|
If you want a Really good crab, try a Hewes
Virginia crab. One of the best apples I have ever eaten. Really
tasty.
Eddie Earles
----- Original Message -----
Sent: Thursday, August 28, 2008 7:17
PM
Subject: Re: [NAFEX] nafex Digest, Vol
67, Issue 66
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.
Jacquelyn A.
Kuehn
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:
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
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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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