Hot Off the Vine – Cornaby’s September Newsletter!

Life on the Farm

There’s never a dull moment when you live on a farm. This year we had some struggles with the weather and as a result have had fewer berries than we’d like, but the fruit we have is beautiful! We’ll continue selling berries for another two to three weeks and then put the whole farm down for a long winter’s nap and pray for a little more snow and a little friendlier spring.

If you’re interested in berries please contact David Cornaby at (801) 472-8365 and we’ll see what we can do for you!

Where world is Cornaby’s?

National School Nutrition Association Foodshow, July 13-15th For the first time the SNA held their national convention in Utah! There were close to 7,000 attendees between school lunch directors, supervisors, nutritionists and managers. Cornaby’s talked to a lot of districts across the country interested in more information regarding our Smoothies and Commodity Fruit processing! Zach & Tiana were the ‘Master Smoothie Brewers’ which helped make our booth a great success.
National School Nutrition Foodshow

Cornaby’s Open House, July 9th We had approximately 80 customers come during the day to see the plant and sample some goodies. It was great to see our local customers as well as our retail and institutional customers and our local broker reps.
Cornaby’s Open House

Product Tip: Jam in a Jiffy with Blackberries and Blueberries

When working with blackberries and blueberries it is sometimes hard to get all the juice out before making your Jam in a Jiffy jam. In order to get all the juice and the rich flavors associated with these fruits we suggest making a minor change in your Jam in a Jiffy procedure. Crush four cups of berries and microwave for 1-2 minutes. This will partially cook the fruit and bring out some amazing flavors. Then add your Jam in a Jiffy. Stir until all of the Jam in a Jiffy mix is incorporated. Let sit for 3-5 minute until full thickness is achieved. Scoop into freezer safe containers and remove to the freezer. Yum!

Employee Spotlight!

Here at Cornaby’s we have an awesome group of employees that have done so much toward the success of the company and the love of great products. So we’re turning the Spotlight on our Food Scientist and Partner at Large, Janet Stocks!
Janet Cornaby StocksName: Janet Cornaby Stocks
Position at Cornaby’s: Food Scientist/Partner
How long with Cornaby’s: From the beginning
Favorite Cornaby’s Product: Ultra Gel
Hobbies when not eating Raspberries: Playing with the grandkids (She has 16 of them!), Taking care of Grandma Cornaby, Hand crafts and cooking for her family.

Find us on Social Media!

Can’t get enough of Cornaby’s products and recipes? Find us on social media for more frequent updates!

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From the Blog:

Recipes you might have missed!

Easy Maple Syrup
Peach Cobbler Dump Cake
Baked Peach Cheesecake
Brownie Cookies
Vanilla Ice Cream Base
Homemade Chocolate Ice Cream with Thick Gel
Churnless Vanilla Ice Cream
Blueberry Upside Down Cake
Lime Honey Garlic Chicken Marinade
Lime Blueberry Muffins
Lovely White Sauce

A Tasty Blast from the Past

Apple Pie Filling

Apple Pie Filling

Yield: 8 servings per quart
For one quart or one pie:
3 ½ cup blanched peeled and cored cooking apples sliced ¼” thick
¾ cup + 2 Tablespoons sugar
½ teaspoon cinnamon
1/8 teaspoon nutmeg (opt.)
½ cup cold water
¾ cup apple juice
2 Tablespoon bottled lemon juice
3 Tablespoons Thick Gel OR 6 Tablespoons Ultra Gel
For seven quarts:
6 qts blanched peeled and cored cooking apples sliced ¼” thick
5 ½ cup sugar
1 Tablespoon cinnamon
1 teaspoon nutmeg (opt.)
2 ½ cups cold water
5 cups apple juice
¾ cup bottled lemon juice
1 cup Thick Gel OR 2 ½ cup Ultra Gel

Peel, core and slice apples; place in water containing ascorbic acid. Blanch no more than 2 quarts at a time for 1 minute in boiling water and keep warm.
Combine sugar, spices, water, apple juice and lemon juice in heavy 10-12 quart pan. Bring to a boil and gradually stir in Ultra Gel with a wire whisk – If using Thick Gel, combine listed Thick Gel with enough additional apple juice to form a thin slurry and whisk into boiling liquid. Cook until mixture thickens and begins to bubble. Fold in drained apple slices. Fill jars, leaving ½” to 3/4” headspace. Adjust lids and process immediately in water bath canner for 35 minutes (sea level). Add five minutes processing time for elevations of 1,000 to 3,000 feet and ten minutes for elevations from 3,000 to 5,000 feet.

Nutrition info/serving: 128 calories, 0 g total fat, 0 g saturated fat, 0 g trans fat 33 g carbohydrates, 2 g fiber, 30 g sugar, 0 g protein, 2 mg sodium

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