Subscribe to:
Post Comments (Atom)
skip to main |
skip to sidebar
Nothing too exciting here. Simply the reflections of an 'academented' graduate student. ('Academented'--great word, isn't it! It's not my own though, I think I read it somewhere.) Read, reflect, and share your thoughts....
4 comments:
Surely you already have Mom's recipe for Roman Apple Cake. That's got to be one of the best.
And that apple salad sister D. makes with cabbage, nuts, etc. and the yogurt dressing.
I have D's recipe for the apple salad, though I think I make mine a little differently.
I have Mom's apple pie recipe, but not one for a Roman Apple Cake. Could you send that one to me?
Hmmm. I think that Apple Crumble is a great recipie; im not really sure of the ingredients - i think its muesli, apple and cinnamon.....
If you're looking at canning some, I've made these apple preserves a couple of times. The look great and taste delicious on bread and rolls.
Enjoy all of the apples!
The recipe (and canning directions) originally came from here: http://www.greenamericatoday.org/pubs/realgreen/articles/canning.cfm
Apple Preserves
• 6 cups peeled, cored, sliced apples
• 1 cup water
• 1 tablespoon lemon juice
• 1 package powdered pectin
• ½ lemon, thinly sliced (optional)
• 4 cups sugar
• 2 teaspoons ground nutmeg
Wash your jars in hot water and detergent. Then sterilize the jars by submerging them in boiling water for ten minutes. Combine apples, water and lemon juice. Simmer in a covered pan for ten minutes. Stir in pectin and bring to a full boil. Add sugar and (optional) lemon slices.
Return to full boil, stirring frequently for one minute. Remove from heat, and add nutmeg. Fill glass jars with the mixture. Leave a ¼ inch of space at the top of every jar. Seal jars with airtight lids, and load them into a boiling water or pressure canner. The water should be 1-2 inches above the jars. Make sure not to tilt your jars.
Put the lid on your canner and bring the water inside to a boil, and continue to process for five minutes (10–15 minutes for high altitudes). Take the canner off the heat source and remove the canner lid, letting the jars sit for five minutes. Remove the jars from the canner with tongs, and set them on a flat cooling rack. Let them cool for 12–24 hours. Store in a cool place, away from direct light and moisture. Next time you want jam (or need an impressive gift), grab a jar and enjoy! (Makes six half-pint jars.)
Post a Comment