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Thread: Crabapples

  1. #1
    zxcvbob Guest

    Default Crabapples

    I rode my bike over to the water department to check out their one
    remaining crabapple tree. It was covered with bright red crabapples
    about the size and shape of a supermarket red radish. There were a
    bunch of drops under the tree.

    I picked one and bit into it and it was ripe -- tart, a little bit
    sweet, and white fleshed. (I thought they were red fleshed. I wonder
    where I picked those red-fleshed apples a couple of years ago?) I
    picked a plastic grocery bag full in about 5 minutes. The tree is still
    covered, I just made a small dent.

    I think I'll slice them and try out the steam juicer again. I wonder if
    the juice will be pink...

    Bob


  2. #2
    Melba's Jammin' Guest

    Default Re: Crabapples

    In article <[email protected]>,
    zxcvbob <[email protected]> wrote:

    > I rode my bike over to the water department to check out their one
    > remaining crabapple tree. It was covered with bright red crabapples
    > about the size and shape of a supermarket red radish. There were a
    > bunch of drops under the tree.
    >
    > I picked one and bit into it and it was ripe -- tart, a little bit
    > sweet, and white fleshed. (I thought they were red fleshed. I wonder
    > where I picked those red-fleshed apples a couple of years ago?) I
    > picked a plastic grocery bag full in about 5 minutes. The tree is still
    > covered, I just made a small dent.
    >
    > I think I'll slice them and try out the steam juicer again. I wonder if
    > the juice will be pink...
    >
    > Bob


    Do you know if they're Dolgo crabs? Those will get you beautiful red
    juice and jelly.
    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller - Yes, I Can! blog - check it out

  3. #3
    zxcvbob Guest

    Default Re: Crabapples

    Melba's Jammin' wrote:
    > In article <[email protected]>,
    > zxcvbob <[email protected]> wrote:
    >
    >> I rode my bike over to the water department to check out their one
    >> remaining crabapple tree. It was covered with bright red crabapples
    >> about the size and shape of a supermarket red radish. There were a
    >> bunch of drops under the tree.
    >>
    >> I picked one and bit into it and it was ripe -- tart, a little bit
    >> sweet, and white fleshed. (I thought they were red fleshed. I wonder
    >> where I picked those red-fleshed apples a couple of years ago?) I
    >> picked a plastic grocery bag full in about 5 minutes. The tree is still
    >> covered, I just made a small dent.
    >>
    >> I think I'll slice them and try out the steam juicer again. I wonder if
    >> the juice will be pink...
    >>
    >> Bob

    >
    > Do you know if they're Dolgo crabs? Those will get you beautiful red
    > juice and jelly.



    I have no idea what they are, just that they are kind of large for
    flowering crabs, and they have a good flavor. (I've been munching on
    them.) I was sure they would be red-fleshed and a little smaller, but
    maybe that was one of the trees they cut down.

    I also saw some apple blossoms at the edge of the woods where i work
    this spring, and made a mental note where the trees were. I need to
    check them out too.


    Bob

  4. #4
    Melba's Jammin' Guest

    Default Re: Crabapples

    In article <[email protected]>,
    zxcvbob <[email protected]> wrote:

    > Melba's Jammin' wrote:


    > > Do you know if they're Dolgo crabs? Those will get you beautiful red
    > > juice and jelly.

    >
    >
    > I have no idea what they are, just that they are kind of large for
    > flowering crabs, and they have a good flavor.
    > Bob


    <http://images.google.com/imgres?imgu.../images/galler
    y/jpg-wm/ros/maldo50.jpg&imgrefurl=http://www.hort.net/gallery/view/ros/m
    aldo/&usg=__lB7cNWcq-HLPsnESJbTQtsy6sHI=&h=264&w=396&sz=26&hl=en&start= 15
    &tbnid=sT09LbG3O1EH9M:&tbnh=83&tbnw=124&prev=/images%3Fq%3Ddolgo%26gbv%3D
    2%26hl%3Den>

    or http://tinyurl.com/l2he9k

    Is that it? Red peel, creamy white flesh.
    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller - Yes, I Can! blog - check it out
    And check this, too:
    http://abcnews.go.com/Business/story?id=8279841&page=1

  5. #5
    [email protected] Guest

    Default Re: Crabapples

    On Sun, 23 Aug 2009 21:53:20 -0500, zxcvbob <[email protected]>
    wrote:

    >I rode my bike over to the water department to check out their one
    >remaining crabapple tree. It was covered with bright red crabapples
    >about the size and shape of a supermarket red radish. There were a
    >bunch of drops under the tree.
    >
    >I picked one and bit into it and it was ripe -- tart, a little bit
    >sweet, and white fleshed. (I thought they were red fleshed. I wonder
    >where I picked those red-fleshed apples a couple of years ago?) I
    >picked a plastic grocery bag full in about 5 minutes. The tree is still
    >covered, I just made a small dent.
    >
    >I think I'll slice them and try out the steam juicer again. I wonder if
    >the juice will be pink...
    >
    >Bob


    Bob.

