North American Fruit Explorers mailing list at ibiblio

[Jacquelyn Kuehn <jakuehn@verizon.net>]

Thanks for the crabapple suggestions, Lucky. The fruits are elongated, ranging from 3/4" to 1 1/2" or even a little larger. Deep, deep reddish-purple. I have a pan of them cooked up, awaiting the food miill, and the whole thing is deep crimson. The tree itself is certainly fully grown, and unless it has been pruned carefully, it is not at all unkempt. After a little looking online, I think Dolgo is it. The applesauce is spectacular, and sweet enough to enjoy without sugar!

Thanks again. 
<x-tad-bigger>Jacquelyn A. Kuehn</x-tad-bigger>
Musician, writer
http://www.pennsacreskitchen.net
www.wmugradio.org
11 AM-12:30 PM M-F (Eastern) 



On Aug 28, 2008, at 4:25 PM, nafex-request@lists.ibiblio.org wrote:

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> Today's Topics:
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> 1. Re: crabapple ID (Lucky Pittman)
> 2. Re: Pectin jell (Mark Angermayer)
> 3. Re: Fruit butter-Pectin jell (Hilborn.E@epamail.epa.gov)
> 4. fruit butter (Stephen Sadler)
> 5. Re: Fruit butter-Pectin jell (Naomi Counides)
> 6. Re: Pectin jell OT (Stephen Sadler)
>
>
> ----------------------------------------------------------------------
>
> Message: 1
> Date: Thu, 28 Aug 2008 14:05:49 -0500
> From: Lucky Pittman <lucky.pittman@murraystate.edu>
> Subject: Re: [NAFEX] crabapple ID
> To: North American Fruit Explorers <nafex@lists.ibiblio.org>
> Message-ID: <20080828190600.3176A4C01C@lists.ibiblio.org>
> Content-Type: text/plain; charset="us-ascii"; format=flowed
>
> Could be Dolgo - are they elongate or round? Seems like I saw in 
> print, somewhere, that 'Dolgo' is the Russian word for 'long', and 
> Dolgo's fruits are elongate rather than round.
> But, it could also be any number of other large-fruited ornamental crabs.
> 'Callaway', a chance seedling that was selected from a group of 
> M.floribunda seedlings by an astute nurseryman at Callaway Gardens, 
> is a favorite for eating-out-of-hand in my family.  Heavy bearer of 
> large clusters of 1-1.5" tasty little crabapples, often taking on an 
> unkempt semi-weeping character, due to the weight of its fruit 
> load.  At one point in time, some folks lumped it into the 'edible 
> crab' category, but it's largely been relegated to 'ornamental' 
> status, despite the fruit quality.  My kids and I fill our pockets 
> with Callaway fruits and munch away.
>
>
>
> At 04:12 PM 8/27/2008, you wrote:
> > As i was biking through our western PA university campus, I came to a
> > screeching halt beneath what I took to be a large plum tree, littered
> > thickly with beautiful, purply-red fruits. In fact, they are
> > crabapples, but they taste like a tangy regular apple, and are the size
> > of small plums. Any idea what this treasure is?
> >
> > Thanks.
> >
> > Jackie Kuehn
> >
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> ------------------------------
>
> Message: 2
> Date: Thu, 28 Aug 2008 14:24:52 -0500
> From: "Mark Angermayer" <hangermayer@isp.com>
> Subject: Re: [NAFEX] Pectin jell
> To: "North American Fruit Explorers" <nafex@lists.ibiblio.org>
> Message-ID: <017801c90943$c1907b20$93c3490c@computer5>
> Content-Type: text/plain; charset="iso-8859-1"
>
> Stephen wrote:
>
> "You paid $3.50 for 3 boxes?  I see it for over $2 a box."
>
>
>
> Join us in Kansas and you can get cheap pectin.  You can also get a house for less than a million dollars :-)
>
>
>
> Mark
>
> KS
>
>
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> ------------------------------
>
> Message: 3
> Date: Thu, 28 Aug 2008 16:10:55 -0400
> From: Hilborn.E@epamail.epa.gov
> Subject: Re: [NAFEX] Fruit butter-Pectin jell
> To: North American Fruit Explorers <nafex@lists.ibiblio.org>
> Message-ID:
> <OFE9065329.84AAF82A-ON852574B3.006E6550-852574B3.006EDA43@epamail.epa.gov>
>
>
> Content-Type: text/plain; charset=US-ASCII
>
> Naomi,
>
> Fruit butter is how I treat my excess fruit. I add some moisture with a
> bit of thawed-from-frozen apple juice concentrate from the store.  I
> tend not to add any additional sugar after that.  I slowly cook down the
> fruit and use it for adding to yogurt, ice cream, cottage cheese, baked
> goods as a way to keep them moist without a lot of oil and as a topping
> on toast.
>
> I have processed figs, apples, pears and blueberries this way.
> Delicious and very easy.
>
