Family Applesauce

Hi. I wanted to post this to show you how much fun we had doing applesauce, recently. I don't think I touched the "turner" on the strainer. My kids had so much fun doing it, I could just focus on other parts of the process. We had good success and did only 5 batches of sauce!

So, make canning a fun family activity - as much as you can. My kids look forward to making applesauce because there are so many things they can help with!

Apple Juice

I went to a demonstration this week on "All Things Apples" - in particular, the guy showed us how he makes apple juice. I'd never seen his method before, so I thought I'd share his way, and my way.

His way: He used a cider press. He took raw, whole, washed apples and threw them into his press. He said freshly picked apples gave more juice. He showed us how to run the press - squeezing juice out the bottom of the press. It was all very interesting. Then he dumped the juice into a large pot and boiled it. He scooped the foam off of it - said it didn't taste good at all - and then put it into bottles that he had been heating (boiling) and put a lid and a ring on the jar. He said that pasturized it and then he put it on a table to seal.

My method: Wash, quarter and trim apples for worms, blossoms and dirt (stems), throw into a steamer/juicer and cook the apples down. Juice comes out the bottom of the juicer. Pour juice into heated bottles and top with a lid and ring. Water bath 10 minutes in a water bath canner.


The best apple juice I have tasted comes from a mixture of apple varieties - not just one variety, so don't be afraid to "mix it up." This is also true (usually) for applesauce. (Although, I really like the Summer Red applesauce I made this year all by itself.)

Also, check out this post from last year: Apple Juice, Show and Tell

Applesauce

Does anyone not know how to do applesauce?

During part of the fruit stand chaos, I found some time to do some applesauce. This is how it turned out:


The space at the bottom is all the extra juice - you just stir it up when you open the jar and it is totally fine and yummy. (I've had a lot of people ask about it when they saw it sitting on my cupboard.)
This year, I used some apples called summer red apples - they are a softer apple, so they cook down pretty quickly, and they were so sweet and yummy, I hardly added any sugar at all. I really prefer to use "free" apples from someone's tree, but these were available and needed using and I didn't pay much for them, so for future reference - Summer Red apples are great for applesauce!

Do I need to add instructions on how to make applesauce?

NOTE: I use my steamer/juicer to cook the apples down - then I don't have to worry about burning my apples! Then I just mix the apple juice back into the sauce (most of it).

I love fall and harvesting!

Pruning Photos, as promised

As promised, here are pictures of our pruning adventures. Only the "after" pictures though - sorry.

So, if you don't know much about pruning, allow me to tell you a little bit about it.

First, you want to prune trees annully, starting when they are pretty small, so they don't get out of control and the tree can focus on maybe 7-8 good, solid branches on which to really produce good fruit. (This advice works with lilac bushes, too.) Otherwise, the tree doesn't know where to focus and you may get hundreds of tiny little apples or fruit that are hard to do much with. Ever had that happen? (I have.)

Next, you want the branches to have room to move and grow with a couple of inches between each one.

This example looks cluttered in the picture, but in real life, it looks pretty good. Boy, you should have seen it before its makeover. This is a COMPLETELY different tree. It has what is called a "central leader" type of pruning where you allow a solid central branch to grow and produce.

This tree also had a serious makeover. You want to make your branches relatively low, so you can stand on the ground and pick your fruit. You don't really want to make ladder fruit trees. That is no fun at all. So, if the branches branch out (like below) you will have more success. Plus the sun can more easily reach and nurture the entire tree.

This is the "vase" method where you basically cut out the center of the tree so the sun can easily access all of the tree and its fruit.

Here is a close-up of an example branch. You look for opportunities to branch out from the tree and cut out the ones that go straight up or down. See where it kind of looks like a hook of some sort? That is what you want.
Confession: Our trees were a little out of control because I haven't lived here very long and I am just learning. I knew trees need pruning, but didn't know how to go about it. It is possible to get them back in control, but it may take us some time.

