I know this has been covered here before, but I'm asking again.
What's the deal on making apple butter in a crock pot?
Hi temp? Lo?
Most importantly, cover off or on? Off seems logical but I'm wondering
about sploops.
How long?
Thanks,
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller
http://jamlady.eboard.com

Melba's Jammin' wrote:

> I know this has been covered here before, but I'm asking again.
> What's the deal on making apple butter in a crock pot?
> Hi temp? Lo?
> Most importantly, cover off or on? Off seems logical but I'm wondering
> about sploops.
> How long?
> Thanks,

Since you're the Queen of the Realm I have to ask...

What's your favorite use(s) for apple butter?

TIA

--
Reg

In article >,
Reg > wrote:

> Melba's Jammin' wrote:
>
> > I know this has been covered here before, but I'm asking again.
> > What's the deal on making apple butter in a crock pot?
> > Hi temp? Lo?
> > Most importantly, cover off or on? Off seems logical but I'm wondering
> > about sploops.
> > How long?
> > Thanks,
>
> Since you're the Queen of the Realm I have to ask...
>
> What's your favorite use(s) for apple butter?
>
> TIA

LOL - that's rich.
Personally, I prefer the fruit butters (apricot, plum, peach, apple - in
about that order) as condiments to accompany meats (poultry & pork)
rather than as bread spreads. Tangy plum butter (I put vinegar in
mine) next to juicy roast pork - nirvana.

And many years ago we stayed at a B&B in Healdsburg, CA where a
wonderful bread was served that had pear butter rolled into it (think
forming a jelly roll).

My story and I'm sticking to it.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller
http://jamlady.eboard.com

Melba's Jammin' wrote:
> I know this has been covered here before, but I'm asking again.
> What's the deal on making apple butter in a crock pot?
> Hi temp? Lo?
> Most importantly, cover off or on? Off seems logical but I'm wondering
> about sploops.
> How long?
> Thanks,


Wouldn't your previously mentioned mesh cover screen take care of the
sploops?

gloria p

"Melba's Jammin'" > wrote in message
...
>I know this has been covered here before, but I'm asking again.
> What's the deal on making apple butter in a crock pot?
> Hi temp? Lo?
> Most importantly, cover off or on? Off seems logical but I'm wondering
> about sploops.
> How long?
> Thanks,

I haven't made this, not being into fruit butters, but here's a recipe I
found on the web:

Slow Cooker Apple Butter
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.

INGREDIENTS:
a.. 7 cups applesauce, natural
b.. 2 cups apple cider
c.. 1 1/2 cups honey
d.. 1 tsp ground cinnamon
e.. 1/4 tsp ground cloves, optional
f.. 1/2 tsp allspice

PREPARATION:

In a slow cooker, combine all ingredients. Cover and cook on LOW for 14 to
15 hours or until mixture is a deep brown.

Spoon hot apple butter into hot sterilized jars and seal, then process
half-pints or pints 10 minutes in a boiling water bath.

----

It looks like this cook recommends, low setting, covered.

Anny

In article > ,
"Anny Middon" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> >I know this has been covered here before, but I'm asking again.
> > What's the deal on making apple butter in a crock pot?
> > Hi temp? Lo?
> > Most importantly, cover off or on? Off seems logical but I'm wondering
> > about sploops.
> > How long?
> > Thanks,
>
> I haven't made this, not being into fruit butters, but here's a recipe I
> found on the web:
>
> Slow Cooker Apple Butter
> From Diana Rattray,
> Your Guide to Southern U.S. Cuisine.
>
> INGREDIENTS:
> a.. 7 cups applesauce, natural
> b.. 2 cups apple cider
> c.. 1 1/2 cups honey
> d.. 1 tsp ground cinnamon
> e.. 1/4 tsp ground cloves, optional
> f.. 1/2 tsp allspice
>
> PREPARATION:
>
> In a slow cooker, combine all ingredients. Cover and cook on LOW for 14 to
> 15 hours or until mixture is a deep brown.
>
> Spoon hot apple butter into hot sterilized jars and seal, then process
> half-pints or pints 10 minutes in a boiling water bath.
>
> ----
>
> It looks like this cook recommends, low setting, covered.
>
> Anny

