SC - The Kitchen article

[Seton1355@aol.com]

In a message dated 3/10/00 8:44:55 AM Eastern Standard Time, ChannonM at aol.com 
writes:

<< A few years ago, I made verjuis from crab apples. >>

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. I have had verjuis made this way last 
up to 4 years without a problem. Maybe it might last longer but I have never 
had any that remained unused beyond that time.

The sediment, although aesthetically displeasing to those who are used to 
modern filtered ultra refined wines and juices, is completely harmless. 

Stefan may have what I have previously shared about crab apple verjuis in his 
Flore-thingy. 

Ras