Recipes

Whole Green Apples
! If you can get them under ripe that would be best
+ Pour one inch of water into a pot large enough to fit all the apples
+ Chop the apples, cores, skins and all
+ Place the apple parts in the pot
------
+ Bring to a boil
+ Reduce heat to a simmer
+ Cover
+ Simmer for a few hours until the cores are soft enough to mush with no force
+ Put a large colander in a large bowl
+ Lay a layer of cheese cloth in the colander with its corners out
+ Pour the apple mix into the colander
+ Bring the corners of the cheese cloth together to form a sack
+ Tie the corners with some twine
+ Remove the colander
+ Suspend the bag of apple solids above the bowl for a few hours to drain the liquid. Do not squeeze
+ In a clean pot bring the liquid to a boil
+ Reduce heat to a simmer
+ Do not cover
+ Reduce liquids volume by half
+ Do a pectin test, repeat ever 30 minutes as needed until it passes the test
+ Can with half an inch of head space, process in water bath for 20 minutes or freeze until needed
! Keeps for one year

BitTip


Facebook Feed

Google+ Feed

Twitter Feed

CookScratch This Mexican restaurant makes its own sour mix, from scratch. https://t.co/fk2MmcD0bi
CookScratch Do people actually use Crisco to make biscuits? No idea. But we ended up with some and I feel adventurous. https://t.co/aRMYVF81B7
CookScratch Scratch pasta and gravlax. A tasty cold pasta dish. Next time zucchini noodles and some fresh dill. https://t.co/P7efmMSKhm
CookScratch Cooking shows "make your own stock" Rachel Ray <pours from container of her "stock">. Have you read the ingredients of her stuff?

Contact Us

Email us at This email address is being protected from spambots. You need JavaScript enabled to view it.

Facebook

Google+

Twitter