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Food » rec.food.preserving » I'm doing it again!
| I'm doing it again! [message #291224] |
So, 16 Juli 2006 21:14 |
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Making apricot butter, that is. My last batch made only three 8oz jars
and a four ounce and was so good I want more for gifts. Simmering slowly
is a large kettle of quartered apricots next to a saucepan with chopped
dried 'cots over which boiling water was poured.
Since it's going to hit 103 degrees here today (yeah, honestly) I may
save the next steps for a day or two. it sure smells heavenly.
gloria p
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| Re: I'm doing it again! [message #291225 ] |
So, 16 Juli 2006 21:20 |
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Puester wrote:
>
> Making apricot butter, that is. My last batch made only three 8oz jars
> and a four ounce and was so good I want more for gifts. Simmering slowly
> is a large kettle of quartered apricots next to a saucepan with chopped
> dried 'cots over which boiling water was poured.
>
> Since it's going to hit 103 degrees here today (yeah, honestly) I may
> save the next steps for a day or two. it sure smells heavenly.
>
> gloria p
Or do 'em outside on an electric skillet or a camp stove.
Bob
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| Re: I'm doing it again! [message #291232 ] |
Mo, 17 Juli 2006 00:22 |
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"Puester" <puester [at] worldnet.att.net> wrote in message
news:5ewug.138045$mF2.59638 [at] bgtnsc04-news.ops.worldnet.att.net...
>
> Making apricot butter, that is. My last batch made only three 8oz jars
> and a four ounce and was so good I want more for gifts. Simmering slowly
> is a large kettle of quartered apricots next to a saucepan with chopped
> dried 'cots over which boiling water was poured.
>
> Since it's going to hit 103 degrees here today (yeah, honestly) I may
> save the next steps for a day or two. it sure smells heavenly.
>
> gloria p
where are you Gloria? 103 eh?...wow...is that with or with\out humidity?
we have 32 C (89.6 F) but we have this humidity that makes it feel like 40 C
(104 F) ugh! I'm so glad we have central air!!
Kathi
I'm a Canadian, eh? From Ontario...I'll never be happy with the weather!!
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| Re: I'm doing it again! [message #291238 ] |
Mo, 17 Juli 2006 01:33 |
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Kathi Jones wrote:
> "Puester" <puester [at] worldnet.att.net> wrote in message
> news:5ewug.138045$mF2.59638 [at] bgtnsc04-news.ops.worldnet.att.net...
>> Making apricot butter, that is.
>>
>> Since it's going to hit 103 degrees here today (yeah, honestly) I may
>> save the next steps for a day or two. it sure smells heavenly.
>>
>> gloria p
>
> where are you Gloria? 103 eh?...wow...is that with or with\out humidity?
>
> we have 32 C (89.6 F) but we have this humidity that makes it feel like 40 C
> (104 F) ugh! I'm so glad we have central air!!
>
> Kathi
> I'm a Canadian, eh? From Ontario...I'll never be happy with the weather!!
>
>
We're in a suburb of Denver, Colorado, to the southeast (prairie).
The official temp today did hit 103, I just heard it on the news.
Not much humidity at all here much of the time, but 103F isn't
comfortable, no matter what. This is our 4th day this year over 100
deg. Once it goes above 80, I'm done for.
The apricot butter turned out VERY well. Eight half-pint jars and one
12 oz.
gloria p
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| Re: I'm doing it again! [message #291239 ] |
Mo, 17 Juli 2006 02:03 |
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Puester wrote:
> Kathi Jones wrote:
>
>> "Puester" <puester [at] worldnet.att.net> wrote in message
>> news:5ewug.138045$mF2.59638 [at] bgtnsc04-news.ops.worldnet.att.net...
>>
>>> Making apricot butter, that is.
>
>
>>>
>>> Since it's going to hit 103 degrees here today (yeah, honestly) I may
>>> save the next steps for a day or two. it sure smells heavenly.
>>>
>>> gloria p
>>
>>
>> where are you Gloria? 103 eh?...wow...is that with or with\out humidity?
