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BOOKS FOR CIDER MAKING Claude Jolicoeur 197 Aberdeen Québec, Québec, Canada, G1R 2C9 Tel. (418) 524-6833 E-mail [email protected] After now 10 years of cider making and collecting books on the subject, I thought I could share these books and my opinion on them with the NAFEX community. The first book I got on the subject, and the one I still consider the most useful is by Annie Proulx and Lew Nichols, 1980, Garden Way Publishing: "Sweet & Hard Cider - Making it, Using it & Enjoying it", 188 pages. It contains pretty much everything one has to know to start with this extremely enjoyable activity: basic procedures, recipes, notes on orcharding and cider apples. It is simple enough for the beginner, yet complete enough for the more experienced cider maker to browse through it again and again. It is the book I recommend to anyone who ask me for something on the subject. I know there is now a new edition of this book, but I haven’t seen it yet. Another one that was written with the same objectives is Jo Deal’s "Making Cider", published by G.W. Kent inc. in 1985, 94 pages. This one is a bit strange because although it is published in the USA, it’s essentially a British book: almost all the cider varieties mentioned are English and the sources mentioned are also in England. Personally, I don’t find this book as useful and complete as the one from Proulx and Nichols. Now, we will get into books that are more specialized. -
Hummus Perfected Warm.Whipped
H E R O P K T I M S B I A R | L Jerk-Rubbed Traybake Chicken Rich & Simple French Apple Cake H L C ✩ ✩ C K H O A Amatriciana | Caramel-Braised Chicken O Rome’s Robust Vietnam’s N C G E U O T H Y E W A Y CHANGE THE WAY YOU COOK ◆ THE NEW HOME COOKING SPECIAL ISSUE ◆ Hummus Perfected Warm.Whipped. Drizzled. Kitchen Guide: Sweeteners, measured up … Weeknight Easy Thai Fried Rice 19_MSM_Sample_FrontCover_CTWYC.indd 1 3/18/20 3:28 PM ◆ Special Issue Christopher Kimball’s MILK STREET Magazine The New Home Cooking ◆ RECIPE INDEX Rigatoni with Roman Broccoli Sauce In which broccoli becomes a light and silky pasta sauce ����������������������������������������������6 Whole-Roasted Cauliflower Simply seasoned, tender and lightly charred: Cauliflower perfected ����������������������������� 7 Salt-Crusted Potatoes (Papas Arrugadas) Wrinkled and salty outside, tender and creamy inside: Tenerife’s potatoes ������������������� 8 Salt-Crusted Potatoes ......................Page 8 French Apple Cake ..........................Page 29 Pasta all’Amatriciana In Rome, red sauce is rich, robust and ��� barely there? ��������������������������������������������� 10 Chickpea and Harissa Soup (Lablabi) In Tunisia, soup is rich, bright, loaded with chickpeas and assembled in the bowl ���������11 Charred Brussels Sprouts with Garlic Chips Crunchy slivers of garlic punch up the flavor—and texture—of sprouts ���������������������� 13 Thai Fried Rice Andy Ricker makes the case for fried rice as a weeknight staple ���������������������������������14 Sichuan Chicken Salad -
Apples: Organic Production Guide
A project of the National Center for Appropriate Technology 1-800-346-9140 • www.attra.ncat.org Apples: Organic Production Guide By Tammy Hinman This publication provides information on organic apple production from recent research and producer and Guy Ames, NCAT experience. Many aspects of apple production are the same whether the grower uses low-spray, organic, Agriculture Specialists or conventional management. Accordingly, this publication focuses on the aspects that differ from Published nonorganic practices—primarily pest and disease control, marketing, and economics. (Information on March 2011 organic weed control and fertility management in orchards is presented in a separate ATTRA publica- © NCAT tion, Tree Fruits: Organic Production Overview.) This publication introduces the major apple insect pests IP020 and diseases and the most effective organic management methods. It also includes farmer profiles of working orchards and a section dealing with economic and marketing considerations. There is an exten- sive list of resources for information and supplies and an appendix on disease-resistant apple varieties. Contents Introduction ......................1 Geographical Factors Affecting Disease and Pest Management ...........3 Insect and Mite Pests .....3 Insect IPM in Apples - Kaolin Clay ........6 Diseases ........................... 