Highland’s own famous cook Alma Keener had invited Phyllis and me to her cellar to watch her bleach apples, a preserving method that was a carry-over from pioneer days. Firm apples were peeled, thickly sliced and put in a basket. Then Alma placed a pan of live coals in the bottom of an old-fashioned barrel and sprinkled a couple of spoonfuls of sulfur on the coals. Next, the basket was suspended over the acrid fumes. A quilt was draped over the barrel, intensifying the smoke. We breathed through wet bandannas.
Alma explained that a thorough smoking with sulfur kills germs that might otherwise cause the sliced apples to spoil. And she said that at the same time, the sulfur bleaches the slices so that they remain white for months.
Hours later, after the sulfuring, Alma put up the apple slices in jars or pottery crocks with white cloths loosely tied over the tops, then set the containers away for winter.
Size: 19 X 25