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best apples for jelly
I would like to make some juice for Apple Jelly. I've tried in t he
past, with both regular apples as well as a bottled apple juice. Both turned out like syrup, not jelly, both used Sure Jell, followed the directions, to no avail. What are the best type of apples to use for jelly? Most recipes say xx number of pounds of apples, but they don't say what kind. Some say sour apples, but do they mean Granny Smith? My grandmothers apple jelly was always a pinkish/red color, and that would be untrue of a granny smith. She also says she's always made her jelly from the skins of red apples, hence the pinkish/red jelly, but can't remember what kind. Can anyone lead me in the right direction? I understand Red Delicious is not an acceptable choice since it is not "sour" enough. Any help would be appreciated. I've had similar issues with Grape Jelly. My problem is I don't live in an area that has access to Concords, so I can't use them. The only access I have is to Red Globes (Do not make jelly, but make a pretty sickening sweet syrup, much to my dismay) Red seedless and green grapes. I've also tried to make jelly from bottled or frozen concentrates, to no avail. They always end up syrupy. I've not been able to find one that I can use that will setup firm like jelly. Thanks in advance for any help! -- Bunny McElwee Event Coordinator & Membership Lowcountry Miata Club www.lowcountrymiataclub.net 1991 Mariner Blue with Red & White Stripes "BlueFlash" |
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Bunny McElwee wrote:
> I would like to make some juice for Apple Jelly. I've tried in t he > past, with both regular apples as well as a bottled apple juice. Both turned > out like syrup, not jelly, both used Sure Jell, followed the directions, to > no avail. What are the best type of apples to use for jelly? Most recipes > say xx number of pounds of apples, but they don't say what kind. Some say > sour apples, but do they mean Granny Smith? My grandmothers apple jelly was > always a pinkish/red color, and that would be untrue of a granny smith. She > also says she's always made her jelly from the skins of red apples, hence > the pinkish/red jelly, but can't remember what kind. Can anyone lead me in > the right direction? I understand Red Delicious is not an acceptable choice > since it is not "sour" enough. Any help would be appreciated. Are there any crabapple trees in your area? They should be covered with fruit right now; I'm planning to pick some over at the water dept. this weekend if nobody beats me to 'em. I still have too much crabapple jelly leftover from last year, so I may use them to flavor and color some mead (it's called cyser when you add apple juice to the honey.) Use all crabapples or a mixture of crabapple juice and regular apple juice. [snipped the part about grapes] I don't know much about making grape jelly, but (1) you might have better luck with making jam (2) try finding some wild grapes. It's too bad you can't get Concords, but what about Muscadines or sour "mustang" grapes? Best regards, Bob |
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Not that I know of. I've never heard of anyone talking about them and
I've never seen one. I'll ask around and see if anyone has access to them. In the meantime, I'm still looking for other ways to make Apple Jelly. As doe the grapes, yes, I do have access to Muscadine and Scuppernog grapes. I've actually got recipes for Jams for both types, but no Jelly recipes. My husband only likes Concord, but he knows I can't make that since they don't grow here. I just recently picked up some Concord juice from his grandmother in WV, but that won't last long once I make it into Jelly for my husband. Just sucks that I can't get Concords here. Never even seen them in the stores. Thanks very much for the information, I appreciate it! > > Are there any crabapple trees in your area? They should be covered with > fruit right now; I'm planning to pick some over at the water dept. this > weekend if nobody beats me to 'em. I still have too much crabapple > jelly leftover from last year, so I may use them to flavor and color > some mead (it's called cyser when you add apple juice to the honey.) > Use all crabapples or a mixture of crabapple juice and regular apple juice. > > [snipped the part about grapes] > > I don't know much about making grape jelly, but > (1) you might have better luck with making jam > (2) try finding some wild grapes. It's too bad you can't get Concords, > but what about Muscadines or sour "mustang" grapes? > > Best regards, > Bob |