14 Mammal and Bird Pests .........................20 Thinning ..........................20 Weed and Orchard Floor Management ......20 Economics and Marketing ........................22 Conclusion -
The Scientific Principles Underpinning Inconsistencies in Cider Quality
The scientific principles underpinning inconsistencies in cider quality Produced by the Tasmanian Institute of Agriculture (TIA) Cider Research Team: Harriet Walker, Joanna Jones, Fiona Kerslake, Anna Carew, Nigel Swarts & Dugald Close Contact Authors Dr Fiona Kerslake Research Fellow Tasmanian Institute of Agriculture 165 Westbury Rd, Prospect, TAS 7250 +61 3 6336 5294 | [email protected] Dr Anna Carew Research Fellow Tasmanian Institute of Agriculture Private Bag 98, Hobart, TAS 7000 +61 0411 894 997 | [email protected] Dr Joanna Jones Research Fellow Tasmanian Institute of Agriculture Private Bag 98, Hobart, TAS 7000 +61 3 6226 2557 | [email protected] The authors acknowledge the contribution of the following individuals and organisations: Cider Tasmania Dr Bob Dambergs Jennifer Lavers Cider Australia Dr Paul Smith Lachlan Girschik Spreyton Cider Co. Dr Keren Bindon Megan Dykman Willie Smiths Cider Harriet Walker Dr Andrew Lea Winemaking Tasmania Hanna Westmore Published by Tasmanian Institute of Agriculture, 2016 DISCLAIMER While the Tasmanian Institute of Agriculture (TIA) takes reasonable steps to ensure that the information in this publi- cation is correct, it provides no warranty or guarantee that information is accurate, complete or up-to-date. TIA will not be liable for any loss, damage, cost or expense incurred or arising by reason of any person using or relying on the information contained in this publication. No person should act on the basis of the contents of this publication without first obtaining specific, independent, professional advice. TIA and contributors to this publication may identify products by proprietary or trade names to help readers identify particular types of products. -
Handling of Apple Transport Techniques and Efficiency Vibration, Damage and Bruising Texture, Firmness and Quality
Centre of Excellence AGROPHYSICS for Applied Physics in Sustainable Agriculture Handling of Apple transport techniques and efficiency vibration, damage and bruising texture, firmness and quality Bohdan Dobrzañski, jr. Jacek Rabcewicz Rafa³ Rybczyñski B. Dobrzañski Institute of Agrophysics Polish Academy of Sciences Centre of Excellence AGROPHYSICS for Applied Physics in Sustainable Agriculture Handling of Apple transport techniques and efficiency vibration, damage and bruising texture, firmness and quality Bohdan Dobrzañski, jr. Jacek Rabcewicz Rafa³ Rybczyñski B. Dobrzañski Institute of Agrophysics Polish Academy of Sciences PUBLISHED BY: B. DOBRZAŃSKI INSTITUTE OF AGROPHYSICS OF POLISH ACADEMY OF SCIENCES ACTIVITIES OF WP9 IN THE CENTRE OF EXCELLENCE AGROPHYSICS CONTRACT NO: QLAM-2001-00428 CENTRE OF EXCELLENCE FOR APPLIED PHYSICS IN SUSTAINABLE AGRICULTURE WITH THE th ACRONYM AGROPHYSICS IS FOUNDED UNDER 5 EU FRAMEWORK FOR RESEARCH, TECHNOLOGICAL DEVELOPMENT AND DEMONSTRATION ACTIVITIES GENERAL SUPERVISOR OF THE CENTRE: PROF. DR. RYSZARD T. WALCZAK, MEMBER OF POLISH ACADEMY OF SCIENCES PROJECT COORDINATOR: DR. ENG. ANDRZEJ STĘPNIEWSKI WP9: PHYSICAL METHODS OF EVALUATION OF FRUIT AND VEGETABLE QUALITY LEADER OF WP9: PROF. DR. ENG. BOHDAN DOBRZAŃSKI, JR. REVIEWED BY PROF. DR. ENG. JÓZEF KOWALCZUK TRANSLATED (EXCEPT CHAPTERS: 1, 2, 6-9) BY M.SC. TOMASZ BYLICA THE RESULTS OF STUDY PRESENTED IN THE MONOGRAPH ARE SUPPORTED BY: THE STATE COMMITTEE FOR SCIENTIFIC RESEARCH UNDER GRANT NO. 5 P06F 012 19 AND ORDERED PROJECT NO. PBZ-51-02 RESEARCH INSTITUTE OF POMOLOGY AND FLORICULTURE B. DOBRZAŃSKI INSTITUTE OF AGROPHYSICS OF POLISH ACADEMY OF SCIENCES ©Copyright by BOHDAN DOBRZAŃSKI INSTITUTE OF AGROPHYSICS OF POLISH ACADEMY OF SCIENCES LUBLIN 2006 ISBN 83-89969-55-6 ST 1 EDITION - ISBN 83-89969-55-6 (IN ENGLISH) 180 COPIES, PRINTED SHEETS (16.8) PRINTED ON ACID-FREE PAPER IN POLAND BY: ALF-GRAF, UL. -
Assessment of Nutritional Parameters of Native Apple
ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS Volume LX 3 Number 5, 2012 ASSESSMENT OF NUTRITIONAL PARAMETERS OF NATIVE APPLE CULT IVARS AS NEW GENE SOURCES J. Balík, O. Rop, J. Mlček, P. Híc, M. Horák, V. Řezníček Received: April 6, 2012 Abstract BALÍK, J., ROP, O., MLČEK, J., HÍC, P., HORÁK, M., ŘEZNÍČEK, V.: Assessment of nutritional parameters of native apple cultivars as new gene sources. Acta univ. agric. et silvic. Mendel. Brun., 2012, LX, No. 5, pp. 27– 38 Although there are tens of diff erent apple varieties in Europe, only some of them were purposefully bred and selected in the past. In spite of the fact that they can have outstanding nutritional and technological properties, the majority of them are of only a local importance. The objective of this study was to show and popularize altogether 35 local apple varieties which are typical of the conditions of Central Europe. However, their genetic uniqueness represents an irreplaceable ecological wealth and for that reason these local varieties could become a new and outstanding source of nutrients and food. Today, they can be used not only for direct consumption and in food industry but also as a potential material for further breeding and selection. It was found out in our experiments that the highest content of total acids was shown by the variety ’Citronové zimní’ (6.1 g.kg−1 of fresh matter). As far as the content of pectins was concerned, the highest levels were found out in the variety ’Strymka’ (3.26% in fresh matter). Of minerals, potassium showed the highest levels in fruit; for example, the variety ’Boikovo’ contained 9.70 ppm of this element in dry matter. -
Microorganisms in Fermented Apple Beverages: Current Knowledge And
Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions Fabien Cousin, Rozenn Le Guellec, Margot Schlusselhuber, Marion Dalmasso, Jean-Marie Laplace, Marina Cretenet To cite this version: Fabien Cousin, Rozenn Le Guellec, Margot Schlusselhuber, Marion Dalmasso, Jean-Marie Laplace, et al.. Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions. Microorganisms, MDPI, 2017, 5 (3), pp.39. 10.3390/microorganisms5030039. hal-02089085 HAL Id: hal-02089085 https://hal.archives-ouvertes.fr/hal-02089085 Submitted on 3 Apr 2019 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. microorganisms Review Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions Fabien J. Cousin ID , Rozenn Le Guellec, Margot Schlusselhuber, Marion Dalmasso ID , Jean-Marie Laplace and Marina Cretenet * Aliments Bioprocédés Toxicologie Environnements, Normandy University, UNICAEN, UNIROUEN, 14000 Caen, France; [email protected] (F.J.C.); [email protected] (R.L.G.); [email protected] (M.S.); [email protected] (M.D.); [email protected] (J.-M.L.) * Correspondence: [email protected]; Tel: +33-231-565-785 Received: 27 June 2017; Accepted: 21 July 2017; Published: 25 July 2017 Abstract: Production of fermented apple beverages is spread all around the world with specificities in each country. -
Calvados Is a Particular Distilled Apple And/Or Pear Cidre Made Only in Certain Recognized Areas, Primarily in the Calvados Department of Normandy, France
