Secrets of Catching Striped Bass
LEARN THE SECRETS OF CATCHING STRIPED BASS WITH CAPT. RICHIE GAINES
WYE MILLS – Join Capt. Richie Gaines on Saturday, March 13 at Chesapeake College for a one-day seminar on how to find and catch striped bass (rockfish) throughout the different seasons of the Chesapeake Bay. All levels of anglers are welcome!
Fishing techniques such as trolling, chumming, live lining, and light tackle will be covered along with rigging, knots, and equipment selection. Gaines will also share his knowledge on how to find and fish productive locations in the mid Bay.
Captain Richie Gaines has been guiding anglers in the Chesapeake region for over twenty years and has earned the reputation as one of the top light tackle guides on the Bay. He fishes the Bay from the Susquehanna Flats to the Chesapeake Bay Bridge Tunnel, moving with the fish to follow the best bite. Gaines serves as President of the Chesapeake Guides Association, is past Chairman of the Maryland Sport Fishing Advisory Commission, and has been featured in several national fishing magazines and television shows.
The course fee for the seminar is $52.00. Participants should bring a brown bag lunch. For registration information, contact Marci Leach at mleach@chesapeake.edu or call 410-827-5833.
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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