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Tuesday, September 26, 2006

Applesauce

Over the next few days, or more than likely, weeks, I will be writing a lot on apples. My life wil be dominated with them. It's all part of a bountiful harvest, yet still, you will become as sick of apples as I am by the end of it. If you have any questions for me, now would be the best time to ask them. I will answer the questions in my posts. It might make both of our lives a little less repetitive.

On to the apples.

Lisa suggested that I make pre-spiced pie filling

Merry has an apple dessert handed down through the generations she is allowing me to use

Carl informed me that hard cider is the way to go

anymore suggestions?

6 lbs down! I made cinnamon apple sauce yesterday. Unfortunately, I do not have anything to weigh out the apples I am using. So when a recipe calls for a certain weight rather than measuring in cups, I am at a loss. Doing a little digging, I was able to find out that 2 cups of sliced apples equals 1 lb of whole apple. It took a lot of different key words, and it was buried in page 30 of a google search, but I did find it.
The recipe calls for the use of Jonathan apples. I do not have as many of those then I do the others, and I prefer using them {Jonathan apples} in pies. I used the red Delicious, as I have 2 bushels of those, the applesauce turned out well using them.

6lbs apples {12 cups sliced}
2 cups water
1/2 cup sugar {more if you like it very sweet}
1 tbl bottled lemon juice


Mix the lemon and water together in a large pot. peel and core, slice and measure your apples, and immediately place them into the water/lemon, this will keep you apple slices from browning. Stir well every time you put more apple into the saucepan, coating all. Heat over a medium-high heat until your apples are soft, stir constantly. The timing will depend on how firm your apples are. Using a food processor, puree the apples and juice. If you don't have a food processor, keep the pot on a low simmer, and mash until desired consistency. Once you have done that, return the mix to the saucepan and heat back up to a boil over medium. Stir in the sugar, {if you want cinnamon add 3/4 tsp after the sugar}. mix well. This can be canned, makes 4-5 pints, use a hot water bath {20 minutes}

Apple trivia to amaze {annoy} your friends with ; Apples originated in the Middle East more than 4000 years ago.

I also canned tomato pureeAnd a quart of corn
Want to see something very scary? Actually it's more like lack of talent. Yesterday while sitting on the porch watching the kids play in the yard, I felt Children of the Corn'ish and made a very bad cornhusk doll.
I have watched one too many horror movies. I remember doing this as a kid, though they were prettier in my memories. I saved all the husks knowing that I wanted to do something with them. Maybe use them as packing material as many households use newspaper. Now I think I will have to find some instructions on how to do different decorations with them. Might be a fun thing for the kids. Anyone have any ideas?

3 comments:

Bug said...

Oooh! I'll have to email you a tasty recipie for German Apple Pancakes! It's uber quick and yummy as hell, I'll send it over in a bit :o)h

alrescate said...

How about some apple chips? That would probably be a good one for the dehydrator....

I also love baked apples but I don't know if that would be something you could can or not.

KF-in-Georgia said...

A German immigrant ancestor of mine, about the time of the American Revolution, developed a strain of apples noted for keeping well throughout the winter. But the strain (the Hoss Apple) is almost completely unknown, except perhaps to a few apple experts in eastern Tennessee (the Johnson City area).

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