Applecore…

Scored 50 lbs. of apples from Aunt Netty and Uncle Vinnie.  They have two apple trees on their property: a Golden Delicious and a Granny Smith.  The “Golden Tree” (Aptly named I think) was LOADED with apples.  We picked about 60 lbs. of apples in a matter of 10 minutes!  So what to do with this load of apples?  Definitiley some apple jelly, apple cider and I am thinking of making apple butter.  The only bad part of apple butter is the amount of time required: 16 hours!  We’ll see what happens…

I made cider last night I thought I would share my recipe:

Get yourself about 10 lbs. of apples for a gallon of cider

First, get yourself about 10 lbs. of apples for a gallon of cider

Chop roughly

Remove core and stems, leaving skin on, then chop roughly

Add 1/4 cup of simple syrup (sugar and water, heated until sugar is dissolved) per 5 cups of chopped apples and then puree for about 1 minute

Then puree chopped apples for about 1 minute in blender. If you need/want your cider sweeter, add 1/4 cup of simple syrup (equal parts sugar and water, heated until sugar is dissolved) per 5 cups of chopped apples.

I had to do about 6 batches as my blender holds five cups of apples. 10lbs of apples = 30 cups roughly chopped

I had to do about 6 batches as my blender holds five cups of apples. 10lbs of apples = 30 cups roughly chopped.

Then pour puree through strainer once and then the left over mash through either a cheesecloth or what I have- a flour sack towel (indispensable) let sit for a couple of hours to completely drain.

Then pour puree through strainer once and then place the left over mash in either a cheesecloth or what I have- a flour sack towel and let sit for a couple of hours to completely drain.

Pour into container and refridgerate.  Drink within a week and do not let pregnant women or babies drink since it is not pastureized.  You can pastureize by heating to 165°F, though at the loss of flavor. Refrigerate, then drink within a week and do not let pregnant women or babies drink since it is not pasteurized. You can pasteurize by heating to  165°F, though at the loss of flavor, but it will also keep for about 3 weeks.

 

 Now I need to decide what to do with the other 40 lbs. of apples!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: