Sign Up for the Avalon Performing Art Programs
Curtain Call - This one week theatre program gives children, entering grades 3 through 8, a fun introduction to acting and stagecraft, through acting exercises, theatre games, scene writing, and finally, mounting a performance for an audience of family and friends at the end of the week. This program is flexibly designed to accommodate beginners and experienced young actors as well.
Lights! Camera! Action! - An introduction to Television Production in the newly refurbished MCTV Studio in the basement of the Avalon Theatre. Participants will have hands on experience in all aspects of TV production - writing, directing, camera and sound operation, acting and editing. This program will be open to children entering grades 7 through 11. Each participant will receive a DVD of the shows they produce during the program. Petite Players - A half-day introductory acting program for young children, entering grades K - 3. FUN is the biggest part of the curriculum, along with acting, singing, poetry, and story telling. The children will put on a short recital at noon on the last day.
SummerFame - is an interdisciplinary performing arts program , with professional level instruction in voice, acting, and dance. There is a two week session for teens entering grades 7 - 12, and a one week session for pre-teens entering grades 4 - 7.|
Please call the Avalon box office at 410.822.7299
* This is the work of the Avalon Foundation. |
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.
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