Boskoop was the #1 cooking apple when I was growing up in Switzerland, I still have a soft spot for this cultivar, because these were magnificent trees, picking in my teens on a nice sunny fall day high up on a ladder, I never forget! A good size tree could yield about 2 tons. Also, picking these lovely, red blush, kind of rough skin, which made it better for picking, not slipping out of your hands. We had some stored in the root cellar, in about May, the skin would have shrivelled up but the flesh was still good. OH...another thing I got to tell you... When my mom was baking pies in the wood oven, [farm house] we kids took one of the Boskoop and wrapped the whole apple with dough and backed it along with pies......you get it!...Awesome! I remember trees like this...click Konrad Here is a link that might be useful:

This is not the type of site that works with feedly. You might want to use the "contact us" and see if Gardenweb can offer something like that.

My experience with dogwoods - C.mas, I've only sampled unnamed seedlings - fruits are very tart & astringent until 'dead ripe' - I like 'em, but many folks don't; C.kousa - the ripe fruits contain a pleasant-tasting, somewhat grainy pulp, with a flavor reminiscent of pawpaw(to me, anyway). I've not had many folks I've shared kousa fruits with who really liked them - but most don't care for pawpaws or persimmons, either. Mulberries - hard to beat Illinois Everbearing, though I don't know for sure how it performs in the PNW - long bearing season(early June-late July, here), large berries with great flavor & sweet/tart balance. Collier & Stearns are also very good producers with good flavor; I've been disappointed with Wellington. Pakistan, Shangri-La, and some of the other large-fruited M.alba selections might also work well for you in a zone 8 setting.

About the only thing I can think of is to hot pack the apples plain, using water or unsweetened apple, white grape or pineapple juice instead of a sugar syrup (per NCHFP: "In canning regular fruits without sugar, it is very important to select fully ripe but firm fruits of the best quality. Prepare these as described for hot-packs for each fruit, but use water or regular unsweetened fruit juices instead of sugar syrup. (For more information see additional publications for individual fruits.) Juice made from the fruit being canned is best. Blends of unsweetened apple, pineapple, and white grape juice are also good for filling over solid fruit pieces. Adjust headspaces and lids and use the processing recommendations given for regular fruits. Add sugar substitutes, if desired, when serving.") You could then use them in a lot of different recipes. The color, flavor and texture won't be the same as fruit canned in sugar syrup, but should be acceptable. Here is a link that might be useful: Canning Sliced Apples