Thank goodness for good friends and willing teachers!

Pruning Party

I wish I had photos of before and after. I can do the after ones, just forgot the before. What was I thinking?!?!

Well, on Tuesday morning - a very rainy Tuesday, I might add - our good neighbor-friend came over and taught my husband and I a few pointers on pruning our trees. Now we will have wonderful apples (barring it doesn't freeze off all the blossoms).

Our trees were going a little wild. They had been pruned before, but were still out of control!

We learned about the vase method and the central leader methods of pruning. Each has advantages and it depends on the tree, I think, which method you choose.

When it quits raining (again today) I'll take some pictures and show you how our trees' branches are supposed to look. It is amazing - they are totally different trees!

This will hopefully get us ready for a wonderful apple harvest and lot of canning this fall. Happy Food Storage...

Apples and an Amazing Pie Crust

So, if you are like me, you might still have apples (from the tree) and carrots galore in your fridge or cold storage. My apples are begging to be used - they aren't holding up as well this year as other years.

I decided to make an apple pie a few weeks ago with my apples (and forgot to take a picture so enjoy the one posted ;). I am not a pie maker, normally. I usually make an apple crisp or someway to eat the filling and avoid the crust. I've never been good at making crusts. They just haven't worked out for me.... until.... (yup, there is a happy ending) I tried my grandma's recipe for an egg yolk crust.

The crust was easy to work with and it baked beautifully.

Do you know the real secret to a successful pie crust? Very few people actually know this secret - ready? You must have a pastry cloth and a pastry cover for your rolling pin. Doing it any other way... well... just doesn't work near as nicely. And once you use one, I dare say, you may never go back to your old ways.

Would you like the recipe so your apples can finally be used, too? (you can also use that wonderful apple pie filling you bottled this last canning season, or create whatever pie you would like - this is a very versatile crust. It is not only for apple pies.)



p.s. Credit goes to my grandma for this recipe

Pie Crust for Big Pies
(Egg Yolk Pastry)

5 cups flour
4 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder

1-1/2 cup Crisco
2 egg yolks
Cold water

Combine dry ingredients. Cut in Shortening. Beat egg yolks in measuring cup add ice water to make a 1 cup full. Roll out like any pastry. Make enough for deep dish big apple pie or 3 - 9" two crust pies.

Apple Pie Filling Recipe

Apple Pie Filling Recipe

As promised, here is the recipe. It will be in similar fashion to the peach pie filling recipe: one set of ingredients needed for one quart and another set needed for seven quarts.



Ingredients needed for one quart:
Blanched, sliced fresh apples - 3-1/2 cups
Granulated sugar - 3/4 cup + 2 Tablespoons
Clear Jel - 1/4 cup
Cinnamon - 1/2 teaspoon
Cold water - 1/2 cup
Apple juice - 3/4 cup
Bottled lemon juice - 2 Tablespoons
Nutmeg - 1/8 teaspoon
Yellow food coloring (optional) 1 drop


Ingredients needed for seven quarts:
Blanched, sliced fresh apples - 6 quarts
Granulated sugar - 5-1/2 cups
Clear Jel - 1-1/2 cups
Cinnamon - 1 Tablespoon
Cold water - 2-1/2 cups
Apple juice - 5 cups
Bottled lemon juice - 3/4 cups
Nutmeg - 1 teaspoon
Yellow food coloring (optional) 7 drops


Instructions for either set of ingredients:
Use firm, crisp apples. If apples lack tartness, use an additional 1/4 cup lemon juice for each 6 quarts of slices.
Wash, peel and core apples. Prepare slices 1/2 inch wide and place in water containing ascorbic acid to prevent browning (note: I skip the ascorbic acid part.)

Place apples in boiling water (no more than 6 cups in 1 gallon boiling water at a time). Boil each batch 1 minute after the water returns to a boil. Drain but keep heated fruit in a covered bowl or pot. (This is called "blanching" your apples.)