>>
>> we have 32 C (89.6 F) but we have this humidity that makes it feel
>> like 40 C
>> (104 F) ugh! I'm so glad we have central air!!
>>
>> Kathi
>> I'm a Canadian, eh? From Ontario...I'll never be happy with the
>> weather!!
>>
>>
>
> We're in a suburb of Denver, Colorado, to the southeast (prairie).
> The official temp today did hit 103, I just heard it on the news.
> Not much humidity at all here much of the time, but 103F isn't
> comfortable, no matter what. This is our 4th day this year over 100
> deg. Once it goes above 80, I'm done for.
>
> The apricot butter turned out VERY well. Eight half-pint jars and one
> 12 oz.
>
> gloria p
Okay, I'll trade you 103F with 96% humidity for a half-pint jar of
apricot butter. You've only four days above 100F this year? Wow, tres
cool, isn't it. We generally have many days in the triple digits here
and July isn't even our really hot season. Wait until August and
September get here. On September 26th last year it was 115F here with
the heat index and well above 100F without the index.
George
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| Re: I'm doing it again! [message #291242 ] |
Mo, 17 Juli 2006 02:26 |
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In article <5ewug.138045$mF2.59638 [at] bgtnsc04-news.ops.worldnet.att.net>,
Puester <puester [at] worldnet.att.net> wrote:
> Making apricot butter, that is. My last batch made only three 8oz jars
> and a four ounce and was so good I want more for gifts. Simmering slowly
> is a large kettle of quartered apricots next to a saucepan with chopped
> dried 'cots over which boiling water was poured.
>
> Since it's going to hit 103 degrees here today (yeah, honestly) I may
> save the next steps for a day or two. it sure smells heavenly.
>
> gloria p
Ah, the beauty of fruit butters -- they are so very interruptible.
(I made mine a couple days ago -- my new flattop stove is wonderful for
a really low simmer. Not wishing to offend St. Pec, however, I still
set my timer to stir it every 5 minutes as it was nearing its end time
for cooking.) These were made with organically-grown aps and only about
4 oz dried, chopped, and cooks from TJ. And these aps were *cheaper*
than the mostly tasteless ones I bought at the stupermarket. Are you
milling those apricots? Aren't they a bugger to drain when they're so
tender and cooked on the stove?
--
-Barb
<http://jamlady.eboard.com> Updated 7-10-06, Rob's Birthday Lunch
"If it's not worth doing to excess, it's not worth doing at all."
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| Re: I'm doing it again! [message #291248 ] |
Mo, 17 Juli 2006 03:56 |
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George Shirley wrote:
>
> Okay, I'll trade you 103F with 96% humidity for a half-pint jar of
> apricot butter.
Just email me your postal address, dear man.
You've only four days above 100F this year? Wow, tres
> cool, isn't it. We generally have many days in the triple digits here
> and July isn't even our really hot season. Wait until August and
> September get here. On September 26th last year it was 115F here with
> the heat index and well above 100F without the index.
>
Okay, wanna play that game? How many days a year do you get when it's
10-20 degrees below zero?
;-)
gloria p
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| Re: I'm doing it again! [message #291249 ] |
Mo, 17 Juli 2006 04:13 |
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Melba's Jammin' wrote:
> In article <5ewug.138045$mF2.59638 [at] bgtnsc04-news.ops.worldnet.att.net>,
> Puester <puester [at] worldnet.att.net> wrote:
>
>> Making apricot butter, that is.
>
>
> Ah, the beauty of fruit butters -- they are so very interruptible.
> (I made mine a couple days ago -- my new flattop stove is wonderful for
> a really low simmer. Not wishing to offend St. Pec, however, I still
> set my timer to stir it every 5 minutes as it was nearing its end time
> for cooking.) These were made with organically-grown aps and only about
> 4 oz dried, chopped, and cooks from TJ. And these aps were *cheaper*
> than the mostly tasteless ones I bought at the stupermarket.
