1 no ingredients
Directions
Quality: Good quality apple juice is made from a blend of varieties.
For best results, buy fresh juice from a local cider maker within 24
hours after it has been pressed.
Procedure: Refrigerate juice for 24 to 48 hours. Without mixing,
carefully pour off clear liquid and discard sediment. Strain clear
liquid through a paper coffee filter or double layers of damp
cheesecloth.
Heat quickly, stirring occasionally, until juice begins to boil. Fill
immediately into sterile pint or quart jars or fill into clean
half-gallon jars, leaving 1/4-inch headspace. Adjust lids and process.
Table 1. Recommended process time for Apple Juice in a boiling-water
canner.
Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time at
Altitudes of 0 - 1,000 ft: 5 min. Process Time at Altitudes of 1,001
~ 6,000 ft: 10 min. Process Time at Altitudes of Above 6,000 ft: 15
min.
Style of Pack: Hot. Jar Size: Half-Gallons. Process Time at
Altitudes of 0 - 1,000 ft: 10 min. Process Time at Altitudes of 1,001
~ 6,000 ft: 15 min. Process Time at Altitudes of Above 6,000 ft: 20
min.
======================================================= ===== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Servings: 1 guide
Apple Juice Recipe brought to you by Recipe Ideas
Categories: Apple; Beverages; Fruit
The History of Recipes
It is quite feasible to follow the history of recipes back into history, in fact as far as the Egyptians, and possibly even further. Interesting though that maybe, sadly, these ancient recipes were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe in existence, according to academics are a few tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. Progressing into The time of the romans around 25BC a man called Apicius compiled a few documents showing how to cook the recipes prepared by wealthy Romans. In his works, Apicius recounts how the meals were separated into hors d`oeuvre, entrees and afters, something we still use today. Aspicius also tells us how the ancient cooks used many spices, including some that we all recognise such as bay, fennel and parsley. Moving on, there are two books from the 1300s - a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these are nothing to do with the spicy food that is familiar to us all today, but rather accounts of the types of food prepared for the nobility of that period. Later, in the 15th century, the Crusaders brought back many new foods, spices and herbs from Arab countries, including spices such as coriander, parsley, and rosemary. These new spices and herbs prompted a surge in cookery books, most of which are now in private cookery archives. During the next few hundred years, the wealthy families of the West strove to lay on the best banquets, and as a consequence, chefs and their recipes were much in demand. Even so, it wasn`t until the 1800s the formal cooking and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collating, testing, and writing down the recipes that were being prepared for the better households. By the time we get to the twentieth century, recipe publications are starting to become popular due to more people being able to read, more spare time and having more disposable income. |
We hope you enjoy this Apple Juice recipe.
