SC - Re: crabapple verjus

[david friedman]

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)