[Sca-cooks] OOP: Spiced Fruits

[Stefan li Rous]

Femke commented:
  <<<
 > I'm asking well ahead of time, because it's almost peach season
 > (yeah, they're in the stores, but they're a bit "early"), and my
 > daughter and i are going to cook Thanksgiving dinner for the extended
 > family this year. So i want to know if i need to can some myself -
 > i'm an inexperienced canner, so it may be something of an ordeal. Or
 > if i can find them somewhere and save the trouble...

Oh, not so much of an ordeal.  Consider it an adventure!  I'd suggest
investing in the "Ball Blue Book of Preserving" (which really isn't blue
anymore, but tradition and all that....).  There are a couple recipes  
for
apples, including one that uses cinnamon red hots.  Never tried that  
one.
And one for Peaches in spices and honey that IS faboo.   Canning  
isn't that
difficult.  Just have the right equipment.  One of the best tidbits  
is the
little set Ball sells with a set of can tongs, a plastic slide for  
getting
out air bubbles, a funnel, and a magnetic want for fishing the hot
lids out of the water.
  >>>

Perhaps these Florilegium files might be of use to those looking a  
crabapples and/or canning:
crabapples-msg     (8K) 11/27/05    Period crabapples and their uses.
http://www.florilegium.org/files/FOOD-FRUITS/crabapples-msg.html
canning-msg       (36K) 10/28/03    Use of canning in the SCA.  
Directions.
http://www.florilegium.org/files/FOOD/canning-msg.html

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****