From: hawley@adobe.com (Steve Hawley)
Subject: Re: Holiday gifts from the kitchen
Organization: Adobe Systems Incorporated
Date: Mon, 9 Nov 1992 21:16:58 GMT


I make jam, jellies, preserves and now this year pickles.  Someonw posted
about the pain and trouble with sterilizing and processing.  It's never
been a problem with me and it takes a VERY small portion of the amount
of time needed.  Here is my method, but be warned that it is NOT FDA
approved.  The FDA publishes requirements for processing and sterilizing
that guarantee 99.999% percent good results (ie, the food keeps).  I've found
that this is overkill and will often kill a lot of the taste that you're
trying to preserve!  Over the past three years using this technique I have
lost less than 2 percent of my canning (that covers about 25-30 cases of
jars).

Before doing anything else:

1) Wash your jars, rings and lids.  Fill the jars up about 1/2 way with
water and set the the lids and rings on them loosely.  Set the jars in a
water bath that will leave 1/3 - 1/2 of the jars submerged.  Start the
water bath boiling.  Oh, and for the water bath, use a pan you don't care
about too much because you'll get rings on the cooking surface from mineral
deposits.

2) Prepare your fruit (sorting, rinsing, peeling, chopping, etc).

3) Start cooking.  Most jams take about 20-25 minutes at a boil to cook.
   By the time it comes to a boil, you jars have been boiling for about 10
   minutes already (prep time).  You may have to add more water to the pan.
   You can keep a teakettle simmering for this.

4) Retrieve the jars with tongs and dump out the water (try not to drop the
   lids or rings).  Fill the jars using a ladle that has been dunked in your
   water bath.  Clean the top and threads using a clean towel (paper or cloth)
   dipped in the water bath.

5) Screw the lids on tight and let cool.  They should self-seal.  If not, you
   can go through full processing, which will kill some flavor, or use or give
   away what didn't seal.

DO NOT USE THIS METHOD FOR VEGETABLES.  Jams and jellies are high enough in
acid and high enough in sugar and cooked at a boil long enough to retard
spoilage.  Most vegetables (except tomatoes, MAYBE) are not.

OK, that out of the way:

Apple Butter

This takes about 3-5 HOURS to do.  Have a day set aside.

4 Pounds of apples (I've used golden delicious, granny smith, pippin, arkansas
                    black, jonathon and macintosh - they all work well).
1 Quart apple cider-- try to use the real stuff that hasn't been clarified.
1 Cup EACH brown and white sugar
1 tsp cinnamon
1/2 tsp alspice
1/4 tsp ground cloves
A good book to read.

1) Peel, core and chop the apples and dump into a fairly huge pot.  Pour in
   the cider and cook at medium heat about 45 minutes or until the apples get
   fall-apart tender.  Go at them with a potato masher until you have a pretty
   untiform texture.

2) Add the sugars and the spices and stir in.  Bring to a simmer and cook for
   several hours, stirring every now and again to keep the stuff on the bottom
   from burning.  You want to cook until it is really thick.  You'll find that
   as it cooks, the liquid rises to the surface and it LOOKS runny.  Don't
   be fooled, stir the liquid back in before you judge it ready for canning.

3) Can in your sterilized jars.  Depending on how juicy the apples were and
   how long you cooked the mash, you'll have anywhere from a quart to a quart
   and a half of apple butter.  If you feel disquieted about not processing
   this mess, go right ahead.  Apple butter, unlike jams, doesn't lose as
   much flavor in processing.  It should keep for about a year.

4) Get the kids and dole out the gooey, rubbery gunk that has stuck to the
   sides of the pan during cooking.  It tastes great and they'll love it.

5) Once cool, label (with the date).

Steve Hawley
hawley@adobe.com
-- 
"Did you know that a cow was *MURDERED* to make that jacket?"
"Yes.    I didn't think there were any witnesses, so I guess I'll have to kill
 you too." -Jake Johansen
Newsgroups: rec.food.cooking