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Bunny McElwee wrote:
> Not that I know of. I've never heard of anyone talking about them and > I've never seen one. I'll ask around and see if anyone has access to them. > In the meantime, I'm still looking for other ways to make Apple Jelly. > > > As doe the grapes, yes, I do have access to Muscadine and Scuppernog > grapes. I've actually got recipes for Jams for both types, but no Jelly > recipes. My husband only likes Concord, but he knows I can't make that since > they don't grow here. I just recently picked up some Concord juice from his > grandmother in WV, but that won't last long once I make it into Jelly for my > husband. Just sucks that I can't get Concords here. Never even seen them in > the stores. > > Thanks very much for the information, I appreciate it! Check the instruction sheet in the Sure-Jel box and see if there's instructions for muscadine jelly. IMHO, it tastes better than concord jelly. -Bob |
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In article >, "Bunny McElwee"
> wrote: > I would like to make some juice for Apple Jelly. I've tried in t > he past, with both regular apples as well as a bottled apple > juice. Both turned out like syrup, not jelly, both used Sure > Jell, followed the directions, to no avail. What are the best > type of apples to use for jelly? Most recipes say xx number of > pounds of apples, but they don't say what kind. Some say sour > apples, but do they mean Granny Smith? My grandmothers apple > jelly was always a pinkish/red color, and that would be untrue of > a granny smith. She also says she's always made her jelly from > the skins of red apples, hence the pinkish/red jelly, but can't > remember what kind. Can anyone lead me in the right direction? I > understand Red Delicious is not an acceptable choice since it is > not "sour" enough. Any help would be appreciated. > > I've had similar issues with Grape Jelly. My problem is I don't > live in an area that has access to Concords, so I can't use them. > The only access I have is to Red Globes (Do not make jelly, but > make a pretty sickening sweet syrup, much to my dismay) Red > seedless and green grapes. I've also tried to make jelly from > bottled or frozen concentrates, to no avail. They always end up > syrupy. I've not been able to find one that I can use that will > setup firm like jelly. > > Thanks in advance for any help! Bunny, you're doing something wrong and I can't imagine what! Some help I am, huh? I've never had a failure with it. Is it possible that your grandmother made crabapple jelly? I use Dolgo crabs and the jelly is a beautiful ruby red. The Dolgo has a bright red skin and it's not very large. AFA grape jelly -- we had a big ol' discussion here about grape jelly a couple three years ago. I was really curious and through the grapegrowers association (whatever it's called), learned that when the leaflet says Concord grapes, it means Concord grapes. When I make my grape jelly, I use bottled grape juice - Welch's unsweetened, I think. Still have it in the fridge. It set beautifully. And I've made mint jelly with bottled apple juice as a base -- it set beautifully. I'd use a tart, at least, apple for jelly, not a sweet one. -- -Barb, <http://www.jamlady.eboard.com> Updated 9-26-05 |
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To make jelly you need three ingredients: - acid - pectin - sugar Acid fruit is "sour" or "tart". You can't make jelly from sweet eating apples unless you add some acid like lemon juice. You can make jelly from "sour" cooking apples or crabapples. The skin contains lots of pectin so you leave the skin on when mashing up the apples to extract the juice. The pectin is released when the mash is heated so it has to be brought to a boil and simmered which also softens the apples so they can be mashed. The harder the apples the more pectin they contain. I gather some green apples early in the season to extract the juice to add to other fruit which don't have enough pectin to make jelly by themselves. Which brings us to grapes. Wild grapes are sour and contain acid but the one's I gather don't contain enough pectin to jell so I add some apple juice. You can also buy commercial pectin at the supermarket and add that instead. You can find out all about the chemistry of jelly on the internet. You read what I learned about it on my website (see below) under "Food". -- ------------------------------------------------------------------------------ William R Watt National Capital FreeNet Ottawa's free community network homepage: www.ncf.ca/~ag384/top.htm warning: non-FreeNet email must have "notspam" in subject or it's returned |