Got mine at Costco this AM. $6.99 for a 3.75-4lb. flat. They were
$3.99 a pound at the stupidmarkets and farmer's market. Used 1/2 a lb.
from TJ of the dried/slab variety.
> Are you milling those apricots?
Nope. Cuisinart.
>Aren't they a bugger to drain when they're so tender
and cooked on the stove?
Actually not so bad. I did the first cooking with OJ instead of water,
poured 1/2 the kettle into a sieve over a glass bowl to drain, mashed
them down a little bit, then into the food processor and repeat with the
other half and the reconstituted dry ones.
I bit the bullet (because of the heat) and finished cooking them, with a
small amt. of the strained juice and a glug of peach schnapps in
addition to the sugar, while the jam jars were in the dishwasher. They
thickened up quite quickly, bottled, BWB, and many "plinked" as I was
lifting them out of the kettle.
I'll admit to what made me want another batch: Dear Son and his
girlfriend stayed at our house Friday night to leave early Sat. for the
airport for a trip to Hawaii, a reunion with her parents and sisters.
He had an English muffin for breakfast before they left, with some of my
first batch of apricot butter. His comment: "Mom, this is GREAT. It
tastes just like fresh apricots." It's the first preserve he's liked
other than my freezer strawberry jam, so I just had to make extra.
gloria p
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| Re: I'm doing it again! [message #291251 ] |
Mo, 17 Juli 2006 05:32 |
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"Puester" <puester [at] worldnet.att.net> wrote in message
news:inCug.139137$mF2.44473 [at] bgtnsc04-news.ops.worldnet.att.net...
> Melba's Jammin' wrote:
> > In article <5ewug.138045$mF2.59638 [at] bgtnsc04-news.ops.worldnet.att.net>,
> > Puester <puester [at] worldnet.att.net> wrote:
> >
> >> Making apricot butter, that is.
> >
> >
> > Ah, the beauty of fruit butters -- they are so very interruptible.
> > (I made mine a couple days ago -- my new flattop stove is wonderful for
> > a really low simmer. Not wishing to offend St. Pec, however, I still
> > set my timer to stir it every 5 minutes as it was nearing its end time
> > for cooking.) These were made with organically-grown aps and only about
> > 4 oz dried, chopped, and cooks from TJ. And these aps were *cheaper*
> > than the mostly tasteless ones I bought at the stupermarket.
>
>
> Got mine at Costco this AM. $6.99 for a 3.75-4lb. flat. They were
> $3.99 a pound at the stupidmarkets and farmer's market. Used 1/2 a lb.
> from TJ of the dried/slab variety.
>
>
> > Are you milling those apricots?
>
> Nope. Cuisinart.
>
> >Aren't they a bugger to drain when they're so tender
> and cooked on the stove?
>
> Actually not so bad. I did the first cooking with OJ instead of water,
> poured 1/2 the kettle into a sieve over a glass bowl to drain, mashed
> them down a little bit, then into the food processor and repeat with the
> other half and the reconstituted dry ones.
>
> I bit the bullet (because of the heat) and finished cooking them, with a
> small amt. of the strained juice and a glug of peach schnapps in
> addition to the sugar, while the jam jars were in the dishwasher. They
> thickened up quite quickly, bottled, BWB, and many "plinked" as I was
> lifting them out of the kettle.
>
> I'll admit to what made me want another batch: Dear Son and his
> girlfriend stayed at our house Friday night to leave early Sat. for the
> airport for a trip to Hawaii, a reunion with her parents and sisters.
> He had an English muffin for breakfast before they left, with some of my
> first batch of apricot butter. His comment: "Mom, this is GREAT. It
> tastes just like fresh apricots." It's the first preserve he's liked
> other than my freezer strawberry jam, so I just had to make extra.
>
> gloria p
>
>
ok, so admit it Gloria - you just want your son to come back ...real soon...
;-)
sounds tasty and I like schnapps idea. I might have to make tis too, If I
can get aps on sale...
Kathi
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