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12 October 2016 @ 12:42 pm
apples apples everywhere  

We picked apples on Sunday. This warped panorama does not do justice to the numbers of apples currently residing in our entryway:

apples

The bag in the back corner, and the white box, which is like 2×3′ or something, are also full of apples. There are So Many Apples. There’s a fairly large bag already missing, too, as I sent one home with my sister.

A friend just dropped by and took away the small box next to the plant pots and the black bag at the foot of the photo, which made a small but visible dent. Ted said, “I can fix that. Want me to go pick more apples?”

I gave him the look he deserved. :)

I’ve been making apple jelly and jam almost daily. Now that we have ALL OF THESE off the trees I need to start apple butter, but it requires peeling so many apples I have to get started early or I’ll be doing apple butter at midnight.

Here are the jams I’ve made so far. Soon they’ll be available on Etsy. Soon!

crabapple jelly & jam, blackberry jam / apple jam & jelly, strawberry jam, raspberry jam
crabapple jelly & jam, blackberry jam / apple jam & jelly, strawberry jam, raspberry jam

This weekend I’m going to be bringing some to Octocon. If you happen to be going and see this post, there’s a poll here to ‘pre-order’ the jams you’d like, just to try to give myself a sense of how many I should bring. (Don’t fill it out if you’re not going to Octocon but want jam. The Etsy store will be up soon!)

There are still so many apples on the trees, omg. Oh, the crabapples:

crabapples

13 pounds picked in half an hour, and that was literally only the low-hanging fruit on the tree. There’s got to be at least twice this again. I’m thinking of making crabapple butter, which I’ve never tried. I bet it’ll be an amazing color.

Anyway there’s still hundreds of apples on the main tree and we DISCOVERED a random fifth apple tree in the front corner of our garden a couple of weeks ago and there’s the one tree that fell half down and IDK if it’s worth trying to shake the apples out of it because most of them are growing over a hedge, and there’s the other tree that hasn’t fallen down and we haven’t even made a *stab* at it yet.

I’ve got so many apple recipes, but we can’t EAT this much!

(x-posted from The Essential Kit)

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6_penny on October 12th, 2016 03:23 pm (UTC)
Do you have a maslin pot to do your jamming in. A couple of years ago I invested in one and it is wonderful for preserves and also things like large batches of soup and stews. Well worth the price.
kitmizkit on October 12th, 2016 09:52 pm (UTC)
I do not! *tries to convince self there's room for another pot on the shelves* :)
Jason Drakejasondrake on October 12th, 2016 04:09 pm (UTC)
I made some apple butter in the slow cooker recently. Apple season is yummy and full of joy
silver shadow believersaintswife on October 12th, 2016 04:15 pm (UTC)
My mom used to have an old time hand crank that attached to the counter and she'd put apples that I think she had boiled through it and it would separate the skin and seeds and core from the resulting applesauce. I found one at a flea market once. Saved lots of time peeling.
Deborah Blakedeborahblakehps on October 12th, 2016 08:08 pm (UTC)
We had a late frost this spring, so very few apples here :-(
Fighting Crime with a Giant Dandelion Since 2013: Libellula juliapameladean on October 12th, 2016 08:46 pm (UTC)
Yikes! So what other ways are there to preserve apples? I wouldn't think they'd freeze very well, but if they would freeze in slices that could be useful. I know they can be dried, but that's a whole different kind of work and requires a whole different set of equipment.

P.
kitmizkit on October 12th, 2016 09:19 pm (UTC)
Freezing works pretty well for apples you're going to cook with anyway. I froze a looooot last year. :) And you can dry them in the oven on a low heat by slicing them thinly and such, but these are VERY SOUR apples and aren't much fun to eat dried, either...!
Fighting Crime with a Giant Dandelion Since 2013pameladean on October 13th, 2016 05:34 pm (UTC)
Urgh, yes, sour dried apples sound very unappealing. I know you can make pies and so on from dried apples, but I have no idea how they are.

P.
Dan/Дмитрий: The Sign at the End of the Universeicedrake on October 13th, 2016 01:21 pm (UTC)
Depending on the variety, apples can keep in relative cold for *months*. I usually buy 3-4 bushels from the nearby orchard and keep them in the basement (around +5C) until early April, at least. Some are lost and of course there's some moisture loss from the others, but they still work great for cooking, baking, or -- and this is my first pick -- cider.

Apples will give off ethylene as they ripen (which triggers accelerated ripening in other apples as well as a whole range of other fruit). I spaced mine out with some straw, but research just now leads me to think that would only address spoilage due to direct contact and moisture released by already-spoiled apples. I might try some ethylene absorbers (Amazon has them, for instance).
Fighting Crime with a Giant Dandelion Since 2013pameladean on October 13th, 2016 05:33 pm (UTC)
*has no large stock of apples but puts information away as of possible interest for fiction one day*

Thank you for the information! On some level I actually knew that, from reading things like "the winter's last few apples, withered but still sweet" in historical fiction and fantasy novels. But I was thinking of how to process-so-as-to-preserve and didn't think it through.

P.
nojaynojay on October 12th, 2016 11:50 pm (UTC)
If you know anyone with horses they can always use apples, no matter how sour or hard. They're a wonderful addition to a horse's diet, especially over winter.

I used to harvest bags of hard woody crabapples off a prolific tree growing in a friend's back yard for a local who kept a couple of old ponies. They really enjoyed crunching up the hardest and wrinkliest apples, a few each day or two well into the winter.
Dan/Дмитрий: The Sign at the End of the Universeicedrake on October 13th, 2016 01:23 pm (UTC)
If you have a juicer (or better yet, cider press), there's always that. I get about 65% yield by weight from my (reasonably high-end I guess?) juicer. Want my mulled cider recipe? :) Keeps in the fridge for a one to two months without fermenting, and really cuts down on the storage volume!