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Bunny McElwee wrote:
> I would like to make some juice for Apple Jelly. I've tried in t he > past, with both regular apples as well as a bottled apple juice. Both turned > out like syrup, not jelly, both used Sure Jell, followed the directions, to > no avail. What are the best type of apples to use for jelly? Most recipes > say xx number of pounds of apples, but they don't say what kind. Some say > sour apples, but do they mean Granny Smith? My grandmothers apple jelly was > always a pinkish/red color, and that would be untrue of a granny smith. She > also says she's always made her jelly from the skins of red apples, hence > the pinkish/red jelly, but can't remember what kind. Can anyone lead me in > the right direction? I understand Red Delicious is not an acceptable choice > since it is not "sour" enough. Any help would be appreciated. I've had good luck with a variety called L-star. I've made applesauce, applepie filling and will be using them for pectin. I would think they would make lovely apple juice. IMO granny smith and red delicious are not near as good varieties as they used to be. I always used granny smiths for pies but find the L-star much nicer. It is a tart smaller apple with a yellowish to red blush. The fruit is nice and firm. > > I've had similar issues with Grape Jelly. My problem is I don't live in > an area that has access to Concords, so I can't use them. The only access I > have is to Red Globes (Do not make jelly, but make a pretty sickening sweet > syrup, much to my dismay) Red seedless and green grapes. I've also tried to > make jelly from bottled or frozen concentrates, to no avail. They always end > up syrupy. I've not been able to find one that I can use that will setup > firm like jelly. > > Thanks in advance for any help! > |
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In article >, ~patches~
> wrote: > Bunny McElwee wrote: > > I would like to make some juice for Apple Jelly. I've tried in (snip) > I've had good luck with a variety called L-star. I've made > applesauce, applepie filling and will be using them for pectin. I > would think they would make lovely apple juice. IMO granny smith and > red delicious are not near as good varieties as they used to be. I > always used granny smiths for pies but find the L-star much nicer. > It is a tart smaller apple with a yellowish to red blush. The fruit > is nice and firm. Have you run across Honey Crisps? Fabulous apple! Developed at my U of MN. About $11 for half a peck around here!! Lor, they're good, though! -- -Barb, <http://www.jamlady.eboard.com> Updated 9-26-05 |
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Melba's Jammin' wrote:
> In article >, ~patches~ > > wrote: > > >>Bunny McElwee wrote: >> >>> I would like to make some juice for Apple Jelly. I've tried in > > (snip) > >>I've had good luck with a variety called L-star. I've made >>applesauce, applepie filling and will be using them for pectin. I >>would think they would make lovely apple juice. IMO granny smith and >>red delicious are not near as good varieties as they used to be. I >>always used granny smiths for pies but find the L-star much nicer. >>It is a tart smaller apple with a yellowish to red blush. The fruit >>is nice and firm. > > > Have you run across Honey Crisps? Fabulous apple! Developed at my U of > MN. About $11 for half a peck around here!! Lor, they're good, though! No I haven't run across Honey Crisps. I pay $8 for firsts, $5 for seconds for a half bushel and they are cheaper if you pick your own but ladders and I don't agree I'm just a tad accident prone and don't need anything else bunged up this year. Are they a tart good cooking apple? I'm always on the lookout for other varieties since they've messed with the granny smith. The L-stars are very good for cooking with. You should taste the Apple Maple Jam I just made. Dang that stuff is really good! With the cooler weather I'll be making apple bread using L-stars. I find they keep the shape better and that's what you want in apple bread - nice chunks of apples |
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~patches~ wrote:
> Melba's Jammin' wrote: > >> In article >, ~patches~ >> > wrote: >> >> >>> Bunny McElwee wrote: >>> >>>> I would like to make some juice for Apple Jelly. I've tried in >> >> >> (snip) >> >>> I've had good luck with a variety called L-star. I've made >>> applesauce, applepie filling and will be using them for pectin. I >>> would think they would make lovely apple juice. IMO granny smith and >>> red delicious are not near as good varieties as they used to be. I >>> always used granny smiths for pies but find the L-star much nicer. >>> It is a tart smaller apple with a yellowish to red blush. The fruit >>> is nice and firm. >> >> >> >> Have you run across Honey Crisps? Fabulous apple! Developed at my U >> of MN. About $11 for half a peck around here!! Lor, they're good, >> though! > > > No I haven't run across Honey Crisps. I pay $8 for firsts, $5 for > seconds for a half bushel and they are cheaper if you pick your own but > ladders and I don't agree I'm just a tad accident prone and don't > need anything else bunged up this year. Are they a tart good cooking > apple? I'm always on the lookout for other varieties since they've > messed with the granny smith. The L-stars are very good for cooking > with. You should taste the Apple Maple Jam I just made. Dang that > stuff is really good! With the cooler weather I'll be making apple > bread using L-stars. I find they keep the shape better and that's what > you want in apple bread - nice chunks of apples I bought a 10 pound bag of Honey Crisp seconds for $10 last weekend and I've been eating them. I picked thru the bags and got one that had a lot of large apples in it, and not very many with brown spots. I have a mature Honey Crisp tree, but it has started blooming only every other year. Last year it bloomed so much it looked like a white flowering crabapple tree, and it took me a while to figure out where than faint rose smell was coming from. So this year, no apples. I wouldn't use honeycrisp apples for jelly even if they weren't so expensive. They are too sweet and juicy. A firm tart apple would be a better choice. The Honey Golds were not out yet. I'll buy a half a bushel of Honey Gold seconds (should be $5) for canning, baking, etc. I've found that if I slice the apples and dip them in a Campden tablet solution, they don't turn brown and I can store a big bowl of them in the fridge and they stay pretty and white until the last of them finally rot 2 weeks later. I used to send apple slices to school in DD's lunches. One of the mom's (who was convinced her little darling was allergic to *everything*, despite evidence to the contrary) asked me how I kept the apple slices fresh. The look on her face was priceless when I told her I dip them in bisulfite solution. :-) Best regards, Bob |
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If you like a tart apple for cooking look for the Boskoop. I think the
spelling is correct. These are perhaps the ugliest fruit ever to be seen, huge and knobby but they do not get pithy and will knock your socks off with tartness and flavor.CC |
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I know it isn't quite the same, but I've had good luck using cider. I
steep herbs in it and then make an opaque jelly. (It's not jam since there are no pieces of fruit.) Regards, Dianna _______________________________________________ To reply, please remove "fluff" from my address. |
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Up until just after WWII they used to grow lots of different varieties of apples on the Eperimental Farm here in Ottawa. I didn't live here then but I worked in the Research Branch later and have seen harvest photos complete with teams of horses - apples for cooking, apples for eating, apples for shipping, apples for storing (in wooden barrels), apples for cider, early apples, late apples, all kinds of apples. -- ------------------------------------------------------------------------------ William R Watt National Capital FreeNet Ottawa's free community network homepage: www.ncf.ca/~ag384/top.htm warning: non-FreeNet email must have "notspam" in subject or it's returned |
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If you let an apple tree overbear one year, the next year you can get little
or nothing. This can become an ongoing cycle. You can break this cycle by culling fruit very early on in the year. My apologies if you already knew this. Dave "zxcvbob" > wrote in message ... > ... > I have a mature Honey Crisp tree, but it has started blooming only every > other year. Last year it bloomed so much it looked like a white flowering > crabapple tree, and it took me a while to figure out where than faint rose > smell was coming from. So this year, no apples. |
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I assumed that was the case and I plan to thin the fruit severely next