Thanks, Anny. My problem here is if you leave the lid on, you're not
going to get evaporation and you will get the steam condensation coming
back into the mix. I'm hoping for firsthand, real life experience.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller
http://jamlady.eboard.com

In article >,
Puester > wrote:

> Melba's Jammin' wrote:
> > I know this has been covered here before, but I'm asking again.
> > What's the deal on making apple butter in a crock pot?
> > Hi temp? Lo?
> > Most importantly, cover off or on? Off seems logical but I'm wondering
> > about sploops.
> > How long?
> > Thanks,
>
>
> Wouldn't your previously mentioned mesh cover screen take care of the
> sploops?
>
> gloria p

Sure. I think I'm looking for idiot-proof instructions; e.g.,
"partially cover". Ack. I think I'm just going to run a trial while
I'm present and see what sort of splooping happens. :-)
Thanks, G.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller
http://jamlady.eboard.com

Melba's Jammin' wrote:

> I know this has been covered here before, but I'm asking again.
> What's the deal on making apple butter in a crock pot?
> Hi temp? Lo?
> Most importantly, cover off or on? Off seems logical but I'm wondering
> about sploops.
> How long?

From my site, looks like both:
http://www.jewishfood-list.com/recip...tercpot01.html

One of those fat-splatter guard thingums would work for sploopless. I
use one for my apricot butter (stovetop).

Not just for cosmetic/cleanup purposes.... once the puree gets-a-boiling
with the sugar, a sploop burn is painful.

And don't go running around the kitchen in your skivvies, either, for
the same reason even if it is a warm day and even warmer with the heat
coming from the stove. I read that in a book, of course.

B/

Melba's Jammin' wrote:
> In article > ,
> "Anny Middon" > wrote:
>
>> "Melba's Jammin'" > wrote in message
>> ...
>>> I know this has been covered here before, but I'm asking again.
>>> What's the deal on making apple butter in a crock pot?
>>> Hi temp? Lo?
>>> Most importantly, cover off or on? Off seems logical but I'm wondering
>>> about sploops.
>>> How long?
>>> Thanks,
>> I haven't made this, not being into fruit butters, but here's a recipe I
>> found on the web:
>>
>> Slow Cooker Apple Butter
>> From Diana Rattray,
>> Your Guide to Southern U.S. Cuisine.
>>
>> INGREDIENTS:
>> a.. 7 cups applesauce, natural
>> b.. 2 cups apple cider
>> c.. 1 1/2 cups honey
>> d.. 1 tsp ground cinnamon
>> e.. 1/4 tsp ground cloves, optional
>> f.. 1/2 tsp allspice
>>
>> PREPARATION:
>>
>> In a slow cooker, combine all ingredients. Cover and cook on LOW for 14 to
>> 15 hours or until mixture is a deep brown.
>>
>> Spoon hot apple butter into hot sterilized jars and seal, then process
>> half-pints or pints 10 minutes in a boiling water bath.
>>
>> ----
>>
>> It looks like this cook recommends, low setting, covered.
>>
>> Anny
>
> Thanks, Anny. My problem here is if you leave the lid on, you're not
> going to get evaporation and you will get the steam condensation coming
> back into the mix. I'm hoping for firsthand, real life experience.


Seems like cooking in a very slow oven with the chopped apples, sugar,
spices, etc. spread in a thin layer in as many pyrex lasagne pans as it
takes would be the easiest and most fool-proof way. Take 'em out and
stir once in awhile.

