Just Katie Posted September 4, 2006 Share Posted September 4, 2006 At last I have had success with something in my garden this year. My old bramley tree is oozing and dropping fruit by the second.I have thought of freezing this crop but unsure how to do it correctly. Also, any other ideas? Link to comment Share on other sites More sharing options...
Just Katie Posted September 5, 2006 Author Share Posted September 5, 2006 Errrrrr hemmm!!!!Bramley apple advice anyone.............please? Link to comment Share on other sites More sharing options...
pouyade Posted September 5, 2006 Share Posted September 5, 2006 Peel, core, slice (v thick), rinse, dry, freeze in box.Freeze well in pies (partic if both apple and pastry uncooked on freezing). Thaw before cooking. pouyade Link to comment Share on other sites More sharing options...
Tony F Dordogne Posted September 5, 2006 Share Posted September 5, 2006 Can also use them for apple jelly, just cut into smallish chunks (no neel to peel or core) and cook with just enough water to cover them.Check for pectin.Take off heat and strain the pulp though a muslin or jelly bag. Weigh the juice and mix with an equal weight of sugar. Cook until setting point is reached (105 degrees) and then bottle in clean jars, use waxed disks on top.Can also be jazzed up with herbs, elderberries, raspberries etc.Great with cold meats, chicken or any other way you want to eat it. Link to comment Share on other sites More sharing options...
Just Katie Posted September 5, 2006 Author Share Posted September 5, 2006 Thank you both. Very kind of you XX Link to comment Share on other sites More sharing options...
andyh4 Posted September 6, 2006 Share Posted September 6, 2006 Peel core and slice. Pack into sterilised glass jars and pour over with hot sugar syrup with the juice of 1 lemon per pint added. Seal immediately and they should keep at least one year. Link to comment Share on other sites More sharing options...
Just Katie Posted September 6, 2006 Author Share Posted September 6, 2006 Cheers Andy,Do you think I could do something similar with alcohol? Link to comment Share on other sites More sharing options...
andyh4 Posted September 6, 2006 Share Posted September 6, 2006 Certainly but the alcohol needs to be added cold - boiling will just reduce the alcohol content. I also tend to use sweetener rather than sugar. In the first case the sugar is the preservative, in the second it is the alcohol so you don't "need" sugar, but may still need to sweeten. The choice is yours.Never done it with apples*, but I would reckon any cheap vodka or brandy would be suitable. * plums, pears, sloes, cherries all work well in alcohol so I see no reason why apples shouldn't. Link to comment Share on other sites More sharing options...
Meg Posted September 6, 2006 Share Posted September 6, 2006 [quote user="andyh4"]Peel core and slice. Pack into sterilised glass jars and pour over with hot sugar syrup with the juice of 1 lemon per pint added. Seal immediately and they should keep at least one year. [/quote]Does this come out like a 'normal' apple sauce, or do you need to cook it for that??? I wan't to make some this afternooon,oops no perhaps tomorrow as i forgot to buy lemons and sugar while out shopping!What is the quantities for the syrup?Louise Link to comment Share on other sites More sharing options...
Patf Posted September 6, 2006 Share Posted September 6, 2006 If the apples aren't damaged you can store them in a cool dark place over the winter and they shouldn't come toany harm . Don't let them touch eachother, perhaps wrap individually in kitchen roll. After all this is what they sell in the shops until the new crop comes in. I do miss them here! Nothing like that fizzy sensation on the tongue when they are fresh. Pat. Link to comment Share on other sites More sharing options...
TWINKLE Posted September 6, 2006 Share Posted September 6, 2006 Leave them rot on the ground, this will attract hornets and then you can pretend you're living in France! Link to comment Share on other sites More sharing options...
andyh4 Posted September 6, 2006 Share Posted September 6, 2006 [quote user="louweezel"][quote user="andyh4"]Peel core and slice. Pack into sterilised glass jars and pour over with hot sugar syrup with the juice of 1 lemon per pint added. Seal immediately and they should keep at least one year. [/quote]Does this come out like a 'normal' apple sauce, or do you need to cook it for that??? I wan't to make some this afternooon,oops no perhaps tomorrow as i forgot to buy lemons and sugar while out shopping!What is the quantities for the syrup?Louise[/quote] No, the apple comes out as pieces of apple in slices just like when you put them in the jar (but sweet) - you can then do what you want with them. The apples don't cook except as they cool the syrup down, and the only reason for adding hot syrup is that if the jars are sealed immediately, you get a vacuum in the jar which is also good for preserving.For apple sauce you need to cook the apples with a little lemon juice (to stop discolouring) and add sugar to your taste. With Bramleys you will need no water, with other apple types you may need to add a few drops of water just to stop the apples burning. The syrup is made with about 250gm sugar in 1/2 litre of water, although I am never that hot on the measuring. Link to comment Share on other sites More sharing options...