year to try to break the cycle. Thanks for confirming this. -Bob David J. Braunegg wrote: > If you let an apple tree overbear one year, the next year you can get little > or nothing. This can become an ongoing cycle. You can break this cycle by > culling fruit very early on in the year. > > My apologies if you already knew this. > > Dave > > "zxcvbob" > wrote in message > ... > >>... >>I have a mature Honey Crisp tree, but it has started blooming only every >>other year. Last year it bloomed so much it looked like a white flowering >>crabapple tree, and it took me a while to figure out where than faint rose >>smell was coming from. So this year, no apples. > > > |
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Dianna Visek wrote:
> I know it isn't quite the same, but I've had good luck using cider. I > steep herbs in it and then make an opaque jelly. (It's not jam since > there are no pieces of fruit.) > > Regards, Dianna > _______________________________________________ > To reply, please remove "fluff" from my address. That sounds nice. Do you use any pectin? Would you mind sharing your recipe? Apple cider is rather abundant here at the moment and I've wondered what to do to capture that special flavour. |
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zxcvbob wrote:
> ~patches~ wrote: > >> Melba's Jammin' wrote: >> >>> In article >, ~patches~ >>> > wrote: >>> >>> >>>> Bunny McElwee wrote: >>>> >>>>> I would like to make some juice for Apple Jelly. I've tried in >>> >>> >>> >>> (snip) >>> >>>> I've had good luck with a variety called L-star. I've made >>>> applesauce, applepie filling and will be using them for pectin. I >>>> would think they would make lovely apple juice. IMO granny smith >>>> and red delicious are not near as good varieties as they used to >>>> be. I always used granny smiths for pies but find the L-star much >>>> nicer. It is a tart smaller apple with a yellowish to red blush. >>>> The fruit is nice and firm. >>> >>> >>> >>> >>> Have you run across Honey Crisps? Fabulous apple! Developed at my U >>> of MN. About $11 for half a peck around here!! Lor, they're good, >>> though! >> >> >> >> No I haven't run across Honey Crisps. I pay $8 for firsts, $5 for >> seconds for a half bushel and they are cheaper if you pick your own >> but ladders and I don't agree I'm just a tad accident prone and >> don't need anything else bunged up this year. Are they a tart good >> cooking apple? I'm always on the lookout for other varieties since >> they've messed with the granny smith. The L-stars are very good for >> cooking with. You should taste the Apple Maple Jam I just made. Dang >> that stuff is really good! With the cooler weather I'll be making >> apple bread using L-stars. I find they keep the shape better and >> that's what you want in apple bread - nice chunks of apples > > > > I bought a 10 pound bag of Honey Crisp seconds for $10 last weekend and > I've been eating them. I picked thru the bags and got one that had a > lot of large apples in it, and not very many with brown spots. I have a > mature Honey Crisp tree, but it has started blooming only every other > year. Last year it bloomed so much it looked like a white flowering > crabapple tree, and it took me a while to figure out where than faint > rose smell was coming from. So this year, no apples. I haven't seen honey crisps but will ask at my local orchard. > > I wouldn't use honeycrisp apples for jelly even if they weren't so > expensive. They are too sweet and juicy. A firm tart apple would be a > better choice. For jams & jellies & even applesauce I thinnk you need a nice firm tart apple. L-stars almost make your mouth pucker if you eat them raw but they really cook up nicely! > > The Honey Golds were not out yet. I'll buy a half a bushel of Honey > Gold seconds (should be $5) for canning, baking, etc. > > I've found that if I slice the apples and dip them in a Campden tablet > solution, they don't turn brown and I can store a big bowl of them in > the fridge and they stay pretty and white until the last of them finally > rot 2 weeks later. I used to send apple slices to school in DD's > lunches. One of the mom's (who was convinced her little darling was > allergic to *everything*, despite evidence to the contrary) asked me how > I kept the apple slices fresh. The look on her face was priceless when > I told her I dip them in bisulfite solution. :-) I'm allergic to sulfites which is why I avoid salad bars and most wines Please don't make the mistake of offering a banned substance to someone who may be sensitive/allergic to it. I know we've been through this on the cooking ng so no need to reguritate it here. I've found citric acid works well to keep the colour but I only use this method during canning. Is there a reason to cut up the apples and keep them in the fridge? Personally I think the skin adds fibre and I would rather just eat an apple rather than apple slices that have been sitting for a couple of weeks in the fridge. I dry a few apple slices each year to garnish hot apple cider. I just can't figure out why you are cutting up apples and storing them in the fridge or why you would be using an unnecessary preservative. > > Best regards, > Bob |
