Well, I now have 5 more bushel of apples to process. I've made apple butter, applesauce, cinnamon applesauce, apple pie filling, cranberry apple sauce and fried apples. I'm drying a 20 tray dehydrator full now. Does anyone have any other recipes or suggestions? I will be trying to keep about a bushel in cool storage for fresh winter eating but down here the combination of humidity and warmth during the winter makes that 'iffy' some years. So please post any other things you've done with apples! thanks,

-- Kathy (beckoningwinds@yahoo.com), October 20, 2002

Answers

only other thing I can think of,, is juiceing them. MAybe some apple cider vinegar when it starts to turn?

-- Stan (sopal@net-pert.com), October 20, 2002.

This site has at least 50(+) recipes for apples from 1914, called , The Encyclopedia of Practical Horticulture, http://www.applejournal.com/ofr.htm

"This recipe collection is from The Encyclopedia of Practical Horticulture published in 1914 in North Yakima, Washington. Quoting associate editor Wm. Worthington, “A very complete department of recipes for cooking, preserving and serving the various fruits and vegetables is given”. The collection was edited by Miss Alice M. Hodge, Stout Institute, Menominee, Wisconsin. These simple recipes offer an intriguing glimpse into the kitchen of 100 years ago."

Here are some that look interesting:

Apple Catchup ~ Quarter pare and core 12 apples Put in a sauce pan cover with water and let simmer until soft; nearly all of the water should be evaporated; rub through a sieve and add the following to each quart of pulp: 1 cup of sugar 1 teaspoon of cloves 1 teaspoon of mustard 2 teaspoons of cinnamon and 1 tablespoon of salt 2 cups of vinegar and 2 grated onions. Bring the catchup to a boil and let simmer gently for 1 hour. bottle cork and seal.

Apple Sherbet ~ Boil 1 quart of apple in a pint of water until soft. Mash through a sieve. Add the juice of 1 orange and 1 lemon half a pound of sugar and a quart of water. Beat well and freeze. When it becomes like slush add the well-beaten white of one egg and finish freezing.

Apple Relish ~ Three pounds of apples diced with the skins on. Take 3 pounds sugar 1 pound raisins 1 pound pecans 2 oranges; remove peeling and grind it in meat grinder; then cut the orange into small pieces. Cook for one hour adding the nuts five minutes before removing from the stove.

Apple Marmalade ~ Pare core and cut into small pieces coarse-grained apples. Allow a pound of sugar to each pound of apples. Add enough water to dissolve the sugar and boil until thick; add the apples and boil until tender; pass through colander; add the juice and grate rind of lemon to every 4 pounds of fruit. Boil again until thick and put up in jars or glasses. Cover with paraffin. Crabapple marmalade may be made in the same way with the lemon omitted When cold it should cut like cream cheese.

East India Chutney (Apple) ~ Pare and core 12 sour apples. Peel 1 medium-sized onion. remove seeds and stems from 3 peppers 1 of which should be red. Chop apples peppers onion and 1 cup of raisins very fine. add the juice of 4 lemons 1 pint of cider vinegar and half a cup of currant jelly; let simmer very gently for one hour stirring frequently. Add 1 pint of cider vinegar 2 cups of sugar 1 tablespoon each of salt and ground ginger and one fourth of a teaspoonful of cayenne; cook for one hour more stirring constantly. Store as canned fruit.

-- BC (desertdewller@yahoo.com), October 20, 2002.

I like the site BC and the recipes you posted!! I wondered about making juice, I'll have to read up on vinegar making. I have some 'mother' here from unpasturized organic vinegar to start it with. I'm getting tired of working with apples so today I cleaned,sliced & froze all the green tomatoes. My girlfriend called-theres a farmer near her that's got over 1 1/2 acres of turnip,collard & mustard greens and he found out no one wanted to drive out that far to buy them he's telling everyone nearby to pick all they want for Free. I like free so it looks like I'll be doing a couple of garbage bags of greens tomorrow afternoon. At least the house will be warm from all the cooking. :) It's not too cool, about 49 but it's been raining & foggy so it's really a bone chilling 49. Thanks guys,

-- Kathy (beckoningwinds@yahoo.com), October 20, 2002.

One of the CS had an article from the Depression Era that just tossed the left over parts of apples into a bucket and made apple vinegar that way.

Given that you have some mother, you might try that with the apple parts, don't remember the issue but it was straight forward, just chunk the parts into a covered bucket and let it do it thing. Said that everybody had a vinegar bucket in the kitchen at that time.

-- BC (desertdewller@yahoo.com), October 21, 2002.

Goodness Kathy! You have been sooooo productive. Who eats all that stuff, since there is only one of you there most of the time? I can get by with canning once every five years and then still don't use up everything.

-- Granny Hen (cluckin along@cs.com), October 21, 2002.

You know I have been thinking about that Granny.:) This is the first canning/preserving season that I'm alone and I just canned & froze like everyone was still around. I will use some of the apple butter for part of holiday gift baskets but the 25cu ft freezer is totally full and so is the 5cu ft freezer section on the fridge. Some will go down to TN with Tom but I think he eats more quick & easy type meals or else stops on his way home and picks up dinner. He isn't a confident cook, he does fine but seems hesitant to try new recipes. I guess I'll have to have a CountrySide Family get together next spring so we can eat up everything I've preserved. LOL!!!!

-- Kathy (beckoningwinds@yahoo.com), October 21, 2002.

WOOOOOHOOOOOOOO,,,, PARTY AT KATHY's ! ! ! ! ,,, I admistt, I have the same problem when it comes to canning, last year, ,I did 48 quarts of tomatoes, and its just me,, so those should last me a few years. Did alot of chilli and turkey meat last year,, am just starting to use it. Seems I put up more than I seem to use up.

-- Stan (sopal@net-pert.com), October 22, 2002.

We're actually talking about hosting a get together for the folks on this forum. I think it would be fun. We've got plenty of camping space and obviously lot's of food. :) Good fishing in our pond and nearby lakes, 36 ac of woods to explore and Mammoth Cave is only about 38-40 miles from us. I know some of you play instuments & sing so we'd even have music.! If we had it towards late summer or early fall(over a full moon!) then we could even do a pig roast if someone knows how to construct a pig roaster or pit. It's fairly easy access from most directions- we're about 50 miles between I65 and I75 & 75 mi north of I40. So would any of you be interested?

-- Kathy (beckoningwinds@yahoo.com), October 22, 2002.

If I'm still living in Tennessee ,I'd be interested.

-- Steve (Unreal@home.com), October 23, 2002.

Hi. I was wondering if anyone will know how to make straight apple juice at home from the apples. ???

-- Mikiko Brown (eaglesisaiah@shaw.ca), October 26, 2002.