    Sounds like they may be Dolgo crabapples and will make red juice and
    jelly.
    I just went out to one of our Dolgo trees and took a few photos.
    This one is a clump of apples with a ruler to give you an idea of
    size. http://tinypic.com/r/slpd0g/3
    For this one, I pulled down a branch and bit off one side to give you
    an idea of inside colour, slightly yellowish rather than white.
    http://tinypic.com/r/2vnrtdg/3
    We just cut them in half and load the steamer and steam for about 2
    hours. A picture of the resulting jelly is on alt.binaries.food with
    the Subject: Crabapple Jelly. Or here: http://tinypic.com/r/wakl5u/3

    Ross.

  6. #6
    zxcvbob Guest

    Default Re: Crabapples

    Melba's Jammin' wrote:
    > In article <[email protected]>,
    > zxcvbob <[email protected]> wrote:
    >
    >> Melba's Jammin' wrote:

    >
    >>> Do you know if they're Dolgo crabs? Those will get you beautiful red
    >>> juice and jelly.

    >>
    >> I have no idea what they are, just that they are kind of large for
    >> flowering crabs, and they have a good flavor.
    >> Bob

    >
    > <http://images.google.com/imgres?imgu.../images/galler
    > y/jpg-wm/ros/maldo50.jpg&imgrefurl=http://www.hort.net/gallery/view/ros/m
    > aldo/&usg=__lB7cNWcq-HLPsnESJbTQtsy6sHI=&h=264&w=396&sz=26&hl=en&start= 15
    > &tbnid=sT09LbG3O1EH9M:&tbnh=83&tbnw=124&prev=/images%3Fq%3Ddolgo%26gbv%3D
    > 2%26hl%3Den>
    >
    > or http://tinyurl.com/l2he9k
    >
    > Is that it? Red peel, creamy white flesh.



    That might be it! The fruit were in big clusters; that's how I was able
    to pick 10 pounds of 'em in just a few minutes. I always assumed Dolgo
    had red flesh because their juice was red.

    I also have about 3 pounds of red-fleshed crabs in the freezer. They
    are about half the size and taste "drier".

    Bob

  7. #7
    Nick Cramer Guest

    Default Re: Crabapples

    Melba's Jammin' <[email protected]> wrote:
    > zxcvbob <[email protected]> wrote:
    > > Melba's Jammin' wrote:

    > [ . . . ]
    > Is that it? Red peel, creamy white flesh.


    I'd like to try crabapples in my next batch of Liege Syrup. The last batch
    (made with Granny Smith's) was way sweet.

    --
    Nick, KI6VAV. Support severely wounded and disabled Veterans and their
    families: https://www.woundedwarriorproject.org/ Thank a Veteran!
    Support Our Troops: http://anymarine.com/ You are not forgotten.
    Thanks ! ! ~Semper Fi~ USMC 1365061

  8. #8
    Melba's Jammin' Guest

    Default Re: Crabapples

    In article <[email protected]>,
    zxcvbob <[email protected]> wrote:

    > Melba's Jammin' wrote:
    > > or http://tinyurl.com/l2he9k
    > >
    > > Is that it? Red peel, creamy white flesh.

    >
    >
    > That might be it! The fruit were in big clusters; that's how I was able
    > to pick 10 pounds of 'em in just a few minutes. I always assumed Dolgo
    > had red flesh because their juice was red.


    Nope. The gorgeous color comes from the peel.

    I know where there's a tree but I'm too pooped to go get them. Then I'd
    have to cook them if I did.
    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller - Yes, I Can! blog - check it out
    And check this, too:
    http://abcnews.go.com/Business/story?id=8279841&page=1

  9. #9
    zxcvbob Guest

    Default Re: Crabapples

    Melba's Jammin' wrote:
    > In article <[email protected]>,
    > zxcvbob <[email protected]> wrote:
    >
    >> Melba's Jammin' wrote:
    >>> or http://tinyurl.com/l2he9k
    >>>
    >>> Is that it? Red peel, creamy white flesh.

    >>
    >> That might be it! The fruit were in big clusters; that's how I was able
    >> to pick 10 pounds of 'em in just a few minutes. I always assumed Dolgo
    >> had red flesh because their juice was red.

    >
    > Nope. The gorgeous color comes from the peel.
    >
    > I know where there's a tree but I'm too pooped to go get them. Then I'd
    > have to cook them if I did.



    I have 8 pounds of 'em sliced and in the Juicer steaming right now.
    I've learned a couple of things already:

    1) Leaving apples in a *plastic* bag in the car for a couple of days
    is a bad idea. (if any of them have even a trace of brown rot, it
    goes crazy in that environment) Luckily I caught it just in time.

    2) You can look *too* closely for insects when you're trimming fruit
    to make juice. :-P

    Bob

  10. #10
    Mimi Guest

    Default Re: Crabapples

    *Beautiful* Jelly!!!

