■ 10- 



For the production of apple syrup in any quantity it is suggested 

 that a maple syrup pan or evaporator be used. Care is necessary not to cara- 

 melize the juice. About l/3 to l/2 ounce of baking soda per gallon of fresh 

 cider is required to partially neutralize the acid. The syrup is ideal for 

 pan cakes, v^affles or for any use for which maple syrup or corn syrup is com- 

 monly used. If held through the winter it can be used for canning acid fruits 

 and berries next season. Following are a few suggested recipes: 



Sweet Hew Eng l and Boiled Cider Apple Sauce . Take 1-^ pounds of firm, 

 medium tart, solid apples; peel, halve, remove cores and cut each half . 

 in quarter slices. Cook these slices slowly in 1 cup of the above syrup 

 for 10 minutes in a sauce pan with lid on. Pack the apples in pint jars 

 and cover v/ith the syrup they have been cooked in. Seal and process in 

 boiling v/ater bath for 15 minutes. 



New England Apple Butter (without added cane sugar). Take 12 pounds of 

 solid, tart apples (Baldwins, Spys, etc.). ViTash apples, cut out calyxes, 

 halve, remove seeds and cut into thin slices. Cook in large kettle with 

 one gallon of sweet (unconcentrated) cider. V.Tien thoroughly soft, put 

 through colander or sieve. Return pulp to pan and concentrate by boiling 

 until quite thick. (Use care or it will burn.) Vihcn thick add 1 quart 

 of sweet cider syrup and 1 tablespoonful of cinnamon and -^ tablespoonful 

 of cloves. Continue cooking with constant stirring until the boiling 

 material v/ill heap up well on the spoon and flov; from the spoon in 

 sheets. Pour the hot butter into clean., dry jars, and seal and process 

 in a boiling v;ater bath for 15 minute s^ 



Please note the follovdng: 



1. Only freshly prepared sweet cider contains the sugar necessary in 

 the preparation of this syrup. Fermented or old cider v/ill not 

 make a sweet syrup. 



2. Do not use benzoatcd or preserved cider. A bitter syrup will result 

 if preserved cider is concentrated. 



3. The addition of too much soda will cause the cider to turn very dark. 

 If this darkness is caused by soda alone, the addition of more fresh 

 cider will brighten the syrup, 



4. Be careful not to burn or caramelize the syrup. The finished syrup 

 should be a light red and hsive a sweet apple flavor v;ithout a pro- 

 nounced caramel taste. 



5. Do not attempt to concentrate cider in a container vihich has an 

 • exposed iron surface. A black syrup v/ill result. 



(if further information is desired, v/rite to the Department of Horti- 

 cultural Manufactures, Massachusetts State College, Amherst, Mass.) 



— F. P. Griffiths and J. J. Powers 



Inexperienced apple pickers need careful training. Some suggestions will 

 be offered in August FRUIT NOTES. 



