SC - Substitutions

[Tim & Dee]

A few people have written to me privately asking for the "recipe" for Making
Verjuice. 

I can but offer 11 years of trial and error as the source of info.  SFAIK,
there is no know source of information which gives those of us living in the
Current Middle Ages any indication of methods for home production of verjuice
that may have been known to the noncommercial producer of verjuice during the
Middle Ages.

If I may be so bold as to offer a personal opinion, as opposed to an opinion
based on focused research, I do not see home production of Verjuice any more
practiced by your average nobleman's household during times of peace and
prosperity than the percentage indicated by the number of people that produce
their own Ketchup in the Current Middle.  From everything that I can recall
reading, in any number of unrelated disciplines, I am of the opinion that
verjuice was a commercially produced product throughout the Middle Ages.  As
such it was most certainly purchased pre-made at the market.

Given the above, this is how I make verjuice based on experimentation rather
than period references.

Verjuice- Another Way

1 bushel unripened grapes (crabapples make be substituted if unripened grapes
are unavailable)

3 (36 inch by 36 inch) pieces of cheese cloth
1 large non-reactive container (a canning kettle or a Tupperware or Rubbermaid
tub)

If you have access to a press, press the juice form the fruit or you can chop
the fruit in batches in a food processor, which is what I do.  Line the
container with the cheese cloth and dump your pulp in as you make it.  Pull
the sides of the cheesecloth together and tie firmly.  Lift the pulp package
above the tub with a rope and leave to drip over night.  (I hang it from a
broom handle between 2 chairs.)  Squeexe any remaining juice from pulp.  Cover
with clear plastic wrap or a cloth and leave sit for 48 hours in a relatively
cool place.  Skim top if necessary or strain through more cheesecloth to
remove additional sediment.  Sterilize pint or quart jars and lids.  Fill jars
and seal.  Place in a boiling water bath for 90 minutes being careful to keep
your water level above the jar tops by adding boiling water as necessary.  Or,
place jars in a pressure canner and process at 10 lbs. pressure for 30
minutes.  Remove from water unto a towel.  Cover with a cloth and cool.  Use
as needed when verjuice is called for.

Ras
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