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Old 3 Weeks Ago   #9286
DonDuck
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My favorite peach the the yellow, freestone peach. They are sometimes called the Texas Yellow peach and I have bought some called Colorado Yellow peach this year. I do peel them and then push in with my thumb and they separate easily from the stone leaving two peach halves. They have a very distinct sweet and slightly tart taste. Harvest season seems to only last a couple of weeks each year and they do not have a good shelf life.


My favorite peach used to be a white meat peach called by most people "the Indian peach". When I was a kid, I would drive a truck to an orchard in northern Arkansas and buy them in cases ready for resale back home. I haven't seen one of those peaches in over fifty years. I only saw them in the one orchard in Arkansas. I hope the variety didn't die out.
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Old 3 Weeks Ago   #9287
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It didn't and you can still buy them.
Indian free white peach.
One of the few peaches that require a pollinator.
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Old 3 Weeks Ago   #9288
upcountrygirl
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O.k. worth.. recipe or method for your mom's apple butter, please sir. I freely admit one of the reasons I always look forward to fall is cider. I love it!
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Old 3 Weeks Ago   #9289
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O.k. worth.. recipe or method for your mom's apple butter, please sir. I freely admit one of the reasons I always look forward to fall is cider. I love it!
All I know is she cooked chopped apples and cider down into a rich paste.
Took hours and I had to do the stirring many times.
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Last edited by Worth1; 3 Weeks Ago at 07:53 PM.
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Old 3 Weeks Ago   #9290
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The apple cider has reduced to 1/2 volume so far.
This is taking forever and taking up the stove space.
I have been forced to eat pecan pie and drink whisky for nourishment.
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Old 3 Weeks Ago   #9291
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Here it is this morning still simmering down.
But getting close.
You can see way up at the top where the level started.
And yes the flavor already is out of this world.
Looked on several videos and every one of them added brown or white sugar.
I personally find this to be cheap and cheating.
Why would I want to put something refined in something so natural?

IMG_20190922_14675.jpg
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Last edited by Worth1; 3 Weeks Ago at 07:46 AM.
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Old 3 Weeks Ago   #9292
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You can tell it's getting close when the boiling bubbles start to get smaller.
The stove is also at the same setting as the picture before this one.
IMG_20190922_43212.jpg
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Old 3 Weeks Ago   #9293
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Temperature at 220 F.
Not much longer now.
IMG_20190922_156.jpg
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Old 3 Weeks Ago   #9294
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Really close.
IMG_20190922_44562.jpg
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Old 3 Weeks Ago   #9295
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Here it is 4 gallons of apple cider turned into a wee bit over 1/2 gallon of cider syrup.
The wee one is promised to a friend.
I sopped up the kettle with a slice of bread.
IMG_20190922_55851.jpg
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Old 3 Weeks Ago   #9296
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Quote:
Originally Posted by Worth1 View Post
Here it is 4 gallons of apple cider turned into a wee bit over 1/2 gallon of cider syrup.
The wee one is promised to a friend.
I sopped up the kettle with a slice of bread.
Attachment 90229
WOW! Looks amazing!

Going to have to try that! Have already made apple butter, apple pear butter, pear butter, and those with pumpkin spices, cranberry butter and peach butter. But hadn't even heard of reducing down apple cider. Hmmmmm....how long did it take?
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Old 3 Weeks Ago   #9297
Worth1
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Quote:
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WOW! Looks amazing!

Going to have to try that! Have already made apple butter, apple pear butter, pear butter, and those with pumpkin spices, cranberry butter and peach butter. But hadn't even heard of reducing down apple cider. Hmmmmm....how long did it take?
Thank you very much.

If I was outside it wouldn't have taken as long but I was inside.
The house was steaming up even the ceiling.
So I went to bed with it on a low simmer with a lid on it.
Then this morning I got up early took the lid off and continued.
So all in all about 24 hours with how I did it, low and slow.
I wasn't in any hurry, haste makes waste.
The flavor is somewhat like a 50 year old balsamic vinegar.
Tangy yet sweet.
Concentrated apple.
Temperature got up to around 126F maple is around 119F.
I wanted mine thicker.
The darkness is natural and not from canalization or the so called mallard effect.

Well worth the trouble.
A gallon would get you around one pint,
It takes around 40 gallons of sap to make one gallon of maple syrup cooked to around 119F boiling
For a comparison.
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Old 3 Weeks Ago   #9298
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The road to a fantastic hamburger and crispy fries.
Wax paper and homemade rolling pin are in action plus cast iron griddle and skillet.
Improvised burger patty cutter.
A wee bit of breakfast sausage mixed with ground chuck.
Homemade bacon.
IMG_20190922_49350.jpg

IMG_20190922_6217.jpg

IMG_20190922_23259.jpg

IMG_20190922_3499.jpg

IMG_20190922_43609.jpg
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Old 3 Weeks Ago   #9299
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Quote:
Originally Posted by Worth1 View Post
The apple cider has reduced to 1/2 volume so far.
This is taking forever and taking up the stove space.
I have been forced to eat pecan pie and drink whisky for nourishment.

Nothing like a special project for birthday night.

The finished syrup looks amazing and I can just imagine how good it tastes.
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Old 3 Weeks Ago   #9300
DonDuck
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Worth, the cider syrup looks really good. Any idea what the natural brix of the syrup is? My guess would be 80 to 85%. I can't think of anything else in apples than natural sugars which would cook down to a syrup. The thought of cooking any natural produce with a sugar content down to a syrup opens a lot of doors in my mind. Other than grenadine, I can't think of other juices reduced to a syrup commercially. I'm aware of a lot of fruit concentrates, but not syrups.

Out of curiosity where does someone living in Texas go to purchase four gallons of apple cider? We are not well known in Texas for our apple production.

Last edited by DonDuck; 3 Weeks Ago at 05:36 PM.
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