No first-hand real-life experience,
Bob

In article >,
Brian Mailman > wrote:

> Melba's Jammin' wrote:
>
> > I know this has been covered here before, but I'm asking again.
> > What's the deal on making apple butter in a crock pot?
> > Hi temp? Lo?
> > Most importantly, cover off or on? Off seems logical but I'm wondering
> > about sploops.
> > How long?
>
> From my site, looks like both:
> http://www.jewishfood-list.com/recip...tercpot01.html
>
> One of those fat-splatter guard thingums would work for sploopless. I
> use one for my apricot butter (stovetop).
>
> Not just for cosmetic/cleanup purposes.... once the puree gets-a-boiling
> with the sugar, a sploop burn is painful.
>
> And don't go running around the kitchen in your skivvies, either, for
> the same reason even if it is a warm day and even warmer with the heat
> coming from the stove. I read that in a book, of course.
>
> B/

Heh! A book. Right. I'm Queen Victoria.
Nearly to skivvies is my preferred attire when it's late at night and
hot in the summer.
But I are getting wiser in my dotage: I covers up when I'm making the
cherry raspberry jam that's been my lot these last two days -- THAT stuff
is major sploop!

The friggin' sugar burns: I've had sploop splops hit my hands quite
recently -- and have been forced to endure the pain for a second because
I've had a big pitcher of hot jam or jelly in my hand and could not drop
it immediately. Man, those burns DO hurt -- like a wax burn, the heat is
penetrating.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller
http://jamlady.eboard.com

"Melba's Jammin'" > wrote in message
...
> In article > ,
> "Anny Middon" > wrote:
>
>>
>> It looks like this cook recommends, low setting, covered.
>>
>
> Thanks, Anny. My problem here is if you leave the lid on, you're not
> going to get evaporation and you will get the steam condensation coming
> back into the mix. I'm hoping for firsthand, real life experience.

Yeah, I wondered about that.

How do you do it on the stove? Do you cover or not? How high do you have
the burner set?

In my slow cooker, the Low setting keeps the food a bit below the simmer
point, and the High setting puts it a tad above simmer, to the low boil
point.

Maybe you can translate what you do on your stove to what you should do with
your slow cooker.

Anny

In article >,
zxcvbob > wrote:

> Melba's Jammin' wrote:
> > In article > ,
> > "Anny Middon" > wrote:
> >
> >> "Melba's Jammin'" > wrote in message
> >> ...
> >>> I know this has been covered here before, but I'm asking again.
> >>> What's the deal on making apple butter in a crock pot?
> >>> Hi temp? Lo?
> >>> Most importantly, cover off or on? Off seems logical but I'm wondering
> >>> about sploops.
> >>> How long?
> >>> Thanks,
> >> I haven't made this, not being into fruit butters, but here's a recipe I
> >> found on the web:
> >>
> >> Slow Cooker Apple Butter
> >> From Diana Rattray,
> >> Your Guide to Southern U.S. Cuisine.
> >>
> >> INGREDIENTS:
> >> a.. 7 cups applesauce, natural
> >> b.. 2 cups apple cider
> >> c.. 1 1/2 cups honey
> >> d.. 1 tsp ground cinnamon
> >> e.. 1/4 tsp ground cloves, optional
> >> f.. 1/2 tsp allspice
> >>
> >> PREPARATION:
> >>
> >> In a slow cooker, combine all ingredients. Cover and cook on LOW for 14 to
> >> 15 hours or until mixture is a deep brown.
> >>
> >> Spoon hot apple butter into hot sterilized jars and seal, then process
> >> half-pints or pints 10 minutes in a boiling water bath.
> >>
> >> ----
> >>
> >> It looks like this cook recommends, low setting, covered.
> >>
> >> Anny
> >
> > Thanks, Anny. My problem here is if you leave the lid on, you're not
> > going to get evaporation and you will get the steam condensation coming
> > back into the mix. I'm hoping for firsthand, real life experience.
>
>
> Seems like cooking in a very slow oven with the chopped apples, sugar,
> spices, etc. spread in a thin layer in as many pyrex lasagne pans as it
> takes would be the easiest and most fool-proof way. Take 'em out and
> stir once in awhile.
>
> No first-hand real-life experience,
> Bob

