Blog on saving money and living on a budget in CT.
I have never heard the term "utility" apples.
Utility apples: not perfect, but fine for cooking. Nice discount in price as a result.
I canned 12 quarts from apples on my trees....can't remember the variety, though one tree is Braeburn, one a very old Red Delicious which actually has a taste. (The apples, though, are tiny.) I find applesauce comes out better when I use a mixture of varieties. I ha e the Kitchenaid FGSVA attachment for my mixer, so all I have to do is cut tbe apples and cook them before sending them through the hopper. That attachment was worth every penny. Later in the month, several friends of mine and I are going to an orchard where we will purchase and split a crate of 900 pounds "cider quality" apples for $100. We live in the PNW, and this state is the apple capital of the country! I grew up in New England, but that region cannot compare to our apple abundance!
We just call them "seconds" around here. Or windfalls are the ones that fall off the trees and are also fine for applesauce. I made my first batch today but only had 3# of apples to start with. I don't can it anymore, I just make a batch fresh when I'm in the mood, and we eat it until it's gone. When we want more, I make more. For two people, it's fine. I used to can i when my kids were still at home.
CT,Thanks. Seconds is how I know them. I would have understood "windfall." That is an incredible price for a stupendous amount of apples.
Meg B and I must live near each other...I am 6 miles into Idaho from Washington State. This is the year I decided I was probably done with canning and sold most of my fruit jars!I have 3 apple trees--I am not sure why, LOL. (Seemed like a good idea at the time). I don't spray my apples. I combined Jonagold and Golden Delicious in the applesauce I made last week. I canned 3 quarts of applesauce, plus 8 pints and a couple of bowlfuls. The plan is to make a gallon a day for the next 4-5 days and put it up in quarts. Since we like our applesauce thick and chunky, I peel the apples first. (Well, DH does the actual peeling).By accident, when jam-making this year, I discovered that I could reuse canning lids, even though the USDA and manufacturers tell you not to. I reused lids for all of the jam and, so far, all of the applesauce (I just pour the boiling applesauce into hot, sterilized jars and screw down the lids...don't bother with a water bath for applesauce or jam). I don't think I would do this with fruit that is processed in a water bath...so far I have reserved this for jars that I could simply freeze if the jar didn't seal. But, so far, every single lid has sealed. Nice, reassuring pops!I have a friend who used to reuse twist-off lids (the kind with a plastic sealing ring inside the lid) for making pickles. As far as I know, it worked every time.
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