Combine sugar, Clear Jel, and cinnamon in large kettle with water and apple juice. If desired, food coloring and nutmeg may be added. Stir and cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained, blanched apple slices immediately and then fill quart jars with mixture without delay, leaving 1 inch headspace. Adjust lids and process immediately for 40 minutes in a boiling water canner.

NOTE: Do NOT use Ultra-Jel. It is only for cold or low heat procedures. You MUST use Clear-Jel.

This recipe comes from my mom through the Ag Extension Office.

Enjoy. And thanks for the reminder to get this recipe out. =)


Oh, and another note... we love to use this not only for pies, but for crisps, cobblers, and toppings on ice cream, and cheesecake. I'm making myself hungry!

Apple Pie Filling

My boys asked me if they could help me put away the apple pie filling.
"No, not yet," I replied.
Then the oldest said, "Oh, you have to take more pictures?"
"Yes, I have to take more pictures." =)

He knows the program. I have to take pictures to prove how pretty everything is and that it is so completely possible to do. And I love to have show and tell with my blog and blogger friends.

(What am I going to blog about when I am done blogging about canning? I'll have to get creative until next year?)

So, here is the apple pie filling:

Pretty, huh? I love looking at the beautiful apple slices in there.

I always blog when I am completely busy or completely tired. Today, I'm tired and hope my blogging isn't lacking too much of wit or information. I apologize if it is. I'll be more awake after we complete the potato harvest. At least that is the goal --- only one more day to go? (We are praying and hoping to finish on Saturday, probably really late and early into the morning.)

I'll post the actual recipe later. Watch for it.

Apple Juice

More canning of apples:

Today's Show and Tell: Apple Juice

My favorite part of these pictures is the color variance. Isn't it cool how much the colors can change depending on the batch of apples and the variety we used? Isn't it pretty?






I think we ended up with 3 very distinct colors of juice.

CONFESSION: This is the first time I have EVER bottled apple juice - or any juice for that matter. It was SOOO--- easy! Why haven't I done this before? It only takes 10 minutes in a water bath canner (a.k.a cold pack canner?)

And why did I have so much juice, you ask?
From the day we made applesauce. I used my juicer and put some of the juice back into my applesauce, but still had tons left over. We had some nice, juicy apples, I guess.

(Did you watch the one minute long Johnny Appleseed clip? "...The Lord is good to me..."

Tribute to Johnny Appleseed

I've been canning apples for the last three days and today, when my mom came over to help for a bit, she reminded me of this song and movie - Disney's Johnny Appleseed. And, she got this song stuck in my head - from the movie. Go here to hear it and even watch a few clips of the video: http://www.youtube.com/watch?v=V_IrdS-zu48

What a fun video. Brings back good memories of peeling apples for pies as a kid.

The apples are plentiful for us this year. Our trees produced wonderful apples and the birds or bugs didn't even get too many of them.


Today's show and tell: Applesauce



The apples were beautiful, red and sweet. And they made good sauce - the brown is mostly natural, with very little help from the added cinnamon.

Side note: I keep doing "canning classes." In fact, one was the other day, doing applesauce.
We frequently discussed how applesauce really isn't that hard to make, it is just such a long process for what doesn't seem like a lot of bottles canned at the end of the day.

Are you familiar with canning applesauce? I am assuming you are. If not, let me know and I'll be more specific.

Here are a few tips I've learned:

** Use a juicer to cook down your apples. Many people I know use a stock pot to cook down apples and then end up burning several batches of the apples. Use a juicer. You only have to worry about keeping the bottom full of water. And as a bonus - you get apple juice to either put back into your applesauce or to drink or to bottle and use for later.

** Use a "Victorian Strainer" or even a good Back to Basics Tomato Strainer has the capabilities to make good sauce.

** Don't fret about making a huge sticky mess while doing applesauce. It happens to most people who face up to the challenge.

Are those good tips? The most important one is the juicer tip.

I love homemade applesauce!!