Yup, that's a nice way €“ I have done that. I'm interested in the
crockpot angle because I'm scheduled to teach a couple classes about
apple butter (if they get enough takers; I'm kind of hoping they will
not) and I'm thinking that the crockpot plan would be appealing to busy
folks.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller
http://jamlady.eboard.com

On Wed, 27 Sep 2006 15:05:42 -0500, Melba's Jammin'
> wrote:


>
>The friggin' sugar burns: I've had sploop splops hit my hands quite
>recently -- and have been forced to endure the pain for a second because
>I've had a big pitcher of hot jam or jelly in my hand and could not drop
>it immediately. Man, those burns DO hurt -- like a wax burn, the heat is
>penetrating.


I remember reading somewhere that in days gone by a pot of sugar syrup
(or oatmeal) was sometimes used as a cheap murder weapon.

Boron

zxcvbob wrote:
> Melba's Jammin' wrote:
>
>> In article > ,
>> "Anny Middon" > wrote:
>>
>>> "Melba's Jammin'" > wrote in message
>>> ...
>>>
>>>> I know this has been covered here before, but I'm asking again.
>>>> What's the deal on making apple butter in a crock pot?
>>>> Hi temp? Lo?
>>>> Most importantly, cover off or on? Off seems logical but I'm wondering
>>>> about sploops.
>>>> How long?
>>>> Thanks,
>>>
>>> I haven't made this, not being into fruit butters, but here's a recipe I
>>> found on the web:
>>>
>>> Slow Cooker Apple Butter
>>> From Diana Rattray,
>>> Your Guide to Southern U.S. Cuisine.
>>>
>>> INGREDIENTS:
>>> a.. 7 cups applesauce, natural
>>> b.. 2 cups apple cider
>>> c.. 1 1/2 cups honey
>>> d.. 1 tsp ground cinnamon
>>> e.. 1/4 tsp ground cloves, optional
>>> f.. 1/2 tsp allspice
>>>
>>> PREPARATION:
>>>
>>> In a slow cooker, combine all ingredients. Cover and cook on LOW for
>>> 14 to
>>> 15 hours or until mixture is a deep brown.
>>>
>>> Spoon hot apple butter into hot sterilized jars and seal, then process
>>> half-pints or pints 10 minutes in a boiling water bath.
>>>
>>> ----
>>>
>>> It looks like this cook recommends, low setting, covered.
>>>
>>> Anny
>>
>>
>> Thanks, Anny. My problem here is if you leave the lid on, you're not
>> going to get evaporation and you will get the steam condensation
>> coming back into the mix. I'm hoping for firsthand, real life
>> experience.
>
>
>
> Seems like cooking in a very slow oven with the chopped apples, sugar,
> spices, etc. spread in a thin layer in as many pyrex lasagne pans as it
> takes would be the easiest and most fool-proof way. Take 'em out and
> stir once in awhile.
>
> No first-hand real-life experience,
> Bob
We cook the apples and stuff ( including liquid), food mill it to a
puree, add as much sugar as we want and then spread it out in a very
large metal pan and stir away from the sides every so often til it's as
thick as we want. Of course, I meant to say, we cook the first step in
a pot on top of the stove, food mill and then use the oven. Some where
between 250 and 300 degrees F.
Ellen

In article >,
Boron Elgar > wrote:

> On Wed, 27 Sep 2006 15:05:42 -0500, Melba's Jammin'
> > wrote:
>
>
> >
> >The friggin' sugar burns: I've had sploop splops hit my hands quite
> >recently -- and have been forced to endure the pain for a second because
> >I've had a big pitcher of hot jam or jelly in my hand and could not drop
> >it immediately. Man, those burns DO hurt -- like a wax burn, the heat is
> >penetrating.
>
>
> I remember reading somewhere that in days gone by a pot of sugar syrup
> (or oatmeal) was sometimes used as a cheap murder weapon.
>
> Boron

"Whoops! He slipped in the hot cherry jelly I spilled. Pity."
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller
http://jamlady.eboard.com

In article <bRCSg.60623$5R2.9532@pd7urf3no>,
ellen wickberg > wrote:

> zxcvbob wrote:
> > Melba's Jammin' wrote:
> >
> >> In article > ,
> >> "Anny Middon" > wrote:
> >>
> >>> "Melba's Jammin'" > wrote in message
> >>> ...
> >>>
> >>>> I know this has been covered here before, but I'm asking again.
> >>>> What's the deal on making apple butter in a crock pot?
> >>>> Hi temp? Lo?
> >>>> Most importantly, cover off or on? Off seems logical but I'm wondering
> >>>> about sploops.
> >>>> How long?
> >>>> Thanks,
> >>>
> >>> I haven't made this, not being into fruit butters, but here's a recipe I
> >>> found on the web:
> >>>
> >>> Slow Cooker Apple Butter
> >>> From Diana Rattray,
> >>> Your Guide to Southern U.S. Cuisine.
> >>>
> >>> INGREDIENTS:
> >>> a.. 7 cups applesauce, natural
> >>> b.. 2 cups apple cider
> >>> c.. 1 1/2 cups honey
> >>> d.. 1 tsp ground cinnamon
> >>> e.. 1/4 tsp ground cloves, optional
> >>> f.. 1/2 tsp allspice
> >>>
> >>> PREPARATION:
> >>>
> >>> In a slow cooker, combine all ingredients. Cover and cook on LOW for
> >>> 14 to
> >>> 15 hours or until mixture is a deep brown.
> >>>
> >>> Spoon hot apple butter into hot sterilized jars and seal, then process
> >>> half-pints or pints 10 minutes in a boiling water bath.
> >>>
> >>> ----
> >>>
> >>> It looks like this cook recommends, low setting, covered.
> >>>
> >>> Anny
> >>
> >>
> >> Thanks, Anny. My problem here is if you leave the lid on, you're not
> >> going to get evaporation and you will get the steam condensation
> >> coming back into the mix. I'm hoping for firsthand, real life
> >> experience.
> >
> >
> >
> > Seems like cooking in a very slow oven with the chopped apples, sugar,
> > spices, etc. spread in a thin layer in as many pyrex lasagne pans as it
> > takes would be the easiest and most fool-proof way. Take 'em out and
> > stir once in awhile.
> >
> > No first-hand real-life experience,
> > Bob
> We cook the apples and stuff ( including liquid), food mill it to a
> puree, add as much sugar as we want and then spread it out in a very
> large metal pan and stir away from the sides every so often til it's as
> thick as we want. Of course, I meant to say, we cook the first step in
> a pot on top of the stove, food mill and then use the oven. Some where
> between 250 and 300 degrees F.
> Ellen

Yes, that's what I've done, too. I wouldn't do it in Pyrex -- I don't
much like glass plans in the oven though at the low temps it might be
fine.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller
http://jamlady.eboard.com

In article >, Melba's Jammin' wrote:
>
> Yes, that's what I've done, too. I wouldn't do it in Pyrex -- I don't
> much like glass plans in the oven though at the low temps it might be
> fine.

What's wrong with Pyrex glass pans in the oven? We do it all the time (that's what
they're for after all) and have NO problems.. I'd happily use a glass pan for that over
a metal one anyday..

Melba's Jammin' wrote:

>
> Yes, that's what I've done, too. I wouldn't do it in Pyrex -- I don't
> much like glass plans in the oven though at the low temps it might be
> fine.