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~patches~ wrote:
> > I'm allergic to sulfites which is why I avoid salad bars and most wines > Please don't make the mistake of offering a banned substance to > someone who may be sensitive/allergic to it. I know we've been through > this on the cooking ng so no need to reguritate it here. I would *never* offer someone a food that they claimed to be allergic or sensitive to (whether I believed them or not.) My mention of the kid being allergic to everything "despite evidence to the contrary" was because the kid was supposedly allergic to peanuts (of course.) But, much to the horror of his classmates the first time he did this, he would snitch Nutter Butter® cookies from other kids' lunches. When the other kids said "You can't eat those, you're allergic to peanuts!", he responded "But I like them". No epi-pen, no benedryl, no hives, no breathing problems, no reaction. The kid probably does have some allergies, but mostly he has a hysterical mother -- but that's not my problem either ;-) > I've found > citric acid works well to keep the colour but I only use this method > during canning. Is there a reason to cut up the apples and keep them in > the fridge? Because they had bad spots -- especially small spots of brown rot, and if I didn't cut them up and refrigerate them they would rot very quickly. These were hail-damaged apples that I bought real cheap (and they were delicious) > Personally I think the skin adds fibre and I would rather > just eat an apple rather than apple slices that have been sitting for a > couple of weeks in the fridge. I dry a few apple slices each year to > garnish hot apple cider. I just can't figure out why you are cutting up > apples and storing them in the fridge or why you would be using an > unnecessary preservative. I buy a bushel of apples (usually seconds or culls) and I dry a bunch, I make apple sauce and apple butter, bake a pie and/or fresh apple cake or two, and we eat a lot of them. My family will eat them better if they are cut up. I usually don't peel them other than to remove the bad spots. I use sulphites because I like them. They are a very old method of keeping fruit from darkening. The ancient way is with burning sulphur in a barrel; I use campden tablets. (Try using ascorbic acid instead of citric, it works a lot better and is less likely to affect the taste) Best regards, Bob <-- eating a huge Honey Crisp apple right now |
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zxcvbob wrote:
> I assumed that was the case and I plan to thin the fruit severely next > year to try to break the cycle. Thanks for confirming this. > This is a good tip for anyone with a veggie garden too. Always do a complete and clean pick to encourage new fruits or veggies. The more you pick the more you will be rewarded with > -Bob > > > David J. Braunegg wrote: > >> If you let an apple tree overbear one year, the next year you can get >> little or nothing. This can become an ongoing cycle. You can break >> this cycle by culling fruit very early on in the year. >> >> My apologies if you already knew this. >> >> Dave >> >> "zxcvbob" > wrote in message >> ... >> >>> ... >>> I have a mature Honey Crisp tree, but it has started blooming only >>> every other year. Last year it bloomed so much it looked like a >>> white flowering crabapple tree, and it took me a while to figure out >>> where than faint rose smell was coming from. So this year, no apples. >> >> >> >> |
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zxcvbob wrote:
> ~patches~ wrote: > >> >> I'm allergic to sulfites which is why I avoid salad bars and most >> wines Please don't make the mistake of offering a banned >> substance to someone who may be sensitive/allergic to it. I know >> we've been through this on the cooking ng so no need to reguritate it >> here. > > > > I would *never* offer someone a food that they claimed to be allergic or > sensitive to (whether I believed them or not.) My mention of the kid > being allergic to everything "despite evidence to the contrary" was > because the kid was supposedly allergic to peanuts (of course.) But, > much to the horror of his classmates the first time he did this, he > would snitch Nutter Butter® cookies from other kids' lunches. When the > other kids said "You can't eat those, you're allergic to peanuts!", he > responded "But I like