's who we are. Great video your kid cracks me up
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Well I finally sat down to watch this and I would have to say you have an awesome wife with a lot of patience. If I had brought that many chokecherries into the kitchen as many times as you have I would be deemed to the garage forever. I'm sure I would enjoy it of course I would eat anything. I know your dilemma with the infatuation of making something palatable it's a frustration all of us face that are trying to make something unpalatable palatable. But that's who we are. Great video your kid cracks me up
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Katlin
Mix into lard with sugar and salt. Really helps. Im cree and chokecherries are a delicacy. Ive always found the lard mix helps big time. Can even throw dried meat and get a form of pemmican out of it. As far as ive known choke cherries were never eaten alone. Always sided with something else. At the most i can eat a bowl before it becomes too much while plain. Awesome job on the family participation. Doing a great job at fathering. Thumbs up
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Mix into lard with sugar and salt. Really helps. Im cree and chokecherries are a delicacy. Ive always found the lard mix helps big time. Can even throw dried meat and get a form of pemmican out of it. As far as ive known choke cherries were never eaten alone. Always sided with something else. At the most i can eat a bowl before it becomes too much while plain. Awesome job on the family participation. Doing a great job at fathering. Thumbs up
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Bob
You do know to be carful of the seed? Its got a bunch of cinied in it.
You can eat them the ones we have down here grow on actual trees insted of bushes.
It does not work in a shtf thing but the best way to get nutrients out of them that was passed down to me. Is actuly make wine out of them.
And yes it takes a bunch of them if you only use them.
But our wild grapes get ripe about the same time.
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You do know to be carful of the seed? Its got a bunch of cinied in it.
You can eat them the ones we have down here grow on actual trees insted of bushes.
It does not work in a shtf thing but the best way to get nutrients out of them that was passed down to me. Is actuly make wine out of them.
And yes it takes a bunch of them if you only use them.
But our wild grapes get ripe about the same time.
reply
NicksNWAdventures
I was just watching Ray Mears the other day covering choke cherries in his -wild foods- series. He was shown by native americans how they would grind the entire fruit into a paste and dry them as cakes on a rack. He seemed to find the result quite palatable. Mind you, this would have been consumed along with jerky and stored grains for a diverse diet. It's something worth trying at least.
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I was just watching Ray Mears the other day covering choke cherries in his -wild foods- series. He was shown by native americans how they would grind the entire fruit into a paste and dry them as cakes on a rack. He seemed to find the result quite palatable. Mind you, this would have been consumed along with jerky and stored grains for a diverse diet. It's something worth trying at least.
reply
aoeulhs
I have chokecherries in my yard, but leave them for the birds. They're very pretty -- like clusters of grapes in a tapestry -- plus it seems that they're around when the birds are running out of other food (mostly robins.
But I do pick them on walks especially when they're drying or dried. Every tree seems to be different. Some can be quite sweet.
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I have chokecherries in my yard, but leave them for the birds. They're very pretty -- like clusters of grapes in a tapestry -- plus it seems that they're around when the birds are running out of other food (mostly robins.
But I do pick them on walks especially when they're drying or dried. Every tree seems to be different. Some can be quite sweet.
reply
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