All my favorite cake pans and pie plates are glass. The pie plates
especially get used at high temperatures all the time. That's what they
were made for.

Best regards,
Bob

Boron Elgar wrote:
> On Wed, 27 Sep 2006 15:05:42 -0500, Melba's Jammin'
> > wrote:
>
>
>> The friggin' sugar burns: I've had sploop splops hit my hands quite
>> recently -- and have been forced to endure the pain for a second because
>> I've had a big pitcher of hot jam or jelly in my hand and could not drop
>> it immediately. Man, those burns DO hurt -- like a wax burn, the heat is
>> penetrating.
>
>
> I remember reading somewhere that in days gone by a pot of sugar syrup
> (or oatmeal) was sometimes used as a cheap murder weapon.
>
> Boron


Just recently in Mississippi, a woman murdered her husband by pouring a
half gallon of hot cooking oil on him while he slept. It took him about
a week to die in the burn center at the local hospital (hopefully he was
in a drug-induced coma or on lots of morphine for most of that week)

Do a search on "Edna Mae Sanders"

Best regards,
Bob

In article >,
zxcvbob > wrote:

> Melba's Jammin' wrote:
>
> >
> > Yes, that's what I've done, too. I wouldn't do it in Pyrex -- I don't
> > much like glass plans in the oven though at the low temps it might be
> > fine.
>
>
> All my favorite cake pans and pie plates are glass. The pie plates
> especially get used at high temperatures all the time. That's what they
> were made for.
>
> Best regards,
> Bob

I bake pies in glass, too, but it seems like apple butter (no fat, lots
o' sugar) would stick.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller
http://jamlady.eboard.com

In article >,
"Rick F." > wrote:

> In article >, Melba's
> Jammin' wrote:
> >
> > Yes, that's what I've done, too. I wouldn't do it in Pyrex -- I don't
> > much like glass plans in the oven though at the low temps it might be
> > fine.
>
> What's wrong with Pyrex glass pans in the oven? We do it all the
> time (that's what they're for after all) and have NO problems.. I'd
> happily use a glass pan for that over a metal one anyday..


As I just told Bob, I use Pyrex in the oven, but I don't think I want it
for baking apple butter. I could have been clearer above.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller
http://jamlady.eboard.com

"Melba's Jammin'" > wrote in message
...
> In article >,
> zxcvbob > wrote:
>
>> Melba's Jammin' wrote:
>> > Yes, that's what I've done, too. I wouldn't do it in Pyrex -- I don't
>> > much like glass plans in the oven though at the low temps it might be
>> > fine.
>>
>> All my favorite cake pans and pie plates are glass. The pie plates
>> especially get used at high temperatures all the time. That's what they
>> were made for.
>> Best regards,
>> Bob
>
> I bake pies in glass, too, but it seems like apple butter (no fat, lots
> o' sugar) would stick.
> -Barb, Mother Superior, HOSSSPoJ

Personally, if I liked apple butter, I would use the slow cooker with
the lid cocked a bit. I've also done some slow cooking with a wooden
spoon crosswise a corner propping up the lid. But mind you don't
knock the spoon and lid all to smithereens.
If I was going to be home and watching, I would use the high; if
busy or out, the low.
I like quince butter better. What kinda apples you using? I got some
applejack around here somewhere, maybe add a little at the end?
M2cW
Edrena

zxcvbob wrote:

> Boron Elgar wrote:
>
>> On Wed, 27 Sep 2006 15:05:42 -0500, Melba's Jammin'
>> > wrote:
>>
>>
>>> The friggin' sugar burns: I've had sploop splops hit my hands quite
>>> recently -- and have been forced to endure the pain for a second
>>> because I've had a big pitcher of hot jam or jelly in my hand and
>>> could not drop it immediately. Man, those burns DO hurt -- like a
>>> wax burn, the heat is penetrating.
>>
>>
>>
>> I remember reading somewhere that in days gone by a pot of sugar syrup
>> (or oatmeal) was sometimes used as a cheap murder weapon.
>>
>> Boron
>
>
>
> Just recently in Mississippi, a woman murdered her husband by pouring a
> half gallon of hot cooking oil on him while he slept. It took him about
> a week to die in the burn center at the local hospital (hopefully he was
> in a drug-induced coma or on lots of morphine for most of that week)
>
> Do a search on "Edna Mae Sanders"
>
> Best regards,
> Bob


Don't forget pouring it over the castle walls on the attacking barbarians.


