North American Fruit Explorers mailing list at ibiblio

[Webmail wynne <wynne@crcwnet.com>]

i was given a processing authority on apple jelly by Food Science Dept of WSU
and it calls for the jelly to reach a temp of 185 degrees before
jarring   this jelly
is made by using a juice extractor to juice the apples, then put through a 
jelly
bag and that liquid is mixed with sugars and pectin etc then brought
to boil, then
jarred and water bathed      the flavor is so dramatically much better
when the juice extractor (cold process) is used over the heat
extractor (boil process) to extract the juice    the heat clearly
degrades flavor, one can assume nutrient value too? wynne in n.c.
washington where everything is blooming at once (peaches plums pluots
nectarines cherries  nankings apples pears)  oh my goodness hope those
wild bees are strong
no commercial hives for me anymore