  11. #11
    zxcvbob Guest

    Default Re: Crabapples

    [email protected] wrote:
    > On Sun, 23 Aug 2009 21:53:20 -0500, zxcvbob <[email protected]>
    > wrote:
    >
    >> I rode my bike over to the water department to check out their one
    >> remaining crabapple tree. It was covered with bright red crabapples
    >> about the size and shape of a supermarket red radish. There were a
    >> bunch of drops under the tree.
    >>
    >> I picked one and bit into it and it was ripe -- tart, a little bit
    >> sweet, and white fleshed. (I thought they were red fleshed. I wonder
    >> where I picked those red-fleshed apples a couple of years ago?) I
    >> picked a plastic grocery bag full in about 5 minutes. The tree is still
    >> covered, I just made a small dent.
    >>
    >> I think I'll slice them and try out the steam juicer again. I wonder if
    >> the juice will be pink...
    >>
    >> Bob

    >
    > Bob.
    >
    > Sounds like they may be Dolgo crabapples and will make red juice and
    > jelly.
    > I just went out to one of our Dolgo trees and took a few photos.
    > This one is a clump of apples with a ruler to give you an idea of
    > size. http://tinypic.com/r/slpd0g/3
    > For this one, I pulled down a branch and bit off one side to give you
    > an idea of inside colour, slightly yellowish rather than white.
    > http://tinypic.com/r/2vnrtdg/3
    > We just cut them in half and load the steamer and steam for about 2
    > hours. A picture of the resulting jelly is on alt.binaries.food with
    > the Subject: Crabapple Jelly. Or here: http://tinypic.com/r/wakl5u/3
    >
    > Ross.




    I got 2 quart fruit jars and almost a pint jar of thickish cloudy red
    juice. Basically, a full half gallon. I think the viscosity is from
    dissolved pectin. It will clear when I add the sugar.

    Do you use added pectin when you make your jelly, or just add sugar and
    boil it? I'm not sure how this steamer juice compares to jellybag juice
    or cold pressed juice. I tried making no-pectin-added peach jelly a few
    years ago because the thickness of the juice fooled me. (It made lovely
    peach syrup. :-) But peaches are a low-pectin fruit, so I should have
    known better.

    Bob

  12. #12
    [email protected] Guest

    Default Re: Crabapples

    On Wed, 26 Aug 2009 09:21:33 -0500, zxcvbob <[email protected]>
    wrote:

    >[email protected] wrote:
    >> On Sun, 23 Aug 2009 21:53:20 -0500, zxcvbob <[email protected]>
    >> wrote:
    >>
    >>> I rode my bike over to the water department to check out their one
    >>> remaining crabapple tree. It was covered with bright red crabapples
    >>> about the size and shape of a supermarket red radish. There were a
    >>> bunch of drops under the tree.
    >>>
    >>> I picked one and bit into it and it was ripe -- tart, a little bit
    >>> sweet, and white fleshed. (I thought they were red fleshed. I wonder
    >>> where I picked those red-fleshed apples a couple of years ago?) I
    >>> picked a plastic grocery bag full in about 5 minutes. The tree is still
    >>> covered, I just made a small dent.
    >>>
    >>> I think I'll slice them and try out the steam juicer again. I wonder if
    >>> the juice will be pink...
    >>>
    >>> Bob

    >>
    >> Bob.
    >>
    >> Sounds like they may be Dolgo crabapples and will make red juice and
    >> jelly.
    >> I just went out to one of our Dolgo trees and took a few photos.
    >> This one is a clump of apples with a ruler to give you an idea of
    >> size. http://tinypic.com/r/slpd0g/3
    >> For this one, I pulled down a branch and bit off one side to give you
    >> an idea of inside colour, slightly yellowish rather than white.
    >> http://tinypic.com/r/2vnrtdg/3
    >> We just cut them in half and load the steamer and steam for about 2
    >> hours. A picture of the resulting jelly is on alt.binaries.food with
    >> the Subject: Crabapple Jelly. Or here: http://tinypic.com/r/wakl5u/3
    >>
    >> Ross.

    >
    >
    >
    >I got 2 quart fruit jars and almost a pint jar of thickish cloudy red
    >juice. Basically, a full half gallon. I think the viscosity is from
    >dissolved pectin. It will clear when I add the sugar.
    >
    >Do you use added pectin when you make your jelly, or just add sugar and
    >boil it? I'm not sure how this steamer juice compares to jellybag juice
    >or cold pressed juice. I tried making no-pectin-added peach jelly a few
    >years ago because the thickness of the juice fooled me. (It made lovely
    >peach syrup. :-) But peaches are a low-pectin fruit, so I should have
    >known better.
    >
    >Bob


    The last batch we made (the one in the picture) we used powdered
    pectin. All our previous batches we've boiled to 8F over the boiling
    point of water (218F here). Both methods set nicely but, of course,
    the added pectin method is quicker.

    Ross.

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