Tuesday, May 19, 2020

Fruits

Syrup Charts below

Acidity Level in Fruits- Bottom of the page

Apples
Apples-sliced  NCHFP
Apple Butter Ball®
Figs  NCHFP
Pineapple in Syrup
Plums- Halved or Whole NCHFP
Plums
Spiced Crab Apples ~ See Below


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Ball Recipes

Cinnamon Pears in Apple Juice
Honey Orange Slices 
Plums in Syrup - Ball® Recipes (see below)
Spirited Blueberries (see below)
Sweet Tea Poached Peaches (see below)





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Spiced Crab Apples

Ingredients
4-1/2 lb crab apples
4-1/2 cups apple vinegar (5%)
3-3/4 cups water
7-1/2 cups sugar
4 tsp whole cloves
4 sticks cinnamon
6 1/2-inch cubes fresh ginger root
Yield: about 9 pints

Preparation: Remove blossom petals and wash apples, leaving stems attached. Puncture the skin of each apple four times with an ice pick or toothpick. Mix vinegar, water and sugar and bring to a boil. Add spices tied in a spice bag or cheesecloth. Using a blancher basket or sieve, immerse one-third of the apples at a time in the boiling vinegar/syrup solution for 2 minutes. Place cooked apples and spice bag in a clean 1- or 2-gallon crock and add hot syrup. Cover and let stand overnight. Remove spice bag, drain syrup into a large saucepan, and reheat to boiling. Fill pint jars with apples and hot syrup, leaving 1/2-inch headspace. Adjust lids and process jars as described in Table 1.




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Applesauce






Applesauce



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Pear Sauce

Pear Sauce - Pear sauce is great when needing a mild flavored sauce to mix with other flavors. Make cooked pear puree by putting through food strainer or mill. Add sugar to taste. Reheat to simmering (185-210 F.) and pack leaving ½ inch headspace. Process in boiling water canner, 15 minutes for pints and 20 minutes for quarts. After processing, take canner off heat. Remove lid and wait 5 minutes before removing jars. 


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Apple Wedges in Cinnamon Red Hot Syrup




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Applesauce



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Brandied Cherries





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Maraschino Cherries


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Freezing Fruits NCHFP






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Jams and Jellies from Native (Wild) Fruits


American Black Current – Golden or Missouri
Buffalo Berry or Bull Berry Jelly
Buffalo Berry and Crabapple Jelly
Chokecherry Jelly With Liquid Pectin
Chokecherry Jelly With Powdered Pectin
Elderberry Jelly
Gooseberry Jam
Ground Cherry Jam
Ground Cherry Preserves
High Bush Cranberry Juice
Ground Cherry Marmalade
High Bush Cranberry Jelly
Pin Cherry or Wild Red Cherry Jelly
Pin Cherry and Crabapple Jelly
Rose Hip Jam
Rose Hip and Apple Jelly
Sand Cherry Jelly
Sand Cherry Jam
Wild Plum Jam



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The lower the pH the higher the Acidity Level

   pH Levels of Juice                                                          

Apple Juice 3.35-4.00 C

Lemon juice 2.00-2.60
Concentrated 2.30

Lime juice 2.00-2.35
Concentrated 1.80

Orange juice, Florida 3.30-4.15

Tomatoes, juice 4.10-4.60

Grapefruit       3.0 - 3.3

Pineapple 3.50

Grape juice ranges from about 
2.92 to 3.53

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