Calvados is a particular distilled apple and/or pear cidre made only in certain recognized areas, primarily in the Calvados department of Normandy, France. Only the distilled CALVADOS cidre from these areas can be called Calvados. Calvados is divided into three further designations or Appellations d’Origine Contrôllée (AOC), which are special certifications distinguishing Calvados based on distinctive terroirs, the type of fruit used and the method of distillation. The three Calvados AOCs are AOC Calvados, AOC Calvados Pays D’Auge, and AOC Calvados Domfrontais. REGION AGING INDICATIONS AOC Calvados Pays d’Auge is produced in a geographic Blends (un assemblage): Once the Calvados in the barrels has region called Pays d’Auge in the Calvados department. To reached its prime, Calvados of various ages, from different groups be called AOC Calvados Pays d’Auge, the cidre has to be and areas, are combined to complement the qualities of each fermented for a minimum of six weeks. The cidre used for other. Blending is done to strike a harmonious balance between distillation cannot have more than 30% pear cidre (called woodiness and fruitiness. Calvados blends are named after the poiré) and must be double distilled, normally in a pot still. youngest Calvados in the blend. A Calvados V.S., for example, can It must be aged in oak barrels for at least two years. be made up of older Calvados, but must carry the name of the AOC Calvados doesn’t have the strict distillation youngest, which is 2 years, signified by V.S. requirements of Pays d’Auge but is typically made in a Vintages (un millesime): Some Calvados is bottled as a single column still with a single distillation. -
Spectrometric Techniques for Elemental Profile Analysis Associated with Bitter Pit in Apples
Postharvest Biology and Technology 128 (2017) 121–129 Contents lists available at ScienceDirect Postharvest Biology and Technology journal homepage: www.elsevier.com/locate/postharvbio Spectrometric techniques for elemental profile analysis associated with bitter pit in apples a a a,b a Carlos Espinoza Zúñiga , Sanaz Jarolmasjed , Rajeev Sinha , Chongyuan Zhang , c,d c,d a,b, Lee Kalcsits , Amit Dhingra , Sindhuja Sankaran * a Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA b Center for Precision and Automated Agricultural Systems, Department of Biological Systems Engineering, IAREC, Washington State University, Prosser, WA, USA c Department of Horticulture, Washington State University, Pullman, WA, USA d Tree Fruit Research and Extension Center, Washington State University, Wenatchee, WA, USA A R T I C L E I N F O A B S T R A C T Article history: ‘ ’ ‘ ’ ‘ ’ Received 6 December 2016 Bitter pit and healthy Honeycrisp , Golden Delicious , and Granny Smith apples were collected from Received in revised form 20 February 2017 three commercial orchards. Apples were scanned using Fourier transform infrared (FTIR) and X-ray Accepted 21 February 2017 fluorescence (XRF) spectrometers to associate the elemental profile with bitter pit occurrence in apples. Available online xxx The FTIR spectra were acquired from apple peel and flesh; while XRF spectra were acquired from the apple surface (peel). Destructive elemental analysis was also performed to estimate calcium, magnesium, Keywords: and potassium concentrations in the apples. There were significant differences between healthy and Apple disorder bitter pit affected apples in calcium, magnesium, and potassium concentrations, in addition to Support vector machine magnesium/calcium and potassium/calcium ratios (5% level of significance). -
Sweet Spreads–Butters, Jellies, Jams, Conserves, Marmalades and Preserves–Add Zest to Meals
