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So good it's wicked
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Posted by
calliope 6 (
My Page) on
Fri, Aug 30, 13 at 13:01
| It was through this forum I discovered the NCHFP and it's been my bible since. However, I looked at the various products with a jaundiced eye at first since I just figured their version of old favs like bread and butter pickles wouldn't measure up to the family receipts we all have grown to love and expect. I have since changed my mind, and found them to be a wonderful selection of really nice tasting products. I had to try their spiced and pickled crab apples since a tree on our property was so laden with beautiful fruit this year. Wish you could smell the wonderful scents in the kitchen. The results were perfect and I've a crock full left to leave in the fridge and grow more intense. If you've a source for nice crab apples, I recommend this one. |
Follow-Up Postings:
RE: So good it's wicked
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| They look beautiful!! I have bushels on my tree this year and am planning on this same approach. I believe the NCHFP has two posted, which recipe did you use? Steve |
RE: So good it's wicked
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- Posted by bcskye 5 Brn.Co., IN (My Page) on
Fri, Aug 30, 13 at 16:17
| Yes, please share which recipe you used. I could use some of those right now. |
RE: So good it's wicked
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| I used the one for smaller quantities and linked it below. The tree from which I picked them is so laden, the boughs are dragging the ground, and I could make a whole pantry of them, but I've canned for a month straight and I have the same situation with my apples..........we'll be pushing drops over the hill for the deer with a front end loader, there are so many and they are beautiful this year with no insect pressure, and I grow organically. |
Here is a link that might be useful: spiced crab apples II
RE: So good it's wicked
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- Posted by bcskye 5 Brn.Co., IN (My Page) on
Fri, Aug 30, 13 at 21:04
| Thank you! Now all I have to do is find someone with crab apples. |
RE: So good it's wicked
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| Beautiful jars! Although taste is ultimately the most important factor, don't you just love to see the pretty jars? :) |
RE: So good it's wicked
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| All my neighbors have crabapples which they hate...I'd love to get some and do this with them (along with making crabapple jelly, yum!) but I was wondering... does it matter what kind of crabapples you use? Yours look a lot bigger than the ones around here, ours are reddish but small cherry sized and yours look much bigger, so I thought I'd ask first... |
RE: So good it's wicked
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| That's a good question. I'm a retired nurseryman (owned g'houses and a nursery) so I know that crab apples really run the gamut from as large as a small eating apple to really tiny and hard as rocks. They were bred that way so there would be less messy fruit fall and that's what many people grow now, instead of the old fashioned ones planted primarily for jelly making. I took a rather unflattering photo so you'd see the actual size of the fruits I used with my hand as a reference. What you want is enough flesh on the fruit, you can at least nibble around the core and seeds, because they are left in the apple when you pickle it. They should be tart and tangy or have some sort of taste to them as well. |
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