Tuesday, August 27, 2013
A Well Processed Apple
With the fall schedules beginning to take shape, I know what will happen. It will soon be October and we will have not made it apple picking yet. So, we took the opportunity between soccer games at the tournament on Saturday to pick some early season apples....just in case time flies as I suspect.
The apples were small but flavorful, a perfect combination to pack in school lunches and to make a first batch of applesauce. I can see that I will need to get many more apples processed into sauce, if Charles polishing off an entire pint for breakfast yesterday morning is any indicator of its popularity.
I always love processing garden and fresh picked goodness. Any waste immediately becomes chicken treats so not really waste at all. At B's suggestion, we took the apples one step further. We cooked down all of the cores and skins until they were complete mush. Then strained the mush through a jelly bag. We were left with right at 4 cups of the most amazing smelling apple juice, which we immediately added (equal amounts of ) sugar to and cooked to the magic 220 degrees and now also have 6 jars of beautiful pink apple jelly. To top it off...the chickens loved the remaining mush! So win, win...a well processed apple!