1 quart blackberries
½ cup water
Pinch of salt
½ cup sugar
Carefully wash berries, swishing them through cold water, and then lift them out of water on outstretched fingers into a saucepan. Remove any hulls. Add water, cover, and heat slowly; simmer berries for about 15 minutes. Shake pan or stir gently during cooking to prevent berries sticking to the bottom. Add salt and sugar and heat 2 or 3 minutes longer. Remove from heat. Serve warm or chilled, plain or with cream. If the fruit is very ripe, add 1 or 2 tablespoons lemon juice. 5 servings
Wash the apricots, soak and cook just as for Stewed Apricots (Quickly but thoroughly, using cold water). When done, rub through a coarse sieve, using a wooden spoon, and continuing to rub until only a dry mass or fiber remains in the sieve or put through a food mill. For a sweetened purée. Stir in ¼ to 1/3 cup sugar, according to taste; but many recipes call for unsweetened purée. Makes 2 cups.
Fall apples tend to keep their shape when cooked rather than mushing up like summer apples. Jonathans, Pippen, Spyrs, Baldwins and many other varieties are more adaptable to stewed apples that apple sauce. They should be cooked in a sugar syrup from the beginning to aid in keeping their shape and color.
1 cup sugar
1 cup water
1 quart peeled quartered apples (about 8 medium)
1 lemon, juice or slices as desired
Cinnamon, if desired
Cream
Combine sugar and water and heat to boiling. Add apples, cover, and cook slowly until syrup boils; continue cooking gently, pressing the apples don occasionally with a spoon until they are tender and transparent-looking. If lemon slices are used, cut very thin and add to the hot syrup along with the apples. If lemon juice is preferred, add when apples are done. Add cinnamon to give desired color and flavor. Serve in their own syrup, warm or cold, with cream is desired. 5 to 6 servinges.
The Jonathan apple is a medium-sized sweet apple, with a strong touch of acid and a tough but smooth skin. It is closely related to the Esopus Spitzenburg apple.
History
There are two alternative theories about the origin of the Jonathan apple.
The first is that it was grown by Rachel Negus Higley. Mrs. Higley gathered seeds from the local cider mill in Connecticut before the family made their journey to the wilds of Ohio in 1804 where she planted them. She continued to carefully cultivate her orchard and named the resulting variety after her husband, Jonathan Higley.
The other theory is that it originated from an Esopus Spitzenburg seedling in 1826 from the farm of Philip Rick in Woodstock, Ulster County, New York. Although it may have originally been called the “Rick” apple, it was soon
renamed by Judge Buel, President of Albany Horticultural Society, after Jonathan Hasbrouck, who discovered the apple and brought it to Buel’s attention.
SPICED APPLE SLICES
1 2/3 cups sugar
1 ½ cups vinegar
1 ½ teaspoons whole cloves
1 Stick cinnamon (3” long)
1 lb. Jonathan apples (4 medium)
Combine sugar, vinegar, cloves and cinnamon in a saucepan, boil for 3 minutes. Core and cut each apple into 4 slices and add to the syrup. Simmer for 7 or 8 minutes, or until apples are transparent, turning slices very carefully during cooking and spooning syrup over them occasionally. Remove apples to cool. Reserve syrup and use again to make more spiced apple slices. Add a little more sugar and vinegar when using syrup a second time. These are delicious served with ham or poultry. 4 servings.
Wash raisins, put into colander or sieve and place over saucepan of simmering water. Cover and steam 10 minutes or until raisins are puffed. Puffed raisins give an unusual flavor and are particularly desirable to use in cake, pudding and cookies.
½ cup water
½ lemon, sliced
4 large Bartlett or Bosc pears
½ cup sugar
1 teaspoon vinegar
8 whole cloves
Measure water into a saucepan, add the lemon slices and simmer gently for 5 minutes. Meanwhile wash the pears, leave peelings and stems on, but remove and replace blossom ends with 4 of the cloves. Add remaining ingredients to the water and lemon slices, lay the pears on their sides, cover kettle and gently simmer then for about 45 minutes, or until they are tender. Turn once or twice during cooking. When done, remove pears to a plate to cool. Allow the liquid to cook another 5 or 10 minutes or until it is quite thick and syrupy. Pour over the pears and chill. While cooling, occasionally spoon the syrup over the pears to give them a thick glazed coating. Serve as a salad, a garnish for meat or with shipped cream for dessert. 4 servings.
