|From Harvest 2010|
The doctor's appointment didn't take long....he wants me to stay on a reduced steroid for a while---I won't fight him yet; he promised to get me off of them soon.
I made a batch of apple jelly with the juice from cooking the peelings and cores from the 7 quarts of apples I froze.
It was a fly-by-the-seat of your pants method: I measured 4 cups of the juice and added the balance needed of apple cider. I didn't find the unpasteurized local variety I wanted and ended up with Musselman's. It had very little flavor or color! I dumped the 7.25 cups of sugar into the 5.5 cups of juice and had a half packet of MCP pectin I tossed in. Whisked all and brought to a boil and boiled about 10 minutes. I used the cold dish test; decided it was done and canned 7 jars and had some left over. It jelled perfectly and is very good.
This morning I milked; that went well. Got a little more than previous milking.
Came in and began peeling the apples. Bagged 5 quarts before I remembered I wanted to water bath these! I sent DH out to get the canner to use for the waterbath. Washed quart jars, peeled apples, made light syrup and put two pans on to cook.
First disaster: They boiled over the pans, very frothy stuff and began scorching on the stove. Had to redistribute the apples into larger pans....clean up some mess. Began cooking again.
Filled the canner....wondering if it was deep enough for quarts.
Filled 4 quart jars placed in canner.
Filled two quart jars with leftover syrup/juice to fill canner.
Second disaster: Water bath boiled over the top ; flooded the stove causing burner to go off. Flooded the kitchen floor that I had just mopped on my hands and knees the day before.
Now I had to get a large bath towel; soak up standing water on range; mop floor and then begin all over again.
Had to run out to the milk parlor and get my taller canner; clean it. Remove hot jars of apples from short canner and place into new canner. Pour hot water over all two inches. Bring back to boil. Process 20 minutes.
End result was great; lost no juice from jars.. I suspect they are over processed and may make applesauce pies or chunky applesauce, but they sealed and one bushel is finished.
While they were processing, I barely covered the peels and cores with water (2 pans)and cooked them for juice for more jelly.
Now the mess begins.....straining all the juice. I had almost all pots in use at this point.
I used the steamer part of my electric deep fat fryer with a double layer of cheesecloth to strain the juice.
During this whole process I managed to cook a large pot of pinto beans.
Left to right: juice, juice, juice, and the flat pot is the beans.
I ended up with 18 cups of apple juice. I will can it tomorrow in quart jars and make jelly at some later date.
I have a bushel of Golden Delicious to do now. No rush on them....I will make sauce from all of them.
Final tally from the l bushel of seconds at $17.00
12 large packages (5 cups each) sliced frozen apples
4 quarts canned apples
1 quart fried for eating
7 1/2 jars (half pints) of jelly
18 cups of juice for later jelly
To really be accurate I should figure the cost of the sugar, 1/2 pkt of MCP, freezer bags and l cup of cider used.....may do that later.
Kitchen is clean and I am tired.