tag:blogger.com,1999:blog-28540069.post5329522096046515485..comments2024-03-01T05:02:41.641-06:00Comments on Pie and Beer: Green ApplesLiana Krissoffhttp://www.blogger.com/profile/00238077229879093878noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-28540069.post-493027068769969442010-09-16T10:34:37.940-05:002010-09-16T10:34:37.940-05:00Hey Liana,
Just wanted to let you know that I pic...Hey Liana,<br /><br />Just wanted to let you know that I picked up your book a few weeks ago, and last week I made your apple sauce, this week I made your grape jelly with green apples, and next week I'll probably make apple butter in my crock pot like you suggest (and will likely pickle some kohlrabi using your recipe). I'm having so much fun with your book!Samanthahttps://www.blogger.com/profile/02057480565536557165noreply@blogger.comtag:blogger.com,1999:blog-28540069.post-39349431931765628742010-08-17T18:58:19.849-05:002010-08-17T18:58:19.849-05:00Thank you so much for sharing this! The process lo...Thank you so much for sharing this! The process looks simple - which is right up my alley! :)Thistlemoonhttps://www.blogger.com/profile/17898600488153652504noreply@blogger.comtag:blogger.com,1999:blog-28540069.post-22791356083432136982010-08-09T14:50:20.192-05:002010-08-09T14:50:20.192-05:00Margie: Ferber's book is excellent; I love it....Margie: Ferber's book is excellent; I love it. My sense, though, is that most of our great-grandmothers knew all this about green apples—my mom says that every jam and preserve her mom made had chopped-up green apples in it, kind of a less-refined version of the high-end Ferber method.<br /><br />So . . . if you were winging it, you'd basically reduce some wine or make a strong tea, add a few cups of this "stock" and a good dose of lemon juice, then about 3/4 cup sugar for each cup of liquid (sounds like a lot, but jelly needs it; make sure your juice is good and tart). Cook to about 8 degrees above boiling (220°F at sea level), and there's your jelly.Liana Krissoffhttps://www.blogger.com/profile/00238077229879093878noreply@blogger.comtag:blogger.com,1999:blog-28540069.post-50738615839648937332010-08-09T14:38:07.111-05:002010-08-09T14:38:07.111-05:00Thanks for this - I've been stalking Christine...Thanks for this - I've been stalking Christine Ferber's methods for a while (which often use green apple jelly), but I don't have her book so I was planning to just wing it whenever I got around to trying this method.<br /><br />As fun as it is to fly by the seat of my pants, I do like a tested process now and again!margiehttps://www.blogger.com/profile/11101698380453421304noreply@blogger.comtag:blogger.com,1999:blog-28540069.post-29148885244308580062010-08-05T20:27:40.007-05:002010-08-05T20:27:40.007-05:00A very wise idea.A very wise idea.Denise | Chez Danissehttps://www.blogger.com/profile/06418226690328176970noreply@blogger.comtag:blogger.com,1999:blog-28540069.post-89744351952138395242010-08-05T16:05:29.973-05:002010-08-05T16:05:29.973-05:00Sammi: I only learned you could do this with green...Sammi: I only learned you could do this with green apples a couple years ago! In much less time it'll become second nature to you, as will the canning process itself, I'm sure.Liana Krissoffhttps://www.blogger.com/profile/00238077229879093878noreply@blogger.comtag:blogger.com,1999:blog-28540069.post-58420034921011556302010-08-05T13:32:50.347-05:002010-08-05T13:32:50.347-05:00Thank you for sharing this, it's exactly the k...Thank you for sharing this, it's exactly the kind of valuable information that I'm sure has become common knowledge to you, but is totally new to me. I'm really looking forward to reading your book, I'm pretty new to canning so I'm sure it will be full of wonderful suggestions. Thanks again!Samanthahttps://www.blogger.com/profile/02057480565536557165noreply@blogger.com