OK, now I'm just being silly.
Even so, every Wednesday I walk around the stables and look for foragable things. Like autumn olives, and grapes. Yesterday I discovered that the crabapple tree had actual crabapples, not the stunted little rocks it usually has. I tasted one and it was pretty good even though it was a little sour. I hit upon a plan (uh oh, we know how these things go....).
I combined the autumn olives (1 cup), wild grapes (1 quart) and crabapples (1 quart) in a pot and covered them with 5 cups of water. This was simmered and crushed and strained through a jelly bag last night. I got a little over 4 cups of pink, syrupy juice. This morning I added 1.5 cups of sugar and another pint of water and made juice for canning. Using the instructions for grape juice, I heated the juice to 190 degrees for 5 minutes and then put it into pint jars (3) and now will process for 15 minutes. I'm trying to come up with a good name for it. "Crabby Autumn Grape Juice" is so far the best contender.
Even so, every Wednesday I walk around the stables and look for foragable things. Like autumn olives, and grapes. Yesterday I discovered that the crabapple tree had actual crabapples, not the stunted little rocks it usually has. I tasted one and it was pretty good even though it was a little sour. I hit upon a plan (uh oh, we know how these things go....).
I combined the autumn olives (1 cup), wild grapes (1 quart) and crabapples (1 quart) in a pot and covered them with 5 cups of water. This was simmered and crushed and strained through a jelly bag last night. I got a little over 4 cups of pink, syrupy juice. This morning I added 1.5 cups of sugar and another pint of water and made juice for canning. Using the instructions for grape juice, I heated the juice to 190 degrees for 5 minutes and then put it into pint jars (3) and now will process for 15 minutes. I'm trying to come up with a good name for it. "Crabby Autumn Grape Juice" is so far the best contender.
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