Ajsmama, it wasn't dated. I think that's because I put in a special order for the date of the hog roast. It was pasteurized. Following your link, I processed it. I did boil it to reduce it somewhat first. Then, I found an additional four and a half gallons of apple/raspberry cider in the basement refrigerator. Good grief... Now what can I do with it, apart from just canning it as juice? We had more people at the fundraiser than I anticipated. No food left, just cider. This never ends. Thanks for that link; it was a lifesaver. Deborah

What I am doing is making pure cider jelly. I can make it on my kitchen range by taking 1 gallon of fresh cider and splitting it between two large pots on the big burners. It has to boil as fast as possible. In 50 minutes it will be reduced about 8 times and I will have two 9 oz jars of the best jelly you have ever tasted. I want to increase production by boiling two or three gallons at a time in one pan placed over the two units and run at high temp.I don't believe that it will scorch as long as there is still some liquid in the pan. I am hoping that the increased power (3400W x 2) and increased efficiency of induction cooking will allow me to do this. I would put 1 3/4" of juice in the pan. It has to boil as fast as possible to preserve the gelling qualities of the pectin in the juice. Yes, the pan will be 430 stainless with about 3-4" between units.

I am making these over Labor Day weekend. I like the idea that you make your own cider reduction and the recipes from this site have always worked well for me. Alexa Apple Cider Doughnuts Adapted from Lauren Dawson at Hearth Restaurant Makes 18 doughnuts + 18 doughnut holes (suggested yield for a 3-inch cutter; my larger one yielded fewer) Most apple cider doughnuts, despite their name, are kind of a bummer because they don�t taste very apple-y. One of the many things that appealed to me about this recipe was the way the apple cider was reduced and concentrated to hopefully give it more presence. And despite the fact that these are cake doughnuts, which have always played second fiddle to yeast doughnuts in my experience (likely because cake are more likely to get stale sooner, or you know, by the time you buy them), I think this is all the more reason to make them at home. Personally, I don�t think a sweetened doughnut needs any kind of topping, but I went with a cinnamon-sugar coating anyway. Hearth dips theirs in an apple cider glaze, and serves them with applesauce and barely-sweetened whipped cream. We had ours with a dark beer. 1 cup apple cider 3 1/2 cups flour, plus additional for the work surface 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1/8 teaspoon ground nutmeg 4 tablespoons (1/2 stick or 2 ounces) butter, at room temperature 1 cup granulated sugar 2 large eggs 1/2 cup buttermilk Vegetable oil or shortening (see my explanation in the post) for frying Toppings (optional) Glaze (1 cup confectioners� sugar + 2 tablespoons apple cider) Cinnamon sugar (1 cup granulated sugar + 1 1/2 tablespoons cinnamon) Make the doughnuts: In a saucepan over medium or medium-low heat, gently reduce the apple cider to about 1/4 cup, 20 to 30 minutes. Set aside to cool. Meanwhile, in a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg. Set aside. Using an electric mixer on medium speed (with the paddle attachment, if using a standing mixer) beat the butter and granulated sugar until the mixture is smooth. Add the eggs, one at a time, and continue to beat until the eggs are completely incorporated. Use a spatula to scrape down the sides of the bowl occasionally. Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined. Add the flour mixture and continue to mix just until the dough comes together. Line two baking sheets with parchment or wax paper and sprinkle them generously with flour. Turn the dough onto one of the sheets and sprinkle the top with flour. Flatten the dough with your hands until it is about 1/2 inch thick. Use more flour if the dough is still wet. Transfer the dough to the freezer until it is slightly hardened, about 20 minutes. Pull the dough out of the freezer. Using a 3-inch or 3 1/2-inch doughnut cutter � or a 3 1/2-inch round cutter for the outer shape and a 1-inch round cutter for the hole from a set like this, as I did � cut out doughnut shapes. Place the cut doughnuts and doughnut holes onto the second sheet pan. Refrigerate the doughnuts for 20 to 30 minutes. (You may re-roll the scraps of dough, refrigerate them briefly and cut additional doughnuts from the dough.) Add enough oil or shortening to a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350�F*. Have ready a plate lined with several thicknesses of paper towels. Make your toppings (if using): While the cut doughnut shapes are in the refrigerator, make the glaze by whisking together the confectioners� sugar and the cider until the mixture is smooth; make the cinnamon sugar by mixing the two together. Set aside. Fry and top the doughnuts: Carefully add a few doughnuts to the oil, being careful not to crowd the pan, and fry until golden brown, about 60 seconds. Turn the doughnuts over and fry until the other side is golden, 30 to 60 seconds. Drain on paper towels for a minute after the doughnuts are fried. Dip the top of the warm doughnuts into the glaze or cinnamon sugar mixture (if using) and serve immediately. Here is a link that might be useful: Apple Cider Donuts from Smitten Kitchen

gor gor: You should be able to Wing it. I don't use a recipe for this. And I hardly ever use Fresh Garlic anymore. But I use Garlic Powder. I buy a large Container from BJ's. It is McCormick's. ( Very Fine , Like Talc Powder ) If it needs a little more, I sprinkle in a little more. Here is another recipe ? For you. - - - - - - - - - - - - - - - - Here is a meal that is very versatile. It is a traditional old Italian dish , that can be added to and prepared in 20 minutes Spaghetti with Garlic and Oil Aglio E Olio translated is Garlic and Oil Ingredients: For 2 to 3 Servings ½ pound of Spaghetti #8 or #9 ½ teaspoon of garlic powder or 3 cloves chopped ¼ teaspoon of Onion Powder 1 tablespoon chopped Parsley 1 tablespoon of Basil ½ teaspoon salt ¼ teaspoon of Black Pepper ½ cup of Virgin Olive Oil Grated Parmesan or Romano Cheese ( sprinkled when serving ) 1. Cook the Spaghetti until al dente ( 8 to 10 minutes ) 2. While the Spaghetti is cooking, put the Olive Oil into another pot, large enough to hold the cooked Spaghetti add 1/3 cup of water or Chicken Stock, the Olive oil, and all the Spices. Simmer very low, about 8 minutes. 3. When the Pasta is cooked , Drain the water and add it to the pot with the Spices and Oil. Mix well and add whatever spices and salt to taste. Put this in a serving bowl and add the Grated cheese An alterative is to add sliced and cut Green Peppers to the Olive Oil first and simmer until tender. As in step 2. Then add the spices and continue thru Step 3. Beat an egg with some of the Pasta water (not hot) and add to the Pasta and mix well, before placing in the serving bowl. Cooked Broccoli can be substituted for Green Peppers. Or both. - - - - - - - - - - - Here is a recipe for Aglio e Olio w. Roasted Peppers LOU'S : Aglio e Olio con Pepe Russo I simmered Italian Style Roasted sliced Red Bell Peppers and 5 Garlic cloves chopped, in 1/4 cup of Olive Oil. Loaded it with Chopped Parsley, Basil Flakes ( the top fell off, so I added a little more Basil ) pinch of Oregano, onion powder , Black pepper and a pinch of ground red pepper. Meanwhile , I cooked 1/2 pound of spaghetti #9, drained it and put the pepper mess on this and mixed it. To make a Sauce: While the spaghetti was hot I beat an egg in 1/2 cup of warm water, with 1 teaspoon of Chicken Soup Base, Or ½ cup of Chicken Stock . and dumped this on top and mixed it good, with some grated Parmesan Cheese and salt to taste. Added more Cheese when served. It was delicious!!!!!!!!! You have to try it. LOU