them". No epi-pen, no benedryl, no hives, no > breathing problems, no reaction. The kid probably does have some > allergies, but mostly he has a hysterical mother -- but that's not my > problem either ;-) I didn't think you would I have no idea what Nutter Butter cookies are either but I'm sure DH would like them. The closest he gets to peanut butter is the 1 - 2 batches of peanut butter cookies I make each year. We aren't heavy peanut butter users. > > >> I've found citric acid works well to keep the colour but I only use >> this method during canning. Is there a reason to cut up the apples >> and keep them in the fridge? > > > Because they had bad spots -- especially small spots of brown rot, and > if I didn't cut them up and refrigerate them they would rot very > quickly. These were hail-damaged apples that I bought real cheap (and > they were delicious) Oh now that's a great idea. I can get 2nds really cheap. Do you think it would work if I used citric acid? > >> Personally I think the skin adds fibre and I would rather just eat an >> apple rather than apple slices that have been sitting for a couple of >> weeks in the fridge. I dry a few apple slices each year to garnish >> hot apple cider. I just can't figure out why you are cutting up >> apples and storing them in the fridge or why you would be using an >> unnecessary preservative. > > > I buy a bushel of apples (usually seconds or culls) and I dry a bunch, I > make apple sauce and apple butter, bake a pie and/or fresh apple cake or > two, and we eat a lot of them. My family will eat them better if they > are cut up. I usually don't peel them other than to remove the bad spots. Yep, apple sauce, apple butter, pies, and bread! I'll post a pick of the bread on the cooking ng if I end up making it today. It's really good! This year I made Apple Maple Jam using L-stars and maple syrup. It sure has a really nice flavour and looks pretty in the jars! > > I use sulphites because I like them. They are a very old method of > keeping fruit from darkening. The ancient way is with burning sulphur > in a barrel; I use campden tablets. (Try using ascorbic acid instead of > citric, it works a lot better and is less likely to affect the taste) I'll give the ascorbic acid a try. Thanks for the tip! > > Best regards, > Bob <-- eating a huge Honey Crisp apple right now |
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I use the lower sugar variety of pectin. I don't really remember a
recipe. I probably just used the one they supply for apple jelly. I steeped a mint scented geranium in it, but you could use whatever herb appealed to you. How long to steep depends on the herb and how much you use. Taste it and see if it's strong enough. Regards, Dianna On Thu, 29 Sep 2005 13:00:17 -0400, ~patches~ > wrote: >Dianna Visek wrote: > >> I know it isn't quite the same, but I've had good luck using cider. I >> steep herbs in it and then make an opaque jelly. (It's not jam since >> there are no pieces of fruit.) >> >> Regards, Dianna >> _______________________________________________ >> To reply, please remove "fluff" from my address. > >That sounds nice. Do you use any pectin? Would you mind sharing your >recipe? Apple cider is rather abundant here at the moment and I've >wondered what to do to capture that special flavour. _______________________________________________ To reply, please remove "fluff" from my address. |
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Especially important for cucumbers. If you let one go yellow, the vine will
stop producing. Dave "~patches~" > wrote in message ... > zxcvbob wrote: > >> I assumed that was the case and I plan to thin the fruit severely next >> year to try to break the cycle. Thanks for confirming this. >> > > This is a good tip for anyone with a veggie garden too. Always do a > complete and clean pick to encourage new fruits or veggies. The more you > pick the more you will be rewarded with > >> -Bob >> >> >> David J. Braunegg wrote: >> >>> If you let an apple tree overbear one year, the next year you can get >>> little or nothing. This can become an ongoing cycle. You can break >>> this cycle by culling fruit very early on in the year. >>> >>> My apologies if you already knew this. >>> >>> Dave >>> >>> "zxcvbob" > wrote in message >>> ... >>> >>>> ... >>>> I have a mature Honey Crisp tree, but it has started blooming only >>>> every other year. Last year it bloomed so much it looked like a white >>>> flowering crabapple tree, and it took me a while to figure out where >>>> than faint rose smell was coming from. So this year, no apples. >>> >>> >>> >>> |
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