Skip to Content.
Sympa Menu

nafex - Re: [NAFEX] nafex Digest, Vol 67, Issue 66

nafex@lists.ibiblio.org

Subject: North American Fruit Explorers mailing list at ibiblio

List archive

Chronological Thread  
  • From: Jacquelyn Kuehn <jakuehn@verizon.net>
  • To: nafex@lists.ibiblio.org
  • Subject: Re: [NAFEX] nafex Digest, Vol 67, Issue 66
  • Date: Thu, 28 Aug 2008 19:17:34 -0400

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:

Send nafex mailing list submissions to
nafex@lists.ibiblio.org

To subscribe or unsubscribe via the World Wide Web, visit
http://lists.ibiblio.org/mailman/listinfo/nafex
or, via email, send a message with subject or body 'help' to
nafex-request@lists.ibiblio.org

You can reach the person managing the list at
nafex-owner@lists.ibiblio.org

When replying, please edit your Subject line so it is more specific
than "Re: Contents of nafex digest..."


Today's Topics:

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

_______________________________________________
nafex mailing list
nafex@lists.ibiblio.org

Reproduction of list messages or archives is not allowed.
This includes distribution on other email lists or reproduction on web sites.
Permission to reproduce is NEVER granted, so don't claim you have permission!

**YOU MUST BE SUBSCRIBED TO POST!**
Posts from email addresses that are not subscribed are discarded.
No exceptions.
----
To subscribe or unsubscribe, go to the bottom of this page (also can
be used to change other email options):
http://lists.ibiblio.org/mailman/listinfo/nafex

File attachments are NOT stripped by this list.
TAKE STEPS TO PROTECT YOURSELF FROM COMPUTER VIRUSES!
Please do not send binary files.
Use plain text ONLY in emails!

NAFEX web site: http://www.nafex.org/



------------------------------

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


-------------- next part --------------
An HTML attachment was scrubbed...
URL: https://lists.ibiblio.org/sympa/arc/nafex/attachments/20080828/97e3d8ab/attachment-0001.htm

------------------------------

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

_______________________________________________
nafex mailing list
nafex@lists.ibiblio.org

Reproduction of list messages or archives is not allowed.
This includes distribution on other email lists or reproduction on web
sites.
Permission to reproduce is NEVER granted, so don't claim you have
permission!

**YOU MUST BE SUBSCRIBED TO POST!**
Posts from email addresses that are not subscribed are discarded.
No exceptions.
----
To subscribe or unsubscribe, go to the bottom of this page (also can be used
to change other email options):
http://lists.ibiblio.org/mailman/listinfo/nafex

File attachments are NOT stripped by this list.
TAKE STEPS TO PROTECT YOURSELF FROM COMPUTER VIRUSES!
Please do not send binary files.
Use plain text ONLY in emails!

NAFEX web site: http://www.nafex.org/



------------------------------

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

Reproduction of list messages or archives is not allowed.
This includes distribution on other email lists or reproduction on web
sites.
Permission to reproduce is NEVER granted, so don't claim you have
permission!

**YOU MUST BE SUBSCRIBED TO POST!**
Posts from email addresses that are not subscribed are discarded.
No exceptions.
----
To subscribe or unsubscribe, go to the bottom of this page (also can be used
to change other email options):
http://lists.ibiblio.org/mailman/listinfo/nafex

File attachments are NOT stripped by this list.
TAKE STEPS TO PROTECT YOURSELF FROM COMPUTER VIRUSES!
Please do not send binary files.
Use plain text ONLY in emails!

NAFEX web site: http://www.nafex.org/

__________ NOD32 3377 (20080821) Information __________

This message was checked by NOD32 antivirus system.
http://www.eset.com






------------------------------

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



-------------- next part --------------
An HTML attachment was scrubbed...
URL: https://lists.ibiblio.org/sympa/arc/nafex/attachments/20080828/4ef75d7f/attachment.htm

------------------------------

_______________________________________________
nafex mailing list
nafex@lists.ibiblio.org

Reproduction of list messages or archives is not allowed.
This includes distribution on other email lists or reproduction on web sites.
Permission to reproduce is NEVER granted, so don't claim you have permission!

**YOU MUST BE SUBSCRIBED TO POST!**
Posts from email addresses that are not subscribed are discarded.
No exceptions.
----
To subscribe or unsubscribe, go to the bottom of this page (also can be used to change other email options):
http://lists.ibiblio.org/mailman/listinfo/nafex

File attachments are NOT stripped by this list.
TAKE STEPS TO PROTECT YOURSELF FROM COMPUTER VIRUSES!
Please do not send binary files.
Use plain text ONLY in emails!

NAFEX web site: http://www.nafex.org/


End of nafex Digest, Vol 67, Issue 66
*************************************




Archive powered by MHonArc 2.6.24.

Top of Page