We have a granny smith apple tree in our backyard. In years past, there hasnt been many apples. This year was a different story, it was loaded with apples. Apples that weren't very pretty to look at, but had an amazing taste!
When you grow your food all natural, using no herbicides or pesticides, they LOOK different than what you buy in the store. They also TASTE different! The look is not so appealing, the taste is sooooo much better and fresher! Just look at these sad looking apples before being peeled. Then look at them peeled. Yummmo!
I decided I needed to preserve them into pie filling. I found a great freezer recipe in one of my aunt's church fundraiser cookbooks.
We needed to prepare a lot of apples.
I was lucky and kiddo was home and bored. Being the creative young man he is, it took him 5 minutes to rig up this apple picker and we had a 3 gallon bucket full of apples in less than 15 minutes!
I set our kitchen up in stations. I have two Apple And Potato Peeler/corer/slicers, with different bases. I love these things!
I picked mine up at garage sales for a couple bucks. You can get one FREE using your Amazon gift cards earned from Swagbucks!
You can read some other people's reviews on CSNstores.com. They love it too!
We set the suction cup based peeler on the glass top stove. Kiddo was in charge of running the apple peeler, I did the "detailing" of the apples. The little machine makes fast work of a bucket of apples and they all come out the same thickness! It took us about 40 minutes to prep the apples.
24 cups thinly sliced apples
4 tablespoons lemon juice ( used some lemon juice mixed with sprite to keep em white!)
5 cups sugar (I used 2 cups brown and 3 cups white)
1 cup cornstarch
1 tablespoon ground cinnamon
1 teaspoon salt
1/4 teaspoon ground nutmeg
8 cups water
1. In a large bowl, toss apples with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
2. Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.
3. Ladle 4 1/2 cups into freezer ziploc bags. Cool at room temperature no longer than 1 1/2 hours.
4. Seal bags and freeze. Can be stored in freezer for up to 12 months.
After cooking down, I had enough to fill 4 ziploc bags for four pies! The apples were free, so I have the cost of the added ingredients which I figure is maybe $2.
I can't wait for one of those cold grey evenings with snow flying for one of these pies to spice up my home and warm my family!
Did any of you preserve any apples this year?