> The down side is that I believe that the finished mixture must be
> refrigerated or frozen.  I do not can so I have not explored that
> route..
>
> Betsy Hilborn
> 7a NC
>
>
>
> ------------------------------
>
> Message: 4
> Date: Thu, 28 Aug 2008 13:20:14 -0700
> From: "Stephen Sadler" <Docshiva@Docshiva.org>
> Subject: [NAFEX] fruit butter
> To: "'North American Fruit Explorers'" <nafex@lists.ibiblio.org>
> Message-ID: <02d801c9094b$7b35cb50$71a161f0$@org>
> Content-Type: text/plain;	charset="us-ascii"
>
> Fruit butters can be canned, they usually just need 5-10 minutes in a
> boiling water bath; but you would need to use a recipe for canning to be
> certain you have enough sugar and acid.  
>
> ~ Stephen
>
> -----Original Message-----
> From: nafex-bounces@lists.ibiblio.org
> [mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of
> Hilborn.E@epamail.epa.gov
> Sent: Thursday, August 28, 2008 1:11 PM
> To: North American Fruit Explorers
> Subject: Re: [NAFEX] Fruit butter-Pectin jell
>
> Naomi,
>
> Fruit butter is how I treat my excess fruit. I add some moisture with a
> bit of thawed-from-frozen apple juice concentrate from the store.  I
> tend not to add any additional sugar after that.  I slowly cook down the
> fruit and use it for adding to yogurt, ice cream, cottage cheese, baked
> goods as a way to keep them moist without a lot of oil and as a topping
> on toast.
>
> I have processed figs, apples, pears and blueberries this way.
> Delicious and very easy.
>
> The down side is that I believe that the finished mixture must be
> refrigerated or frozen.  I do not can so I have not explored that
> route..
>
> Betsy Hilborn
> 7a NC
>
> _______________________________________________
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> ------------------------------
>
> Message: 5
> Date: Thu, 28 Aug 2008 14:21:36 -0600
> From: "Naomi Counides" <naomi@oznayim.us>
> Subject: Re: [NAFEX] Fruit butter-Pectin jell
> To: "'North American Fruit Explorers'" <nafex@lists.ibiblio.org>
> Message-ID: <99F999C2E7B24C408C4B2862243C14DB@NCounides>
> Content-Type: text/plain;	charset="US-ASCII"
>
> I have canned it.  Apple butter is canned.. why not plum or peach butter?  I
> use the Ball Book Apple butter directions.
> Naomi
>
> -----Original Message-----
> From: nafex-bounces@lists.ibiblio.org
> [mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of
> Hilborn.E@epamail.epa.gov
> Sent: Thursday, August 28, 2008 2:11 PM
> To: North American Fruit Explorers
> Subject: Re: [NAFEX] Fruit butter-Pectin jell
>
> Naomi,
>
> Fruit butter is how I treat my excess fruit. I add some moisture with a
> bit of thawed-from-frozen apple juice concentrate from the store.  I
> tend not to add any additional sugar after that.  I slowly cook down the
> fruit and use it for adding to yogurt, ice cream, cottage cheese, baked
> goods as a way to keep them moist without a lot of oil and as a topping
> on toast.
>
> I have processed figs, apples, pears and blueberries this way.
> Delicious and very easy.
>
> The down side is that I believe that the finished mixture must be
> refrigerated or frozen.  I do not can so I have not explored that
> route..
>
> Betsy Hilborn
> 7a NC
>
> _______________________________________________
> nafex mailing list 
> nafex@lists.ibiblio.org
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> ------------------------------
>
> Message: 6
> Date: Thu, 28 Aug 2008 13:24:48 -0700
> From: "Stephen Sadler" <Docshiva@Docshiva.org>
> Subject: Re: [NAFEX] Pectin jell OT
> To: "'North American Fruit Explorers'" <nafex@lists.ibiblio.org>
> Message-ID: <02d901c9094c$1ea36900$5bea3b00$@org>
> Content-Type: text/plain; charset="us-ascii"
>
> I am fond of Kansas, my grandfather's birthplace.  
>
> The way you get a house worth less than a million dollars here is buy it two
> years ago and wait until now. we're down about 60% from the ridiculous
> million-an-acre prices.
>
>
>
> ~ Stephen
>
>
>
> From: nafex-bounces@lists.ibiblio.org
> [mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Mark Angermayer
> Sent: Thursday, August 28, 2008 12:25 PM
> To: North American Fruit Explorers
> Subject: Re: [NAFEX] Pectin jell
>
>
>
> Stephen wrote:
>
>
>
> "You paid $3.50 for 3 boxes?  I see it for over $2 a box."
>
>
>
> Join us in Kansas and you can get cheap pectin.  You can also get a house
> for less than a million dollars :-)
>
>
>
> Mark
>
> KS
>
>
>
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