Abby

zxcvbob wrote:
> Melba's Jammin' wrote:
>
>>
>> Yes, that's what I've done, too. I wouldn't do it in Pyrex -- I
>> don't much like glass plans in the oven though at the low temps it
>> might be fine.
>
>
>
> All my favorite cake pans and pie plates are glass. The pie plates
> especially get used at high temperatures all the time. That's what they
> were made for.
>
> Best regards,
> Bob

Mine too Bob, some of them quite elderly. But, then, so am I and I'm
only a little cracked.

George

"zxcvbob" > wrote in message
...
> Melba's Jammin' wrote:
>
>>
>> Yes, that's what I've done, too. I wouldn't do it in Pyrex -- I don't
>> much like glass plans in the oven though at the low temps it might be
>> fine.
>
>
> All my favorite cake pans and pie plates are glass. The pie plates
> especially get used at high temperatures all the time. That's what they
> were made for.
>

A word of advice -- do not put cold food into a hot Pyrex dish.

I usually start my roasts at a really high temperature then turn the oven
down immediately to 325. One day I was running a bit late in getting dinner
ready and I didn't have the oven preheated so I put the roast in a Pyrex
dish and put it in the oven, set at 550.

While the oven was preheating I peeled some potatoes so we could have
roasted potatoes as a side. When the oven hit 550 I turned it down. I was
about to add the potatoes to the pan when I thought that the pan was too
dry -- no fat had cooked out of the roast yet. I'll add some margarine, I
thought.

I put the pan on the stovetop and added some margarine, straight from the
fridge. I'm a very lucky woman -- the fact I was wearing a heavy sweatshirt
and the good favor of the cooking gods is all that kept me from some very
nasty cuts, because that pan just exploded. It would have taken a large
sledgehammer to get the pan into that many pieces in an instant like that.

Anny

Rick F. wrote:
> In article >, Melba's Jammin' wrote:
>
>>Yes, that's what I've done, too. I wouldn't do it in Pyrex -- I don't
>>much like glass plans in the oven though at the low temps it might be
>>fine.
>
>
> What's wrong with Pyrex glass pans in the oven? We do it all the time (that's what
> they're for after all) and have NO problems.. I'd happily use a glass pan for that over
> a metal one anyday..
>
We use very shallow and large pans, pyrex doesn't come in that shape (
at least in the stores in which I shop.
Ellen

ellen wickberg wrote:
> Rick F. wrote:
>
>> In article >,
>> Melba's Jammin' wrote:
>>
>>> Yes, that's what I've done, too. I wouldn't do it in Pyrex -- I
>>> don't much like glass plans in the oven though at the low temps it
>>> might be fine.
>>
>>
>>
>> What's wrong with Pyrex glass pans in the oven? We do it all the time
>> (that's what
>> they're for after all) and have NO problems.. I'd happily use a glass
>> pan for that over
>> a metal one anyday..
>
> We use very shallow and large pans, pyrex doesn't come in that shape (
> at least in the stores in which I shop.
> Ellen
I've got one 24 inches long by 12 inches wide I've had for eons. Works
pretty good either as a casserole dish or for oven temps if I want to
cook something down. Used the lid once as a shallow pie dish and
impressed the ladies at the Altar Society meeting when DW showed up with
a meat pie done in a casserole lid. Shafted myself though, now they
expect something spectacular each time I cook for them. Ah well, think
how much good will we gain for HOSSPOJ each time the ladies exclaim over
my cooking. <VBG>

