tag:blogger.com,1999:blog-4385618452071677312.post9173389905625303344..comments2024-01-02T10:40:36.639-08:00Comments on Mrs. Wheelbarrow's Kitchen: Two Preserving Projects: Apple Pectin and Rhubarb Rosemary PreservesMrsWheelbarrowhttp://www.blogger.com/profile/08796052511941711343noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-4385618452071677312.post-8829397402308202272010-07-13T13:49:34.452-07:002010-07-13T13:49:34.452-07:00Kathryn, I've made applesauce and apple butter...Kathryn, I've made applesauce and apple butter from whole apples for years. I cook the entire apple then use a food mill to separate the sauce/butter from the seeds, skin and core. This practice is common, and in fact, I think I learned it in Home Ec class in 7th grade, so I have to think that the cyanide issue is moot. Thanks for raising the question! - CathyMrsWheelbarrowhttps://www.blogger.com/profile/08796052511941711343noreply@blogger.comtag:blogger.com,1999:blog-4385618452071677312.post-60400825561415088852010-07-13T13:35:17.472-07:002010-07-13T13:35:17.472-07:00Thanks so much for the apple pectin recipe! I'...Thanks so much for the apple pectin recipe! I've been experimenting with no-pectin preserves this summer as well, having more and less luck, but mostly on the good side. One question: As you probably know, apple seeds contain a cyanide compound (see http://www.snopes.com/food/warnings/apples.asp), and while I know an occasional apple seed can't hurt us, I wonder what effect if any cooking whole apples down may have on the cyanide content.graceonlinehttps://www.blogger.com/profile/07600679221472546269noreply@blogger.comtag:blogger.com,1999:blog-4385618452071677312.post-53843387829947709292010-06-07T09:44:41.187-07:002010-06-07T09:44:41.187-07:00Apples are wondrous fruit, and as a jammer I love ...Apples are wondrous fruit, and as a jammer I love them for their high pectin content. I often use apple pectin stock for my jellies and jams. Your recipe sounds very concentrated--twelve pounds of apples is a lot to only four cups of water. But it's nice that you only use 5 ounces to four cups of fruit. I'll have to try it out. <br />@Allison: Lucky you to live on an orchard with quinces! Quinces are very high in pectin, and don't need to necessarily be under ripe. They make gorgeous jelly. They also have a beautiful honeyed flavor. You can make a pectin stock the same way you would with apples, though you may want to experiment with their flavor!Juliahttp://whatjuliaate.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-4385618452071677312.post-46086068731454553692010-06-07T03:21:37.883-07:002010-06-07T03:21:37.883-07:00There is no additional liquid needed for the rhuba...There is no additional liquid needed for the rhubarb recipe. When the rhubarb macerates with the sugar, it creates quite a bit of liquid. I was skeptical, too, but it worked out beautifully. Just remember to keep stirring because it wants to stick! I left the rosemary whole as I thought I might want to remove it before sealing, but I put a small sprig of rosemary in each jar. It was cooked so briefly it retained the green color.MrsWheelbarrowhttps://www.blogger.com/profile/08796052511941711343noreply@blogger.comtag:blogger.com,1999:blog-4385618452071677312.post-80918169546272441242010-06-06T23:11:47.925-07:002010-06-06T23:11:47.925-07:00Thanks for the pectin notes. I'm wondering ab...Thanks for the pectin notes. I'm wondering about the rhubarb recipe. First, any liquid other than lemon juice and honey? I'm wondering if an ingredient got left out of the items you listed. Second, do you chop the rosemary? Leave it whole on the sprig? Do you include it in the jars to be sealed? Or take them out?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4385618452071677312.post-59707656776659968232010-06-06T18:07:49.269-07:002010-06-06T18:07:49.269-07:00Liz - I think you'll like the rhubarb preserve...Liz - I think you'll like the rhubarb preserves. It's really tasty!<br /><br />Allison - Quince! Wow! That's exciting. I wonder if you should use green quince, or just barely ripe ones to extract the best pectin? I'm going to talk to the Orchardist at my market as I know she grows quince, too, and try a small batch. I can't wait to hear about your experiments.MrsWheelbarrowhttps://www.blogger.com/profile/08796052511941711343noreply@blogger.comtag:blogger.com,1999:blog-4385618452071677312.post-11016834290333203492010-06-05T10:56:55.403-07:002010-06-05T10:56:55.403-07:00I have not yet made my own pectin, but live on an ...I have not yet made my own pectin, but live on an apple orchard that also have Quince trees. From what I am learning, Quince are often used for their natural pectin in jams and jellies. I am going to give it a whirl this year and see what I come up with!Anonymoushttps://www.blogger.com/profile/09069117326093443006noreply@blogger.comtag:blogger.com,1999:blog-4385618452071677312.post-34965007260761138282010-06-05T10:22:48.424-07:002010-06-05T10:22:48.424-07:00I think I will start with the rhubarb and gather c...I think I will start with the rhubarb and gather courage to try making my own pectin. Your instructions are cyrstal clear and photos lovely...Liz the Chefnoreply@blogger.com