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Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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I've been going through some of my old cook books and getting a real
kick out of some of the stuff I've read. I have posted a few snippets over in rec.food.cooking, now here's something for RFP. It's from "The Complete Practical Confectioner", Copywrited by J. Thompson Gill in 1890. The recipe for Apple Butter: Take 9 gallons of cider; boil down to three gallons; add to the boiling cider about 3 gallons of apples that have been pared and quartered; boil rapidly for about 2 hours without ceasing, to prevent the apples from sinking. By this time they are well reduced and will begin to sink. Thus far no stirring has been done, but must be commenced as soon as the apples begin to sink, or they will scorch; sweeten and spice to taste; stir without ceasing until it is reduced to a thick smooth pulp, which will take about half an hour. Apple butter made in this way has been kept perfectly good over two years without sealing, and is a better article than that made in the usual way. Peaches and other fruits may be treated in a similar manner. I don't think I'll bother. Ross. |
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On 7/26/2010 3:20 PM, Ross@home wrote:
> I've been going through some of my old cook books and getting a real > kick out of some of the stuff I've read. I have posted a few snippets > over in rec.food.cooking, now here's something for RFP. > It's from "The Complete Practical Confectioner", Copywrited by J. > Thompson Gill in 1890. > The recipe for Apple Butter: > Take 9 gallons of cider; boil down to three gallons; add to the > boiling cider about 3 gallons of apples that have been pared and > quartered; boil rapidly for about 2 hours without ceasing, to prevent > the apples from sinking. By this time they are well reduced and will > begin to sink. Thus far no stirring has been done, but must be > commenced as soon as the apples begin to sink, or they will scorch; > sweeten and spice to taste; stir without ceasing until it is reduced > to a thick smooth pulp, which will take about half an hour. Apple > butter made in this way has been kept perfectly good over two years > without sealing, and is a better article than that made in the usual > way. > Peaches and other fruits may be treated in a similar manner. > > I don't think I'll bother. > > Ross. Wow! That's really tough to do all that. I will stick with my food mill and quartered, lightly cooked fruit. The good thing about the good old days is that they are old days, I'm more in favor of modern days myself. |
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![]() <Ross@home> wrote in message ... > I've been going through some of my old cook books and getting a real > kick out of some of the stuff I've read. I have posted a few snippets > over in rec.food.cooking, now here's something for RFP. > It's from "The Complete Practical Confectioner", Copywrited by J. > Thompson Gill in 1890. > The recipe for Apple Butter: > Take 9 gallons of cider; boil down to three gallons; add to the > boiling cider about 3 gallons of apples that have been pared and > quartered; boil rapidly for about 2 hours without ceasing, to prevent > the apples from sinking. By this time they are well reduced and will > begin to sink. Thus far no stirring has been done, but must be > commenced as soon as the apples begin to sink, or they will scorch; > sweeten and spice to taste; stir without ceasing until it is reduced > to a thick smooth pulp, which will take about half an hour. Apple > butter made in this way has been kept perfectly good over two years > without sealing, and is a better article than that made in the usual > way. > Peaches and other fruits may be treated in a similar manner. > > I don't think I'll bother. They left out the part about "gather the clan about, break out the fiddles, banjos, and musical saws, and have a good old time." That might be worth bothering with. |
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Ross@home wrote:
> I've been going through some of my old cook books and getting a real > kick out of some of the stuff I've read. I have posted a few snippets > over in rec.food.cooking, now here's something for RFP. > It's from "The Complete Practical Confectioner", Copywrited by J. > Thompson Gill in 1890. > The recipe for Apple Butter: > Take 9 gallons of cider; boil down to three gallons; add to the > boiling cider about 3 gallons of apples that have been pared and > quartered; boil rapidly for about 2 hours without ceasing, to prevent > the apples from sinking. By this time they are well reduced and will > begin to sink. Thus far no stirring has been done, but must be > commenced as soon as the apples begin to sink, or they will scorch; > sweeten and spice to taste; stir without ceasing until it is reduced > to a thick smooth pulp, which will take about half an hour. Apple > butter made in this way has been kept perfectly good over two years > without sealing, and is a better article than that made in the usual > way. > Peaches and other fruits may be treated in a similar manner. > > I don't think I'll bother. > > Ross. Sounds about like making ketchup. You start with a bushel of fresh garden-ripe tomatoes, add vinegar and a bunch of expensive sugar and spices, then hours later (after messing up *everything* in the kitchen) you eventually end up with 2 1/2 pints of ketchup that is almost as good as the stuff you buy at the store for 88¢ per quart. :-) And theirs has a better color. Every gardener should do this once. Bob |
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On Mon, 26 Jul 2010 16:40:52 -0500, zxcvbob >
wrote: >Ross@home wrote: >> I've been going through some of my old cook books and getting a real >> kick out of some of the stuff I've read. I have posted a few snippets >> over in rec.food.cooking, now here's something for RFP. >> It's from "The Complete Practical Confectioner", Copywrited by J. >> Thompson Gill in 1890. >> The recipe for Apple Butter: >> Take 9 gallons of cider; boil down to three gallons; add to the >> boiling cider about 3 gallons of apples that have been pared and >> quartered; boil rapidly for about 2 hours without ceasing, to prevent >> the apples from sinking. By this time they are well reduced and will >> begin to sink. Thus far no stirring has been done, but must be >> commenced as soon as the apples begin to sink, or they will scorch; >> sweeten and spice to taste; stir without ceasing until it is reduced >> to a thick smooth pulp, which will take about half an hour. Apple >> butter made in this way has been kept perfectly good over two years >> without sealing, and is a better article than that made in the usual >> way. >> Peaches and other fruits may be treated in a similar manner. >> >> I don't think I'll bother. >> >> Ross. > > >Sounds about like making ketchup. You start with a bushel of fresh >garden-ripe tomatoes, add vinegar and a bunch of expensive sugar and >spices, then hours later (after messing up *everything* in the >kitchen) you eventually end up with 2 1/2 pints of ketchup that is >almost as good as the stuff you buy at the store for 88¢ per quart. >:-) And theirs has a better color. > >Every gardener should do this once. And only once! For us it was about 15 + years ago. Took hours and, as you said, disappointing colour plus it wasn't the greatest tasting stuff we'd ever made. The one saving grace was one grandson (about 8 YO at the time) said it was the best ketchup he ever tasted. It was the only stuff he would eat until it was gone. Ross. |
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On Jul 28, 12:01*am, Sqwertz > wrote:
> On Mon, 26 Jul 2010 16:20:36 -0400, Ross@home wrote: > > * *Take 9 gallons of cider; boil down to three gallons; add to the > > boiling cider about 3 gallons of apples that have been pared and > > quartered; boil rapidly for about 2 hours without ceasing,.... > ... > > I don't think I'll bother. > > Boiling that much vinegar you'd probably need a gas mask. > > We've all stuck our head over boiling liquids that contain vinegar > and take a whiff, right? *Anytime I do pickled beets or eggs I > just *have* to do this. *I know what's going to happen, but it's > just this demented compulsion I have. > > -sw Well, it didn't call for cider vinegar, it called for fresh cider. they're using the apple cider to provide the sugar. |
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