George, baking a special loaf of bread for the ladies today

George Shirley wrote:

> I've got one 24 inches long by 12 inches wide I've had for eons. Works
> pretty good either as a casserole dish or for oven temps if I want to
> cook something down. Used the lid once as a shallow pie dish and
> impressed the ladies at the Altar Society meeting when DW showed up with
> a meat pie done in a casserole lid. Shafted myself though, now they
> expect something spectacular each time I cook for them. Ah well, think
> how much good will we gain for HOSSPOJ each time the ladies exclaim over
> my cooking. <VBG>
>
> George, baking a special loaf of bread for the ladies today
>


I hope they know they have a St. George in their midst.
What a nice man you are!

gloria p

"Melba's Jammin'" > wrote in message
...
>I know this has been covered here before, but I'm asking again.
> What's the deal on making apple butter in a crock pot?
> Hi temp? Lo?
> Most importantly, cover off or on? Off seems logical but I'm wondering
> about sploops.
> How long?
> Thanks,
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.mac.com/barbschaller
> http://jamlady.eboard.com


Ah, finally - I can try to repay many, many answers from YOU!

I chunk my apples up (skins, seeds and all) and put into the crockpot on
medium-high, lid on. Stir a couple of times just so the ones on top get to
the bottom and those on the bottom get to the top. Usually I cook overnight
then mill it the next morning. After milling I return it to my crockpot
with some sugar, cinnamon, cloves and sometimes a pinch of orange peel; stir
well and cook on low (uncovered) for about 24 hours.

Just cooking some today (while I'm at work) as a matter of fact! Will can
'em up when I get home tonight.

Cheryl

> Heh! A book. Right. I'm Queen Victoria.
> Nearly to skivvies is my preferred attire when it's late at night and
> hot in the summer.
> But I are getting wiser in my dotage: I covers up when I'm making the
> cherry raspberry jam that's been my lot these last two days -- THAT stuff
> is major sploop!
>
> The friggin' sugar burns: I've had sploop splops hit my hands quite
> recently -- and have been forced to endure the pain for a second because
> I've had a big pitcher of hot jam or jelly in my hand and could not drop
> it immediately. Man, those burns DO hurt -- like a wax burn, the heat is
> penetrating.
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.mac.com/barbschaller
> http://jamlady.eboard.com

Not so much what I was cooking, but a month or more ago it was dogged hot in
the house so I was foundationless in a loose tanktop when one of my jars
plunked back down into the boiling water and the water splashed back up in a
rather tender area. I ended up with 3 huge red blisters that took nearly 3
week to heal. OWWEEE!!

Cheryl

In article >,
"clc" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> >I know this has been covered here before, but I'm asking again.
> > What's the deal on making apple butter in a crock pot?
> > Hi temp? Lo?
> > Most importantly, cover off or on? Off seems logical but I'm wondering
> > about sploops.
> > How long?
> > Thanks,
> > --
> > -Barb, Mother Superior, HOSSSPoJ
> > http://web.mac.com/barbschaller
> > http://jamlady.eboard.com
>
>
> Ah, finally - I can try to repay many, many answers from YOU!
>
> I chunk my apples up (skins, seeds and all) and put into the crockpot on
> medium-high, lid on. Stir a couple of times just so the ones on top get to
> the bottom and those on the bottom get to the top. Usually I cook overnight
> then mill it the next morning. After milling I return it to my crockpot
> with some sugar, cinnamon, cloves and sometimes a pinch of orange peel; stir
> well and cook on low (uncovered) for about 24 hours.
>
> Just cooking some today (while I'm at work) as a matter of fact! Will can
> 'em up when I get home tonight.
>
> Cheryl

Yeay!!! Thank You, Cheryl!
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller
http://jamlady.eboard.com