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Apple Extravaganza!

I’m so lucky to have friends that are as food obsessed as me! Or as homemaker-ish as me…or fruit crazy as me…whatever you call it, I’m so glad they all like to have these food making days. It’s a great time and lots of yumminess comes out of it!

We tackled many different projects with our apples: applesauce, pie fillings, canned apples in a simple syrup, and plain apples for freezing.

I didn’t have enough time to take step-by-step pictures of everything we did. I’ll try to explain as I go, nothing is rocket science.

(1) Applesauce

Kim’s mother-in-law loaned us an apple smashing contraption that made making applesauce a breeze!

Cut washed apples into quarters and boil for 30 minutes. Remove the stem, but don’t worry about anything else.

Spoon cooked apples into the funnel and turn the crank!

The machine mushes up the apple flesh while removing the skin, seeds, and core. Isn’t it amazing?!?

The blue/green bowl in back caught the skins, seeds, and cores, and the red bowl caught the sauce.

Making applesauce this way is by far the easiest way to do it that I’ve tried. If you want unsweetened applesauce, you are finished. If you want to add sugar, honey, or cinnamon. Just add to the finished product, stir, and store in whatever method you like!

I froze my portion in ziplock bags, but Kim didn’t have a lot of freezer space so we canned hers.

(2) Apple Pie Fillings

I took this idea from my mom. She has been freezing pre-made pie filling like this for years. I have all of my friends hooked on it to.

I follow the basic Betty Crocker Apple Pie recipe. The linked recipe is close, but not exact to what I used. I always make 8 cups of apples. I like a really full pie. The measurements don’t matter too much as it is hard to mess this up. Also, I use the sweetened apples for a variety of things throughout the year, not just apple pie. Most often, I use the filling to make apple crisp. I just put the thawed apple filling in a glass baking dish, make an oatmeal crumb topping and bake. It’s delicious!

Here’s our set up in Kim’s kitchen: The peeling/coring/slicing station:

The seasoning station:

The mixing station:

The finished station!

(3) Canned apples in simple syrup

I didn’t get too many pictures of this, but this was the basic process.

Peel/Core/Slice apples

Cover in simple syrup in a pan on the stove.

Then pour into canning jars.

Process in a hot water bath for 15 minutes.

(4) Plain apples for freezing

Last year I tried freezing peeled/sliced/cored apples in a ziplock with a little bit of lemon juice to prevent browning. It worked out perfectly!

Whenever I need to cook with them, I just break off a frozen chunk (they don’t freeze too hard), chop it up, and put into whatever I’m baking.

The two main things I made with these apples are Fruity Baked Oatmeal and Apple Muffins. I’ll have to find some new recipes to use these in.

Any ideas? What do you like to do with apples?

5 observations on “Apple Extravaganza!
  1. Lacey

    Remember when we did apples without a peeler/corer/slicer? How did we survive?! And I get to try one of those applesauce contraptions this year, too – sounds fun!

    So…I have a really scrumptious recipe for Fresh Apple Bread, which I make muffins from. It’s SO YUMMY. Let me know if you want it! You can even make the muffins ahead of time and freeze them for later if it’s more convenient.

    And I just picked two more bushels of apples last night. That means more work (and more yumminess) for me! 🙂

     
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