Choose medium size, good shaped, just-ripe apples which hold their shape when cooked - allow 1-1/2 pounds for each pint. Use about 10 pounds of apples for this recipe. Vinegar-salt solution: • 2 Tbsp vinegar • 2 Tbsp salt • 1 gallon cold water Syrup: • 4 cups sugar • 1 quart water • 4 tsp cinnamon Mix salt and vinegar in 1 gallon of cold water, stir until salt is dissolved. Wash the apples, then peel, core and slice into wedges or rings. Soak slices in the vinegar-salt … [read more...]

It is not just Georgia where fantastic peaches are grown. Here in the Willamette Valley in western Oregon, we get peaches that can’t be beat anywhere in the world. And I have to say that, as with all foods, a large part of peaches’ deliciousness is in how they are served, and the way I like them best is still on the tree. I have been u-picking peaches at Oregon farms since I was a little girl, and my mom and I still go out to Sauvie Island and pick on those wonderfully perfect days in … [read more...]