lots of apples

Using all those APPLES!!

These are ways that I like to use my excess apples. I do not have any fancy equipment such as presses, apple-crushers nor screens so I use only the things found in every kitchen.

Yes, even up here in Canada's Great White North, we *can* grow apples. I kid you not.

Several ways to use them: (juice and cider, applesauce, cake and cookies)

First, JUICE or CIDER:

lots of apples

You will need:
- 4 quarts of apples, or one ice-cream pail very full
- 2 teaspoons (10 ml) of Cream of Tartar
- 4 litres of boiling water
- 3 tablespoons (45 ml) of lemon juice (OPTIONAL)
- 1 1/2 cups of sugar (or to your own taste)

cut up apples

And the procedures:

- it might be a good idea to wash the apples so as to remove all the tiny spiders etc
- cut each apple into 4 pieces, cut out the 4 pieces of core, then cut each piece into two
- with all these pieces in a large pot, sprinkle the Cream of Tartar and the lemon juice over the apple
- pour on the boiling water, cover and let sit for 48 hours
- I put the cores into my composter

making juice

So now we are at this point, just before pouring on the water and lemon juice.

When the 48 hours are past, strain the apple mash through a double layer of cloth, add sugar to taste.

Now, your apple juice is done; ready to drink, freeze or preserve in sterilized sealers using a pressure - cooker.

I got a little lazy and found a quicker way that seems to work just as well. I got a little "Chop-o-Matic" thingy for $8 and chop the entire apple at once; if the apple is too large, I cut it in half. This way, I do not have to peel them and I don't cut out the cores; saves a lot of time. Here is that little tool:

food chopper

IF you want to make this apple juice into Apple Cider, simply add sugar, one cinnamon stick and ground cloves to your taste and boil, strain, cool and preserve.

The large half-apple you see here is a Westland, as large as any you'll find in any grocery store; the smaller apples are Norsen.

In 2010 I had a good crop of Norsen apples. These are quite small; the largest are probably under 2 inches in diameter. BUT they are sweet and taste VERY good. So I spent $80 on a larger juicer and made 44 liters of juice from the the apples of two very small trees. All I did was dump the apples into the kitchen sink, wash them and let the sink drain. Then, ran the juicer and took handsful of apples (3 apples at a time) from the sink and dumped them into the juicer. No fuss, no muss. When I had filled the little juice catcher twice, I'd clean the machine using the shower in the bathtub because it has good pressure. I put the juice into a big cooker, heated it a bit and added a small amount of sugar and a bit of honey, and tossed a few cinnamon sticks and some whole cloves into that. Then I let that heat up a bit and then cooled it off. I then strained it through a cloth and then through some very fine weave nylon. This took most of the pulp out. I dumped the 3 five-gallon pails of mash in the bush for the wildlife, and froze the juice. his was a great success and I plan to do this again next year.

Applesauce (or apple sauce?):

Peel and quarter the apples and remove the cores; add water in a large pot, bring to a boil and lower the heat to "simmer" and let it simmer until the hard pieces of apple are soft. Then drain well and put it through your food mill.

food mill

Add sugar and cinnamon to taste; it is very easy to put in too much cinnamon; might want to be careful here! If you like, add lemon juice to keep it from getting dark brown.

I freeze mine in 907 gram (2-pound) butter tubs.

A SECRET: if you want to be quick about it, and if the apples are too small to waste a lot of time peeling and coring them, just cook the WHOLE apples until soft; stems and all, let them drain well (the juice is good apple juice) and then run them, when soft, through your food mill! Don't tell anyone I told you!

Applesauce Spice Cake:

Here's what you need:

- 2 1/2 cups flour (sift through a screen to "fluff it up")
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/4 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 3/4 teaspoon allspice
- 1 cup sugar
- 1 cup margarine
- 3 egg-whites (I suspect yolks are bad for you)
- 1 1/2 teaspoons vanilla
- 1 2/3 cups applesauce
- 1 cup chopped walnuts
- 2 cups of dark raisins

And here is what you do with all that:

- Sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice.

- Thoroughly cream together the sugar and margarine.

- Beat in the eggs and the vanilla (i.e. into the sugar/margarine)

- Add the dry ingredients to the creamed mixture, alternately with the applesauce, nuts and raisins.

- If the mix seems too thin then add some flour

- Pour into two 8-inch square pans or one large pan 9 x 12 inches. I spray the pan with a "no-stick" spray. Bake at 350F for 50-55 minutes. Use your favorite icing on top.

And here is that fantastic cake: (I don't put icing on them)

apple spice cake

Apple, Nut and Raisin Cookies:


3 1/2 cups whole-wheat flour, sift before measuring
1 1/2 teaspoons baking soda

3/4 cup margarine
2 cups light brown sugar, firmly packed
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
3 eggwhites, lightly beaten
1 teaspoon vanilla

1 1/2 cups chopped walnuts
2 cups apple sauce
2 cups raisins

Lightly grease baking sheets.
Sift flour with baking soda; set aside.
In a mixing bowl, mix margarine, brown sugar, salt, cinnamon, cloves, nutmeg, allspice, eggs and vanilla until well blended.
Stir in half of the flour and baking soda mixture, nuts, apple sauce and raisins.
Stir in remaining flour mixture.
If it seems to "runny" add some flour.
Drop by rounded tablespoon onto greased baking sheets.
Bake at 400F for 10 to 14 minutes, or until done.
Do not have the oven rack to low in the oven; that is, too close to the heat.

And here is is my first attempt at these cookies; it resulted in quite a few!

apple cookies

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