Llwyncelyn Posted September 6, 2006 Share Posted September 6, 2006 Whether you like him or not Gordon Ramsey has a wonderful fig and bramley apple relish and with chilli peppers and to be served with terrines that sort of thing. I think I have the details so if you need a copy then pse pm me. Link to comment Share on other sites More sharing options...
Tony F Dordogne Posted September 6, 2006 Share Posted September 6, 2006 HiWouldn't mind a copy of the relish recipe.TIA Link to comment Share on other sites More sharing options...
Tony F Dordogne Posted September 6, 2006 Share Posted September 6, 2006 Think I may have posted about this but not sure. In France they sell (Lecrec) bottling/preserving spirit, 40o proof, same as brandy etc. and I seem to recall it's well under 10 euro a bottle.It's clear and great for bottling fruits like peaches (vine peaches) and anything light coloured like apples.Using the brandy for figs plus some of the clear stuff as J says they look better. Link to comment Share on other sites More sharing options...
Meg Posted September 6, 2006 Share Posted September 6, 2006 Thanks Andy, You've saved me from my moment of denseness! [:$] I think I'll give both a try! ( I have the sugar and lemons now!!)Louise Link to comment Share on other sites More sharing options...
Llwyncelyn Posted September 6, 2006 Share Posted September 6, 2006 Will post recipe for relish tomorrow just returned from five days in the UK with all motorway and associated driving. How did I ever manage to exist for so long at such a pace.Two shows in Dorset last Friday one the largest steam fair the other the Dorset show on Saturday and Sunday it took us five hours from Poole to Bristol. Link to comment Share on other sites More sharing options...
Just Katie Posted September 6, 2006 Author Share Posted September 6, 2006 [quote user="Llwyncelyn"]. How did I ever manage to exist for so long at such a pace.[/quote]In Porth[:D]???? Link to comment Share on other sites More sharing options...
Suninfrance Posted October 10, 2006 Share Posted October 10, 2006 This may sound like a dim question [8-)], but in the absence of Bramleys, and living in the Limousin (apples by the truckload, literally), what is the best apple to use for making pies, crumbles, tarte tatin, chutneys etc? Link to comment Share on other sites More sharing options...
Cassis Posted October 10, 2006 Share Posted October 10, 2006 Hard to say, as there are so many varieties!Belle Fleur rouge, Jacques Lebel and Reinette Etoilée are all good cookers but there are loads more.You could try this site:http://www.saveursdumonde.net/ency_4/pomme/variete.htmBut if you go to a specialist tree or fruit tree nursery they will tell you which varieties they have that are good for cooking. Link to comment Share on other sites More sharing options...
TWINKLE Posted October 10, 2006 Share Posted October 10, 2006 I use Golden Delicious for my crumbles, tarte tatin, chutney and tarte aux pommes and I've had no complaints[:)] Link to comment Share on other sites More sharing options...
Suninfrance Posted October 11, 2006 Share Posted October 11, 2006 Thank you Link to comment Share on other sites More sharing options...
Just Katie Posted October 18, 2007 Author Share Posted October 18, 2007 Another load of Bramleys. I have stored some this year as suggested by pat. I think I will make some Jam and Chutney and of course a few pies and crumbles.If anyone has any more recipes for preserving I would like to know.Thank you. Link to comment Share on other sites More sharing options...
Gemini_man Posted October 19, 2007 Share Posted October 19, 2007 Last year we had a ton of apples from our 6/7 year old Bramley that we imported from the UK.This year we have none - not one :(Apparently if they have too large a crop they can get into a two year cropping cycle so in future if our tree is laden we will reluctantly remove the best part of half of them.And thank heavens for freezers - we still have plenty of blackberry and apple mix in store for this winters pies [:P] Link to comment Share on other sites More sharing options...
Just Katie Posted October 19, 2007 Author Share Posted October 19, 2007 I have picked a load today. I have been given a recipe for apple butter in the slow cooker which is cooking as we speak. Tomorrow, a day on the chutney to have with cold pork and apple pie. Sunday, pies and crumbles. Link to comment Share on other sites More sharing options...
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