SC - Re: crabapple verjus
david friedman
ddfr at best.com
Thu Apr 6 15:18:51 PDT 2000
Ras wrote:
><< I also use crab apples for the making of verjuis. I do however,
>put the juice
> in a carboy and let it ferment until it stops, then can it in a pressure
> canner for 10 minutes @ 10 LB pressure. >>
and Hauviette answered:
>Do you think that this was a period method? I hadn't thought about the stuff
>being alcoholic at all, or would that not be a result of letting it ferment
>then pressure canning it?
>I had the impression ( and I emphasize the word impression, I have no hard
>facts only observation) that the preserving quality would have been the acid
>or sugar content. I have only seen references to the composition of verjus in
>a few manuscripts ie Le Viander, mentions "verjus grapes" but never a
>direction to ferment the product.
Le Menagier de Paris (14th c.) distinguishes in several places
between old verjuice and new verjuice, the stuff that has sat for a
while being better for at least some purposes. This suggests that
some fermentation is taking place. He says:
"Note, that in July the old verjuice is too weak and the new verjuice
is too green: and for this reason, at grape-harvest, verjuice which
is mixed half old and half new is best."
Elizabeth/Betty Cook (still way behind the list)
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