The Season

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Nothing says Autumn to me like fresh picked apples.

Dadzoo picked up 4 boxes for me to can. I have decided that I really, really like to can. When the economy collapses and Dadzoo loses his job and we camping out back on the mountain we are going to have apples! (and jam of coarse!) (oh, and about 400 pounds of wheat)

Yesterday I took two of the boxes and make apples in light syrup.

I spend hours and hours and hours peeling and coring and slicing those apples….

Oh fine, it took me about an hour to peel, core and slice two boxes of apples, and the reason it took that long was because I had helpers. One of the cores broke open and Punk #4 exclaimed “APPLE BEADS!” she then started to break open all the cores to collect the beads. I explained to her that they were seeds, and inside there will little baby apple trees. She wanted to know if I would let her tuck her beads into the dirt and grow apple trees! I love kids!

I put all the slices in a big fat bowls and stirred in a little lemon juice so they would keep their color better.

This is my big pile of cores and peels (at least half of it, I had another big pile on the counter top.)

I put the apples in a big pot and poured boiling sugar syrup over the top (I added a little cinnamon to the syrup). I brought the whole pot to a rolling boil and let it cook for about 5 minutes.

I then packed the apples into quart jars and poured the syrup over the top. I processed them for 40 minutes in a water bath.

Once I was done with the apple slices I put as many of the peelings and cores into my big stock pot as I could fit. I covered it all with water and brought it to a boil. I let it simmer on the stove for 2 hours, until everything was soft and all the color was boiled out of the peels.


I once used a jelly bag, and found it messy and awkward, so I came up with this little contraption to extract my juice.

I poured the juice and the cooked apples into the colander on top and let it sit for at least 2 hours, over night is even better, but I am not patient enough for that! Once it was finished dripping I poured the juice into a big picture and put it into the fridge, I am going to make spiced apple syrup on Wednesday. I threw the peels and cores in the compost pit.


 Here are all my jars, done and pretty.

I got 18 quart from two boxes of apples and I am figuring I will get about 24 pints of apple syrup. Not too bad.

Today (Tuesday) I made two batches of apple butter…..stay tuned!

 

12 thoughts on “The Season”

  1. Okay. You are amazing! I’m coming for classes on how to can/bottle! I am so inspired by you! Thanks for sharing!

  2. Wow, thats awsome. I need to get my hands on some apples, I’ve been wanted to try and make applesauce.

  3. Do you just eat the apples like that? Use them for pie? I am going to do apples after I finish my salsa and marinara sauce, BTW, where did your hubby pick them up and what did you pay?

  4. You REALLY need my recipe for canned apple pie filling! We use it on crepes instead of in actual pies, so even the “syrup” gets used. YUMM-O!!

  5. Jen, they are so yummy! I just serve them with dinner. MY kids love them, they are nice and sweet with a touch of cinnamon. I have used them with apple crisp. I have never used them with pie…I don’t make pies for some reason. I love them with a little cottage cheese or yogurt. They are good on top of oatmeal… Last night I opened up a jar and we ate the whole thing at dinner. YUM!

  8. I have been seriously considering canning. I haven’t done it since I was a kid, but everything looks so good, so maybe next year.

  9. looks yummy! I didn’t know how to answer your poll. I have over 100 bottles for canning and I have canned at the church cannery, but I haven’t canned anything by myself yet. My plan is to learn this year, but with the move, I haven’t gotten to it yet. Your posts make me jealous.
    *hugs*

  11. Yum! Thank you for sharing these. We are eating only in the season, and this is one way to stretch…I love canning, but I haven’t done any this season yet. You are inspiring!
    Kirie