Sweet spreads–butters, jellies, jams, conserves, marmalades and preserves–add zest to meals. They can be made from fruit that is not completely suitable for canning or freezing. All contain the four essential ingredients needed to make a jellied fruit product–fruit, pectin, acid and sugar. They differ, however, depending upon fruit used, proportion of different ingredients, method of preparation and density of the fruit pulp. Jelly is made from fruit juice and the end product is clear and firm enough to hold its shape when removed from the container. Jam is made from crushed or ground fruit. The end product is less firm than jelly, but still holds its shape. This circular deals with the basics of making jellies and jams, without adding pectin. Recipes for making different spreads can be found in other food preservation cookbooks. Recipes for using added pectin can be found on the pectin package insert sheets. Essential Ingredients Fruit furnishes the flavor and part of the needed pectin and acid. Some irregular and imperfect fruit can be used. Do not use spoiled, moldy or stale fruit. Pectin is the actual gelling substance. The amount of pectin found naturally in fruits depends upon the kind of fruit and degree of ripeness. Underripe fruits have more pectin; as fruit ripens, the pectin changes to a non-gelling form. Usually using 1⁄4 underripe fruit to 3⁄4 fully-ripe fruit makes the best product. Cooking brings out the pectin, but cooking too long destroys it. High pectin fruits are apples, crabapples, quinces, red currants, gooseberries, Eastern Concord grapes, plums and cranberries. -
Mom's Apple Pie in A
Mom’s Apple Pie in a Jar Source: Ball Complete Book of Home Preserving (p.38) Yield: Makes about six 8-ounce jars ¾ cup raisins or dried cranberries 6 cups shopped cored peeled Granny Smith or other tart apples Grated zest and juice of 1 lemon 1 cup unsweetened apple juice 1 package regular powdered fruit pectin 9 cups granulated sugar 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg 1. Prepare canner, jars and lids. 2. In a food processor fitted with a metal blade, pulse raisins until finely chopped. Set aside. 3. In a large, deep stainless steel saucepan, combine apples nad lemon zest and juice. Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently, stirring occasionally, until apples begin to soften, about 10 minutes. Remove from heat and whisk in pectin until dissolved. Stir in raisins. Return to high heat and bring to a boil, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove from heat and stir in cinnamon and nutmeg. Skim off foam. 4. Ladle hot jam into hot jars, leaving ¼ inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot jam. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight. 5. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes for altitudes up to 1,000 feet; 15 minutes for 1,001-3,000 feet, and 20 minutes for 3,001-6,000 feet. -
Raspberry and Blueberry Jam from the Complete Book of Small-Batch Preserving
Dilemma. There is so much produce out there and it is all so wonderful and there is so much we can do with it and should I make jam, pickles, dehydrate it, pressure can it and should I spice it or enjoy the pure taste of the fruit or vegetable and, and, and… Ok, decision made. Berry season is in full swing. If we are not growing berries in our gardens we have many local berry farms. We can buy them at the farmers market, local produce stands or, even more fun, take the family on a day trip to a local u-pick berry farm. Let’s go for a flavorful but uncomplicated berry jam. Raspberry-blueberry. Yeah. I’m already dreamin’ about this on a scone or in a Trifle. Read the whole recipe before you get started. Make sure you have enough berries and all the ingredients. Also, note the type of pectin used. In this recipe we are using liquid pectin. It can be found most places that sell powdered pectin. Pectin’s are not created equal. Liquid pectin is added at the end of the process where powdered pectin is added at the beginning of the process. You cannot substitute powdered pectin for liquid pectin. The amount and type of pectin in a recipe is carefully formulated for the amount of acid in the fruit vs the amount of sugar used. Always read the recipe and the directions on the box of pectin to insure a proper gel is achieved. A little bit of advice on making jams with mixed fruit.