The Kennewick courier-reporter. [volume] (Kennewick, Wash.) 1914-1938, 1932-10-13
Apple syrup

To make / gallon of apple sirlp
stir into z gallons of apple cider,
S ounces of powdered calcium car
Donate carbonate of lime), which
is q low-priced chemical, readily
obtainable from a local drug store
in the form Of precipitated chalk
or powdered marble-dust. Heat
the cider and allow it to boil for, a
few minutes. As the cider will
foam slightly, it is necessary to
use a vessel at least one-third
larger than the volume of cider.
Where a large vessel is not OBJ
tainable, the cider may be boiled
in patches. Pour the cider, after
boiling, into vssels, preferably tall
glass pitchers or preserving jars,
which permit the condition of the
liquid to be observed. Allow the
liquid to settle until perfectly
clear. This will take several hours
or overnight. After the liquid is
perfectly clear and shows dis
tinct sediment at the bottom, pour
off the clear portion into the pre-
serving kettle, being careful not
to pour off any of the sediment.
Add to the clear liquid level tea
spoonful of the carbonate of lime
and again stir thoroughly. The
process is completed by boiling
down the clear liquid. Inasmuch
as the liquid when boiling down
foams more than on the first heat
ing, the kettle should be only
one-third full when boiling COM
mences. Where a large kettle is
not obtainable, the liquid will have
to be boiled in patches. Allow
the liquid to boil rapidly. If the
housewife has a candy thermom-
eter, she should allow the liquid
to boil until it reaches 220 de-
grees f. Where no such Their
mometer is at hand, boil the liq-
uid until it reaches about one-sev-
enth of the original volume, or UNI
til a small portion when cooled
rapidly and poured from a spoon
shows about the same consistency
as maple strip. The aim is to
make thin syrup rather than
one that will candy.
When the syrup has reached
this point, pour it off into the
pitchers or fruit jars and let it
stand where it will cool very slow
ly. Slow cooling is very import
ant in making the syrup clear, as
it allows all sediment and added
substances to settle out complete
ly. A convenient way of bringing
about this slow cooling is to put
the vessels into a fireless cooker
or to put the jars or pitchers con-
tanning the syrup in a wash boil
er, surround them with hot water
and allow the whole to cool. When
the strip has cooled to room tenn
perature there will be found
white sediment, which is known
t ochemists as malate of lime, q
harmless compound of lime and
the acid of the apples. This is
Identical with the product known
as maple sand, which occurs nat
urally when maple sap is boiled
down into syrup. When the set
Ting has been completed, careful
" pour off the clear portion of
the syrup into a kettle, heat
nearly to boiling point and pour
hot into sterilized fruit jars, which
should be sealed as in preserving.
Another method would be to pour |
the syrup cold into the bottles or |
jars and sterilize and seal as with |
the fruit. Inasmuch as the sedi- |
ment at the bottom in no way af-
fects the syrup, those who prefer |
may at once transfer the boiling
syrup from the preserving kettle |
into sterilized pars or bottles and !
seal Immediately. When using the !
strip, simply pour off the clear /
portion, leaving the sediment,
which is not easily disturbed at
the bottom. i
Those who wish to make q Iarg- |
er quantity of the syrup and avoid |
the delay and trouble of the first |
settling may run the cider, after
the first boiling, thru q milk sep
arator, which it will be found, will |
remove the sediment, which will |
cling to the inside Of the bowl Of |
the separator. The clarified cider |
then is boiled down, as in the set
Ting method.
The housewife who has made |
this syrup win find that she has |
= clear ruby-colored product pos
sibly varying from deep ruby
red to H9hter shades, according
to the character of apples used ii |
making the cider. This syrup,
which is similar in consistency to