{"id":283,"date":"2009-10-12T09:24:33","date_gmt":"2009-10-12T17:24:33","guid":{"rendered":"http:\/\/dianafoss.com\/blog\/2009\/10\/apples\/"},"modified":"2009-10-12T09:24:33","modified_gmt":"2009-10-12T17:24:33","slug":"apples","status":"publish","type":"post","link":"http:\/\/dianafoss.com\/blog\/2009\/10\/apples\/","title":{"rendered":"Apples"},"content":{"rendered":"<p>In between everything else on Thursday, I blitzed through all of my accumulated apples to make an apple pie to take up to Calistoga. Using my wonderful peeler-corer, slicer, I soon had a huge bowl of sliced apples,<\/p>\n<p><img decoding=\"async\" src=\"http:\/\/farm4.static.flickr.com\/3523\/3993990545_f9eba90552.jpg\", width=\"400\"\/><\/p>\n<p>which macerated in lemon juice and sugar overnight, before combining with two boxes of puff pastry for an enormous pie.<\/p>\n<p><img decoding=\"async\" src=\"http:\/\/farm3.static.flickr.com\/2545\/3998522752_0d0879e430.jpg\", width=\"400\"\/><\/p>\n<p>Of course, that many apples leave a significant pile of peels and cores behind, parts of the apple that are especially rich in pectin, and suitable for jelly. <\/p>\n<p><img decoding=\"async\" src=\"http:\/\/farm4.static.flickr.com\/3517\/3994750318_7e076b5773.jpg\", width=\"400\"\/><\/p>\n<p>I added water, boiled for an hour or so, then let the whole sodden mess drain in a jelly bag.<\/p>\n<p><img decoding=\"async\" src=\"http:\/\/farm3.static.flickr.com\/2482\/3993838361_9c1b539fb4.jpg\", width=\"400\"\/><\/p>\n<p>That&#8217;s an awful lot of juice. I&#8217;m saving it to make jelly after the dinner is over.<\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"entry-summary\">\nIn between everything else on Thursday, I blitzed through all of my accumulated apples to make an apple pie to&hellip;\n<\/div>\n<div class=\"link-more\"><a href=\"http:\/\/dianafoss.com\/blog\/2009\/10\/apples\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &ldquo;Apples&rdquo;<\/span>&hellip;<\/a><\/div>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-283","post","type-post","status-publish","format-standard","hentry","category-cooking","entry"],"_links":{"self":[{"href":"http:\/\/dianafoss.com\/blog\/wp-json\/wp\/v2\/posts\/283","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/dianafoss.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/dianafoss.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/dianafoss.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/dianafoss.com\/blog\/wp-json\/wp\/v2\/comments?post=283"}],"version-history":[{"count":0,"href":"http:\/\/dianafoss.com\/blog\/wp-json\/wp\/v2\/posts\/283\/revisions"}],"wp:attachment":[{"href":"http:\/\/dianafoss.com\/blog\/wp-json\/wp\/v2\/media?parent=283"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/dianafoss.com\/blog\/wp-json\/wp\/v2\/categories?post=283"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/dianafoss.com\/blog\/wp-json\/wp\/v2\/tags?post=283"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}