Note: A strip of peeling about an inch wide may be removed from each pear at the stem end to add interesting appearance.
Wash, Pare and core apples. Place in saucepan. Add cranberries and water; cover and simmer five minutes. Gently turn apples to obtain and even red color. Add remaining ingredients and continue to cook covered until apples are tender (15 to 20 minutes. First lift out apples into a dish, then pour cranberries over them and let cool. Chill and serve with fowl or pork . 4 servings.
1 Teaspoon lime rind
¼ cup lime juice (2 limes)
4 medium Jonathan apples
¼ cup honey
¼ cup raisins
1 doz. prunes, cut small
1 doz. dates, cut small
¼ cup nuts, if desired
Peel, core and thinly slice the apples. Arrange apples in layers in a buttered casserole, sprinkling each layer with sugar and dotting with butter. Cover the casserole and bake in a moderate oven (350 F.) for 40 minutes or until tender. Serve hot with a sprinkling of sharp grated cheese, if desired or chill before serving. 5 or 6 servings.
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Wash, core and slice 2 pounds of tart apples such as Jonathans, Spys or Greenings into rings, or quarter and cut into thin wedges, but do not peel. Place them in a heavy 10” skillet in which 3 tablespoons fat have been melted. Butter, or bacon, ham or pork drippings give apples a good flavor. Cover and cook gently until lightly browned on bottom (5 to 10 minutes). Then carefully turn apples over, using a pancake turner. Sprinkle with sugar, cook over low heat uncovered until apples are delicately browned on under side. Do not overcook or the apples will fall to pieces. Lift out carefully with a pancake turner. Serve hot with bacon or sausage. 5 servings.
2 lb tart cooking apples
½ cup sugar
3 tablespoons butter
Peel, core and thinly slice the apples. Arrange apples in layers in a buttered casserole, sprinkling each layer with sugar and dotting with butter. Cover the casserole and bake in a moderate oven (350 F.) for 40 minutes or until tender. Serve hot with a sprinkling of sharp grated cheese, if desired or chill before serving. 5 or 6 servings.
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In our busy everyday lives, we seem to have become alienated from our deepest instincts, such as marking the changing seasons by harvesting, storing, cooking and making, and in communal festivals and thanksgiving. Although we are thankful that labor-saving devices and modern comforts make our lives easier, we are still drawn to the simplicity of […]
Bread Pudding 5 slices day old or dried bread 2 tablespoons butter or margarine (or 2 teaspoons water and 1 teaspoon powdered butter) ½ cup moist raisins (This is a dehydrated food product.) ¼ teaspoon salt (This is a dehydrated food product.) ½ cup sugar (Dehydrated) 3 eggs, beaten (Dehydrated eggs plus water) 3 cups […]
Well let’s think about it. All the food we have in our homes is what we call storage. If you have a little bit of food in your home you have a little bit of food storage. If you have a six months supply of food in your home you have a six month supply […]
The proper care of food in the home is very dependent on an efficiently working refrigerator and freezer. Do Not Abuse this important servant in your kitchen. It demands very little care in return for its faithful service in protecting your health and your budget. Keep Your Refrigerator Cold!! 1. The temperature in your refrigerator […]
(The Why’s and Wherefores) a. We need to store food for many reasons. b. We do not enjoy making a trip to the grocery store every day. c. It is convenient and time saving. d. It is economical to purchase in bulk when food items are available at reduced prices. e. Foods that are […]
I Wish I Had A Cellar Cellars are great for storing fresh fruits and vegetables as well as canned and bottled items. I was raised in a house that had a cellar. Mother gardened and canned. We had fruit trees and bushes of various fruits. Every vegetable I can imagine was done there. […]
(The Why’s and Wherefores) a. We need to store food for many reasons. b. We do not enjoy making a trip to the grocery store every day. c. It is convenient and time saving. d. It is economical to purchase in bulk when food items are available at reduced prices. e. Foods that are stored […]
ARROZ BLANCO 3 tablespoons olive oil 1 ½ cups long grain rice ¼ cup minced white onion 1 clove garlic, minced 3 cups chicken, turkey or pork broth, or water 1 teaspoon salt Place the oil in a heavy pot or Dutch oven over medium heat, add the rice and cook, stirring frequently, for […]
