An Apple a Day…

After again running out of apples from the tiny 5lb bags you get at Grocery Outlet, Mom knew it was time to call the orchard guy….

Over the past 4 years, every November-December we called That Orchard Guy. He owns an extensive Apple and Pear orchard in Inchelium on the north side of the Colombia river.
Indeed since our own 42 tree orchard had not yet reached its long awaited potential, we have had to buy the 1,000 lbs necessary for a year of canned pears or applesauce on the breakfast table.

This time around Dad took Katherine and the 4 little kids to pick up the massive crate holding over 1/2 a ton of Ida Red apples.

The loaded wooden crate fit just perfectly into the back of our 15 passenger van. There it stayed until almost all of its contents have been emptied and it was light enough for Dad to carefully fork out with the tractor.

The cold winter temperature of the van kept the apples nice and firm with minimal spoilage, which was great, seeing we got these apples at a discounted price due both to the bulk and the fact that they were threatening to go past their prime. In the meantime we were driving around with a van load of apples. It took on a fruity aroma and we could offer our church friends a many as they would take.

But now the work began, as we started our mini applesauce production line. Many hands made light work and there was something for everyone to do! First Dad got down the 21 quart pressure canner. Then we had apple washers, jar sterilizers, apple quartering stations and someone to stir the reducing apple pots.

First we heated the apple quarters until they were soft and could be mashed. Then the sauce attachment was added to our 1.5 horse power Cabella’s meat grinder and the apple sauce strained. Ida Red’s make a lovely thick pink sauce. Some sugar is added to taste and the glass jars came out of the oven where they have been sterilizing.

The applesauce was poured into quarts and their rims carefully wiped with a damp paper towel to ensure a perfect seal. Then into the pressure canner they went! 21 quarts were processed at a time for approximately 10 minutes at 15lbs pressure and repeat…

After almost a week’s worth of work we ended up with an amazing 260 quarts of perfect pink applesauce!!!

Now, we do like to keep a few pounds of fresh eating apples stored in our root cellar for future eating. We preserved a couple boxes of canned apple slices as well, for goodies and pies, which we processed after we had enough applesauce. As we were peeling, coring, and slicing pie apples, the outside temperature dropped dramatically from just below 32 degrees to below zero at night! (This was one of the coldest December freezing spells we’ve had in our 10 years here) The apples outside on the back porch were frozen solid!

Of course we would never waste that many apples just because they were frozen. But when we tried to let them defrost over night on the counter they turned to mush and fermented overnight!

So we developed a method for preparing the apples while they were still frozen. It was pretty fun peeling rock solid apples, albeit you had to wear gloves or your hands would freeze! But in the end we got our 40 quarts of apple rings and were pleased with our supply of apples for the year. Now at every breakfast wither its pancakes or oatmeal we get to enjoy a jar of our delicious applesauce!

Thank you Lord for blessing us with fruit in the dreary winter months!

~Jean

-Genesis 1:29
“And God said, Behold, I have given you every herb bearing seed, which is upon the face of all the earth, and every tree, in the which is the fruit of a tree yielding seed; to you it shall be for meat.“

https://www.simplycanning.com/

Cabelas 1/2 horse power meat grinder

All American Pressure Canner

Sherman Creek Orchard