We got up this morning, went through our routine, washed and set the kitchen up for today’s focus: making applesauce. it is always a bit of a “deal”, this canning thing. We have had a ridiculous harvest this year. So many harvested and at least again so many on the Schellinkhouter… then there is the Moonlight . It is also loaded-down. So, here we go… The apples waiting in the dressing room: Then, the “playing field” well into the process, a pause at tea time: Finally, the flipping of the full jars: Oh, now the real fun begins, listening for the lids to “click-pop” every time one goes, its arms in the air and a “Yea”. Yes, it is childish, but it is fun. You know, payment for all the work, right?
Sjoerd your kitchen’s set like an apple sauce factory. Coring ….chopping.. lots of piece work. Well worth all the effort all season when the end product pops it’s lid for the process to be complete.
Annie— it is chunky-cinnamon, mate. Pac— We had a good laugh with that reaction of yours RE apple sauce factory. Good one. You are too right when we hear the lids click. We were well tuckered after the process, so for tucker, we ordered Chinese. Yum-MIE ! Zigs— ta. The harvest is a bit overwhelming this year.
Here in my area (hudson valley NY); we are full apple picking season. The local orchards are busy busy.
I sure do miss fresh apples right off the tree !! Too hot down here to get those fresh apples. By the time apples are shipped down here the "crisp and fresh" has been worn right out of them !!
Loggie— we use it for eating on the side with meals. Since this posting we have processed more apples two more times; this time from the ‘Moonlight’ tree. Here, you can see what we have been up to today. Apple sauce in pots and loose in a bowl. But as a special treat to ourselves, we made two appelbeignets to close off the season. We have enough applesauce (27 pots), it there are more apples. We may make more beignets.
