sca-cooks Transport of Foodstuffs

[Uduido@aol.com]

In a message dated 97-04-10 05:47:33 EDT, you write:

<< Have any of you tried naturally fermented cider vinegar as verjuice?  Do
 we have any sources that say regular apples were
 always/occasionally/never used?  >>

I have made verjuice from crab apple juice for 3 yrs. now. Used in pork
recipes mundanely and in any recipe from period calling for it has always had
positive results. There is some disagreement on what it was exactly but the
crab apple and green grape people seem to be the logical winners. Green
grapes were not the kind you find in the supermarket but were rather
unripened grapes. The crab apples were the ones used in apple jelly. Hard to
find now a days but some old homesteads still have them. Ornamental
crabapples can be used to make a useable product.

Simply run them through a food processor or crush. Add water to cover. Place
a cheese cloth over them to keep out insects and ferment for 3-4 days. Strain
and squeeze juice from pulp. Can in mason jars or bottle in beer bottles and
cap.

Lord Ras the Reformer