Roots and Shoots: Apples for Pie

Saturday, July 24, 2010

Apples for Pie

What to do with 22 lb of apples? First of all, I think I have figured out what they are: malus domestica (transparent apples). And get this, they're prized for apple pies and hard to find. So our Saturday morning mission was to find an apple peeler/corer/slicer that clamps to the counter. Wow does it ever work well. And the best part is, as some cross between a kitchen appliance and a handyman tool, it is likely to get the male in your house keen to participate.

We have 5 lb peeled, cored and sliced apples in the freezer now, and I don't know how much more to go. Maybe we dealt with a third or so. I'd like to dehydrate some, and maybe use some fresh for baking if it's not too hot out. I wouldn't mind canning some apple sauce, but I'm not sure it's the right apple because when I did a small test batch, I realized that a LOT of sugar has to be added to take the edge of the tartness.

The yellow plums are going to be ripe any day and we're not sure what to do with those yet. We'll eat as many fresh as we can and give some away, but I'm sure there will be more than we can eat. Any ideas?

3 comments:

Richard said...: Did you pay your hand model in pies?; 10:40 PM
Camillia said...: make plum/apple sauce!; 12:55 PM
the upside of fifty said...: Have you thought of using honey rather than sugar to sweeten your apple sauce?; 9:46 PM

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The Project

To grow my first vegetable garden in our yard in Nanaimo's old city for learning, healthy eating, and fun. For interest's sake I'll keep track of the economics; can this garden, made up of two 8x10 plots and some pots on the patio, produce at least $200 worth of food, which was the approximate cost of the soil, seeds and materials. (I know, I know, costs will be less over the years because I don't need to buy grow lights and pots every year, but just for the sake of this little experiment, lets set the bar high and shoot for $200).