After lunch today, our daughter (otherwise known as Chicken Mama to some) and I attacked two and a half 5-gallon pickle buckets full of apples in an attempt to turn them into applesauce. I'm happy to report the mission was accomplished.
We used my new Victorio Johnny Apple Peeler for the first time. Turned out to be a great little tool.
It did a jam-dandy job of peeling and coring the apples, no matter whether they were big, medium or small.
It also sliced the apple at the same time.
We got a little carried away trying to think of ways we could use the long lengths of apple peelings. Chicken Mama suggested we dry them and use them as garlands on next year's Christmas tree. I said we should just drape them outside on the trees as they are and the birds would love them. (Or not, and they would start looking really bad really fast.) In reality, the peelings and cores went out to our poultry yard and a full bucketful went home with Chicken Mama for her chickens.
Okay, here's something for you to ponder. How long is the continuous peeling from one medium sized apple, the peel being 1/4" wide? Yep, we measured so we know. How long would you guess?
As I was bottling up the first of the two batches of applesauce to go into the canner, I commented I'd always wanted to make homemade apple jelly, but had never done it. Chicken Mama was still game for playing with more apples so I suggested she look up a recipe that appealed to her and go for it.
Unfortunately, we ran short of time before completing the jelly (pot of the simmering apple chunks above) but she got it to the point of draining the cooked apples in cheesecloth overnight to extract the juice. Fortunately, tomorrow she's coming back, the juice gets reduced, and jelly gets made. I can hardly wait to sample it on some toasted bread!
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