Local Artist: Doris Glovier
Doris Glovier is an artist and photographer living on the Eastern Shore of Maryland. Her work is largely inspired by the beauty and majesty of the Atlantic Ocean and the Chesapeake Bay, the coastal habitat of the amazing wildlife she loves to paint. Other favorite subjects include portraiture and the people who live and vacation on the coast. Prior to embarking on a fine art career path in 2006, she was an author and designer in the Arts & Craft industry.
Doris is the author of three books:
§ The Stamped and Stenciled Home, Rockport Publishing
§ The Weekend Crafter; Stenciling, Lark Books
§ Floorcloths and Fun Stuff, Grace Publications.
Her designs and related articles have been published in nationally distributed magazines and industry publications. She currently works in watercolor, oils, pastels and photography and was honored with the Watercolor Workshop’s 2009 Artist of the Year Award. She teaches watercolor classes at the Delmarva Discovery Center in Pocomoke City and at the YMCA in Chincoteage. Doris is a full-time, self-representing artist who paints daily in her studio.
Doris’ Website: www.dorisglovier.com
Doris’ Blog: www.dorisglovier.blogspot.com
Let’s Can Apples
by JR Coffey
The smell of cooking apples seem to say Fall. It is that smell and taste that we want to capture in the canning jar. I believe Fall is one of the busiest times in regard to canning and preserving. Many fruits are in during the Fall season, including grapes, apples, pears, plums and figs. Let’s get started canning!
The varieties of apples are endless. I prefer Golden Delicious to can for Baking, Ginger Gold for Apple Chutney, Winesaps, Grimes Golden or my favorite Northern Spy for applesauce and apple butter. The early apples such as Summer Rambo and Transparent are good for sauce and cooking as well. I use the same apples for pies as for sauce.
Apples for Baking
1 gallon apples, peeled and quartered
1 C. sugar
1 t. Fruit Fresh
Mix sugar and fruit fresh and sprinkle over apples. Cover and let stand overnight. Next morning, pack apples into clean jars, leaving ¾” headspace. Add hot water to juice left in container and dissolve sugar and divide liquid among the jars. Add more water to fill jars to within ¾” headspace. Wipe jar rims, seal and process (cold pack) 5 to 10 minutes in boiling water bath. Do half gallon jars 15 minutes. Do not process too long or they will turn to sauce instead. Golden Delicious are excellent canned this way.
A slight variation is to use 2 to 3 pounds sugar for a 5 gallon container of prepared apples. To serve, put your apples in a casserole dish. Sprinkle with about ¼ C. brown sugar and dot with about 1 or 2 T. butter. Bake at 300 degrees for 45 to 60 minute.
Apple Pie Filling
Please see Peach column for my pie filling to can recipe. Just add 1 T. ground cinnamon per double batch of glaze for each ½ bushel of apples. This will can 14 to 16 quarts each time. You could add some apple pie spice (1 to 2 t.) instead of or in addition to the cinnamon. Some also like about a teaspoon of vanilla as well in apple pie filling.
Events, articles and coupons!
Doris Glovier
Submitted by Guest on Mon, 08/31/2009 - 12:33pm.Doris is a great artist.
She painted a beautiful watercolor of my daughter, her fiance, and their two dogs walking toward the Chesapeake Bay on the grounds of the 18th Century farmhouse where they later held their wedding. The bride and groom were thrilled! Doris can capture the essense of people in her paintings, as well as the beauty around her in all mediums.
Doris Glovier is a dear friend, and so I know how loving and kind a person she is. This shows up in her paintings: the love she has for people and the natural beauty that abounds on Maryland's Eastern Shore. I am so proud of the recognition Doris is now receiving for her talents.
Anne