Picked up a peck of apples from the orchard 5 miles away, ended with 17 pints of apples caned in a medium syrup. Drained they can be used in pies but I sometimes just dump them i a bowl and eat! Pics after last 8 jars come out of the canner. Would have been 18 quarts but I think I ate 2 apples as I ran them thru the peeler/slicer. Canned a jar of syrup, why waste it when I can use it for the next batch!
My mom has fruit trees. I canned the pears that have ripened so far. I think I can pick some more this weekend. Maybe they will be ripe by next week. Did you know they don't really ripen before picked? That is convenient.
I have already made apple butter and gave it away. My immediate family doesn't eat it, but it's so easy to make. I still have a lot of apples. I want to can prepared pie filling. I haven't done it before.
I ate a lot of apple butter as a child but now I don't eat a lot of bread so I don't make it. If I do have bread it is likely as garlic bread, or a dinner roll or a bun to hold something. I grind my own flour, prep a batch of dough and then preform it into what I like then freeze it on a sheet pan on top of parchment paper. Make sure everything is well oiled before freezing. Then the night before I thaw in the fridge and that morning I take it out to rise. Fresh baked as I need it and much better than store bought bread dough!
I am just about to start our apple processing here. We had a frost already to set the sugar in the grapes in the vineyard, so those will be ready this next week as well.
I make apple pie filling and can them in quarts.
It takes two quarts for each pie.
It already has the spices, sugar, and butter in it.
Just pour and bake.
I also make apple cider.
I did a pictorial on it over the years and have posted it here on ChefTalk.
This year, we are getting a 300 rpm motor for the cider press.
It takes the charm out of the equation, but saves everybody's a good work out.
Grown up apple sauce and apple butter completes the picture.
Always wanted to build a small cider press, make maybe 20 gallons a year. Use half that to ferment into hard cider, other half for drinking unfiltered and unpasteurized so the flavors are intact. Kept frozen it is not a health issue with possible germs.
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Related Threads
?
?
?
?
?
Chef Forum
559.8K posts
89.3K members
Since 1999
A forum community dedicated to Professional Chefs. Come join the discussion about recipes, prep, kitchens, styles, tips, tricks, reviews, accessories, schools, and more!