[Sca-cooks] harvest time

[Karen O]

Maire wrote
> OFC: I'm thinking of making some good fall-ish soups and stews.  What's
everybody's favorites? (period or non-p).  I've fallen into a rut and would
like some new ideas....<

    I've been up to my eyeballs in apples & pears this weekend   -- couple
weeks ago it was chokecherries & peaches.  Bought two lugs of pears, coz he
made me a good deal,  and then bought two lugs of apples  {one for $5.00 coz
they weren't good for anything cept apple butterr}  good apples!!  crisp and
tart but very ugly.  Made some great apple butter!!  Discovered the  BEST
way to make apple butter is in the crock pot!  Yep,  get the pieces nice &
soft, smush 'em add spices,  and when that is all brown and not so saucy,
change over to the  big pot, add the sugar & do the canning bit.

    From Fannie Farmer {11th edition}:

Apple Butter

Core & chunk cut 4 lbs of tart apples.  In a large pot place apples with 2
cups cider vinegar cider, or water
{I used a combo of apple juice & cider vinegar}  Cook until soft.  Put
through a sieve Measure pulp.

    for each cup of pulp add 1/2 cup sugar  {or less, as I did} PLUS: few
grains of salt, 1 Tablespoon Cinnamon,  1tsp clove, 1/2 tsp allspice  1
lemon {grated rind & juice}  For me, this meant a good Tablespoon of lemon
rind & 2 oz juice.

    Cover & cook over low heat until sugar dissolves.  Uncover & cook
quickly, stirring to keep from scorching,  until thick & smooth when you put
a bit unto a cold plate.  Makes about 5 pints.

    Also watch out during the stirring!!  Gave myself a nasty burn coz I
held the lid in one hand, while stirring with the other, and the sauce
"booped" unto my hand!  OOooowwww!!!    Also,  keep a lid on {not tight,
you want the steam to escape}!  this takes time to condense down to "thick &
smooth" and you don't want apple stuff "blooping" all over the kitchen, if
you do as I did & left it for 5 minutes.  Messy! messy!

    Made pear & ginger conserve,  need to make a second batch.

Caointiarn


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